Starbucks Banana Bread Recipe
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Starbucks Banana Bread Recipe
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This Starbucks banana bread recipe is so easy to make at home.
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Ingredients
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 eggs
- 1 cup (240g) plain yogurt
- 1 teaspoon vanilla extract
- 4 ripe bananas mashed
- ½ cup (60g) walnuts chopped
- ¼ cup (20g) banana chips optional
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Instructions
- Preheat your oven to 350 degrees F / 175 degrees C. Grease and flour a 9x5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, beat the melted butter, granulated sugar, eggs, mashed bananas, yogurt and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
- Chop walnuts and gently fold in the chopped walnuts to the batter.
- Pour the batter into the prepared loaf pan. Sprinkle the banana chips and a few additional walnut pieces on top for garnish.
- Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center of the loaf comes out clean.
- Allow the bread to cool in the pan for about 10 minutes, then remove it from the pan and let it cool completely on a wire rack.
Notes
- Use very ripe bananas. The riper the bananas, the better the flavor. Choose spotted bananas or completely brown for the sweetest and most flavorful banana bread. When combining the wet and dry ingredients, mix just until combined. Overmixing can result in dense and tough banana bread. Make sure your eggs and yogurt are at room temperature before mixing. This helps them incorporate better into the batter for an even texture. Spoon the flour into your measuring cup and level it off with a knife. Avoid scooping directly from the bag, which can pack the flour and lead to a dense loaf. Baking times vary, so check your quick bread a few minutes before the hour mark. Insert a toothpick into the center. If it comes out clean or with just a few crumbs, it’s done. Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This helps it set and makes it so much easier to slice. Storage - Keep your banana bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week.
- Use very ripe bananas. The riper the bananas, the better the flavor. Choose spotted bananas or completely brown for the sweetest and most flavorful banana bread.
- When combining the wet and dry ingredients, mix just until combined. Overmixing can result in dense and tough banana bread.
- Make sure your eggs and yogurt are at room temperature before mixing. This helps them incorporate better into the batter for an even texture.
- Spoon the flour into your measuring cup and level it off with a knife. Avoid scooping directly from the bag, which can pack the flour and lead to a dense loaf.
- Baking times vary, so check your quick bread a few minutes before the hour mark. Insert a toothpick into the center. If it comes out clean or with just a few crumbs, it’s done.
- Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This helps it set and makes it so much easier to slice.
- Storage - Keep your banana bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week.
Nutrition Information
Show Details
Calories
369kcal
(18%)
Carbohydrates
53g
(18%)
Protein
6g
(12%)
Fat
16g
(25%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
3g
Monounsaturated Fat
4g
Trans Fat
0.4g
Cholesterol
60mg
(20%)
Sodium
345mg
(14%)
Potassium
287mg
(8%)
Fiber
2g
(8%)
Sugar
28g
(56%)
Vitamin A
389IU
(8%)
Vitamin C
4mg
(4%)
Calcium
62mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Calories | 369kcal | 18% |
| Carbohydrates | 53g | 18% |
| Protein | 6g | 12% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 60mg | 20% |
| Sodium | 345mg | 14% |
| Potassium | 287mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 28g | 56% |
| Vitamin A | 389IU | 8% |
| Vitamin C | 4mg | 4% |
| Calcium | 62mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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