Starbucks Banana Bread Copycat Recipe

Have you ever stood in line, eyeing that perfect slice of banana bread under the glass? It’s moist, tender, with a little sprinkle of nuts on top. You buy it, savor it, and wish you could make it at home. Well, you absolutely can.

This isn’t just any banana bread recipe. It’s a copycat, carefully tweaked and tested to bring that familiar coffeehouse treat right to your kitchen. The secret, it turns out, wasn’t a mystery ingredient.

It was an old recipe card and a bit of patient adjustment. Let’s get baking.

The Loaf Pan Lowdown

Before we even grab a bowl, let’s talk about the pan. This is surprisingly crucial. I learned this the hard way. My first attempt tasted wonderful, but it baked up short and squat.

Why? I used a slightly larger loaf pan. The batter spread out instead of climbing up. For that classic, bakery-style rise, you need an 8×4 inch loaf pan. It’s the size Starbucks reportedly uses.

If you only have an 8 ½ x 4 ½ inch pan, that’s okay. Your loaf will be a bit wider and bake faster. Just start checking it earlier. The recipe accounts for this, offering flexible instructions. No special trip to the store required.

Ingredients Needed for the Recipe

Gathering your ingredients is the first step. Here’s what you’ll need, and a little note on why each one matters.

• All-Purpose Flour (2 cups): The structure-builder. Bread flour works too, for a slightly chewier crumb.
• Baking Soda & Baking Powder (¾ tsp & ¼ tsp): Our leavening duo. The soda reacts with the bananas’ acidity, while the powder gives an extra lift.
• Salt (½ tsp): Crucial for balancing all the sweetness and enhancing flavor.
• Cinnamon & a Pinch of Nutmeg (¼ tsp + pinch): The “secret” spices. They add that warm, familiar depth you can’t quite place in the original.
• One Large Egg: Binds everything together and adds richness.
• Granulated Sugar (1 cup + 2 tbsp): Straight-up sweetness. The recipe sometimes uses a mix, but this amount gives the right level perfectly.
• Vegetable Oil (½ cup): The key to supreme moistness, more reliable than butter in this particular recipe.
• Milk or Buttermilk (2 tbsp): Buttermilk is the winner here. Its tanginess complements the bananas beautifully.
• Vanilla Extract (½ tsp): A warm, aromatic backdrop for all the other flavors.
• Very Ripe Bananas (3 large): The stars. They must be spotted, brown, and soft. This means maximum sweetness and easy mashing.
• Chopped Walnuts (1 cup): For texture and that signature nutty crunch. A walnut-pecan mix is also fantastic.

How to make Starbucks Banana Bread Copycat?

This process is straightforward, but a few careful moves make all the difference. Follow these steps for a perfect result.

Step 1: Prep Your Pans

Preheat your oven to 325°F. Now, grease your 8×4 inch loaf pan, going about halfway up the sides. Line it with a parchment paper sling for easy removal later.

Here’s a pro tip: grease a small custard cup, too. This batter sometimes makes a bit extra, and that little muffin-cake is the baker’s treat.

Step 2: Whisk the Dry Goods

In a medium bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Give this a solid whisk for a full minute.

This isn’t just mixing. You’re aerating the flour and ensuring the leaveners are evenly distributed, which prevents bitter soda pockets.

Step 3: Combine the Wet Ingredients

In a larger mixing bowl, whisk the egg, sugar, and vegetable oil together until they’re smooth and well-blended. It’ll look a bit glossy.

Then, whisk in the vanilla extract and the buttermilk. The mixture will thin out a little, which is just what you want.

Step 4: Mash and Incorporate Bananas

Peel your very ripe bananas. Mash them right in a bowl with a fork or potato masher until you have a lumpy puree. Measure it to be sure you have about 1 ¼ cups.

Stir this mashed banana into your wet ingredients. Don’t overmix here; just blend it until you no longer see streaks of the wet mixture.

Step 5: Bring It All Together

Add your whisked dry ingredients to the wet bowl in three separate additions. Stir gently after each one, just until the flour disappears.

The goal is a thick, lumpy batter. Overmixing develops gluten and leads to a tough bread. A few flour streaks are fine; they’ll blend in the next step.

Step 6: Fold in the Nuts

Take ½ cup of your chopped walnuts and fold them into the batter with a spatula. This final folding motion incorporates the nuts without overworking the batter.

Now you should have a thick, spoonable batter studded with nuts. It smells like banana and spice already.

Step 7: Fill the Pan

Scrape the batter into your prepared loaf pan. Leave about an inch of space at the top for the rise. If you have leftover batter, spoon it into your greased custard cup.

Use a knife to draw a long line down the center of the batter in the loaf pan. This helps release any trapped air bubbles for an even crumb.

Step 8: Top and Bake

Sprinkle the remaining ½ cup of nuts evenly over the top of the loaf. This gives it that classic, recognizable look. Place both the loaf pan and the custard cup on a baking sheet for stability.

Bake the loaf for about 65 minutes. Start checking at 45 minutes if you used a larger pan. The custard cup will be done in about 40. A toothpick inserted in the center should come out clean.

Step 9: The Patient Cool Down

When done, run a knife around the edges of the loaf but do not take it out. Let it cool right in the pan for 20 minutes. This prevents it from collapsing.

Then, use the parchment sling to lift it onto a wire rack. Let it cool completely, for several hours. I know, the wait is hard. But it’s worth it.

The Freezer Trick

Here’s the most surprising tip of all. Once your bread is completely cool, wrap it tightly and freeze it. Yes, freeze it.

