Copycat Banana Bread Recipe
This Copycat Banana Bread recipe tastes just like the popular loaf from cafes, and is the perfect companion for a cup of coffee.
Prep Time20 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 20 minutes mins
Course: Desserts
Cuisine: Bread
Keyword: starbucks banana bread recipe
Servings: 9
Calories: 440kcal
Loaf pan
Mixing bowls
Whisk
- 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.
Calories: 440kcal | Carbohydrates: 57g | Protein: 7g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 207mg | Potassium: 293mg | Fiber: 3g | Sugar: 27g | Vitamin A: 81IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 2mg