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!
Hi Kim- I can’t say I have ever frozen the bread – we always eat it so fast- but I freeze bananas all the time. I remove the peel and freeze in baggies.
PLEASE put WHAT SIZE LOAF PAN YOU USE!!!!!!
One more question… I’m baking at 325, it’s been 90 minutes and the knife is still coming out covered in batter. Am I doing something wrong???
Hmm. 90 min is a long time. The entire center is still uncooked? I’m sure nothing is wrong… as long as the top isn’t getting burned I’d let it continue to cook. Next time maybe use a 9×9 dish instead to have thinner slices and that might work out better.
I used what I had in the cupboard; brown sugar, light cream and almonds . I also baked it in a tea loaf pan for smaller size pieces . I baked it for 30 minutes then loosely wrapped the top of pan and return to bake for the additional 30 minutes. Came out great!
I also baked it at 350 for a total of 60 minutes. Cover with foil for the first 30 to avoid browning too fast then return to oven and bake the additional 30 minutes. This is the best Banana bread recipe I have seen on the internet. Thanks for posting it!
This bread was Amazing!! I have m it several times and it is just so great each time.
I made this for the 2nd time today. It is the BEST banana bread ever! The only adjustments I made were that this time I used 4 bananas and used 3/4 cup of walnuts in the batter plus another 1/4 cup sprinkled on top. (Everything is better with more nuts.) I used a 9 1/2″ x 5″ loaf pan in my convection oven at 300 degrees for 70 minutes then put a piece of tented foil over the top, turned it up to 325 degrees and baked for another 7 minutes. I think next time I won’t lower the temperature for the convection and just go with the 325.
So moist and delicious! I’m a lover of Starbucks Banana Bread but I think this is even better!
Yay glad to hear it Shug.
What about greasing the pan
I’ve made this numerous times but was wondering how long I would bake them (and what temp) if I was making this into mini muffins.
Oh shoot. Not sure on mini muffins… I’d check after 10 minutes and keep checking every few minutes.
What kind of sugar do you use in this recipe
Thank yiu
Heather
We love this recipe, and even turning them into muffins
Thus bread is amazing, I make it once a week and think it’s better then Starbucks.❤️
Question, are you u using all purpose flour or self rising flour?
all purpose 🙂
Oh my gosh! This is the best banana bread ever! I had frozen bananas which were ooey and gooey. I also added a bit of cinnamon. I baked them in 4 small loaf pans, and it came out perfect. Thank you
Yay so happy to hear that Carmel!
Can we substitute white granulated sugar with brown sugar? Has anyone tried and will it be good ? Pls reply
Yes I’ve used brown sugar and it is just fine. 🙂
Hii i have made this bread twice and it turned out really amazing both the taste and texture. I just have one small doubt tat i feel it smells little eggy when i smelled it any fix for it ? Am i doing anything wrong or its meant to be like that??
5 stars for a reason. Perfect.
Very kind of you Elena.
such a wonderful recipe! loved it. easy to make and such a big hit at home. the texture of the banana bread was perfect, moist yet spongy. absolutely delicious! 10/10
This is my go-to banana bread recipe. It always really good. This time I added cinnamon and pecans. I usually make cream cheese frosting and put it on it once it’s cooled off. I’m taking some of the banana bread to church in the morning.
I have diabetes-can I use Splenda instead of regular sugar
Hi.
How many servings would you say this loaf makes using the large loaf pan?
Um… it depends on how thick your slices are. I am going to guess about 8 generous size slices.
I’ve made this so many times I’ve lost count!
I always cut the sugar atleast in half, and have played with up to 1/2 almond flour and it has turned out great!
I made muffins today and cooked for 30 min @ 350 (20 minutes for some mini muffins)- perfect!
Can you use gluten free flour
Could you post the nutritional information please.
Can I double this recipe?
Yes! My family loves this so much that I double the recipe and make two loaves at once. I keep one for my husband and me and rotate giving a loaf to my two sons’ and daughter’s families.
This recipe is perfect just as is, but I did make muffins with it As well, regular size muffin tin. I’d like to substitute half a cup of regular plain yogurt for the half cup of oil oil, but this is just a vain attempt for me to try and be healthier. I will say, it was not on purpose, but I did not add any milk or buttermilk the 1st batch of muffins I made, though maybe I was heavy on the yogurt, but it turned out good still. The 2nd batch, I did realize that I had skipped the milk, so I added just a touch of almond milk. And on the 2nd batch I also mixed in about 2 oz of nut toppings, mixture of peanuts almonds and cashews from target Like you would use on top of ice cream, because I was lazy to go to the store and I didn’t have walnuts. This recipe is wonderful to start, like I said, but is easy and flexible which makes me love it that much more. And since I made muffins, I cooked it at 350° for 25 minutes. I did have a little batter leftover… which is what prompted me to make more to share!