There’s something almost magical about walking into Starbucks on a chilly morning, ordering a venti caffè latte, and treating yourself to a slice of their moist, nutty banana bread. For years, this ritual was my special reward after a long work week – until I discovered I could create this little slice of heaven in my own kitchen! Not only is the homemade version fresher and more economical, but the aroma that fills your home while it’s baking creates an experience that even Starbucks can’t match. Now I can enjoy that warm, just-baked goodness whenever the craving strikes!
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Table of Contents
What Makes Starbucks Banana Walnut Bread So Special?
Starbucks banana walnut bread stands out from other banana breads because of its perfect balance of sweetness, moisture, and texture. The exterior develops a slight crispness while the interior remains incredibly moist and tender. Each bite delivers the natural sweetness of ripe bananas complemented by the subtle crunch and nutty flavor of walnuts. It’s this combination of flavors and textures that keeps customers returning again and again.
Why You’ll Love This Homemade Version
- Ultimate freshness – Enjoy it still warm from the oven (something you’ll never get at Starbucks!)
- Cost-effective – Make an entire loaf for less than the price of two slices at the coffee shop
- Customizable – Adjust sweetness, walnut quantity, and even add chocolate chips if desired
- No artificial ingredients – Control exactly what goes into your banana bread
- Impressive treat – Perfect for guests or gifting to friends and neighbors
Ingredients You’ll Need
This Starbucks banana nut bread recipe has wholesome ingredients you can find at any grocery store:
- Overripe bananas – They provide natural sweetness, moisture, and that distinctive banana flavor that forms the foundation of this bread
- Bread flour – Creates a denser, chewier texture that mimics Starbucks’ signature consistency (though all-purpose works too)
- Granulated sugar – Adds sweetness and helps to create a tender crumb structure
- Brown sugar – Contributes a deeper molasses flavor and additional moisture to the bread
- Butter – Provides richness and a velvety mouthfeel to every bite
- Large Eggs – Act as a binding agent to hold ingredients together while adding structure
- Vanilla extract – Enhances the banana flavor and adds aromatic complexity
- Walnuts – Deliver a satisfying textural contrast and nutty flavor that complements the sweet banana
- Pecans – Another crunch factor that complements banana flavor
- Baking soda – Creates the perfect rise by reacting with the acidic components in the bananas
- Salt – Balances the sweetness and enhances all other flavors in the bread
Step-by-Step Instructions
Making this copycat Starbucks banana bread recipe is easy! Here’s what to do:
Preparation
- Preheat your oven to 350°F (175°C)
- Grease and flour a 9×5-inch loaf pan, or line with parchment paper for easy removal
Making the Batter
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon
- In a large bowl, cream together the butter and both sugars until light and fluffy (about 3 minutes)
- Add eggs one at a time, beating well after each addition
- Mix in the mashed bananas and vanilla extract until just combined
- Gradually fold the dry ingredients into the mixture, being careful not to overmix
- Gently stir in the chopped nuts, reserving a handful for topping
Baking
- Pour the batter into your prepared loaf pan
- Sprinkle the reserved walnuts on top
- Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean
- Allow to cool in the pan for 10 minutes before transferring to a wire rack
Copycat Starbucks Banana Walnut Bread – Better Than The Original
Ingredients
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup margarine or butter
- 2/3 cup sugar
- 1 cup mashed ripe banana
- 2 eggs
- 2 tablespoons milk
- 1/2 cup chopped pecans
- 1/2 cup chopped walnuts
Instructions
- Preheat the oven to 350°F and grease an 8×4-inch loaf pan.
- In a medium-sized bowl, combine the flour, baking powder, baking soda, and salt. Mix well.
- In another medium-sized bowl, use a mixer to cream together the margarine and sugar until light and fluffy. Add the mashed bananas, eggs, and milk and mix well.
- Add half of the dry ingredients to the wet ingredients, mixing until the flour is just incorporated. Then, add the remaining flour and the chopped pecans, mixing until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and top with the chopped walnuts. Bake for 55 to 60 minutes or until a toothpick inserted near the center comes out clean.
Video
Nutrition
Storage and Freezing Instructions
Room Temperature Storage
- Store in an airtight container or wrapped in plastic wrap for up to 3 days.
Refrigerator Storage
- Refrigerate for up to 1 week in an airtight container to extend freshness.
Freezer Storage
- Thawing: Allow to thaw at room temperature or microwave individual slices for 20-30 seconds
- Whole loaf: Wrap tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months
- Individual slices: Wrap each slice separately and place in a freezer bag for easy single servings
Enjoy Starbucks? Be sure to try these other great copycat recipes
- Flat White
- Caramel Macchiato
- Starbucks Pumpkin Spice Latte
- DIY Starbucks Caramel Frappuccino
- Starbucks Snickerdoodle Hot Chocolate
- Cafe Mocha Recipe
- Egg Bites
- Starbucks Bacon Gouda Breakfast Sandwich
- Starbucks Spinach & Feta Breakfast Wrap
- Starbucks Pumpkin Cream Cheese Muffins
More Quick Bread Recipes
Check out more of my recipes from famous restaurants and easy bread recipes.
