Banana walnut bread

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Best-ever banana walnut bread is sweet, nutty, yummy and moist. It’s what we dream of when thinking of Starbucks banana bread recipe and heading to the coffee house to grab a slice. 

PIN BANANA NUT BREAD!

Outdoor breakfast table with banana walnut bread on a wooden board served with coffee.

The top of our loaf features long diagonal banana slices, and a light sprinkling of turbinado sugar. These two simple touches elevate the look. This banana walnut bread has a beautiful elegant presentation.

Stack of 4 slices of banana walnut bread on a wooden board with small coffee cups.

INGREDIENTS

Making a loaf of the best ever banana bread has never been easier! All you need are basic refrigerator and pantry items.

  • All-purpose flour
  • Sea salt
  • Baking powder
  • Baking soda
  • Very ripe bananas
  • Dark brown sugar
  • Light brown sugar
  • Butter
  • Sour cream
  • Large eggs
  • Vanilla extract
  • Ground cinnamon
  • Walnuts
  • Banana (not too ripe)
  • Turbinado sugar
Ingredients for banana walnut bread recipe on a white tabletop with a 9x5-inch loaf pan.

BEST INGREDIENT SWAPS

Missing an ingredient or two? Don’t put on your shoes and head to the store. Instead, check in your pantry for these easy ingredient swaps.

  • BUTTER: Substitute this ingredient with coconut oil.
  • SOUR CREAM: Use the same amount of buttermilk or plain Greek yogurt.
  • BROWN SUGAR: Use granulated sugar. Or better yet, make your own brown sugar! Mix 1 cup of granulated sugar with 11/2 tablespoons molasses (for light brown sugar) or 1/4 cup molasses (for dark brown sugar). Then use what you need for this banana bread recipe.
  • GROUND CINNAMON: Try pumpkin pie spice.
  • WALNUTS: Use pecans or macadamia nuts instead.
  • TURBINADO SUGAR: Demerara sugar or white sugar crystals. We want that beautiful sparkle that comes from large coarse sugar granules.
Loaf of banana nut bread with walnuts served on a bunch table with butter.

BEST LOAF PAN FOR THIS RECIPE

For best-ever banana bread, reach for USA Pan bakeware. The corrugated surface facilitates air circulation for even baking. The results are awesome. These pans produce bakery-quality loaves.

Loaf of banana walnut bread cooling on a wire rack next to 2 ripe bananas.
Best loaf pans for Starbucks Banana Bread Recipe (banana walnut bread): 1-pound or 1.25-pound pans.

For banana walnut bread I use a 1-pound loaf pan, intentionally undersized for the recipe. The pan is almost filled to the top with batter and toppings.

In the oven, the bread rises 1/2 inch to 3/4 inch above the rim. The result is a tall loaf that’s visually stunning! A 1.25-pound loaf pan is a great choice too.

Loaf of banana walnut bread in the pan cooling on a wire rack.

BEST EVER BANANA BREAD

You don’t need a stand mixer (or a hand mixer) for this easy Starbucks banana bread recipe.

All that’s needed to prep the batter are basic kitchen tools: measuring cups, measuring spoons, 2 mixing bowls, whisk, and a rubber spatula.

RECIPE PREP: Grease loaf pan with butter. Dust it with granulated sugar (or flour). Tap out excess. Chop walnuts. Melt butter. Mash bananas. Slice a whole banana into 3 to 4 strips lengthwise. Preheat oven to 350°F.

  • STEP 1: In a medium bowl, combine flour, sea salt, baking powder and baking soda. Put the bowl aside.
  • STEP 2: In a large bowl, whisk together smashed banana, brown sugars, sour cream, melted butter (cooled), eggs, vanilla extract and cinnamon.
  • STEP 3: With a rubber spatula, fold flour mixture into banana mixture until just combined. Don’t over-mix. Fold in the walnuts.
  • STEP 4: Spoon the banana bread batter into prepared pan. Arrange pieces of sliced banana, cut side up, in a diagonal pattern over the top of the batter. If needed, trim off the ends for a good fit. Sprinkle the exposed batter (between the banana slices) with turbinado sugar.
How to make banana bread with walnuts, as shown in 4 step-by-step images.

HOW TO BAKE BANANA NUT BREAD

My loaves take 1 hour 30 minutes to 1 hour 35 minutes to bake. HOWEVER, baking times for banana walnut bread vary widely, depending on moisture content of bananas, brown sugar, and humidity. A loaf can be done just over 1 hour, or it can take 1 1/2 hours to bake.  

