Description
This Starbucks Copycat Banana Nut Bread is a moist, flavorful loaf packed with ripe bananas and crunchy walnuts. Perfect for breakfast or a snack, it mimics the classic café favorite with a tender crumb and a hint of cinnamon. Easy to prepare and bake, this banana bread will satisfy your sweet tooth and fill your kitchen with a comforting aroma.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
Wet Ingredients
- 1 egg
- 1 1/8 cup sugar
- 1/2 cup vegetable oil
- 2 tablespoons buttermilk (see notes)
- 1 teaspoon vanilla extract
- 3 extra ripe bananas, mashed
Add-ins
- 1/2 cup chopped walnuts
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Lightly spray an 8×5-inch loaf pan with nonstick spray and optionally line it with parchment paper for easy removal.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon until evenly mixed to ensure a consistent texture in the final bread.
- Mix Wet Ingredients: In a separate medium bowl, whisk the egg, sugar, and vegetable oil together until fully combined and smooth, creating the batter base.
- Blend Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients and mix well. The mixture will be thick and dry at this stage.
- Add Moist Ingredients: Stir in the buttermilk, vanilla extract, and mashed bananas until just combined, creating a moist and flavorful batter.
- Prepare for Baking: Pour the batter into the prepared loaf pan. Evenly sprinkle the chopped walnuts over the top to add a crunchy texture.
- Bake the Bread: Place the loaf pan on the center rack in the preheated oven and bake for 60 to 75 minutes. Check doneness by inserting a knife or toothpick into the center; it should come out clean.
- Cool and Serve: Remove the banana bread from the oven and allow it to cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely before slicing and serving.
Notes
- You can also use a 9×5-inch pan, but reduce the baking time accordingly as the batter will be thinner.
- Make your own buttermilk by adding 1/2 tablespoon white vinegar or lemon juice to 1/2 cup milk; let it sit for 5 minutes. For this recipe, you only need 2 tablespoons of buttermilk.
- To make muffins, pour batter into a muffin tin lined with paper liners. Bake at 425°F for 5 minutes, then reduce oven temperature to 350°F and bake for another 18-20 minutes or until a toothpick inserted comes out clean.
- To freeze banana bread, let it cool completely, then wrap tightly in plastic wrap followed by aluminum foil or a large ziplock bag. Freeze for up to 3 months.
Nutrition
- Serving Size: 1 slice (approx. 1/8th of loaf)
- Calories: 310
- Sugar: 22g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
