Description
Learn how to make delicious Starbucks Copycat Banana Bread at home with this easy recipe. Perfect for breakfast or as a snack. Click here to get baking!
Ingredients
Scale
- 2 cups (250g) all-purpose flour or bread flour
- 3/4 teaspoon (4 ml) baking soda
- 1/4 teaspoon (1 ml) baking powder
- 1/2 teaspoon (3 ml) salt
- 1/4 teaspoon (1 ml) cinnamon and a pinch of nutmeg
- 1 large egg
- 1 cup plus 2 tablespoons sugar (220g)
- 1/2 cup (114g) vegetable oil
- 2 tablespoons (30 ml) milk or buttermilk (I used buttermilk)
- 1/2 teaspoon (3 ml) vanilla extract
- 3 large very ripe bananas, mashed (1 1/4 cups (300 ml) mashed/10 oz (283 g) weight peeled)
- 1 cup (240 ml) chopped walnuts or use a mixture of walnuts and pecans
Instructions
- Begin by setting your oven to 325°F. Coat the bottom and sides (up to ½ inch) of an 8×4 inch loaf pan with grease, and line it with a piece of parchment paper. You can also grease a small custard cup with a 1 cup capacity for any excess batter, or just use an 8 ½ by 4 ½ inch loaf pan with a 6 cup capacity.
- Combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a bowl and mix them together thoroughly for about a minute.
- In a separate bowl, mix together the egg, sugar, and vegetable oil until the mixture is smooth. Then, incorporate the vanilla extract and milk.
- Mash the bananas until you achieve a smooth consistency, totaling 10 oz or 1 ¼ cups, and then mix them into your wet ingredients until everything is combined.
- Gradually add the dry ingredients to the wet mixture in three portions, stirring well after each addition.
- Gently fold in half a cup of the chopped walnuts, making sure the batter remains fairly thick.
- Pour the batter into your prepared loaf pan, ensuring you leave some space for the batter to rise; aim to keep it about an inch from the top. If you have any extra batter, place it in the custard cup.
- Use a knife to cut through the batter to eliminate any air bubbles, and then sprinkle the top with the rest of the nuts. Use the remaining batter for the custard cup.
- Bake the mixture for around 65 minutes, or until a toothpick inserted comes out clean. For a larger loaf pan, start checking for doneness after 45 minutes. The custard cup should be ready in about 40 minutes.
- Run a knife around the edges to loosen the loaf, but keep it in the pan for about 20 minutes to cool. Afterward, take it out of the pan and allow it to cool completely for a few hours. For the best texture, let the bread cool, then freeze it, and thaw before serving.
Notes
- For a more intense flavor, swap all-purpose flour with bread flour.
- Use very ripe bananas with dark skins to boost the banana taste.
- Mix walnuts and pecans for a diverse texture and flavor in the bread.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Fat: 12g
- Protein: 4g
Keywords: banana bread recipe, ripe bananas, baking instructions, walnut topping, moist loaf, homemade baking
