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Starbucks Banana Bread

Starbucks Banana Bread Copycat

This is my twist on the original Starbucks Banana Bread Copycat. I use a little more salt, add baking powder and spices and bake in 4 cup capacity 8x4 inch loaf pan.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12
Author Cookie Madness


  • 2 cups all-purpose flour 250 grams or bread flour**
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon and a pinch of nutmeg
  • 1 large egg
  • 1 cup plus 2 tablespoons sugar 220 grams
  • 1/2 cup vegetable oil 114 grams
  • 2 tablespoons milk or buttermilk I used buttermilk
  • 1/2 teaspoon vanilla extract
  • 3 large very ripe bananas mashed (1 1/4 cup mashed/10 oz weight peeled)
  • 1 cup chopped walnuts or use a mixture of walnuts and pecans


  • Preheat oven to 325. Grease bottom and 1/2 inch up the sides of an 8x4 inch loaf pan and line with a strip of parchment. Also, grease a small 1 cup capacity custard cup for extra batter. Alternatively, skip this and use an 8 1/2 by 4 1/2 inch 6 cup capacity loaf pan.
  • Put the flour, baking soda, baking powder, salt and spices in a bowl and whisk for a minute.
  • In a mixing bowl, whisk the egg, sugar, and vegetable oil until smooth, then whisk in the vanilla and the milk.
  • Mash the banana with a fork or potato masher (or your whisk!), making sure you have 10 oz or 1 1/4 cups. Add to the batter and stir until blended.
  • Add the flour mixture in 3 parts, stirring after each addition.
  • Fold 1/2 cup of chopped walnuts. The batter should be fairly thick.
  • Scrape batter into prepared loaf pan, but makes sure you leave room for it to climb up the sides. Try to keep it about an inch from the top. Put remaining batter in a custard cup.
  • Draw a knife through it to release air bubbles. Sprinkle top with remaining nuts. Pour remaining batter into custard cup.
  • Bake for about 65 minutes until a toothpick comes out clean. If using a larger loaf pan start checking at 45 minutes. The custard cup version should be done in 40.
  • Loosen sides with a knife, but do not remove from pan. Let cool in pan for about 20 minutes, then remove from pan and let cool for several hours. Preferably, let cool then freeze and thaw. The bread has an even better texture after being frozen and thawed.


If you don't have a scale, measure by spooning flour into the cup. You can also use the scoop and sweep method, but make sure to stir the flour well and aerate before measuring. If you have a scale, then just weight out the 250 grams.