Starbucks Copycat Banana Nut Bread Recipe

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This Starbucks Copycat Banana Nut Bread recipe is loaded with rich banana flavor and chopped walnuts! Warm from the oven, this comforting treat is simply the best served with a cup of coffee or tea!

Sliced banana nut bread on parchment paper.

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Homemade banana bread is often the go-to choice when we have overripe bananas in our kitchens, and for good reason!

I don’t know if there is anything more delicious than a slice of homemade banana nut bread. It is so soft, perfectly moist, and filled with just the right amount of banana flavor and crunchy walnuts.

This better-than-Starbucks banana bread recipe is made without buttermilk, but this banana nut loaf is simply so moist and tender already that you won’t even miss it!

Stacked banana bread.

Whether it’s cozy baking season or you just have a lot of bananas that you aren’t sure what to do with, banana bread is always a delicious treat enjoyed with a hot cup of coffee or tea, for breakfast or brunch, or served during the holidays!

Banana Nut Bread Ingredients

Banana nut bread ingredients on a table.

Ripe bananas – the more spots the better. Using ripe bananas will give your banana nut bread a sweeter and rich banana flavor.

Dry ingredients – all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.

Vanilla extract – enhances the flavor of the banana nut bread even more.

Large eggs – used to bind all the ingredients together. Use room-temperature eggs so that they mix with the other ingredients more easily.

Cane sugar – is used to sweeten the banana nut loaf. Regular white sugar can be used instead if you like!

Melted butter – I love to use melted butter to give a buttery flavor and moist texture to the bread. Make sure to use unsalted butter so that your banana bread isn’t too salty, or reduce the amount of salt used in this recipe.

Nuts – I used raw walnuts roughly chopped. Pecans would also be a great choice or a mix of the two!

How To Make Starbucks Copycat Banana Bread

All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.

Step one. Preheat the oven to 350 degrees Fahrenheit. Then line a 9.5 x 5-inch loaf pan with parchment paper, setting it aside.

Step two. In a large mixing bowl, mash ripe bananas with a fork or potato masher until it’s as smooth as you can. It will still be a little lumpy.

Banana bread wet ingredients in a bowl.

Step three. To the mashed bananas add eggs, sugar, melted butter, and vanilla extract. Whisk until everything is well combined.

Step four. Next in the same bowl add all the dry ingredients – all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Mix to combine just until there aren’t any streaks of flour then fold in the chopped walnuts, reserving some to sprinkle on top.

Step five. Pour the banana bread batter into the prepared loaf pan, spreading it out evenly then sprinkle with reserved nuts. Bake for 50 – 60 minutes or until the top is golden brown and a toothpick inserted in the middle comes out clean.

Step six. Allow your banana nut bread loaf to cool completely before slicing and serving. Enjoy!

Baked banana bread on a parchment paper.

Variations

Chopped pecans or a mix of walnuts and pecans

Leave out the nuts entirely if you are allergic.

Mini chocolate chips or chocolate chunks

Recommended Tools

Large mixing bowl

Potato masher, to mash the bananas

Loaf pan, mine is 9.5 x 5 inches

Natural parchment paper

Pro Tips

Don’t overmix the batter. Only mix until there aren’t any streaks of flour. We don’t want to overwork the gluten resulting in a tough banana bread loaf.

Use ripe bananas, it will really make your banana bread taste richer and sweeter. And they will be easier to mash too!

Line your loaf pan with parchment paper so it will be easier to lift out of the pan.

Banana bread on a wire rack.

How To Store/ Freeze

Storing. This banana walnut bread can last in the refrigerator for up to a week. Store in a large gallon plastic bag or sliced and wrapped individually in plastic wrap.

Freezing. Slice loaf into even slices then wrap individually in plastic wrap. Place wrapped slices inside a freezer-safe bag. Banana bread will last for several weeks in the freezer.

When you are ready to eat, simply take a slice out to thaw on your counter or gently warm it in the oven wrapped in parchment paper so it doesn’t dry out.

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Sliced banana nut bread on parchment paper.

Better Than Starbucks Banana Nut Bread

This Starbucks Copycat Banana Nut Bread recipe is loaded with rich banana flavor and chopped walnuts! Warm from the oven, this comforting treat is simply the best served with a cup of coffee or tea!
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Course: bread, Breakfast, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8 slices
Calories: 311kcal

Ingredients

  • 3 – 4 ripe organic bananas 1 1/2 cup mashed
  • 2 eggs room temperature
  • 1 stick organic unsalted butter 1/2 cup (melted)
  • 1 cup cane sugar
  • 1 teaspoon vanilla extract
  • 1 ½ cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon organic ground cinnamon
  • ¼ teaspoon salt
  • ¾ cup organic raw walnuts roughly chopped, divided

Instructions 

  • Preheat the oven to 350 degrees Fahrenheit. Line a 9.5 – 5 inch loaf pan with parchment paper, then set aside. 
  • In a large mixing bowl mash the ripe bananas with a potato masher or fork until it is as smooth as you can make it. It will still have a few lumps though. Next, add in cane sugar, eggs, melted butter, and vanilla extract, whisking until everything is well combined.
  • To the wet ingredients add the flour, baking powder, baking soda, ground cinnamon, and salt. Stir until there aren’t any streaks of flour and everything is well incorporated, then fold in 1/2 cup of the chopped walnuts.
  • Pour the batter into the prepared loaf pan spreading it out evenly, then sprinkle the top of the batter with the rest of the chopped nuts.
  • Bake for 50 – 60 minutes, or until the banana bread is nicely golden brown on top, and a toothpick inserted in the middle comes out clean.
  • Allow the banana bread to cool completely before slicing and serving. Enjoy!

Notes

To turn into muffins: line a cupcake pan with liners, then fill each cupcake liner halfway with the banana bread batter. Bake at 375 degrees F for 20 – 25 minutes or until lightly golden brown and a toothpick comes out clean when inserted in the middle. Yield 12 – 14 banana nut muffins.
Storing. This banana walnut bread can last in the refrigerator for up to a week. Store in a large gallon plastic bag or sliced and wrapped individually in plastic wrap.
Freezing. Slice loaf into even slices then wrap individually in plastic wrap. Place wrapped slices inside a freezer-safe bag. Banana bread will last for several weeks in the freezer.
When you are ready to eat, simply take a slice out to thaw on your counter or gently warm it in the oven wrapped in parchment paper so it doesn’t dry out.

Nutrition

Calories: 311kcal | Carbohydrates: 55g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 41mg | Sodium: 280mg | Potassium: 249mg | Fiber: 3g | Sugar: 31g | Vitamin A: 93IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 2mg

All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.

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