Thaw it overnight on the counter. Something magical happens. The texture becomes even more moist, tender, and cohesive. It’s like the flavors settle and become friendlier.

It sounds counterintuitive, but it’s a game-changer. Try it with half the loaf if you’re skeptical. You might never eat it “fresh” again.

Tips

• Banana Ripeness is Non-Negotiable: Green-tipped bananas won’t work. You need them brown-speckled and soft for maximum sweetness and moisture. No exceptions.
• Mash by Hand: A fork or potato masher is perfect. Avoid blenders or food processors; they can make the banana too liquidy and alter the texture.
• Don’t Skimp on the Buttermilk: That two tablespoons of buttermilk adds a subtle tang that balances the sweetness. If you don’t have any, milk with a tiny squeeze of lemon works.
• Test for Doneness Properly: The toothpick test is your best friend. If it comes out with a few moist crumbs, it’s done. If it’s wet, it needs more time.
• Resist the Warm Slice: Cutting into a warm quick bread steams it and makes it gummy. Let it cool fully for the perfect, sliceable texture.

Swaps and Variations

Out of something? Want to mix it up? This recipe is wonderfully adaptable.

For the nuts, pecans are a fantastic partner to walnuts. You can even use all pecans for a richer, buttery note. For a nut-free version, sunflower seeds or just leaving them out works, though you’ll miss the crunch.

No buttermilk? Stir ½ teaspoon of lemon juice or white vinegar into 2 tablespoons of regular milk. Let it sit for 5 minutes before using. The oil can be swapped for melted, cooled butter if you prefer that flavor.

And for a fun twist, fold in a handful of dark chocolate chips with the nuts. It’s not Starbucks-classic, but it’s utterly delicious. A sprinkle of coarse sugar on top before baking adds a delightful sparkle and crunch.

Print Recipe

Starbucks Banana Bread Copycat Recipe

Author: Kelsey Perez Cooking Method: Baking Cuisine: American Courses: Dessert, Snack

Difficulty: easy Prep Time 15 mins Cook Time 65 mins Rest Time 20 mins Total Time 1 hr 40 mins

Cooking Temp: 163  C Servings: 10 Estimated Cost: $ 8 Calories: 210

Best Season: Fall, Winter, Spring, Summer

Description

This Starbucks banana bread copycat delivers that familiar, comforting flavor you love from the coffee shop—moist, tender, subtly spiced, and perfectly balanced between sweet and rich. Made with ripe bananas, a touch of cinnamon and nutmeg, and a blend of sugars, this loaf captures the essence of the original without any hard-to-find ingredients. It’s easy enough for beginner bakers yet impressive enough to serve guests—or enjoy all to yourself!

ingredients

Servings

• 2 cups all-purpose flour (or bread flour (250 grams))
• ¾ teaspoon baking soda
• ¼ teaspoon baking powder
• ½ teaspoon salt
• ¼ teaspoon cinnamon (plus a pinch of nutmeg)
• 1 large egg
• 1 cup plus 2 tablespoons granulated sugar ((220 grams total))
• ½ cup vegetable oil ((114 grams))
• 2 tablespoons buttermilk (or milk)
• ½ teaspoon vanilla extract
• 3 large very ripe bananas (mashed (1 ¼ cups or 10 oz peeled weight))
• 1 cup chopped walnuts (or mix of walnuts and pecans)

Instructions

1. Preheat oven to 325°F (163°C). Grease the bottom and ½ inch up the sides of an 8x4 inch loaf pan and line with a strip of parchment paper. Optionally, grease a small 1-cup custard cup for extra batter, or use an 8½x4½ inch loaf pan instead.
2. In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg for about 1 minute until well combined.
3. In a mixing bowl, whisk egg, sugar, and vegetable oil until smooth. Add vanilla and buttermilk, and whisk to combine.
4. Mash bananas with a fork or potato masher until smooth (should yield 1¼ cups or 10 oz). Stir into the wet mixture until fully blended.
5. Add the dry ingredients in 3 parts, stirring gently after each addition until just combined.
6. Fold in ½ cup of the chopped walnuts. The batter should be thick but pourable.
7. Scrape batter into the prepared loaf pan, filling no more than 1 inch from the top. Pour any excess into the greased custard cup.
8. Run a knife through the batter to release air bubbles. Sprinkle the remaining ½ cup walnuts on top.
9. Bake for about 65 minutes (check at 45 minutes if using a larger pan), or until a toothpick inserted comes out clean. The custard cup version bakes in about 40 minutes.
10. Let cool in the pan for 20 minutes. Loosen sides with a knife, then transfer to a wire rack to cool completely. For best texture, freeze and thaw before serving.

Nutrition Facts

Servings 10

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Amount Per Serving

Calories 210kcal

% Daily Value *

Total Fat 10g16%

Saturated Fat 1.5g8%

Cholesterol 20mg7%

Sodium 220mg10%

Potassium 180mg6%

Total Carbohydrate 28g10%

Dietary Fiber 2g8%

Sugars 14g

Protein 3g6%

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Calcium 40 mg

Iron 1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Pan size matters: An 8x4 inch loaf pan yields the ideal height and texture. Using a larger pan may result in a flatter loaf.
• Freeze for best results: This bread tastes even better after being frozen and thawed—it enhances moisture and flavor.
• Nut-free option: Simply omit the walnuts for a nut-free version; the bread still holds its signature Starbucks character.
• Ripe bananas are key: Use deeply speckled or nearly black bananas for maximum sweetness and moisture.

Keywords: Starbucks banana bread, banana bread copycat, quick bread, easy banana bread, copycat recipe, cinnamon banana bread