I don’t know about you, but I always have ripe bananas on my bench top! My kids have this annoying habit of insisting that I buy bananas for them and then they don’t want to eat them. And I never learn… Anyhow, thank God for banana bread! I really like having a slice of it with my morning tea, so I always have a way to use up the leftover bananas. This Copycat Starbucks Banana Nut Bread has become my new favourite. It’s everything that good banana bread should be: moist, banana-flavoured, with a hint of cinnamon and a delicious nutty crunch (I simply LOVE walnuts)! And all of this, at a fraction of the cost of the original Starbucks product. Besides, you know that I am all for home-made, right? Especially when making this banana bread at home is so easy! This bread also freezes beautifully, just slice it up, wrap the individual slices in cling wrap and pop it in the freezer! Ready to learn how to make your Copycat Starbucks Banana Nut Bread? Let’s dig in then!
Copycat Starbucks Banana Nut Bread
Copycat Starbucks Banana Nut Bread - the perfectly moist banana bread straight from Starbucks!
- 250 gms – 2 cups plain flour
- 1½ tsp baking soda
- ¼ tsp salt
- 2 tsp cinnamon
- 1 tsp vanilla extract
- 1½ cup mashed ripe banana 3-4 small bananas
- 200 gms – 1 cup sugar
- 110 ml – ½ cup vegetable oil
- 2 tbsp milk
- 1 egg
- 60 gms – ½ cup chopped walnuts
- 40 gms – ⅓ cup chopped pecans
Grease the loaf pan, dust it with flour and keep it aside.
Mix the flour, baking soda, cinnamon and salt until combined.
In another bowl, mix the egg, sugar and vegetable oil until combined.
Add the dry mixture to the egg mixture and stir until blended.
Add the milk, vanilla and mashed bananas and mix well.
Fold in the 2/3 of the chopped walnuts and pecans and pour the batter into the prepared loaf pan.
Bake in a pre-heated oven at 170°C – 325°F for 60-80 minutes or until a toothpick inserted in the center comes out clean.
Julia @ Happy Foods says
I like banana bread. It’s easy to make and delicious. Love the nuts there! 🙂
Amazing!! Veganized this with a flax seed egg and also doubled the recipe. Thanks!