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Starbucks Banana Walnut Bread

Starbucks Banana Walnut Bread to enjoy with a cup of coffee at Starbucks. Starbucks Banana Walnut Bread is one of my life’s little pleasures.  Freshly  baked Starbucks banana bread is hard to beat.  Starbucks Banana walnut bread isn’t difficult to make, in fact you can make banana walnut bread that will taste just like Starbucks.  I recommend using bread flour if you have it on hand, as it gives the bread a more dense feel.  Why not try making some this banana walnut bread, and bring it to your co-workers. Unlike in the store, you can enjoy this banana walnut bread while it is still warm out of the oven.

banana walnut bread by starbucks

I often wonder how you much you would save by making this bread from scratch instead of purchasing this at Starbucks. This is an easy recipe to make. If you do not have bread flour, you can use all-purpose and it still will turn out just fine. I think one of the biggest things you can do to improve the Banana Walnut Bread is to make sure you use bananas that are browned. I believe this helps to enhance the flavors. If you don’t have over ripe bananas you can use the regular ones you find at the grocery store. I hope you enjoy my version of Starbucks Walnut Banana Bread.

Starbucks Banana Walnut Bread

  • Author:
  • Recipe Type: Bread Recipes, Copycat Restaurant Recipes, CopyKat Recipes
  • Prep time:10 minutes
  • Cook time:1 hour
  • Serves: 8
Starbucks Banana Walnut Bread

You can make this coffeehouse classic just like they do.

Ingredients

  • 1 3/4 cups flour (bread flour is best)
  • 2/3 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup mashed ripe (this is usually 2 or 3 bananas)
  • 1/3 cup margarine
  • 2 tablespoons milk
  • 2 eggs
  • 1 cup chopped walnuts (divided into 2 (1/2 cup) portions

Instructions

Preheat the oven to 350 degrees.  In a medium size bowl combine all dry ingredients (flour, baking powder, baking soda, and salt), stir together to combine.  In another medium size bowl combine margarine and sugar, with a mixer cream the margarine, and sugar together until light and fluffy.  Add in mashed bananas, eggs, milk and mix well.  Add 1/2 of the dry ingredients into the wet ingredients, mix until the flour is just mixed in, then add in the remaining flour and 1/2 cup walnuts, blend together until everything is mixed together.  Do not overstir.

Pour batter into a greased 8x4 inch loaf pan.  Then top the batter with the remaining chopped walnuts.   Bake at 350 degrees for 55 to 60 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes on a wire rack.

While Starbucks does not make their banana bread with butter, I think this comes out more rich this way.   I also like to add in a sprinkle or two of cinnamon and sugar into this, again, not in their recipe, it does add that little something extra.

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  • Abbi M

    Love this recipe! My husband is always asking for me to make it. Its gone in one day. I wonder if it would be good with some chocolate chips added?

  • Tina

    I made it today! Family loved it. Need to save this recipe. Thank you

    • stephaniemanley

      Tina, I am happy to hear you and your family enjoyed the recipe!

  • preventionrd

    I love S’bux banana bread. I think the bread flour is key, too! :)

    • stephaniemanley

      I have to agree I think the bread flour makes all of the difference. While it isn’t 100% necessary, I really think it helps!

  • Cherry658

    I made this today with my children. Haven’t tried it at Starbucks but we had fun making it and it turned out great! Thanks for this recipe. I will be making it again and again. Also, I just saw the Olive Garden Chicken Scampi and I will be trying that next since we don’t have Olive Garden here in Oahu, Hawaii.

    • stephaniemanley

      I am so happy that you made the recipe, and you liked how it turned out. You may not have an Olive Garden, but I bet you have a Starbucks ;-). Thank you for giving the recipe a try.

  • Lindsey Updegraff

    I haven’t tasted it yet, BUT it came out much taller than it ever has. I used the exact recipe listed above with the exception of the butter instead of marg…as the poster put in the notes. I also used a 9×3 glass pyrex at 325deg for 55 mins, the stick still came out wet so another 10, wet again, 10 more, still wet, then another 5 – dry. I’d rather under cook than over cook :)

    It looks and smells AMAZING. I hope it tastes just as good :)

    • stephaniemanley

      Thanks Lindsey for giving this a try. It is a great way to use up some old bananas. Heck, sometimes I just let my bananas turn brown to make this bread.

  • jan

    I just found this recipe the other day. I have my granny’s banana bread, but it’s a little heavy for me. I tried this and almost ate the whole loaf. So good…I used oil instead of butter or margarine. Yummy

    • http://www.copykat.com Stephanie

      I am happy to hear you enjoyed this banana bread recipe!

    • stephaniemanley

      Oh wow ;) that is some serious love for this recipe. Thanks!

  • Bethany Byard

    This was delicious! Just what I was looking for. It was super moist. I omitted the walnuts (not a fan of banana nut bread :) )

  • Jerry

    Super !!’ Thanks

  • Anonymous

    This banana bread turned out awful. There was no sweetness to it at all

    • stephaniemanley

      Did you add the sugar? It actually has quite a bit of sugar in it.

