Copycat Starbucks Banana Bread
This banana nut bread tastes just like Starbucks banana bread. It is moist and tender and has just the right amount of walnuts, pecans, bananas, and sugar to replicate the Starbucks banana bread recipe.
Servings: 12 servings (Makes 1 loaf)
Ingredients
Dry Ingredients
- 2 cups all-purpose flour (240 grams)
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
Wet Ingredients
- 3 to 4 bananas (378 grams) 1½ cups mashed
- 1 ¼ cups granulated sugar (250 grams)
- ⅔ cup vegetable oil (130 grams)
- 2 large eggs (100 grams)
- 2 teaspoons vanilla extract
Nuts
- ¼ cup walnuts toasted chopped , (30 grams)
- ¼ cup pecans toasted chopped, (30 grams)
Instructions
- Preheat the oven to 350° and grease a 9 x 5 inch loaf pan (see notes).
- In a large bowl, whisk the dry ingredients together (flour, cinnamon, baking powder, baking soda, and salt).
- Mash the bananas very well in a medium bowl, then measure out 1½ cups. Any extra can be saved for another use. Too much banana will make the bread heavy and dense.
- Add the sugar, oil, eggs, and vanilla extract to the 1½ cups of mashed bananas. Whisk until well combined.
- Use a large spatula to fold the dry mixture into the wet ingredients until they are just combined.
- Combine the walnuts and pecans then fold two thirds of the chopped nuts into the batter. Pour the batter into the prepared loaf pan and top with the remaining chopped nuts.
- Bake for 55 to 70 minutes, or until a toothpick inserted in the center comes out clean. Let the banana bread cool in the pan for 20 minutes, then remove it from the pan and cool completely on a wire rack.
Video
Notes
Pan size: This recipe fits a standard 9 x 5-inch loaf pan. If using a pan with sloped sides (made to nest for storage), you may have excess batter. Leave at least ½ inch clearance from the rim to prevent overflow. Remove any extra batter and bake it as muffins.
Nuts: Toast the walnuts and pecans before adding them to the batter for better flavor and texture. To toast, spread the nuts on a rimmed baking sheet and place in a preheated 350°F oven. Bake for 5–8 minutes, until fragrant. Let them cool before chopping and adding to the batter.
Bananas: Since bananas vary in size, measure or weigh the mashed bananas to ensure you have the right amount.
Alternate pan option: You can also make two smaller loaves in 8 x 4-inch pans. The batter will fill them about halfway; bake for 40–45 minutes.
Storage: Wrap the cooled loaf well. It keeps 3 days at room temp, up to a week in the fridge, or 3 months in the freezer (slice before freezing for easy thawing).
Nutrition
Serving: 1 serving | Calories: 254kcal | Carbohydrates: 34g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 11g | Cholesterol: 23mg | Sodium: 248mg | Fiber: 1g | Sugar: 19g
