Banana Bread Loaf (Starbucks Copycat)

Ingredients You Need

Very Ripe Bananas – We love using bananas with plenty of brown spots because they mash easily and bring deep, natural sweetness to the batter. Overripe bananas also help create that moist, tender crumb that banana bread is known for.

Unsalted Butter – Melted butter adds richness and helps create a smooth, cohesive batter without overmixing.

Granulated Sugar – This provides sweetness while also helping the banana bread loaf brown nicely as it bakes.

Eggs – Room-temperature eggs blend more smoothly into the batter and help bind everything together.

Vanilla Extract – Vanilla adds a warm, aromatic flavor that enhances the bananas without overpowering them. This is one of those small additions that make the loaf taste bakery-worthy.

Sour Cream – We love using sour cream because it adds moisture and a subtle tang that balances the sweetness. It also helps keep the banana bread recipe soft for days.

Milk – A splash of milk loosens the batter just enough to make it easy to pour and spread evenly.

Baking Soda – Baking soda reacts with the acidic ingredients to give the loaf its lift. It’s essential for achieving that fluffy, tender interior.

Sea Salt – Salt brings out the flavors and balances the sweetness.

Cinnamon – Cinnamon adds gentle warmth and spice that pairs beautifully with ripe bananas. It gives the loaf that cozy, familiar aroma as it bakes.

All-Purpose Flour – This provides the structure needed to hold everything together without making the bread heavy. All-purpose flour keeps the crumb soft and sliceable.

Raw Pecans – Roughly chopped pecans add buttery crunch and a slightly sweet, nutty flavor. They bring texture that contrasts beautifully with the soft banana bread.

Raw Walnuts – Walnuts add earthy flavor and extra bite throughout the loaf. Using a mix of nuts creates a more interesting texture in every slice.

A loaf of banana bread topped with chopped walnuts sits in a rectangular, gold-colored baking pan on a light marble surface.

How to Make Banana Bread Loaf

Prepare the Banana Mixture. Mash the ripe bananas in a large bowl until mostly smooth with a few small lumps remaining. This helps keep bits of banana flavor throughout the loaf.

Mix the Wet Ingredients. In another bowl, blend the melted butter and sugar until combined, then stir in the eggs and vanilla until the mixture looks smooth and glossy.

Combine and Build the Batter. Stir the mashed bananas, sour cream, milk, baking soda, and salt into the wet mixture until evenly incorporated. Gently fold in the flour and cinnamon just until no dry streaks remain, then mix in most of the nuts, saving a handful for the top.

Finish and Bake. Transfer the batter to a prepared loaf pan and sprinkle the remaining nuts over the surface. Then, bake until the loaf is set in the center, golden brown on top, and a tester comes out mostly clean.

Variations

Chocolate Chips – Fold in chocolate chips for pockets of melty sweetness that pair perfectly with banana flavor.

Nuts – Switch up the ratio of the nuts if you prefer one of the other. Or, skip them altogether entirely for a smooth, classic loaf that’s great for nut-free kitchens!

Brown Sugar – Replace part of the granulated sugar with brown sugar for a deeper, caramel-like flavor.

Topping – Before baking, add a simple cinnamon-sugar crumble on top for extra texture and a bakery-style finish.

Dairy-Free Option – Use plant-based butter, dairy-free sour cream, and your favorite non-dairy milk for an easy swap.

Spices – Add nutmeg or cardamom alongside the cinnamon for a warmer, more complex spice profile.

Sour Cream Swap – No sour cream? No problem! Use full-fat plain Greek yogurt instead.

Loaves and Muffins – This easy banana bread loaf is perfect for gift-giving. Try making it into mini loaves or muffins for the perfect present! Just keep an eye on them in the oven; mini loaves will bake up in about 30 minutes, and muffins may only take 18-25 minutes.

Can I Store Leftovers?

Banana bread loaf stays moist and fresh at room temperature for a couple of days, but keeping it properly wrapped helps prevent it from drying out or becoming sticky on the surface.

For refrigerating, store slices or the whole loaf in an airtight container in the refrigerator for up to 5 days, bringing slices to room temperature before serving for the best texture. You can also serve it warm; just pop it in the microwave and gently heat it.

For freezing, wrap the cooled loaf or individual slices tightly and freeze for up to 3 months; this makes it easy to bake ahead and thaw whenever a craving hits!

A loaf of banana nut bread, topped with chopped walnuts and pecans, sits on a white cutting board. Several slices are cut, and a bowl of mixed nuts is nearby. A glass of milk and a pink flower are also visible.

Common Questions about Banana Bread Loaf

Why is my banana bread dense?

Dense banana bread usually comes from overmixing the batter or using bananas that aren’t ripe enough. Be sure the banana peels are mostly brown or black, when you make banana bread.

Can I make banana bread without nuts?

Yes, this banana bread recipe works perfectly without nuts and will still be soft and flavorful.

Why did my banana bread crack on top?

A crack is completely normal and happens as the batter rises and sets in the oven.

Can I use frozen bananas?

Yes! Frozen bananas work well once thawed and drained of excess liquid before mixing.

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