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Starbucks Copycat Banana Bread

Starbucks banana bread copycat with a deeply golden, dense bakery-style crumb made by baking low and slow. Studded with walnuts throughout and across the top for a caramelized, mahogany-colored crust.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Banana bread batter
  • 3 bananas Ripe bananas, mashed until smooth.
  • 0.5 cup unsalted butter Soften so it creams easily.
  • 0.75 cup sugar
  • 2 eggs Large eggs.
  • 1 tsp vanilla extract
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.75 cup walnuts Roughly chopped; divide for batter and topping.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Bake the loaf
  1. Preheat the oven to 325°F, then grease a 9x5 loaf pan. This lower-and-slower bake helps create a dense, bakery-style crumb.
  2. Beat the softened butter and sugar until light and fluffy. Stop when the mixture looks aerated and pale.
  3. Add the eggs one at a time and beat well after each addition. The batter should look smooth and cohesive.
  4. Stir in the mashed bananas and vanilla until fully incorporated. Scrape the bowl so no banana streaks remain.
  5. Fold in the flour, baking soda, salt, cinnamon, and nutmeg until just combined. Mix only until you no longer see dry flour.
  6. Fold in 1/2 cup of the walnuts. Distribute them so they’re mixed through the batter.
  7. Pour the batter into the prepared pan, scatter the remaining walnuts on top, and press lightly. Spread evenly for an even bake.
  8. Bake for 60–70 minutes until deeply golden and a toothpick comes out clean; the top should look nearly mahogany. Let it cool slightly before slicing so the crumb sets.

Notes

Pro tip: weigh or measure bananas after mashing for consistent moisture; if bananas are very watery, mash longer to reduce streakiness. Store wrapped at room temperature for 2 days or refrigerate for up to 5 days; freeze sliced portions up to 2 months for best texture. For a lower-sugar option, replace sugar with an equal-measure baking sweetener blend designed for 1:1 substitution.