Craving that iconic moist banana bread with perfect banana flavor and subtle crunch? This easy copycat recipe delivers a homemade loaf that’s even better than the coffee shop favorite. Simple ingredients and foolproof steps make it ideal for breakfast, snacks, or dessert.
Why This Recipe Stands Out
This banana bread achieves unbeatable moisture from ripe bananas and oil, with optional walnuts for texture. Each slice costs pennies compared to store-bought, and it stays fresh for days. Customize with add-ins for your perfect loaf.
Ingredients
| Ingredient | Amount | Purpose |
|---|---|---|
| All-purpose flour | 2 cups | Base structure |
| Baking soda | 1 tsp | Rise and lift |
| Salt | 1/2 tsp | Flavor balance |
| Large egg (room temp) | 1 | Binding |
| Granulated sugar | 1 cup | Sweetness |
| Vegetable oil | 1/2 cup | Moisture |
| Milk (or buttermilk) | 2 Tbsp | Tenderness |
| Vanilla extract | 1 tsp | Flavor depth |
| Ripe bananas (mashed) | 3 medium (about 1 1/2 cups) | Main flavor and moisture |
| Walnuts (chopped) | 1/2 cup (optional) | Crunch |
Yield: 1 loaf (10-12 slices). Prep Time: 10 minutes. Cook Time: 55-65 minutes. Total Time: 1 hour 15 minutes.
Step-by-Step Instructions
- Preheat oven to 325°F (165°C). Grease an 8×5-inch loaf pan or line with parchment paper.
- In a medium bowl, whisk flour, baking soda, and salt.
- In a large bowl, beat egg, sugar, oil, milk, and vanilla until smooth.
- Stir dry ingredients into wet until just combined (batter will be thick).
- Mash bananas well and fold into batter.
- Gently stir in walnuts if using.
- Pour into prepared pan, smooth top.
- Bake 55-65 minutes until toothpick inserted in center comes out clean. Tent with foil if top browns too fast.
- Cool in pan 10 minutes, then transfer to wire rack.
Recipe Tips for Success
- Use very ripe, spotty bananas for maximum sweetness and flavor.
- Room-temperature egg mixes evenly; cold eggs can cause lumps.
- Thick batter is normal; do not overmix to avoid dense bread.
- For muffins: Bake 20-25 minutes. Mini loaves: 30-35 minutes.
- Test doneness by inserting toothpick to pan bottom.
Variations to Try
- Nut-free: Skip walnuts.
- Chocolate chip: Add 1/2 cup chips.
- Cinnamon swirl: Mix 2 Tbsp sugar + 1 tsp cinnamon, sprinkle half in batter, swirl.
- Vegan: Use flax egg (1 Tbsp flax + 3 Tbsp water) and plant milk.
- Banana nut loaf: Use pecans instead of walnuts.
Storage and Freezing
Store cooled bread in airtight container at room temperature up to 3 days or refrigerate up to 1 week. For longer storage, wrap slices individually and freeze up to 3 months. Thaw at room temp or microwave 15 seconds.
Serving Ideas
- Warm slice with butter.
- Toast and top with cream cheese.
- Drizzle with honey or Nutella.
- Serve with vanilla ice cream for dessert.
- Pair with coffee for breakfast.
Nutrition (Per Slice, Approx.)
Calories: 250 | Carbs: 35g | Protein: 4g | Fat: 11g (varies with add-ins). Full details in printable recipe card below.
Frequently Asked Questions
Why is my banana bread dense? Overmixing develops gluten; stir just until combined.
Can I use frozen bananas? Yes, thaw and drain excess liquid first.
What if I don’t have buttermilk? Regular milk works; add 1/2 tsp vinegar to milk and let sit 5 minutes.
How do I know when it’s done? Toothpick clean from center to bottom of pan.
Gluten-free option? Swap 1:1 gluten-free flour blend.
Enjoy this moist, flavorful loaf fresh from your oven. Perfect for using up ripe bananas! Save this recipe and share your results below.
PrintBetter Than Starbucks Banana Bread (Copycat Recipe)
Craving that iconic moist banana bread? This copycat recipe delivers richer banana flavor, perfect texture, and customizable options using simple pantry staples. Ultra-moist crumb from ripe bananas and oil, subtle crunch from toasted walnuts, and warm cinnamon notes.
- Prep Time: PT15M
- Cook Time: PT70M
- Total Time: PT85M
- Yield: 12 slices
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Mashed ripe bananas – 1 1/2 cups (3-4 medium) All-purpose flour – 2 cups Granulated sugar – 1 cup Vegetable oil – 1/2 cup Large eggs – 2 Buttermilk – 2 tbsp Vanilla extract – 1 tsp Baking soda – 1 tsp Salt – 1/4 tsp Ground cinnamon – 1/2 tsp Chopped walnuts – 1/2 cup (optional)
Instructions
1. Preheat and Prep: Set oven to 325°F (165°C). Grease a 9×5-inch loaf pan or line with parchment. Toast walnuts on a baking sheet for 5-7 min until fragrant; cool and chop. Mix Dry Ingredients: In a medium bowl, whisk flour, baking soda, salt, and cinnamon. Combine Wet Ingredients: In a large bowl, whisk eggs, sugar, and oil until smooth. Stir in buttermilk, vanilla, and mashed bananas (batter will be thick). Fold Together: Gently stir dry into wet until just combined; do not overmix. Fold in walnuts. Bake: Pour into pan. Bake 60-75 min, tenting with foil after 45 min if top browns fast. Toothpick in center should come out clean or with moist crumbs. Cool and Serve: Cool in pan 15 min, then on rack. Slice warm with butter.
Notes
Thick batter is normal; it ensures moist results. Overripe frozen bananas work: thaw and drain excess liquid. For muffins: Fill liners 3/4 full, bake 20-25 min at 350°F. Avoid overbaking: Check at 55 min. Tastes better day 2 as flavors meld. Variations: Add chocolate chips, raisins, or pecans. For cinnamon swirl, mix 2 tbsp sugar + 1 tsp cinnamon and layer in batter.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 24g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
