Quick Starbucks Copycat Banana Bread

I’ve always been a sucker for Starbucks banana bread. You know the one – that moist, sweet slice that pairs perfectly with your morning coffee. But at four bucks a pop, my wallet started crying every time I grabbed one with my latte.

That’s when I decided to crack the code and make my own version at home. After plenty of testing (and eating), I figured out how to get that same tender crumb and rich banana flavor that makes Starbucks’ version so good. The best part? You can make a whole loaf for less than the cost of two slices from the coffee shop.

Now I keep a loaf on my counter and slice off a piece whenever I need that coffee shop treat. My kids love it in their lunch boxes, and I love that I’m not spending a fortune on store-bought banana bread anymore.

What Kind of Bananas Should I Use?

The key to great banana bread is using bananas that are really, really ripe – we’re talking brown and spotty here. Those bananas that look too far gone for eating are actually perfect for baking since they’re much sweeter and have a stronger banana flavor. If your bananas aren’t quite ripe enough, you can speed up the process by placing them in a paper bag for a day or two, or even pop them in a 300°F oven for about 15 minutes until the peels turn black. The riper the bananas, the more natural sweetness and moisture they’ll add to your bread, giving you that bakery-style result you’re after.

Options for Substitutions

This banana bread recipe is pretty forgiving when it comes to swaps – here’s what you can change up:

• All purpose flour: You can substitute with whole wheat flour, but use about 1¾ cups since it’s denser. For a gluten-free option, try a 1:1 gluten-free flour blend.
• Vegetable oil: Melted butter works great here (use the same amount), or try applesauce for a lighter version – just use ¼ cup and expect a slightly more dense texture.
• Buttermilk: No buttermilk? Mix 2 tablespoons regular milk with ½ teaspoon lemon juice and let it sit for 5 minutes. Plain yogurt thinned with a little milk also works.
• Sugar: You can reduce this to 1 cup if you prefer less sweetness, or swap ½ cup with brown sugar for a richer flavor.
• Walnuts: Pecans, chocolate chips, or dried cranberries make great substitutes. You can also leave them out completely if you prefer plain banana bread.
• Extra ripe bananas: Don’t substitute these – the overripe bananas are key for the sweet flavor and moist texture that makes this bread so good.

Watch Out for These Mistakes While Baking

The biggest mistake when making banana bread is overmixing the batter, which develops too much gluten and creates a tough, dense loaf instead of the tender crumb you’re after – mix just until the flour disappears and you still see a few lumps.

Using bananas that aren’t ripe enough is another common error that leads to bland flavor and poor texture, so make sure your bananas are brown and spotty with soft, sweet flesh that mashes easily.

To prevent a gummy center, resist the urge to open the oven door during the first 45 minutes of baking, and always test doneness with a toothpick inserted in the center – it should come out with just a few moist crumbs, not wet batter.

For extra moist results, let the bread cool completely in the pan for about 10 minutes before turning it out, as this helps it finish cooking through and prevents it from falling apart.

What to Serve With Banana Bread?

This banana bread is perfect on its own, but I love serving it with a hot cup of coffee or tea for the ultimate cozy morning treat. You can also slice it thick and toast it lightly, then spread some butter or cream cheese on top for an extra indulgent breakfast or snack. For something a bit fancier, try serving it with a dollop of Greek yogurt and a drizzle of honey, or even some fresh berries on the side. It also makes a great dessert when served warm with a scoop of vanilla ice cream!

Storage Instructions

Keep Fresh: This banana bread actually gets better after a day or two! Wrap it tightly in plastic wrap or store in an airtight container at room temperature for up to 5 days. The flavors really meld together nicely, and it stays perfectly moist.

Freeze: Banana bread freezes like a dream for up to 3 months. You can freeze the whole loaf wrapped in plastic wrap and foil, or slice it first and freeze individual pieces with parchment paper between them. I love having slices ready to grab for breakfast or an afternoon snack.

Serve: Thaw frozen banana bread at room temperature for about an hour, or pop individual slices in the microwave for 20-30 seconds. If you want that fresh-from-the-oven taste, warm slices in a 300°F oven for about 5 minutes. It’s also delicious toasted with a little butter!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2250
• Protein: 28-32 g
• Fat: 75-85 g
• Carbohydrates: 340-360 g

Ingredients

For the loaf batter:

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1 large egg
• 1 1/8 cups granulated sugar
• 1/2 cup vegetable oil
• 2 tbsp buttermilk
• 1 tsp vanilla extract
• 3 very ripe bananas, mashed

For the topping:

• 1/2 cup walnuts, chopped

Step 1: Prepare the Oven and Pan

Preheat your oven to 325°F (163°C).

