Starbucks Banana Bread Copycat

Name: Starbucks Banana Bread Copycat
Total time: 125 min
Cuisine: American
Ingredients: 3 or four super ripe bananas; 1.5 cup mashed banana; 1 large egg; 0.5 cup sugar; 0.5 cup brown sugar; 0.5 cup vegetable oil; 1 tsp vanilla extract; 2 tbsp milk; 0.125 tsp sesame oil; 2 cups all-purpose flour; 0.75 tsp baking soda; 0.25 tsp baking powder; 0.5 tsp salt; 0.25 tsp cinnamon; 1 shake nutmeg; 0.33 cup pecans; 0.66 cup walnuts; butter

2h 5m

Serves 1

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Starbucks Banana Bread Copycat

facebook.com

2h 5m

Serves 1

Directions

1Mash three or four super ripe bananas in a bowl.
2Preheat your oven to 325°F.
3Ensure you have about a cup and a half of mashed banana.
4Add one large egg, half a cup of sugar, and half a cup of brown sugar to the mashed bananas.
5Add half a cup of vegetable oil and mix well until cohesive.
6Add about a teaspoon of vanilla extract and two tablespoons of milk, then mix it all in.
7Add about an eighth of a teaspoon or less (about five drops) of sesame oil.
8In a bigger bowl, add two cups (about 240 grams) of all-purpose flour.
9Add 3/4 of a teaspoon of baking soda, 1/4 teaspoon of baking powder, half a teaspoon of salt, 1/4 teaspoon of cinnamon, and a shake of nutmeg to the flour.
10Whisk the dry ingredients together.
11Add the wet ingredients into the dry ingredients.
12Mix just until there are a few flour spots left, avoiding overmixing.
13Roughly crush 1/3 cup of pecans and 2/3 cup of walnuts in a Ziploc bag, shaking to mix.
14Fold about half of the crushed nuts into the batter.
15Butter or spray a standard 8 1/2 by 4 1/2 inch loaf pan on the bottom and a little up the sides, but not all the way up.
16Pour the batter into the prepared pan.
17Sprinkle the remaining nuts on top of the batter.
18Bake in the 325°F oven for about 45 minutes before checking.
19Continue baking until a toothpick inserted in the center comes out clean, which will likely be around 50 to 55 minutes, or up to 65 minutes.
20Cool the banana bread in the pan for 15 to 20 minutes.
21Remove from the pan and let it cool completely for an hour or two.

Ingredients

3 or four super ripe bananas
1.5 cup mashed banana
1 large egg
0.5 cup sugar
0.5 cup brown sugar
0.5 cup vegetable oil
1 tsp vanilla extract
2 tbsp milk
0.125 tsp sesame oil
2 cups all-purpose flour
0.75 tsp baking soda
0.25 tsp baking powder
0.5 tsp salt
0.25 tsp cinnamon
1 shake nutmeg
0.33 cup pecans
0.66 cup walnuts
butter

Equipment

bowlovenZiploc bagloaf panpaper toweltoothpick

Tips

Preheat oven to 325°F.
Mix wet and dry ingredients just until a few flour spots remain to avoid overmixing.
Do not butter the loaf pan all the way up the sides so the batter can grab on.
Let it sit for 45 minutes in the oven before checking.
Cool in the pan for 15 to 20 minutes, then cool completely out of the pan for an hour or two.
Banana bread can be sliced and frozen; it tastes better once thawed.

Starbucks Banana Bread Copycat

2h 5m

Serves 1

facebook.com

Starbucks Banana Bread Copycat

facebook.com

2h 5m

Serves 1

Directions

1Mash three or four super ripe bananas in a bowl.
2Preheat your oven to 325°F.
3Ensure you have about a cup and a half of mashed banana.
4Add one large egg, half a cup of sugar, and half a cup of brown sugar to the mashed bananas.
5Add half a cup of vegetable oil and mix well until cohesive.
6Add about a teaspoon of vanilla extract and two tablespoons of milk, then mix it all in.
7Add about an eighth of a teaspoon or less (about five drops) of sesame oil.
8In a bigger bowl, add two cups (about 240 grams) of all-purpose flour.
9Add 3/4 of a teaspoon of baking soda, 1/4 teaspoon of baking powder, half a teaspoon of salt, 1/4 teaspoon of cinnamon, and a shake of nutmeg to the flour.
10Whisk the dry ingredients together.
11Add the wet ingredients into the dry ingredients.
12Mix just until there are a few flour spots left, avoiding overmixing.
13Roughly crush 1/3 cup of pecans and 2/3 cup of walnuts in a Ziploc bag, shaking to mix.
14Fold about half of the crushed nuts into the batter.
15Butter or spray a standard 8 1/2 by 4 1/2 inch loaf pan on the bottom and a little up the sides, but not all the way up.
16Pour the batter into the prepared pan.
17Sprinkle the remaining nuts on top of the batter.
18Bake in the 325°F oven for about 45 minutes before checking.
19Continue baking until a toothpick inserted in the center comes out clean, which will likely be around 50 to 55 minutes, or up to 65 minutes.
20Cool the banana bread in the pan for 15 to 20 minutes.
21Remove from the pan and let it cool completely for an hour or two.

Ingredients

3 or four super ripe bananas
1.5 cup mashed banana
1 large egg
0.5 cup sugar
0.5 cup brown sugar
0.5 cup vegetable oil
1 tsp vanilla extract
2 tbsp milk
0.125 tsp sesame oil
2 cups all-purpose flour
0.75 tsp baking soda
0.25 tsp baking powder
0.5 tsp salt
0.25 tsp cinnamon
1 shake nutmeg
0.33 cup pecans
0.66 cup walnuts
butter

Equipment

bowlovenZiploc bagloaf panpaper toweltoothpick

Tips

Preheat oven to 325°F.
Mix wet and dry ingredients just until a few flour spots remain to avoid overmixing.
Do not butter the loaf pan all the way up the sides so the batter can grab on.
Let it sit for 45 minutes in the oven before checking.
Cool in the pan for 15 to 20 minutes, then cool completely out of the pan for an hour or two.
Banana bread can be sliced and frozen; it tastes better once thawed.