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Perfect Banana Nut Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 112 reviews
  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 60-75 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1x
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Starbucks Copycat Banana Nut Bread recipe delivers a moist, flavorful loaf packed with ripe bananas and crunchy walnuts, perfectly spiced with cinnamon. It’s an easy-to-make treat that captures the beloved bakery-style bread, ideal for breakfast or a satisfying snack.

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 cups 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

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Spray an 8×5 inch loaf pan with nonstick spray and optionally line it with parchment paper for easier removal.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until well combined to ensure even distribution of leavening and spice.
  3. Mix Wet Ingredients: In another medium bowl, whisk together the egg, sugar, and vegetable oil until the mixture is smooth and well blended.
  4. Combine Wet and Dry Mixtures: Add the dry ingredients into the wet ingredients, mixing well. The batter will be thick and dry at this point.
  5. Add Moist Ingredients: Stir in the buttermilk, vanilla extract, and mashed bananas until fully combined to create a moist batter.
  6. Pour Batter and Add Walnuts: Pour the batter into the prepared loaf pan, smoothing the top. Sprinkle the chopped walnuts evenly over the surface for added texture.
  7. Bake: Bake on the center rack of the oven for 60 to 75 minutes or until a knife inserted into the center comes out clean, indicating the bread is fully cooked.
  8. Cool and Serve: Allow the banana nut bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Notes

  • If using a 9×5 inch loaf pan, reduce the baking time to avoid overbaking.
  • Make homemade buttermilk by adding 1/2 tablespoon white vinegar or lemon juice to 1/2 cup milk; let it sit for 5 minutes. Use only 2 tablespoons for this recipe.
  • To make muffins, spoon the batter into a muffin tin with liners and bake at 425°F for 5 minutes, then reduce oven temperature to 350°F and bake for an additional 18-20 minutes or until a toothpick inserted comes out clean.
  • For freezing, cool the bread completely, then wrap tightly in plastic wrap followed by aluminum foil or place in a large freezer bag. Freeze for up to 3 months.

Nutrition

  • Serving Size: 1 slice (approx. 1/8 loaf)
  • Calories: 280
  • Sugar: 18g
  • Sodium: 210mg
  • Fat: 13g
  • Saturated Fat: 2g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 37g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 30mg

Find it online: https://emilyquickdinners.com/perfect-banana-nut-bread-recipe/