Starbucks Banana Bread
Buttery bananas, toasted walnuts, and a hint of vanilla make this Starbucks-style banana bread rich, moist, and full of cozy coffee-shop vibes. The simple, classic recipe brings you a tender crumb, deep banana flavor, and a crunchy walnut topping—all in your own kitchen.
10
slices
Ingredients
Dry Ingredients
- 1 1/2 cups (190 g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp (0.5 tsp) salt
Wet Ingredients
- 1 large egg room temperature preferred
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (120 ml) vegetable oil
To Fold In
- 2 tbsp (30 ml) buttermilk or 2 tbsp milk + 1/2 tbsp lemon juice
- 1 tsp vanilla extract
- 3 (300 g) ripe bananas about 1 1/4 cups mashed, very ripe
- 3/4 cup (85 g) walnuts chopped, divided; toasted if desired
Equipment
- Loaf Pan
- Mixing bowls
- Whisk
- Rubber spatula
- Wire rack
Instructions
- Preheat your oven to 325°F (165°C). Grease and lightly flour a standard loaf pan for easy removal.
- In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
- In a large bowl, whisk the egg, sugar, and vegetable oil until well combined and glossy. No need to beat—just mix until smooth.
- Stir the dry ingredients into the wet mixture gently. Mix until just combined—avoid over-mixing for a tender loaf.
- Fold in the buttermilk, vanilla extract, and mashed bananas. If your batter looks a bit lumpy, that's totally normal.
- Gently fold in half of the chopped walnuts (about 3/8 cup), reserving the rest for topping.
- Pour the batter into the prepared loaf pan, smoothing the top. Sprinkle the remaining walnuts evenly over the top.
- Bake in the preheated oven for 45–60 minutes, or until the loaf is golden and a toothpick inserted in the center comes out clean or with just a few damp crumbs.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing—if you can wait that long!
Notes
Let banana bread cool fully for the neatest slices. Store at room temperature, tightly wrapped, for 3 days; refrigerate up to a week, or freeze slices up to 3 months. Variations: Swap walnuts for pecans, add chocolate chips, or leave the nuts out entirely for a classic smooth loaf. Dairy-free? Use milk alternative with lemon juice instead of buttermilk.
Nutrition
Calories: 290kcal | Carbohydrates: 39g | Protein: 4g | Fat: 14g | Saturated Fat: 1.5g | Cholesterol: 15mg | Sodium: 220mg | Potassium: 140mg | Fiber: 2g | Sugar: 15g | Vitamin A: 40IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 1.4mg