✔ Updated · fixed card, nut-topped loaf, calories and freezing tips
This copycat Starbucks banana bread is the moist, nut-topped loaf from the pastry case, made at home with very ripe bananas and a crunchy walnut and pecan top.
At a glance
The one tip that matters: Use bananas that are almost black, spoon the flour into the cup and level it, and let the loaf cool before you slice. Those three things make the difference between dry and bakery-moist.
It's the bake I make whenever the fruit bowl has three sad, speckled bananas in it. When fall rolls around, I switch to my copycat Starbucks pumpkin bread.
Why You'll Love This Banana Bread
- Bakery-moist from oil, sour cream and plenty of ripe banana.
- That crunchy nut top, with walnuts and pecans toasting right on the loaf.
- One bowl plus one, no mixer needed, and it freezes beautifully.
What Is in Starbucks Banana Bread?
The Starbucks Banana Walnut and Pecan Loaf is a classic quick bread: flour, sugar, ripe bananas, oil and eggs, with walnuts and pecans in the batter and on top. It's very moist and fairly sweet, and the toasted nut crust gives it a little crunch.
My test for any copycat is whether it tastes like the one you remember and whether a home cook can make it reliably. This version does both with one bowl, a whisk and a spatula, and a slice of homemade costs a fraction of the coffee-shop price.
The 3 Secrets From Our Video
Our step-by-step video shows exactly how to make this banana bread. Watch it in the recipe card below; these are the three tips that make the biggest difference.
- Use almost-black bananas. The uglier the banana, the sweeter and moister the loaf.
- Spoon and level the flour. Scooping straight from the bag packs in extra flour, the number-one cause of dense, dry banana bread.
- Wait before slicing. Let the loaf cool properly; cutting it hot makes the crumb gummy.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Wait for ugly bananas. Heavily speckled or almost-black bananas are sweeter and wetter, and that's where the moist crumb comes from. In a hurry? Bake unpeeled bananas at 300°F for 15 to 20 minutes until black, then cool.
- Spoon and level the flour. Scooping from the bag can pack in an extra 1/4 cup, the number one cause of dry, dense banana bread. I weigh mine: 250 grams.
- Fold, don't beat. Stop as soon as the flour disappears. A lumpy batter bakes into a tender loaf; a smooth, overworked one gets tunnels and toughness.
- Press the nuts in. Pressing the topping gently into the batter keeps the walnuts and pecans from rolling off when you slice. That crunchy top is the best part, and I always sneak a corner piece.
- Tent if needed. Ovens vary. If the top is browning before the center is done, lay a loose sheet of foil over it for the last 15 to 20 minutes.
- Cool before slicing. Cutting a hot loaf squashes the crumb and makes it gummy. Give it at least 30 minutes on a rack. I know it's hard.
Starbucks Banana Bread (Copycat)
10
slices15
minutes1
hour385
kcal1
hour45
minutesA copycat-style Starbucks banana walnut and pecan loaf: very ripe bananas, oil, a little sour cream and two sugars make a moist, tender crumb, and a thick layer of chopped walnuts and pecans toasts on top as it bakes at 350°F.
Ingredients
- For the Batter
250 g all-purpose flour, spooned and leveled (2 cups)
1 teaspoon baking soda
1/2 teaspoon fine salt
1/2 teaspoon ground cinnamon, optional
3 large very ripe bananas, mashed (about 1 1/2 cups)
1 cup granulated sugar
2 tablespoons light brown sugar, packed
1/2 cup vegetable or canola oil
1 large egg, room temperature
3 tablespoons sour cream or buttermilk
1 teaspoon vanilla extract
1/2 cup walnuts, chopped (for the batter)
- For the Nut Topping
1/4 cup walnuts, chopped
1/3 cup pecans, chopped
Directions
- Make the Batter
- Heat the oven to 350°F (175°C), or 325°F if you’re using a glass pan. Grease a 9 by 5 inch loaf pan and line it with a parchment sling.
- Whisk the flour, baking soda, salt and cinnamon together in a medium bowl.