  • Bake 1 hour 5 minutes. Test for doneness. Insert a wooden skewer in the middle of the loaf. If it comes out clean, or with just a few moist crumbs clinging to it, the loaf is done. If there’s loose batter on the tester, the bread will need to bake longer.
  • If loaf is not done: Rotate the pan. Tent it with foil to prevent over-browning. Continue baking, testing every 10 to 15 minutes. If needed, remove foil tent to finish cooking the top. When the loaf is ready, the top should be a deep golden blonde with cracks. The batter should be completely set in the middle.
  • Cool pan on a wire rack for 10 minutes. Gently run the tip of a thin spatula vertically up and down between the edges of the loaf and the pan. Invert pan to remove bread. Transfer to a wooden board.
  • Let loaf cool completely. Wait 1 hour before slicing. As banana bread cools, the structure of the loaf will firm up. The slices will be cleaner.
Best Ever Banana Walnut Bread (Starbucks banana bread recipe) cooling in a metal loaf pan.

EXPERT TIPS FOR BANANA WALNUT BREAD

These expert tips are bakery secrets for the best banana bread recipe!

  • MEASURE FLOUR THE RIGHT WAY – FLUFF, SPRINKLE, SWIPE: Never scoop flour straight from the sack. The flour will be packed. The measurement will be off. Your bread will be dry. Instead, use a spoon to fluff up the flour inside the bag. Sprinkle it into the measuring cup. Use a knife to level it off and swipe away the excess.
  • NEVER USE UNDER-RIPE BANANAS: Under-ripe bananas lack the moisture and sweetness of over-ripe bananas. A loaf made with them will be dry and lack depth of flavor. For the best moist banana bread recipe, wait until the bananas are over-ripe. Or see the “Recipe FAQ” section for the best fast-ripening method.
  • DON’T OVER MIX THE BATTER: Always mix ingredients until just incorporated. Over-mixing produces a lot of gluten which can result in a loaf of bread with a tough, heavy, rubbery texture.
  • AVOID USING TOO MUCH BANANA: Stick to the quantity of fruit stated in the recipe. Using too much banana will produce a heavy loaf that’s soggy and undercooked in the center.
  • TEST FOR DONENESS: Before removing banana walnut bread from the oven, use a cake tester or wooden skewer to test for doneness. Slide tester into the center of the bread. If it comes out clean, or with just a few moist crumbs sticking to it, your loaf is done. If the tester shows raw batter, continue baking 5 minutes longer. Then check it again.
  • LET THE LOAF COOL COMPLETELY: Cool pan on a wire rack 10 minutes. Remove loaf from pan. Cool 1 hour before slicing. As it cools, the structure of the bread will firm up. The center will have a chance to shed excess moisture. The middle won’t be damp. The slices will be cleaner.
  • WAIT TO WRAP WRAP AND STORE LOAF: Let the loaf cool completely before storing it in a zip-top bag or wrapping it in plastic. An uncooled loaf has unreleased moisture that can make the wrapped bread soggy.
Slices of banana walnut bread from Starbucks banana bread recipe stacked on a wooden board.

RECIPE FAQ

Below are answers to the most frequently asked questions about making a perfect loaf of banana walnut bread. The goal is a bakery-style loaf that’s moist, but not damp or soggy in the middle.

CAN I DOUBLE THIS RECIPE?

It’s not recommended. When making extra loaves, it’s best to prep the batter for each loaf separately. When working with too much batter it’s easy to over-mix. Over-mixing results in too much gluten formation. There’s a risk the loaves will be heavy and dense with a rubbery texture.

HOW TO PREP A LOAF PAN?

Here are 2 ways: Grease the pan with butter, then dust with granulated sugar or flour. Tap out excess. The second way is to spray the pan with cooking spray. Then line it with an oversized piece of parchment paper, letting excess extend over the sides of the pan. These long pieces later serve as “handles” to lift the baked loaf from the pan.

WHAT DOES A PERFECTLY OVER-RIPE BANANA LOOK LIKE?

An over-ripe banana has no green. The skin is yellow and heavily covered in tiny brown freckles and larger brown spots. Over-ripe bananas are not firm. They’re fragrant, with a soft tender texture.

HOW TO RIPEN BANANAS FAST?

