Banana Bread is one of our absolute favorite treats. My girls love it and honestly I do too. There is something so comforting about warm banana bread, it just makes a perfect after school snack or homemade gift.
Whenever I pop over to a Starbucks I can usually count on the girls starting to ask for the Banana Bread. They just love it.
I have been playing with various recipes for banana bread for awhile now and finally stumbled across one that we really like and that is very, very close to what we usually get at Starbucks stores.
This one is simple to make, packed with banana and is delicious plain, with nuts or add some chocolate chips for a real treat.
This recipe is actually from Starbucks directly so hopefully you like it as much as we do!
For this recipe you can totally omit the walnuts but they really do add so much flavor. You can always substitute chocolate chips for the walnuts which would be delicious.
*****NOTE: I use a large loaf pan (10 3/4″ long, 5″ wide, 3 1/2″ tall)- if you have a smaller loaf pan, you might divide this into 2 batches or fill your pan 2/3 high and use the remaining batter in a muffin pan. Another option is to bake in a 9×9 dish.
- 2 cups flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 egg
- 1⅛ cup sugar
- ½ cup vegetable or canola oil
- 2 tablespoons buttermilk or milk
- ½ teaspoon vanilla
- 3 bananas mashed very well
- ½ cup chopped walnuts (optional)
- Preheat oven to 325 degrees.
- Add flour, baking soda and salt to a small bowl and set aside.
- Mix egg, sugar and oil and stir until well combined
- Add the dry ingredients to the wet and stir well. The mixture will be thick and dry.
- Next add milk, vanilla and bananas and stir until incorporated.
- Mix in walnuts and pour into a loaf pan.
- Cook 50-75 minutes, checking regularly until a knife comes out clean.
Note the success of banana bread depends on bananas. You really want super ripe or slightly brown bananas for the best flavor.
If your bananas are fresh you can place them in a brown paper bag closed tightly for a day or two to help them brown, keep them attached at the stem for faster ripening or if you need them brown right away, place them in a 300 degree oven for 30 minutes and then let cool for 30 minutes. For delicious meals and desserts like these; check out Publix recipes. Be sure to place foil or parchment under the bananas before popping them in the oven as they may leak a tiny bit.
If you want an authentic Starbucks experience, add nuts to the dough and sprinkle on top as well.
So give this recipe and shot and come back and let me know what you think! If you want to freeze this bread, it freezes beautifully. Just let it completely cool, tightly wrap in saran wrap and then pop into a freezer bag.
When you are ready to have the bread, simply pull out of the freezer and let it defrost.
This recipe is slightly adapted from Food.com, based off a recipe released by Starbucks directly at a media event.
And here are a few other recipes you might enjoy:
Chocolate Cinnamon Rolls – perfect for Christmas morning!
Charlene says
Gosh I am sorry but I haven’t made muffins from this recipe. I would guess about 15 min at 350?
Good luck 🙂
Marie says
Made this recipe today – love it!!!
I did muffins, it made 14 and I baked them at 350 for around 35 minutes.
Turned out sooooo good!! Will definitely be making these again!
Charlene says
Glad to hear that Marie!
Maureen Bolinger says
Just made this recipe this morning as muffins. I added only 1/2 cup of sugar but added some chocolate chips and nuts and some wheat germ. It took about 18 minutes at 350 to bake. It was thick looking but these came out really yummy. Really easy and no blender! Thank you for sharing.
Charlene says
Glad to hear that Maureen!
Lucille says
This is a wonderful moist bread, Good banana flavor. My bananas were very ripe. Could almost walk across the counter and jump in the bowl on their own. Ha! I added the optional walnuts and 1/2 cup of milk chocolate chips. When cut, it slices into very nice pieces without crumbling. I tried this bread plain and with a little spread of butter.
In my opinion, this bread has such a wonderful flavor, it doesn’t need anything on it.
This is a wonderful anytime treat. Good job and thank you for the recipe.
Charlene says
Lucille, thanks so much for the nice comments! So happy you liked it!
Carolyn says
I’ve made this banana bread several times, its definitely a keeper. I cut sugar down, 1/3 cup sugar & 1/3 cup of brown sugar. I also added 1/4 cup soft butter & 1/4 cup of melted coconut oil :-).
Charlene says
Sometimes I cut the sugar too. I love the idea of brown sugar– will try that!
Jo says
If you made mini loaves how long would you bake & at what temp?
Mary says
do you grease and flour pan? I even watched the video but couldn’t tell
Charlene says
Hi Mary,
I don’t bother but you can 🙂 I used a ceramic dish and the bread doesn’t stick to the sides.
Staceyann says
I like banana bread rarely. This will make me make it weekly . Delist!!!
Jason S. says
This is the best banana bread recipe I’ve ever tried. the only changes that i make are i grind some fresh nutmeg into the mix. i also spread the walnuts on top of the mix after its been poured into the baking pan. the roasted walnuts have a much better flavor than when they are baked into the bread.
Charlene says
Oh great idea Jason! So glad you liked it 🙂
Taylor says
Loved this recipie! It was delicious, easy and sliced so easily without crumbling. Thank you!
Leah @ The Frugal South says
Just made this for the second time and it is SO GOOD. I add cinnamon sugar to the top and it makes a nice crunchy finish. Thanks for the great recipe!
Kristin says
This recipe is so good. I’ve made it 4 times now and it has turned out perfect every time. I purposefully bough extra bananas last week so I could make the bread for a mommy get together/play date for our littles this week. Thanks for sharing this recipe!
Charlene says
So happy to hear that Kristin 🙂
janet says
Loved this recipe! It was so moist and tasty! I liked how it had less sugar than some recipes but yet tasted sweet!
