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–+ servings
A generous slice of moist Starbucks banana bread recipe, studded with walnuts and a golden-brown crust.

Starbucks Banana Bread Recipe: The Ultimate Copycat (Browned Butter Twist!)

Recreate the beloved Starbucks banana bread at home with this ultimate copycat recipe. Featuring an extra moist crumb from buttermilk and a secret browned butter technique for deep, nutty flavor, this recipe will yield a bakery-quality loaf that's perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups all purpose flour (spoon and leveled)
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • 1 egg
  • 1 ⅛ cup sugar
  • ½ cup vegetable oil
  • 2 tablespoons buttermilk (see notes for substitute)
  • 1 teaspoon vanilla
  • 3 extra ripe bananas (very spotty, almost entirely brown, mashed leaving small lumps)
  • ½ cup chopped walnuts

Equipment

  • 8x5 inch loaf pan
  • nonstick spray
  • Parchment paper
  • Medium bowls
  • Whisk
  • instant-read thermometer
  • fork
  • Small saucepan (optional)

Method
 

Prepare Your Pan and Oven
  1. Preheat your oven to 325 degrees Fahrenheit. Spray an 8x5 inch loaf pan with nonstick spray, and optionally line it with parchment paper, leaving an overhang on the sides.
Combine Dry Ingredients
  1. In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon until just combined. If desired, add a pinch (about 1/8 teaspoon) of freshly grated nutmeg here.
Mix Wet Ingredients (First Pass)
  1. In another medium bowl, whisk together the egg, sugar, and vegetable oil until well combined and smooth, becoming slightly pale.
Combine Wet and Dry
  1. Add the whisked dry ingredients into the wet ingredients. Mix only until just combined. The batter will be thick and look a bit dry, which is normal. Avoid overmixing to prevent a tough loaf.
Add Flavor and Moisture
  1. Stir in the buttermilk, vanilla extract, and mashed ripe bananas. Continue to mix until everything is just combined and no streaks of dry ingredients remain. The batter should now be cohesive and moist.
Fill and Top
  1. Pour the batter into the prepared loaf pan. Evenly sprinkle the chopped walnuts over the top of the batter.
Bake to Perfection
  1. Place the loaf pan on the center oven rack. Bake for 60 to 75 minutes. The bread is done when the top is a deep golden-brown with a slight crack down the middle, and the edges pull away from the pan. An instant-read thermometer inserted into the center should read between 200-205°F, or a clean knife/wooden skewer comes out clean. If the top browns too quickly, tent loosely with aluminum foil for the remaining time.

Nutrition

Calories: 350kcalCarbohydrates: 55gProtein: 4gFat: 18gSaturated Fat: 4gCholesterol: 40mgSodium: 250mgPotassium: 280mgFiber: 3gSugar: 38gVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

To make homemade buttermilk substitute: for 2 tablespoons buttermilk, use 1/2 tablespoon lemon juice or white vinegar and fill the rest of a 1/2 cup measuring cup with milk. Let sit 5 minutes until it curdles. For an incredible nutty depth, consider browning 1/4 to 1/2 cup unsalted butter and incorporating it with your wet ingredients after cooling slightly.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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