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!
Happy to hear that Karen!
It is so good!
First, I love this recipe! It is easy to put together and the bread is moist and has a great texture. I’ve tried many, many, many banana bread recipes that claim to be the best banana bread recipe. They have all failed for a variety of reasons. With that said, I have no idea why the recipe calls for the temperature to be at 325 degrees. When I did this, the outside of the bread almost got burned and the inside was still not cooked. Cooking in a normal size loaf pan and cooking at 350 degrees, the bread comes out terrific. I think my loaf pan is 9 x 5 inches. You need to change to reflect this in my opinion. Thank you.
Good recipe but too much sugar. Next time I’ll do it with just a cup of sugar…the other 1/8 cup is not necessary.
This recipe looks like the real deal. I have several over ripe bananas ready and waiting for me to get going.
Thanks for the inspiration. Next I need to get going and give this recipe a try.
Would this work with 2 bananas? I have 5 bananas and want to make 2 loafs.
Yes it will but maybe do 2 1/2 in each.
Delicious so far my favorite recipe for banana nut bread.
Yay! Thanks for commenting Patricia.
One of my favorite banana bread… but I use 1/2 the sugar and still excellent.
By far the best banana bread recipe I have made!! Always, always my go to recipe!! Comes out perfectly every time.
So happy to hear that Rebba 🙂
Saved on Pinterest and I’ve made it several times for my daughter. It’s better than Starbucks!
This is delicious. Will definitely make again.
Happy to hear that Leola!
Delicious!!!! Thank you so much!
Chefs kiss
Everybody asks for this recipe!!
Yay!
I may have commented before, I know I’ve had this recipe for YEARS. Every time I make it I get people asking for the recipe. I made it for a chef’s son and he said he like this one better than his dad’s. No one can believe there’s no brown sugar.Thank you so much for sharing this! I love it 🙂
YAY!!! I love it too. 🙂
I make a few of these during the holiday and give them out as gifts. They love it. It’s the perfect gift.
Yay! I agree Debra. So many food gifts are just too much sugar. This is a great idea to give.
This bread turns out delicious every time.
If I wanted to make this same recipe but pour the batter into a muffin pan, what would you recommend I bake it at?
loooooove your blog…….just found you…..pls send me updates. looking forward to trying this banana bread….thank you….blessings dee
Delish! I made this with 4 bananas & added chocolate chips & sugar on the top! Thanks so much for your recipe!
This has become my go to banana bread recipe! I always add extra walnuts! It’s Simple’s Dan always delicious and moist!
Yay! Thanks Cindy!
This is the best banana bread recipe I’ve tried and has been my go to for the last 5 years. I often substitute a good quality maple syrup for sugar and when I do use sugar I cut it at least by 1/2. My personal preference. Thanks Frugal Adventures!
Oh great idea on the maple syrup. Will definitely try that!
I have enjoyed making this recipe for several years. I just made them as muffins (in a cupcake tin) and baked them @ 350 for 26 minutes. They’re good! I probably could have taken them out at 24 minutes if I had been watching more closely.
This has become my go to banana bread. Very easy to put together! I add a tsp of cinnamon and it’s just perfect!
Yay happy to hear it Linda!
I love this recipe, and so does everyone I make it for. I’ve been making it for many years. I’ve made it gluten free and it works great, and I’ve made them into muffins and it works great. I haven’t yet made it as a cake, but I’m sure it would be delicious that way, too! This is a fabulous recipe (and I’ve tried a lot of banana bread recipes). I haven’t yet tried adding chocolate chips to it (we love the recipe so much as-is), but I plan to. Thank you!!!
Yay happy to hear that BB!