Starbucks Copycat Banana Bread is super moist, loaded with sweet bananas, and topped with walnuts. Perfect for breakfast or dessert! This post may contain affiliate links. Read my disclosure policy here.
Seriously, there’s nothing more delicious than a warm slice of banana bread slathered in butter. This banana bread has an amazing flavor and texture, and I know you'll agree that it's the best you've ever had! This copycat recipe is spot on like my Copycat In n Out Burger.
Starbucks is a super popular coffee shop, pretty sure there's one or two in every neighborhood. Of course, what goes great with a latte? Well, banana bread of course, and their banana bread is delicious! So you can imagine how thrilled I was when I came across this recipe.
I am such a sucker for some warm banana bread. Apparently so is my Father-in-law because he can't get enough of this banana bread. I seriously make him a loaf or two every week.
Recipe Tips
- The batter will be super thick and that is normal.
- If you don't like nuts or are allergic just leave them out.
- 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.
- I bake it in an 8x4 loaf pan you can use a 9x5 loaf pan but you'll need to watch the baking time.
Some of my favorite baked recipes!
- Chocolate Zucchini Bread
- Lemon Zucchini Bread
- Banana Blueberry Cream Cheese Bread
- Sour Cream Blueberry Muffins
- Sour Cream Chocolate Chip Muffins
- Double Chocolate Banana Cake
Can I freeze ripe bananas?
Absolutely! Once the bananas start to 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. Then when you're ready to use them 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.
Can I freeze banana bread?
Yes, Cool completely. Tightly wrap the loaf in plastic wrap. Then wrap them in aluminum foil or place them in a large ziplock freezer bag. Freeze for up to 3-4 months—Thaw in the refrigerator or room temperature.
How long will it last?
Store in an airtight container on the counter for 2-3 days or in the refrigerator for 5-6 days.
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Starbucks Copycat Banana Nut Bread
Starbucks Copycat Banana Bread is super moist, loaded with sweet bananas and topped with walnuts. Perfect for breakfast or dessert!
Ingredients
- 2 cups all purpose flour
- 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
- 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.
Notes
- 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)
- 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.
Nutrition Information
Yield
8Serving Size
1 ServingsAmount Per Serving Calories 443Total Fat 20gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 17gCholesterol 23mgSodium 241mgCarbohydrates 63gFiber 3gSugar 34gProtein 6g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.
I always use all purpose flour and have never had a crumbling issue. The sinking in the middle can be that it simply wasn't cooked long enough. Make sure you pull it went a knife comes out clean.
This is so good!! I’ve made several times and all of my family loves it. I have one question.. Why does it sink down in middle? Also, when I go to cut it, it crumbles a little. Is it the flour? Can you use regular flour or does it need to be self rising?
Thanks in advance!
Debbie
I have made this recipe to be years and it turns out perfect every time.
So happy you love it Holly!
I am entirely in love with this recipe and make it... way too often. I'm autistic and this has been my go to repetitive snack many, many days in a row over many months. 🤣 I do have a small suggestion, however! although I make it often I typically don't buy buttermilk and just use vinegar and milk. works beautifully! but as I make this recipe so often I end up with way too much after using the two tablespoons. so I actually do a 1/4 milk, and roughly 1/4 or 1/2 tsp of vinegar. has the same outcome and I waste much less, in the long run.
also because I've got a huge sweet tooth I like sprinkling a fair amount of white sugar on the top before putting it into the oven and it gives it a nice slight crispness to the top. I don't use nuts so the extra texture of the crispy top is superb. hahaha. anyway, thanks!
I'm so sorry, but without having all the info, it's really hard to say. Is your oven temperature accurate? Did you use too much banana? what size pan did you use? feel free to email me and we can trouble shoot to try and find out why.
Why is it not cooking in the middle??? It’s been in the oven for 75 minutes- the outsides are crisping up but the middle is raw.
What a great recipe! I will definitely try again maybe this time as mini muffins.
it's baking now.licking the bowl lmk how delicious it is!👍
Sounds delicious thanks for the tip 🙂