Preheat oven to 250°F. Arrange unpeeled bananas on a baking tray. Bake 15 to 20 minutes, or until the skins are black and they feel tender when pressed. Let bananas cool before removing their skins. The ripened bananas are now ready for making baked goods.

BEST TYPE OF SUGAR FOR BANANA NUT BREAD?

For a flavorful loaf, use brown sugar rather than granulated sugar. Brown sugar has a light caramel flavor that comes from molasses. It highlights and enhances the natural sweetness of banana bread.

CAN I USE EXTRA BANANAS IN THIS RECIPE?

No. Fight the impulse to add extra banana to this recipe! Too much fruit will result in a heavy loaf that’s wet and undercooked in the middle. Freeze leftover fruit for later use.

WHAT IS TURBINADO SUGAR?

It’s a raw sugar that’s golden brown. It contains less molasses than brown sugar, so the caramel or butterscotch notes are milder. It’s often used as a topping for baked goods like banana bread.

HOW TO MAKE PERFECT BANANA SLICES FOR TOP OF LOAF?

The trick is to slice the banana in 3 or 4 pieces lengthwise with the peel still on. After slicing, gently remove the peel. Artfully arrange slices in a diagonal pattern over the unbaked loaf.

MORE IDEAS FOR BANANA BREAD TOPPINGS?

Sprinkle the top of banana walnut bread with semi-sweet chocolate morsels, shredded sweetened coconut, toasted chopped nuts, white sugar crystals, or lightly-toasted rolled oats.

HOW TO SERVE BANANA WALNUT BREAD?

Serve thick slices with softened butter!

HOW TO STORE BANANA NUT BREAD

Let loaf cool completely, about 1 hour. It’s important to give the bread time to release excess moisture. Slip the loaf into a zip-top bag, or wrap it in plastic. Store it on the counter or in the fridge.

HOW LONG WILL BANANA BREAD LAST?

If completely cooled and then wrapped it plastic, it can stay fresh on the countertop up to 3 days. If stored in an air-tight container, it can last 5 days in the fridge, or 1 month in the freezer.

more baked goods to make asap

If you love homemade baked goods, like this Starbucks banana bread recipe, then you’ll really love these delicious recipes!

Four slices of banana bread with nuts on a wooden board (Starbucks banana bread recipe).

BANANA WALNUT BREAD > RATE THIS RECIPE ⭐️⭐️⭐️⭐️⭐️

Friends say this is the best moist banana bread recipe! When compared with Starbucks banana bread recipe, the taste and texture of our loaf was so much better. If you agree, give it a 5-star rating in the comments.

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Best ever banana bread with walnuts sliced on a wooden board.

Banana walnut bread


  • Author: Denay DeGuzman
  • Prep Time: 30 Minutes
  • Cook Time: 1 Hour 30 Minutes
  • Total Time: 2 Hours
  • Yield: 1 Loaf of Bread 1x

Description

This delicious banana walnut bread tastes like Saturday morning in grandma’s kitchen. The loaf is sweet, tender, nutty and moist. Pair a lightly-buttered slice with coffee, tea or a glass of cold milk.


Ingredients

Scale

BANANA WALNUT BREAD RECIPE

  • 1 2/3 cups all-purpose flour
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 cups mashed very ripe bananas (about 4 medium bananas)
  • 1/2 cup (firmly-packed) dark brown sugar
  • 1/2 cup (firmly-packed) light brown sugar 
  • 1/2 cup (1 stick) butter, melted
  • 1/4 cup sour cream
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 3/4 teaspoon ground cinnamon
  • 1/2 cup chopped walnuts (and/or pecans)
  • 1 banana (not too ripe)
  • 1 1/2 tablespoons turbinado sugar

FOR GREASING & DUSTING LOAF PAN: Butter and granulated sugar


Instructions

LOAF PAN SIZE: I use a 1-pound loaf pan (8.5 x 4.5 x 2.75 inches). Intentionally undersized for the recipe (the pan is almost full to the top), the bread rises 1/2 inch above the rim. It results in a loaf that’s tall and visually stunning! But a 1.25-lb loaf pan (9 x 5 x 2.75 inches) is also a great choice.

BANANA WALNUT BREAD RECIPE

RECIPE PREP: Grease loaf pan with butter. Dust it with granulated sugar (or flour). Tap out excess. Chop walnuts. Melt butter. Mash bananas. Slice a whole banana into 3 to 4 strips lengthwise. 

