Starbucks Copycat Banana Bread
This Starbucks Copycat Banana Bread is moist, buttery, and packed with rich banana flavor—just like the one you grab with your morning coffee. Made with simple pantry ingredients, it’s an easy, cozy bake that tastes even better fresh from your own kitchen.
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This homemade version tastes just like the Starbucks favorite—soft, sweet, and loaded with banana flavor in every bite. The best part? You can enjoy that same bakery-style slice warm from the oven, without ever leaving home. This copycat recipe is spot on like my Copycat In n Out Burger.
Why My Recipe
You should try this recipe because it delivers that same irresistible Starbucks flavor for a fraction of the cost—and you can enjoy it anytime. It’s simple to make, uses everyday ingredients, and turns out perfectly moist and tender every single time.
If you love their drinks you have to try this pink drink. It's so refreshing and one of my favorites!
- All Purpose Flour: Using all-purpose flour keeps it soft and moist without being too dense—perfect for that Starbucks-style texture.
- Cinnamon: Adds warmth and enhances the banana flavor.
- Salt and Baking Soda: Balances the sweetness and gives the bread lift.
- Granulated Sugar: Sweetens the bread and helps create a soft, golden crust.
- Oil: Keeps the banana bread incredibly moist for days
- Buttermilk: Adds a subtle tang and extra moisture.
- Vanilla: A little vanilla brings depth and rounds out the flavors.
- Egg: Acts as a binder and adds structure.
- Step 1: In a medium bowl, add the dry ingredients and whisk together.
- Step 2: In another bowl, add the sugar, oil and egg.
- Step 3: Mix together, the batter will be dry.
- Step 4: In a small bowl, mash the banana with a fork.
- Step 5: Add the mashed bananas, vanilla and buttermilk to the batter and mix.
- Step 6: Pour the batter into the prepared loaf pan and bake.
Can I use Frozen Bananas?
Absolutely! Just defrost them in the refrigerator overnight or in the microwave on defrost, and you're good to go! They will be mushy once they have been frozen, and that's normal. Try and remove any extra liquid they get from the freezing process.
Recipe Tips
- For the best flavor, use overripe bananas—the darker and spottier, the better.
- Banana bread often tastes even better the next day as the flavors meld and the texture softens.
- You can make your own buttermilk by adding 1/2 tablespoon white vinegar to 1/2 cup of whole milk and let it sit for 10 minutes, mix and then use accordingly.
- If the top is browning too quickly, tent it loosely with foil to prevent getting darker.
Recipe Faq's
Yes, Cool completely. Tightly wrap the loaf in plastic wrap. Then wrap them in aluminum foil or a large ziplock freezer bag. Freeze for up to 3-4 months—Thaw in the refrigerator or at room temperature.
Store in an airtight container on the counter for 2-3 days or in the refrigerator for 5-6 days.
Once the bananas get those brown freckles, It's time to bake with them. If your bananas are ripe and ready but not ready to bake, just put the whole banana in a ziplock freezer bag.
More Banana Recipes
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Starbucks Copycat Banana Nut Bread
Equipment
- 1 8x5 loaf pan
Ingredients
- 2 cups all purpose flour spoon and leveled
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 egg
- 1 1/8 cup sugar
- 1/2 cup vegetable oil
- 2 tablespoons buttermilk see notes
- 1 teaspoon vanilla
- 3 extra ripe bananas
- 1/2 cup chopped walnuts
Instructions
- Preheat oven to 325 degrees, spray an 8x5 loaf pan with nonstick spray and line it with parchment paper if desired.
- In a medium bowl add flour, baking soda, salt, and cinnamon and whisk just until combined.
- In another medium bowl add egg, sugar, and oil and whisk until combined.
- Add the dry ingredients to the wet ingredients and mix well, the mixture will be thick and dry.
- Add in the buttermilk, vanilla, and mashed bananas and mix until combined.
- Pour into a loaf pan, and sprinkle walnuts over the top.
- Bake on the center oven rack for 60-75 minutes or until the knife comes out clean.
Video
Notes
- You can also use a 9x5 pan but you'll have to cut back on the baking time.
- You can make your own buttermilk by adding 1/2 tablespoon white vinegar or lemon juice to 1/2 cup milk and let sit for 5 minutes. (The recipe only uses 2 tablespoons)
- Muffins: Add the batter to a muffin tin with liners. Bake at 425 for 5 minutes, then reduce the heat to 350 and bake for another 18-20 minutes or until a toothpick comes out clean.
- To freeze let the banana bread cool completely then wrap the loaf in plastic wrap followed by aluminum foil or a large ziplock freezer bag. Freeze for up to 3 months.
Yayyyy NG! So happy you love it I always have some in the freezer 🙂
This is my favourite. BB recipe. Always perfect. Love it.
Woohoo, thank you 🙂
Just made it. Better than starbucks.
Yay Alexa! Love that so much 🙂
I’ve tried many different banana bread recipes and this one is my favorite!
Woohoo! So happy you love it Tonda!
My go to recipe now! Delish!