  • Krysty

    I varied in this recipe a bit:
    I added in hazlenuts, walnuts, and almonds
    I added in 1/4 cup of brown sugar
    2 TBS cinnamon
    Real butter
    Heavy Cream

    It made it very fluffy and moist

    • http://www.copykat.com Stephanie

      I bet your bread was heavenly!

    • stephaniemanley

      Thank you for your suggestions. I am sure your bread is very tasty.

  • Krysty

    Did you use salted walnuts? Make sure to either have fresh walnuts or baking walnuts to get rid of the salty taste

    • http://www.copykat.com Stephanie

      I always use plain raw nuts.

  • Camlin

    I decided to make this recipe vegan friendly (given I am vegan). I used Ener-G to substitute for eggs. I followed the instructions on the box to make the equivalent of 2 eggs. For the margarine, I used virgin coconut oil and substituted plain soy milk for the cow’s milk. I changed nothing else except I had slightly more than one cup of mashed ripe banana. I must say…..this turned out quite delish! It is very moist and just the right amount of sweetness. I think people who are having trouble with this bread not being moist enough, are possibly over mixing the batter. You want to mix just enough to get the dry ingredients wet, and not one stroke more. I never had Starbucks banana bread because it doesn’t comply with my dietary restrictions. I don’t feel like I’m missing out at all. I will definitely add this recipe to my favorites list. Thanks!

  • Carinasolsol

    I have made many diferente recipes, so far this is the best recipe…it come out really good

  • Annette

    This is a very different recipe than the other Starbuck’s banana bread recipes found online. It looks like a good recipe. I wonder which recipe is the one that the coffee shop actually uses. Your cooking time/temp seems much more reasonable than the other Starbucks Banana Bread recipes I’ve found online.

    • dianne

      very much like mine-except I use 1/3 C Truvia sugar & 2 1/2 Tbs sour cream instead of milk–and I make mine in 2 small 5 x 7 loaf pans for 50 mins-really good-and you can throw in 1/2 c mini choc chips if you’re feeling splurgy

  • Guest

    would it turn out the same without baking powder and just baking soda?

    • stephaniemanley

      No, I don’t thinks so.

  • http://www.google.com/ Joyelle

    What a neat atirlce. I had no inkling.

  • Rochelle

    Go to the Betty Crocker site and type in Banana Bread in their search engine. It is the best of the best – very most.

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  • http://copykat.com karen

    this recipe is so good i made one and loved it, this recipe is so so good try it i paid 2.00 a slice for mine when i went to starbucks mine i made was just as good thanks and enjoy!!!!!

  • ClosetChef

    Can this be made with whole wheat flour?
    You could try making this with whole wheat flour, I have not tested this recipe with whole wheat flour. My guess is that this would need some dough enhancer or it may not raise much.

  • Tange

    Put banana jello mix in the recipe and the bread would be nice and moist

  • Rosie

    I make it moist simply by squeezing a little bit of honey on top of the batter right before it goes in the oven :) hope it helps!

  • http://storagemax1.com/ia-des-moines.php des moines self storage

    just what i was looking for. thanks for this wonderful recipe.

  • http://www.thatslifebykimmyg.blogspot.com KimmyG

    I made this last night, and it was GREAT! better than STARBUCKS, lol. Mine was moist and I used 3 medium bananas.(very ripe) thanks! Im making 2 more today!

  • mary day

    hi, i tried your recipe and i just love it! although when i had my husband taste it he said it can be more moist.. hmp talk about raining on my parade huh.. anyway any idea how to add a little more moisture in the bread thanks a lot again!

    • http://www.copykat.com Stephanie

      Adding say another half of a banana could help.

  • Byoggy Nuts

    This is the kind of recipe I was looking for. Thanks for sharing.

  • Deviled

    I have never been to a Starbucks but this recipe does sound delish! My recipe I use all the time has sour cream in it, I guess for moisture? I’m always will to try a new banana bread recipe, I love the stuff!

  • Hazel

    I have made banana bread for years now with or without walnuts and its always amazing and moist. I use a half cup of butter milk (banana flavored, natural and even strawberry!) The recipe is in Betty Crockers cook book. It has never failed me and always is very accepted for any event!

  • Mrs. Johnny

    I just made this banana walnut bread and it was really easy to put together but it didn’t come out as moist as I would’ve wanted it to be. Everyone seemed to have liked it but I dont’t think it was very sweet or had enough bananas. I’ll make it again but I’ll definitley change a few things.

    • http://www.copykat.com admin

      So often Banana’s vary in their flavor, moisture, and volume. It is a vary hard to thing to compensate for. Something I will do is tend to over add on the bananas if I have a half of one left over after I finish measuring everything.

    • Fatima

      try doubling the amount of bananas and ading honey and brown sugar to the batter…also a half cup of instant pudding will help it be moist. Also use bananas that are completely dark…this gives maximum banana flavor.

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