0 from 1,092 votes
Better than Starbucks Chunky Banana Walnut Bread
Better than Starbucks Banana Walnut Bread (with cream cheese frosting!) A quick banana loaf cake with tons of flavor.
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 10 servings
Calories: 324 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 1 1/2 cups flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 cup sugar
- 1 extra large egg (you can use a large egg if that's all you have)
- 1/2 cup vegetable oil I used safflower
- 2 tsp vanilla extract
- 1 cup roughly mashed banana
- 2/3 cups chopped walnuts plus more for garnish
frosting
- 2 Tbsp cream cheese at room temperature
- 1 heaping cup confectioner's sugar
- 1/2 tsp vanilla extract
- milk or cream to thin
Instructions
- Preheat oven to 325F. Spray and line a standard 9x5 loaf pan with parchment paper with long ends. This is so you can lift it out easily for slicing.
- Whisk the flour, salt, baking powder, baking soda, cinnamon, and sugar together in a large mixing bowl or a stand mixer.
- Beat in the egg, oil, and vanilla.
- Fold in the banana and nuts, and make sure everything is well combined. Turn into the pan and even out the batter. Bake for about an hour, until a toothpick inserted in the center comes out without wet batter clinging to it. (Moist crumbs are fine.) Let the bread cool for 15 minutes in the pan, then remove to a rack to cool completely before frosting.
- Blend the cream cheese, sugar, and vanilla with enough milk or cream to make a spreadable frosting. Spread over the top of the cooled bread, Sprinkle with chopped walnuts.
Cup of Yum
Notes
- *I adapted this Banana Walnut Bread from Belly Full's A to Z Quick Bread recipe.
- This bread bakes at 325F. This allows the entire loaf to cook through without the edges getting too dry. Be sure your oven is calibrated correctly. I use an inexpensive oven thermometer which I leave in the oven at all time, and always check before putting anything in to bake.
- Loaf pans can vary in size. I used a standard metal 9x5 pan. If yours is smaller or larger, or made of glass, the baking time will vary.
Nutrition Information
Calories
324kcal
(16%)
Carbohydrates
39g
(13%)
Protein
4g
(8%)
Fat
18g
(28%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
4g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
20mg
(7%)
Sodium
188mg
(8%)
Potassium
141mg
(4%)
Fiber
2g
(8%)
Sugar
22g
(44%)
Vitamin A
74IU
(1%)
Vitamin C
1mg
(1%)
Calcium
28mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 324
% Daily Value*
| Calories | 324kcal | 16% |
| Carbohydrates | 39g | 13% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 20mg | 7% |
| Sodium | 188mg | 8% |
| Potassium | 141mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 22g | 44% |
| Vitamin A | 74IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.