Starbucks Banana Bread
This copycat Starbucks Banana Bread is soft and moist, with lots of sweet banana flavor and warm spices. Chopped walnuts and crushed banana chips add texture to the top. Made in one bowl with less than 15 minutes of prep!
Servings: 10 to 12 slices
Calories: 421kcal
Ingredients
- 4 ripe bananas mashed
- 1 cup light brown sugar packed
- 2 large eggs
- 2 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon allspice
- 1 cup walnuts chopped, divided (¾ cup for batter + ¼ cup for topping)
- 30 grams banana chips crushed, about 1/2 cup, for topping
Instructions
- Preheat the oven to 175°C (350°F). Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper.
- Whisk the wet ingredients together: The brown sugar, mashed bananas, eggs, vanilla extract, and vegetable oil until well combined.
- To the same bowl sift flour, baking soda, baking powder, cinnamon, and allspice.
- Stir gently until just combined (do not overmix).
- Fold in walnuts: Stir in about ¾ cup (75 g) chopped walnuts.
- Bake: Pour the batter into the prepared loaf pan. Sprinkle the top with the remaining walnuts and crushed banana chips.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, cover loosely with foil during the last 15 minutes.
- Cool: Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Store Starbucks banana bread at room temperature for up to 3 days, refrigerate for up to 5 days, or freeze for up to 2 months.
Nutrition
Calories: 421kcal | Carbohydrates: 55g | Protein: 6g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 130mg | Potassium: 348mg | Fiber: 3g | Sugar: 29g | Vitamin A: 83IU | Vitamin C: 4mg | Calcium: 60mg | Iron: 2mg