Thank you so much for sharing! I have been looking for a simple and easy banana bread recipe and yours is perfect! I used muscovado sugar, added a bit more of banana and a vanilla. It came out soft, moist and tasty. It is my first time to bake a bread loaf and you made it so easy. Thank you!
I am so glad you enjoyed the banana bread. I like the idea of the muscovado sugar!
I added brown sugar, and regular sugar, equivalent to 2/3 cup. 1 teaspoon of pure vanilla extract, a little cinnamon, and a touch of nutmeg….????
I had a copy of the recipe from Starbucks when they gave them out years ago but in the house move 3 months ago I have lost it. Your recipe looks almost exactly like theirs does so thank you for sharing it. I think they had some cinnamon in theirs which I had changed to nutmeg (personal taste )
Had a banana sitting on the counter past time for freezing so I made this with minor adjustments 1 sitting on counter banana and some frozen slices of banana (defrosted in microwave), because I wanted a slight banana flavor less than a cup. Added a few shacks of nutmeg. Didn’t want to wait an hour for baking so I used muffin pan (recipe made 12). For the top I used the remainder of the stick margarine 1/4 cup brown sugar, 1/4 cup flour mix till crumbly add to the walnuts and topped baked for about 30 to 35 minutes on 350. Yummy Thanks for sharing ( have never had Starbucks) but my husband _ who always thinks banana bread/muffins are to banana tasting loved this & ask if I used a mix.
Love this recipe! Made a few times and it came out just wonderful and yummy. I do have a question, my father-in-law is diabetic. How can I alternate the recipe into sugar free? I was thinking honey instead of the sugar, would I have to increase the amount or keep it the same? Also, what about substituting the sugar with Splenda? Would love your input!
Or even coconut sugar?
Or even coconut sugar? Thank you
I am sorry I do not know. I haven’t tried making this diabetic. I think there is a splenda product that acts like sugar, you may want to use this.
Unsweetened Applesauce
Honey & sugar substitutes are not good for diabetics, although you could try Stevia
Stephanie,
I hate to bake, but I did not want to waste the 3 over ripen bananas I had. I love love, the banana walnut bread from Starbucks, and I followed your recipe. The only thing I changed was I used butter instead of margarine and I added a splash of vanilla essence. I cannot express how yummy the bread turned out. It was even better than Starbucks (at least in eyes)
Thank you so much for sharing the recipe!!
I made it and it was amazing, I did add half a cup of choc chips, it was divine. Thanks for the recipe
Excellent! I am glad you enjoyed the bread.
Great banana bread! I added 1/4 teaspoon of vanilla extract and it tasted great! Thanks
Hi Dear, your recipe is just awesome..When I came to US and tried banana walnut bread for the first time in starbucks, I just loved it..yesterday I tried your recipe and it came out so well and super yummy. My husband and I loved it..and my husband said , taste is same as what we get in starbucks ..and he said you can take a gift for you for this delicious bread 🙂 I am sooo happy..Thanks Again !!!
I am so glad you enjoyed the Banana bread 😉 I love traveling and picking up recipes for places that I go.
I just made this bread this morning. It is delicious. Didn’t change a thing. I’ve never had Starbucks version but it just looked and sounded good. I sprinkled cinnamon and sugar on top of the loaf together with the walnuts. To Die For ???? lol Thank you! We will b making this again!
I am glad you enjoyed this recipe.
Starbucks released the recipe in 2006 and this isn’t even close.
But it’s delicious.
The recipe at the time it was released had many artificial ingredients in it. My job/mission has always been to enable to the home cook to work out a recipe and have it taste just like a restaurant or as close as we can get it.
Loved this recipe! I didn’t feel like running to the store so I used half the called for amount of walnuts and added chocolate chips. Turned out perfect! I was wondering if I wanted to add more banana, perhaps another cup, would that offset he amount of other ingredients? Would I need to increase everything by a touch more? Thanks! Rachel
I think it is hard to add chocolate chips, if you added them I would add the semi-sweet ones, and not too many.
I have an old Fannie Farmer Cookbook that has the best bread and cookie recipes. The banana bread is to die for. I also do splashes of cinnamon/sugar in a lot of dishes, particularly meats. Experiment, it’s fun.
why on earth would you list the sugar second and then tell us to mix all the dry ingredients together when what you meant was mix the sugar with the margarine…..might want to fix that.
Thank you so much for the gentle nudge to make a correction in the ingredient order.
It’s fine Stephanie! A good cook always reads through the entire recipe first.
Great thought there. While I do read through them, I don’t always see everything. When you are at the ground level all of the time, sometimes it is hard to see certain things.
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?
I made it today! Family loved it. Need to save this recipe. Thank you
Tina, I am happy to hear you and your family enjoyed the recipe!
I love S’bux banana bread. I think the bread flour is key, too! 🙂
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!
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.
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.
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 🙂
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.
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
I am happy to hear you enjoyed this banana bread recipe!
Oh wow 😉 that is some serious love for this recipe. Thanks!
This was delicious! Just what I was looking for. It was super moist. I omitted the walnuts (not a fan of banana nut bread 🙂 )