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!
Danny says
Just made this today, its in the oven baking right now and it smells amazing! Super glad i found your website, you have some other really interesting recipes ill be sure to try! Thanks for the recipe love 🙂
Charlene says
Hi Danny- so happy to have you! Thanks for taking the time to comment 🙂
Kristian says
I’ve attempted this banana bread twice and it always seems to not get done in the middle. Does the bananas usually leave sokme of the inside a little mushy and seem like it not cooked? It always smells so good! But i can never get it just right!
Charlene says
Hi Kristian- perhaps you might split it between two loaf pans? Usually raw in the middle is from baking at too high of a temperature or not long enough. Do you think your oven might run hot? You have it placed in the center rack right?
Maybe you can tent foil around the edges and so they don’t brown and leave the center untented and cook for a bit longer? I hope that helps! If all else fails you can try baking them as muffins 🙂
Claire says
Kristian try docking your bread. Use a spatula or dough cutter and dip it in oil then down the middle of the bread. Make sure not to slide just dock it. Usually 3 times down and up the length of pan
Eka says
I have tried the recipe over and over but I substitute walnuts with almonds and my niece and nephew really love it- thanks for sharing the recipe 🙂
Charlene says
Oh yum Eka! I love the crunch of nuts in the bread 🙂
Lauren says
What flour and sugar do you use? I’m from the UK!
Charlene says
Hi Lauren,
I use standard white flour- all purpose flour.
http://www.kingarthurflour.com/shop/items/king-arthur-unbleached-all-purpose-flour-5-lb
I also use standard white sugar- just a plain table sugar.
Hope that helps!
Cheers,
Charlene
Sherry says
I just made this last night. It is delicious. I was a little dry at first but letting it set up overnight it is so moist better with a touch of butter after being warmed in the microwave for about 10 seconds!!!!! I didn’t have a loaf pan so I opted for a brownie pan LOL either way it still would have came out this great! Honestly this is the first time I’ve ever made banana bread and thought I would give it a shot I’m glad I found your recipe thank you so much!!
Charlene says
Yeah so glad to hear it Sherry! A brownie pan is totally perfect!
-Charlene
Lisa says
Thank you for the hint about the tin foil. I am not much of a baker, but this recipe turned out great for me! It’s a keeper.
Charlene says
Oh so happy to hear that Lisa!
Cynthia Wang says
This recipe turned out amazing and just like the Starbucks bread, which I would eat every day I had work, but now I can make it myself and customize it a bit by adding a bit less sugar 🙂 love it. I’m completely new to baking and really appreciated this successful experience. Thanks for your help
Charlene says
Wow every day! You are going to save a fortune making it yourself. So happy to hear it Cynthia!
Lisa C. says
Just baked this bread, probably needed to do 2 loaves as the middle doesn’t seem quite done, but smells heavenly.
Lisa C. says
Excellent recipe and smells heavenly. Thanks!
Charlene says
Hi Lisa- two loaves or maybe just cook a bit longer to get the center part done. If you feel it is burning, you can always tent with foil around the sides. Glad you enjoyed it 🙂
Katelyn says
I’ve made this at least a dozen times at work for hospice clients and their families and today it’s a cool fall day so I made it for my husband and I. This time I added walnuts inside the bread and on top and I can’t wait to eat it! Thanks for the recipe. I recommend it to anyone who will listen.
Charlene says
You are so sweet Katelyn! What a lovely gift to take these to your patients! I am so happy you like the recipe and so happy to have such amazing readers. 😉
Thank you!
Stephanie Langford says
I baked this bread this morning. It was very simple and I happened to have all of the ingredients on hand. I don’t have a loaf pan, but I used something similar. Smelled wonderful and looks amazing. Checked it with a knife after it cooked for an hour. Wound up cooking it for 80 minutes. Thanks for the recipe!!
Mary says
I made this in a standard loaf pan and it was scrumptious! Any ideas how to modify the recipe to make Mimi loafs.
Charlene says
Hi Mary,
I believe others have had luck with the same recipe just smaller loaf pans. I have made this same recipe with muffins with no problem.
Charlene says
Happy to hear that Stephanie!
Mary says
Thanks for the info’ if we use mini pans or small disposable tin pans do we reduce cooking time?
Amanda says
Hi do you grease the pan for this recipe?
Charlene says
Hi Amanda- My personal preference is to just rub the pan with butter. You can also use a spray if you like.
Tina says
Absolutely love this recipe! My son makes it all the time while I supervise…..he loves it and is always asking me if he can make it. We use mini loaf pans and have no issues.
Charlene says
Hi Tina,
Thanks so much for the feedback. Mini loaf pans for the win!
Charlene
Kathleen Pfanner says
Can you substitute almond milk? I’m out of regular!
Charlene says
Hi Kathleen,
I haven’t used almond milk myself but I know you can substitute it in baking for the same quantity of regular milk. Should be fine 🙂
michelle says
Best banana bread recipe ever!! Made it exactly as written twice. Doubled it both times. The first time as loaves and the second time 24 muffins… half of them I added chocolate chips too. Thank You from Ontario, Canada!!
Charlene says
Oh yummy! So glad it worked out Michelle 🙂
Nicole says
In the oven now! Can’t wait! I generally modify all my recipes so hopefully I didn’t mess it up. Only replaced oil with applesauce and milk with almond milk. I was out of vanilla extract so used rum extract and didn’t have walnuts so added cranberries! All sounds good to me! Lol thanks for the recipe though!
Charlene says
I am sure it will be wonderful! Would love to hear how the almond milk works out for you though. I am sure lots of others would too.
-Charlene
Amy says
I’ve made it twice and it is the best! I modified it a little using the same amount of sugar, but 1/2 brown sugar and 1/2 white sugar along with a pinch of nutmeg.
Charlene says
I love brown sugar and bananas! That sounds wonderful!
michelle says
Great idea!!!
Crystal says
This is such a great recipe! I think I might replace my old favorite banana bread recipe with this one. It cooked up so moist and flavorful.
Thank you for sharing.
Charlene says
So glad to hear it Crystal!
Nada says
Hi…..I tried this recipe
It is amazing
I used 100g butter instead of the oil
Alos I used heavy cream instead of the milk
I put some walnuts on top
Finally I serve it with salted caramel
…….. thank you for the amazing recipe.
Nada from Saudi Arabia. Middle East.❤️
Billie says
Can I replace the sugar with Maple Syrup instead? I don’t do sugar any more. Is it a direct swap? Will it be too moist? People’s comments about a moist center have me doubting that I can swap sugar for Maple Syrup.
Charlene says
Hi Billie- I am curious about that as well.
Here is something I found that might help:
http://vermontmaple.org/substituting-your-sugar/
Good luck! I can’t wait to hear how it turns out 🙂
Paulette Lalonde says
This is «THE» banana bread I make every time! I’ve received nothing but praise each time I make it. Best recipe for banana bread bar none!!
Charlene says
Yeah! Thanks Paulette!
Stacy says
1st time ever making banana bread. I made 2 different recipes, this by far was the better one! Thank you for posting!
Charlene says
Oh my gosh first ever banana bread? So happy you enjoyed it 🙂
Angie says
Hi. If you are making numerous loaves, can you put all the ingredients together and just pour separately? OR will it turn out better to each one at a time? I haven’t done a ton of baking with bananas
Charlene says
Hmmm.. I think you might be better off just doubling the recipe Angie. My only concern is the size of your mixing bowls. If you think the bowls can handle doubling or tripling the recipe, I think it will be fine. 🙂