Description
This Starbucks Copycat Banana Nut Bread is a moist, flavorful loaf that perfectly replicates the iconic bakery taste. Made with ripe bananas, cinnamon, and chopped walnuts, it’s a delightful treat perfect for breakfast or an afternoon snack.
Ingredients
Scale
Dry Ingredients
- 2 cups all purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
Wet Ingredients
- 1 egg
- 1 1/8 cup sugar
- 1/2 cup vegetable oil
- 2 tablespoons buttermilk (see notes)
- 1 teaspoon vanilla extract
- 3 extra ripe bananas, mashed
Add-Ins
- 1/2 cup chopped walnuts
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Spray an 8×5 inch loaf pan with nonstick spray and optionally line it with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon until thoroughly combined.
- Combine Wet Ingredients: In another medium bowl, whisk the egg, sugar, and vegetable oil until well mixed.
- Combine Dry and Wet Mixtures: Add the dry ingredients into the wet mixture and mix until combined; the batter will be thick and dry at this point.
- Add Buttermilk, Vanilla, and Bananas: Stir in the buttermilk, vanilla extract, and mashed ripe bananas, mixing until the batter is fully combined.
- Prepare for Baking: Pour the batter into the prepared loaf pan, smoothing the top. Sprinkle the chopped walnuts evenly over the top of the batter.
- Bake the Bread: Place the loaf pan on the center rack of the oven and bake for 60 to 75 minutes, or until a knife inserted in the center comes out clean.
- Cool and Serve: Allow the banana nut bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Notes
- You can also use a 9×5 inch loaf pan; however, baking time will be shorter, so monitor closely.
- To make homemade buttermilk, add 1/2 tablespoon white vinegar or lemon juice to 1/2 cup of milk and let it sit for 5 minutes. Use 2 tablespoons as per recipe.
- For muffins, spoon batter into lined muffin tins and bake at 425°F for 5 minutes; then reduce temperature to 350°F and bake for an additional 18-20 minutes or until a toothpick comes out clean.
- To freeze, cool the banana bread completely, wrap tightly in plastic wrap followed by aluminum foil or place in a large ziplock freezer bag. Freeze for up to 3 months.
Nutrition
- Serving Size: 1 slice (approximately 1/8th of loaf)
- Calories: 280
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
