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!
I’ve made this now 3 times and love it! I can’t wait to try it with walnuts (if I could only remember to buy some!)
Yeah! Thrilled to hear that 🙂
Simply delicious!! Easy and perfect… Thank you!
Yeah! So thrilled to hear you liked it Mariela. Thanks for taking the time to comment 🙂
I wasn’t expecting it to make such a large loaf of bread. I used a fiesta ware loaf pan and it doubled in size when it baked. I added pecans and mini chocolate chips. Very good and easy too.
Pecans sound wonderful and I love chocolate chips 🙂
Just picked up some override bananas, going to make me some.
Wonderful recipe. Just made it for the second time and I added chocolate chips for my hubby’s chocolate tooth!
Yeah! I love chocolate chips in banana bread too 🙂
I was in the need for a great banana bread….and this is it! I made it today, and half the loaf is gone. Thank you!
I just made it too and also gone. Really need to double the recipe next time. 😉
I’m excited to try it! Will olive oil work as well?
I made this recipe today and it was delicious, my toddler even liked it.
Yeah so glad to hear it!
Yes you can 🙂 Hope you like it Heather.
It’s in the oven now…. I sprinkled chopped caramelized pecans on the top. I can’t wait to try this.
Oh yum! Caramelized pecans sound heavenly.
Pls advise whether you used plain flour or self-raising flour. There is no baking powder being used.
Thank you
Pls advise is plain flour or self-raising flour being used. There is no baking powder being
Used.
Thank you
Super yummy. Hubs ate 1/2 the loaf today!
I make it the banana bread super yummy
So glad to hear that Marissa!
I love banana bread!! This is BY FAR the best recipe I’ve tried. I used the mini loaf pans, although I don’t know exactly how long I baked them, they came out beautifully! I can’t wait to make it again. Thank you for sharing!!
So happy to hear that Nicole! Thanks for taking the time to comment. 🙂
I have this baking in the oven right now and it smells wonderful! Can’t wait to try it!
Whoo hoo! Perfect time for banana bread 🙂
Charlene, thank you! This bread is amazing! It smelled incredible baking and looks gorgeous! We’re waiting for it to cool to slice and taste. Wow, highly recommend! Thanks again!
Whoo hoo! I am thrilled to hear that Elizabeth!
Mr. Han —–Use All Purpose Flour for baking—–
I did try this recipe and is very good. I’m. sure there are a lot of people with a sweet tooth so the sugar
amount and chocolate chips will be loved by them. I use 3/4 cup of sugar with one cup of chocolate chips
and a tablespoon of cinnamon. 2 eggs and 1/3 cup of oil. At times I add yogurt like 1/2 cup and keeps the bread moist.
I read that if you stick a toothpick to check the doneness, it is good to get it out when “crum” like bread is stuck
on the toothpick. You don’t really want to see a “clean” toothpick. Hey, the way I read the comments, the bread
doesn’t last long enough for the bread to dry out, so all is good!!
Just a thought anyway in case your bread does last longer then a day.
My family and I love this recipe, it was easy to follow,my husband couldn’t wait and had some before we ate our meal,thank you for sharing this recipe.
Yeah! So happy to hear that Sandy!
I made this recipe yesterday. I turned out great. I’ll use it again! Thanks!
So glad to hear that Vera!
This was absolutely amazing. I only used 1 cup of sugar and put in 1/2 cup of chocolate chips and topped the top with some top! Thanks for sharing 🙂
Nice- glad the reduced sugar worked out 🙂
I used a standard bread pan to make this and it still isn’t done in the middle, still very raw (after 80 minutes) 🙁 my bread pan is 4.5×8.5 (1.5 QT) so you may need to split into 2 pans 🙂
Hi Bridget- wow raw in the middle after 80 minutes? Do you think your oven might not be functioning properly? 2 pans is a great alternative.
it doesn’t need any butter?
Hi Ana,
Nope 🙂
I told my 17 year old it was “starbucks” banana bread so he actually ate it:) I added cinnamon and fresh ground nutmeg…also it did take a while longer to cook through the middle but we are in texas where the humidity may play a factor or i used more bananas then needed,..going to make muffins tonight because these were so delicious
So glad to hear you liked it 🙂
I have tried many banana bread recipes and have never found the perfect ine till now. I only had 2 big over ripe bananas. Added Pecans and Cranberries. Best banana bread EVER.! Thank you for sharing.
So glad to hear that Rosa! Pecans and cranberries sound perfect!
It is in the oven now! Sure hope it turns out, its on the middle rack as tou didn’t specify.
Looking forward to it
My new go to recipe! We’ve made 3 batches now and always very happy with turnout. I add a tbsp of cinnamon! Thanks for sharing 🙂
Yeah so glad to hear that Tori!
Just like Bridget, i also been baking it for over 80 minutes in my loaf pan and it still raw in the middle, sides seem browned enough, I always have this issue with other banana bread recipes, i hoped it was the recipe and not the pan. Either will need to go lower temp for longer time or do 2 batches like Bridget suggested. Smells delicious though and recipe was easy enough!
*Update*
As i previously posted, after 80 minutes it was still raw in the middle, i left it a while longer, almost 2 hours, at 325F and it baked completely. no raw batter, and the edges weren’t burnt at all. My husband said it tasted “heavenly”.
Hi Cory, Sorry you are unhappy. I am sure there is a lot of differences in heat depending on brand of oven. I have made this many times and that is the time and temperature that works for me.
Take care,
Charlene