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!
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 ½ 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.