Starbucks’ banana nut bread is a beloved treat that is perfect for those who love banana bread’s sweet and savory flavors. The recipe is made with ripe bananas, flour, sugar, eggs, and a pinch of cinnamon and sweet vanilla.
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This Starbucks banana nut bread is moist and fluffy, with a rich banana flavor balanced by the sweetness of the sugar, studded with chunks of walnuts for the perfect crunch.
You can use sweet plantains instead of bananas to add even more of a latin twist. This will give the bread a more complex flavor and a slightly different texture.
This recipe is excellent when you have ripe bananas that are too ripe to eat and ideal for a sweet banana dessert.
The first secret to the Starbucks banana nut bread is the ingredients and the fat ratio to flour.
The ideal combination is one where the ratio of wet and dry ingredients is roughly balanced, 2:1.
The butter and bananas will ensure a moist and rich bread. The ideal mixture is thick and less runny. More flour will lead to dry bread, and more butter and banana will make the bread too wet and make it challenging to form bread without falling apart.
The second secret is the delicious and earthy mix of walnuts and pecans. The combination gives the bread a crunchy texture.
The Starbucks version of this delicious banana nut loaf has walnuts and pecans. You can chop up pecans and add them to the recipe!
Ideally, the banana is incredibly ripe, and the peel has dark spots. And probably a banana you wouldn’t want to eat as a snack. However, you want to ensure the banana peel is not entirely black. Bananas can turn sour and unpleasant.
A super-ripe banana is perfect for banana bread or a banana smoothie. Yum.
As it ages, the banana becomes sweeter. It takes about 4-5 days for a green banana to turn ripe.
You can substitute baking soda for a different leavening agent like baking powder, potassium bi-carbonate, soda water, or self-rising water. Essentially an ingredient that will expand and allow the bread to rise.
You can substitute the eggs with sour cream for richness and moistness. Instead of two eggs, add half a cup of sour cream to the mixture.
It happens when it has not cooked for long enough, and the heat isn’t getting to the middle of the batter.
I have this little trick to help cook the banana bread throughout without burning the top and drying the bread. I use the water bath, or bain-marie method, which is simple, but a great trick!
I place the baking dish on a pan and fill the pan with water – without getting water in the baking dish. Water baths or bain-marie are excellent when baking cheesecakes or custards; it helps add moisture to the oven.
It will cook the bread evenly!
Baking soda helps the bread rise because it acts as a leavening agent. If you’re looking to bake banana bread without baking soda, you can substitute baking soda for:
Essentially an ingredient that produces gas that will expand and help the bread rise.
This recipe calls for cane sugar; however, you can swap it for brown or white sugar. It is identically sweet at a 1:1 ratio.
There are a couple of differences.
Cane sugar is extracted from sugarcane and naturally contains molasses. As a result, it has an incredible depth of flavor with hints of vanilla.
While brown sugar is also extracted from sugarcane, molasses is added after extraction to give it a brown color. As a result, it has a deep flavor, similar to toffee or caramel.
White sugar is highly refined and whitened and can come from sugar beet or sugarcane.
You can store the banana nut bread in the refrigerator for a few days.
You can also slice the bread into individual slices and wrap them to store it longer and make it easy to take. Or you can keep it in a glass container or cover the baking dish before storing it in the fridge.
Take a slice and toast it in a countertop oven or stovetop. A warm slice of banana bread is delicious, but you can also enjoy it at room temperature.
Step Two – Cut and mash the ripe banana and mix with the butter and sugar. Add the vanilla extract.
Step Three – Add two whole eggs to the mixture and mix well.
Step Four – Chop whole walnuts into small pieces, add to the mixture, and mix.
Step Five – Add the dry ingredients and mix until the flour has dissolved.
Step Six – Butter a baking dish and add the mix to the baking dish—Preheat the oven to 325 degrees. Place the baking dish on a baking sheet and bake in a bain-marie to cook evenly. Add water to the baking sheet without getting water in the batter. Bake at 325 degrees for 75-85 minutes.
Step Seven – Voila! Let sit for a few minutes before you cut a delicious slice of your favorite banana bread.
Me parecio excelente como se ve sabe exquisito.
Omg eso ve muy rico!!!!❤️🙏
It literally tastes as good as it looks. Thank you for sharing this. I made it as instructed and it turned out so good.
YUM! The BEST ever.
Happy to hear!