If you love Starbucks banana bread, you’re going to love this recipe. Ripe bananas, brown sugar, and nuts come together for a moist and insanely delicious treat that tastes like total comfort food!
The first time I had Starbucks banana bread was at Harris Teeter grocery store. I was having a sugar low and needed something to eat STAT. There was a Starbucks cafe inside, so I ordered the first thing I saw, which was the banana bread. It was insanely delicious. As I ate it, I could only imagine how much oil there had to be for it to be so good. At the time, I didn’t care, but I made up my mind that instant to recreate it at home.
Banana bread is a quick bread and as such should be easy and uncomplicated. You can have this mixed up and ready for the oven in about 15 minutes. The hardest part of this recipe is waiting to eat it!
What you’ll need for Starbucks banana bread recipe:
- baking soda
- vegetable oil
I like to use both walnuts and pecans for this, but feel free to do what you want. The bitterness of the walnuts compliments the sweetness of the bread perfectly, and I love that the nuts on top get toasted. It intensifies their flavor and maximizes their crunchiness.
I also like to use both coconut sugar and brown sugar. The brown sugar adds richness and depth of flavor to the bread that takes it to another level.
If your bananas aren’t ripe enough, lay them on a baking sheet, and pop them into a 250° F oven for about 15 minutes. Let them cool before peeling, and continue with the recipe as normal.
Wrap the leftover bread in plastic wrap or place in a Ziploc bag on the counter. After three days, pop it in the fridge for another day or two. You could also wrap individual slices with plastic wrap, place the wrapped slices in a Ziploc freezer bag, and freeze for up to a month. This reheats beautifully.
Tips for better banana bread:
- Use overripe bananas.
- Choose oil over butter for supremely moist banana bread.
- Make sure your eggs are room temperature by setting them out about an hour before using.
- Mix the wet and dry ingredients separately.
- Add the dry ingredients to the wet.
- Don’t overmix. It will result in dense, tough bread.
- If the top is getting too brown, lay a piece of foil over the top. Don’t press it down over the edges.
- Remove from the oven when a few crumbs are left on the toothpick – NOT when the toothpick is completely clean.
Serve this with:
- Copycat Chick-fil-A Nuggets
- Apple Pie Cupcakes
- 5 Ingredient Beer Bread
- Banana Cake with Peanut Butter Frosting
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Starbucks Banana Bread Copycat RecipePlain Everything Recipe Index
- 2 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp cinnamon
- 1 tsp vanilla
- 1 1/2 cups mashed overripe banana (3-4 small bananas)
- 1/2 cup coconut sugar
- 1/2 cup brown sugar
- 1/2 cup avocado oil or melted coconut oil
- 2 tbsp whole milk
- 1 egg, room temperature
- 1/3 cup chopped walnuts
- 1/3 cup chopped pecans
- Preheat oven to 325 degrees F.
- Spray a loaf pan with nonstick cooking spray.
- Whisk the flour, baking soda, cinnamon and salt until combined.
- In another bowl, mix the egg, sugars, and avocado oil until combined.
- Add the milk, vanilla, and mashed bananas and mix well.
- Add the dry mixture to the wet mixture and stir until just blended. Don't overmix.
- Fold in half the walnuts and half the pecans and pour batter into prepared loaf pan.
- Top with remaining walnuts and pecans.
- Bake for 60-70 minutes or until a toothpick inserted in center comes out with a few crumbs on it.