If you are my husband, you know that I have spent the last approximately 6 months perfecting this recipe. I have made this over and over and over and over, just slightly tweaking little things until I finally settled on this recipe that I personally love.
Let me preface this: I hated banana bread. Like the stuff used to make me want to puke. I LOATHED it. At least until I tried the Starbucks banana bread. It was sweet, not dry at all, and it didn’t reek of old bananas. That stuff was GOOD.
So, I decided to figure out how to make it myself.
Let me also add that this recipe is 100% dairy and lactose free if you use almond or coconut milk. I like to use the almond-coconut mix from Silk.
This recipe has a crusted outer side, and a moist and very soft inner bread. You can choose to add walnuts (Drew’s favorite) or totally leave them out (my favorite.)
My secret to sweet and perfectly moist, yet fully cooked bread?
Weird, right? Trust me! Read on.
Starbucks Copycat Banana Bread
2 cups flour
1.5 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1/2 cup vegetable oil
2 tablespoons milk (use coconut or almond to make it dairy free)
2 teaspoons vanilla
2 bananas, peeled and completely smashed
1 tub of banana puree baby food (I use the 4oz tub or 3.5oz squeezy pouch)
(If you don’t have a tub, you can use 3 bananas.)
optional 1/2 cup walnuts
1. Preheat your oven to 325°F.
2. Mix flour, salt, and baking soda together in a bowl. Set aside.
3. In a separate bowl, mix the egg, sugar, and oil until combined. Do not over-beat the eggs.
4. Add dry ingredients in and scrape the sides of your bowl several times while mixing.
5. Peel your bananas, and smash them with a spoon. Add the baby food puree to the ones you smashed and mix all the bananas together.
6. Add banana mixture, milk, and vanilla to the main bowl and mix well.
7. Mix in walnuts if desired (optional.)
8. Grease a bread pan, or a small Corningware dish. Pour batter into the dish.
9. Bake for 60-70 minutes, taking out when a skewer comes out clean when inserted to the middle of the bread. The top will brown rather early, but feel free to check with the skewer multiple times if you are worried about over-baking.
- Gather your ingredients, and preheat your oven to 325°F.
- Mix your flour, salt, and baking soda together in a bowl.
- In a separate bowl, mix the egg, sugar, and oil until combined. Make sure you do not over-mix, as beating the eggs too much can change the consistency of the bread at the end.
- Add your dry ingredients in and scrape the sides of your bowl several times, as the sugar and eggs like to coagulate on the sides once you add your dry mixture.
- Peel your bananas, and smash them with a spoon. Bananas that are very spotted, but not quite fully brown are my favorite to use. Of course, banana bread is great for using older bananas. You can also use newer, totally ripe bananas, but they will be much more difficult to smash. Once fully smashed, add in the pouch or jar of banana baby food to your banana mixture, and mix well.
- Add your banana mixture, milk, and vanilla to the main bowl, and mix well.
- Add in your walnuts if desired.
- Grease a bread pan, or a small Corningware dish. My favorite is this 1.5qt Corningware casserole dish, because it makes a very long and short slice of bread. Pour your batter into the dish.
- Bake for 60-70 minutes, taking out when a skewer comes out clean when inserted to the middle of the bread. Right at 65 minutes is perfect for our oven. The top will brown rather early, but feel free to check with the skewer multiple times if you are worried about over-baking.
- Make sure you make this recipe when you have friends coming over, because it will make your house smell AMAZING. You’re welcome.
This is a weekly recipe in our house now, and the kids now beg often for some “buh-nuh-nan-na bread.”
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