- In a large bowl, mash the bananas with a fork until mostly smooth, with a few small lumps.
- Whisk in the granulated sugar, brown sugar, oil, egg, sour cream and vanilla until smooth and glossy.
- Add the flour mixture and fold with a spatula just until no dry streaks remain, then fold in 1/2 cup chopped walnuts. A few lumps are fine; overmixing makes the loaf tough.
- Top and Bake
- Scrape the batter into the pan, smooth the top and scatter the remaining walnuts and the pecans evenly over it, pressing them in lightly.
- Bake for 55 to 65 minutes, until a toothpick in the center comes out clean or with a few moist crumbs. If the nuts brown too fast, tent loosely with foil after 40 minutes.
- Cool in the pan for 10 minutes, lift it out and cool completely on a wire rack, at least 30 minutes, before slicing into 10 slices.
Recipe Video
Notes
- Make sure that the bananas you are using are ripe to get the best flavor. Their skin must be almost black. The peel must fall off easily. Avoid using frozen bananas. The bananas gather extra moisture when you freeze them. The moisture will still be there even after you have thawed them. This can make your cake messy.
- Some people are allergic to walnuts. You can refrain from using them if you want. It is optional. If you want, you can also use chocolate chips instead of walnuts.
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Starbucks Banana Bread Calories
Nutrition sites list a slice of the Starbucks loaf at roughly 380 to 410 calories, with about 26 grams of sugar; check the Starbucks app for the current figure where you are. Made as written and cut into 10 slices, this copycat comes to about 385 calories a slice. Cut it into 12 thinner slices and it drops to about 320.
No Loaf Pan? Muffins and Other Pans
- Muffins: fill 12 lined muffin cups about three-quarters full, top with the nuts and bake at 350°F for 20 to 25 minutes.
- 8 by 8 inch pan: bake at 350°F for 35 to 45 minutes and cut into squares.
- Mini loaves: divide between 3 or 4 mini loaf pans and bake 30 to 40 minutes.
- Whatever the pan, the toothpick test is the guide: it should come out clean or with a few moist crumbs.
Storing and Freezing
- Room temperature: cool completely, then wrap or store airtight for up to 3 days. It's even moister on day two.
- Fridge: up to 1 week, well wrapped. Bring slices to room temperature or toast them.
- Freezer: wrap the whole loaf or individual slices in plastic wrap and foil for up to 3 months. I freeze slices so I can grab one at a time.
- Warm it up: 10 to 15 seconds in the microwave, or toast a slice and spread it with butter.
More Starbucks Bakes and Banana Recipes
Love coffee-shop bakes? Try our Starbucks lemon loaf, Starbucks coffee cake and gingerbread loaf, or browse all our Starbucks copycat recipes. For more ways to use ripe bananas, see Bisquick banana bread and our list of banana desserts.
Frequently Asked Questions
What is Starbucks banana bread made of?
The Starbucks Banana Walnut and Pecan Loaf lists wheat flour, sugar, bananas, oil, eggs, walnuts, pecans, leavening and salt. This copycat version uses the same core ingredients, plus a little sour cream and vanilla for moisture and flavor, and a chopped walnut and pecan topping.
How many calories are in Starbucks banana bread?
A slice of the Starbucks banana loaf is listed at roughly 380 to 410 calories depending on the source and serving size, so check the Starbucks app for the current figure. A slice of this homemade copycat, cut into 10 slices, is about 385 calories.
Why is my banana bread dense or dry?
Usually too much flour or overmixing. Spoon and level the flour (or weigh 250 grams), fold the batter only until the flour disappears, and use very ripe bananas. Overbaking dries it out too, so start checking at 55 minutes.
Can I make it without nuts?
Yes. Leave out the walnuts and pecans and sprinkle the top with 1 tablespoon of turbinado or granulated sugar for a crackly crust. The baking time stays about the same, so start checking at 55 minutes.
How do you store and freeze banana bread?
Once completely cool, wrap it or keep it in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. To freeze, wrap the loaf or individual slices in plastic wrap and foil for up to 3 months, and thaw at room temperature.
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