Description
This Better Than Starbucks Banana Bread recipe is a moist and flavorful quick bread packed with ripe bananas and a hint of vanilla. It’s simple to prepare using common ingredients and can be customized with walnuts for extra texture. Perfect for breakfast, snacks, or a delightful anytime treat.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1 egg
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 tbsp milk
- 1/2 tsp vanilla extract
- 3 ripe bananas, mashed
Optional
- 1/2 cup walnuts, chopped
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (163°C) and grease a standard loaf pan or mini loaf pans or muffin cups depending on your preference.
- Mix dry ingredients: In a small bowl, whisk together the flour, baking soda, and salt until well combined.
- Mix wet ingredients: In a medium bowl, beat the egg, sugar, oil, milk, and vanilla extract together until smooth and well blended.
- Combine dry and wet: Gradually add the dry ingredients to the wet mixture, stirring just until combined. The batter will be very thick, so avoid overmixing to keep the bread tender.
- Add bananas: Fold the mashed bananas into the batter until evenly distributed.
- Add walnuts: If using, gently fold the chopped walnuts into the batter for added crunch and flavor.
- Transfer to pan: Pour the batter into the prepared loaf pan(s) or muffin cups, smoothing the top for even baking.
- Bake: Bake for 55-65 minutes for a large loaf, 30-35 minutes for mini loaves, or about 25 minutes for muffins. Check doneness by inserting a toothpick in the center; it should come out clean.
- Cool: Remove the banana bread from the oven and allow it to cool slightly in the pan before slicing.
- Serve and enjoy: Slice and serve warm or at room temperature as a delightful breakfast or snack.
Notes
- Overripe bananas provide the best flavor and sweetness for this bread.
- For a richer flavor, you can substitute vegetable oil with melted butter.
- Walnuts are optional but add a nice crunch.
- Store the banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread can be frozen for up to 3 months; slice before freezing to thaw as needed.
- To make it gluten-free, substitute the flour with a gluten-free all-purpose blend.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10th of loaf)
- Calories: 220 kcal
- Sugar: 17 g
- Sodium: 160 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg
Keywords: banana bread, Starbucks copycat, quick bread, breakfast, snack, moist banana bread, homemade banana bread