Jennifer Wild says
I have made this recipe both as a loaf and as mini muffins (24 for the batch). It turned out great both times. I live at altitude, and the only “adjustment” I made was using XL eggs. The loaf took me abut 75 mins and the muffins about 30. The loaf was a little over-browned, but I needed the extra time to cook the middle.
I also have added a cinnamon-brown sugar crumb topping on top and they are just over the top AMAZING! (http://anoregoncottage.com/crumb-topped-apple-pie-bake-or-freeze/)
Thanks so much!!!! Serving this at a bridal shower brunch this Saturday!
Jennifer Wild says
Edit to my previous comment….I actually had to cook for 100 mins. I think (as previously noted by others) there are different loaf pan sizes and you just have to pay attention and wait for the clean toothpick, covering with foil if necessary. The mini muffins are also a great way to bake this recipe though without the brining issue 🙂
Charlene says
Yeah great suggestion Jennifer or maybe divide the batch into two loaves. I hope it was worth the wait 🙂
Anne says
I made 2 recipes on a bundt pan and it turned out GREAT!!!! My hubby loved it, this recipe sure is a keeper!
Thank you for sharing this delicious recipe 🙂
Charlene says
Glad to hear it Anne!
ShelbyF says
I got his baking in the oven! I substituted Brown sugar for the white, chopped buttered pecans for the walnuts, and added cinnamon, and a little splash of coffee for some depth. The batter tasted amazing, so I can only imagine what this bad boy will taste like baked!
Charlene says
Sounds wonderful Shelby!
Heather Meech says
What size loaf pan did you use?
Charlene says
Heather this is the loaf pan I usually use.
http://www.williams-sonoma.com/products/8638702/?catalogId=16&sku=8638702&cm_ven=Google_PLA&cm_cat=Shopping&cm_pla=default&cm_ite=default&kwid=productads-adid^52929361903-device^c-plaid^63150629220-sku^8638702-adType^PLA&gclid=CjwKEAjw9MrIBRCr2LPek5-h8U0SJAD3jfht-samCRhifAC31kST2c_dt_PmX2nJLUZ2F8rStOo9cBoCjOzw_wcB
It is size: Large: 12″ x 5″ x 3 1/2″ high; 3 lb. 8 oz.
Kelly says
Great recipe, my family loves this banana bread! Wonderful flavor and texture!
Lisa says
My husband absolutely loved it! I tried another recipe last week and it was not as good as yours! It’s officially my Banana Bread recipe now 😉
Josephine says
Is this recipe for a 2lb loaf ?
Kim says
This is my new go-to recipe…..have made over a dozen times now..love it! (Better with pecans)
Sandymags says
My husband has been grumbling about the “rotting” bananas on my counter for a few days now. Soooo…I found your recipe and it’s in the oven now. I’m worried 3 bananas is too much but all reviews don’t mention that… I cut sugar down to 3/4 cup and set oven temp to 350. Fingers crossed.
Sandymags says
Just a side note. I don’t know why people still bake with canola oil. It is NOT a healthy oil. It is made from rapseed and so highly processed that it is carsagenic. Just google it. I love baking with a clean oil organic expeller pressed safflower oil or organic coconut oil.
Kim Mullen says
Is this recipe for a standard size loaf pan?
Betsy says
This is sooo yummy. It came out beautifully, it was gone by the second day. It wouldn’t take that long but we fought ourselves to not finish it all in one sitting. So we did it in two sittings:)) Thanks a bunch for the recipe.
Sandymags says
I’ve made this twice. It’s the best banana nut bread recipe I’ve used. Most The 2nd one just came out of the ovenZ. I used coconut oil this time so anxious to see how it tastes. I found that 325 is too low. I baked at 350 for 30 minutes then cut temp to 325 for 30 minutes. Although it may ne d a little longer at 325 as ovens vary. slices beautifully. Edges do get dark as I experience with other recipes I’ve made. I might try foil around edges half way through.
Charlene says
Glad to hear that Sandymags 🙂 Thanks for the extra details on your cooking experience.
Teebakes says
I love this recipe. I made this in batches , I ended up making several different size loaves and they all turned out great. I cooked them all for about 50 minutes ( that’s just because cooking times vary). I also added a crumb topping with chopped pecans on top. I used pecans chopped up because that’s what I had on hand.
Therese says
This is a GREAT recipe. I added chocolate chips to this and put it over the top.
Charlene says
I love chocolate chips in it too Therese. Good call 🙂
Jennifer says
This is my go to recipe for banana bread. It’s deliciously moist and only with a few ingredients.
I double the recipe and make it in a loaf pan; once it’s cooled, I slice pieces, wrap them individually and freeze them for quick banana bread anytime. It marries perfectly with vanilla ice cream, as well.
Thanks for posting it!
Charlene says
Oh great idea to pre-slice! I like the idea of limiting oneself. I tend to eat several slices when this is on the counter. 😀
Donna says
Will a 9″ X 5″ loaf pan be big enough? I really want to try this banana bread soon but there was not a loaf size pan size mentioned! Thank you!
Donna says
What size loaf pan do we use? Is a 9 X 5 ” pan ok? Thank you.
Charlene says
Yes Donna that should work!
Lola says
I baked today this banana cake ,it was delicious And easy to make.
Thank you for sharing this recipe.
Charlene says
So glad to hear it Lola!
Dwala says
Best banana nut bread ever! I added an extra tablespoon of buttermilk and a full tablespoon of vanilla! Very moist and full of flavor! Makes a nice afternoon snack.