Spray an 8×5 inch loaf pan with nonstick spray to prevent sticking.

If you like, line it with parchment paper for easier removal after baking.

Step 2: Mix the Dry Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon

In a medium bowl, combine the all-purpose flour, baking soda, salt, and ground cinnamon.

Whisk these ingredients together just until evenly distributed and combined.

This ensures the leavening and spices are well mixed throughout the loaf for even flavor.

Step 3: Combine the Wet Ingredients

• 1 large egg
• 1 1/8 cups granulated sugar
• 1/2 cup vegetable oil

In another medium bowl, whisk together the egg, granulated sugar, and vegetable oil until the mixture is uniform.

The sugar will start to dissolve, creating a smooth base for the batter.

Step 4: Make the Batter

• dry mixture from Step 2
• wet mixture from Step 3
• 2 tbsp buttermilk
• 1 tsp vanilla extract
• 3 very ripe bananas, mashed

Add the dry ingredients from Step 2 into the wet ingredients from Step 3.

Mix well until everything is just combined; the mixture will look thick and a bit dry at this point.

Now, add the buttermilk, vanilla extract, and mashed bananas.

Stir until a cohesive, slightly lumpy batter forms, being careful not to overmix.

Personally, I like to leave some small banana lumps for extra flavor bursts in each bite.

Step 5: Assemble and Top the Loaf

• batter from Step 4
• 1/2 cup walnuts, chopped

Pour the banana bread batter into the prepared loaf pan from Step 1, spreading it out evenly.

Sprinkle the chopped walnuts evenly over the top.

The nuts will toast as the bread bakes, adding extra crunch and flavor.

Step 6: Bake the Banana Bread

Place the loaf pan on the center rack of your preheated oven.

Bake for 60 to 75 minutes, or until a knife or skewer inserted into the center comes out clean.

If the top is browning too quickly, you can loosely tent the bread with foil during the last 15-20 minutes.

Let cool before slicing and serving—this helps set the texture for perfect slices.

Quick Starbucks Copycat Banana Bread

Delicious Quick Starbucks Copycat Banana Bread recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 28 minutes mins

Cook Time 57 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings 4

Calories 2175 kcal

Ingredients

  

For the loaf batter:

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1 large egg
• 1 1/8 cups granulated sugar
• 1/2 cup vegetable oil
• 2 tbsp buttermilk
• 1 tsp vanilla extract
• 3 very ripe bananas, mashed

For the topping:

• 1/2 cup walnuts, chopped

Instructions

 

• Preheat your oven to 325°F (163°C). Spray an 8x5 inch loaf pan with nonstick spray to prevent sticking. If you like, line it with parchment paper for easier removal after baking.
• In a medium bowl, combine the all-purpose flour, baking soda, salt, and ground cinnamon. Whisk these ingredients together just until evenly distributed and combined. This ensures the leavening and spices are well mixed throughout the loaf for even flavor.
• In another medium bowl, whisk together the egg, granulated sugar, and vegetable oil until the mixture is uniform. The sugar will start to dissolve, creating a smooth base for the batter.
• Add the dry ingredients from Step 2 into the wet ingredients from Step 3. Mix well until everything is just combined; the mixture will look thick and a bit dry at this point. Now, add the buttermilk, vanilla extract, and mashed bananas. Stir until a cohesive, slightly lumpy batter forms, being careful not to overmix. Personally, I like to leave some small banana lumps for extra flavor bursts in each bite.
• Pour the banana bread batter into the prepared loaf pan from Step 1, spreading it out evenly. Sprinkle the chopped walnuts evenly over the top. The nuts will toast as the bread bakes, adding extra crunch and flavor.
• Place the loaf pan on the center rack of your preheated oven. Bake for 60 to 75 minutes, or until a knife or skewer inserted into the center comes out clean. If the top is browning too quickly, you can loosely tent the bread with foil during the last 15-20 minutes. Let cool before slicing and serving—this helps set the texture for perfect slices.