This Copycat Banana Bread recipe tastes just like the popular loaf from the cafes, and is the perfect companion for a cup of coffee.
If you’ve got bananas around that are definitely past their prime, banana bread is always the right answer!
And I (Rebecca of Good Things Baking) think that this homemade recipe is a great copycat of the popular banana bread that you can find at the coffee shop.
I already whipped up my own version of the popular Copycat Pink Drink to enjoy at home!
Ingredients for Banana Bread
3 overripe bananas (about 1 cup), mashed
1 cup (200 g) white sugar
2 large eggs
1/2 cup vegetable or canola oil
1 teaspoon vanilla extract
2 cups (280 g) all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
Pinch of nutmeg
1 cup of nuts (half walnuts/half pecans, or all walnuts)
How to Make Banana Bread
Preheat the oven to 350°F and oil a loaf pan.
Mash the 3 ripe bananas thoroughly in a medium mixing bowl. There can be a few chunks, but you want them to mostly be a smooth, thick paste.
Beat the sugar into the bananas.
Add the eggs, oil, and vanilla into the mashed bananas and mix them in thoroughly.
In a separate bowl, combine the flour, baking soda and powder, salt, cinnamon, and nutmeg.
Whisk them together until they are well mixed.
Add the dry ingredients to the wet ingredients and stir until they are combined.
Add about 2/3 of the walnuts and pecans (or just walnuts if that’s what you’re using) and continue stirring until the batter is well mixed and there are no streaks of flour left.
Spread the banana bread batter in the greased loaf pan and sprinkle the top with the remaining nuts.
Bake the banana bread for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Allow the bread to cool in the pan for a few minutes, then turn it out on a cooling rack and let it cool completely to room temperature.
How to Ripen Bananas Quickly for Baking
If you want to make banana bread, but don’t have overripe bananas, you can brown your green bananas quickly in the oven!
While it’s always best to use bananas that have ripened naturally (they develop more sugars and flavors as they turn brown), this is a great way to speed the process up.
To ripen bananas for baking, preheat the oven to 300F. Line a baking sheet with either foil or parchment.
Your bananas will release juices as they bake, and lining the baking sheet will prevent the juices from scorching on the baking sheet.
Place the three bananas on the baking sheet and bake them for 30-40 minutes, or until they are dark, brownish-black color. The skins may split during baking.
After the bananas have finished baking, let them cool before using them in a recipe.
This works best for bananas that aren’t completely green, since they won’t have enough sugar and flavor even after ripening them in the oven.
Recipe Notes and Tips
— If you want to add just walnuts to the banana bread instead of walnuts and pecans, that’s perfectly fine!
— You can also add about a cup of mini chocolate chips if you like chocolate in your banana bread.
— Store in an airtight container for 2-3 days or in the refrigerator for 5-6 days. It will keep in the freezer for 3-4 months. Make sure to wrap it in a plastic wrap first and then aluminum foil so that the bread stays moist.
More Easy Baked Bread Recipes
Love this easy copycat banana bread? Check out a few our of favorites from the archive below —
- Chocolate Chip Banana Bread with Whipped Mascarpone — For a fancy brunch
- Monkey Bread with Chocolate and Orange Glaze — We used pre-made dough for a quick recipe
- Irish Soda Bread Knots — A quick grab and go breakfast option
- Nutella Stuffed Monkey Bread — A sweet and savory pull apart bread
Copycat Banana Bread Recipe
- Loaf pan
- Mixing bowls
- 3 overripe bananas mashed
- 1 cup white granulated sugar 200g
- 2 large eggs
- 1/2 cup vegetable or canola oil
- 1 tsp vanilla extract
- 2 cup all-purpose flour 280g
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 pinch nutmeg
- 1 cup nuts half walnuts/half pecans, or all walnuts
- Preheat the oven to 350°F and oil a loaf pan.
- Mash the 3 bananas thoroughly in a medium mixing bowl. There can be a few chunks, but you want them to mostly be a smooth, thick paste.
- Beat the sugar into the bananas. Then, add the eggs, oil, and vanilla and mix them in thoroughly.
- In a separate bowl, combine the flour, baking soda and powder, salt, cinnamon, and nutmeg. Whisk them together until they are well mixed.
- Add the dry ingredients to the wet and stir until they are combined. Add about 2⁄3 of the walnuts and pecans (or just walnuts if that’s what you’re using) and continue stirring until the batter is well mixed and there are no streaks of flour left.
- Spread the banana bread batter in the greased loaf pan and sprinkle the top with the remaining nuts.
- Bake the banana bread for 50 minutes to 1 hour, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for a few minutes, then turn it out on a cooling rack and let it cool completely.
Don’t forget to share your copycat banana bread with us on Instagram using the hashtag #sugarandclothloves. We always love seeing all of your creations! Looking for more quick and delicious recipes? Find them all right here with a few drinks to go along with them.