  1. Preheat oven to 350°F. In a medium bowl, combine flour, sea salt, baking powder and baking soda. Put the bowl aside.
  2. In a large bowl, whisk together smashed banana, brown sugars, sour cream, melted butter (cooled), eggs, vanilla extract and cinnamon.
  3. With a rubber spatula, fold flour mixture into banana mixture until just combined. Don’t over-mix. Fold in the walnuts.
  4. Spoon the banana bread batter into prepared pan. Arrange the pieces of sliced banana, cut side up, in a diagonal pattern over the top of the batter. If needed, trim off the ends for a good fit. Sprinkle the exposed batter (between the banana slices) with turbinado sugar. 

HOW TO BAKE THE LOAF

My loaves take 1 hour 30 minutes to 1 hour 35 minutes to bake. HOWEVER, baking times for banana bread vary widely, depending on moisture content of bananas, brown sugar, and humidity. A loaf can be done just over 1 hour, or it can take 1 1/2 hours to bake. 

  • Bake 1 hour 5 minutes. Test for doneness. Insert a wooden skewer in the middle of the loaf. If it comes out clean, or with just a few moist crumbs clinging to it, the loaf is done. If there’s loose batter on the tester, the bread will need to bake longer.
  • If loaf is not done: Rotate the pan. Tent it with foil to prevent over-browning. Continue baking, testing every 10 to 15 minutes. If needed, remove foil tent to finish cooking the top. When the loaf is ready, the top should be a deep golden blonde with cracks. The batter should be completely set in the middle. 
  • Cool pan on a wire rack for 10 minutes. Gently run the tip of a thin spatula vertically up and down between the edges of the loaf and the pan. Invert pan to remove bread. Transfer to a wooden board.
  • Let loaf cool completely. Wait 1 hour before slicing. As banana bread cools, the structure of the loaf will firm up. The center will have a chance to shed excess moisture. The middle won’t be damp. And the slices will be cleaner.

Notes

CAN I DOUBLE THIS RECIPE? It’s not recommended. When making extra loaves, it’s best to prep the batter for each loaf separately. When working with too much batter it’s easy to over-mix. Over-mixing results in too much gluten formation. There’s a risk the loaves will be heavy and dense with a rubbery texture.

NEVER USE UNDER-RIPE BANANAS: Under-ripe bananas lack the moisture and sweetness of over-ripe bananas. A loaf made with them will be dry and lack depth of flavor. For the best moist banana bread recipe, wait until the bananas are over-ripe.

CAN I USE EXTRA BANANAS IN THIS RECIPE? No. Fight the impulse! Use precise measurements for the banana, and stick to that quantity. If more fruit is used, the middle of the loaf will be damp and under-baked. If you have extra bananas on hand, freeze them for later use.

HOW TO MAKE PERFECT BANANA SLICES TO TOP THE LOAF? The trick is to slice the banana in 3 to 4 pieces lengthwise with the peel still on. After slicing, gently remove the peel. Artfully arrange the slices in a diagonal pattern over the unbaked loaf.

HOW TO SERVE BANANA WALNUT BREAD? Serve thick slices with softened butter.

HOW LONG WILL BANANA BREAD LAST? If completely cooled and then wrapped it plastic, it can stay fresh on the countertop up to 3 days. If stored in an air-tight container, it can last 5 days in the fridge, or 1 month in the freezer.

  • Category: Bread
  • Method: Bake
  • Cuisine: American

Keywords: Banana Walnut Bread, Banana Nut Bread, Starbucks Banana Bread Recipe, Best Ever Banana Bread

Gold Line: Sprinkles of Inspiration | confettiandbliss.com

BANANA WALNUT BREAD > JOIN THE CONVERSATION

Are you a lover of banana nut bread? What do you think about this Starbucks banana bread recipe? If you baked 2 loaves, would you gift one to a friend? Join the conversation in the comments below!

8 thoughts on “Banana walnut bread”

  1. Adding the coarse sugar and banana slices is such a simple addition, but it really does make it feel like a special loaf! You recipe is super delicious and baked up perfect and tender!

    Reply
  2. What a gorgeous delicious bread! I loved including those sliced bananas on top. My own loaf baked up beautifully. The texture was perfect. Yum!

    Reply
  3. Your photos are gorgeous! I love how there’s a banana slice on top of the bread, so cute! Can’t wait to try this!

    Reply

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