Better than Starbucks Banana Walnut Bread

Better than Starbucks Banana Walnut Bread ~ theviewfromgreatisland.com

Better than Starbucks Banana Walnut Bread (with cream cheese frosting!)  Imagine it…no waiting in line…no worry about getting the mangy looking slice at the back of the case…no sad face after taking your last bite ~ because you’ve got the whole dang loaf sitting right in your kitchen!

Better than Starbucks Banana Walnut Bread with Cream Cheese Frosting ~ this moist and tender quick bread beats the coffee shop version by a mile! ~ theviewfromgreatisland.com

I’m talking about the joys of January baking ~ that’s baking purely for the pleasure of enjoying a little something special for yourself…without the hassle of holiday responsibilities and deadlines.  January baking is all about breakfast, coffee breaks, and special snacks.  It’s cold out there, and our bodies need the occasional energy boost to keep going.  Instead of spending my money at Starbucks, I like to make my own.  This better than Starbucks banana walnut bread is better because it’s fresher, chunkier, and it’s got a thick layer of tangy cream cheese frosting.  Touché Starbucks!

Better than Starbucks Banana Walnut Bread ~ theviewfromgreatisland.com

The nice thing about this particular bread is that, in addition to being tender and moist, it’s got a chunky texture from lots of walnuts and banana.  I don’t mash the banana to a pulp, I leave small bits in there.  If you’re a super banana freak you could even take an extra banana and chop it into small pieces and add them as well.

Quick Banana Walnut Bread ~ theviewfromgreatisland.com

I like to slice it in satisfyingly fat coffee shop style slices, too, that makes it feel extra luxurious.

Better Than Starbucks Banana Walnut Loaf is so much better than Starbucks! ~ theviewfromgreatisland.com

This banana walnut bread is fine on its own, and purists may prefer it that way, but I opt for a nice thick layer of cream cheese frosting.

Cream cheese frosting for Better Than Starbucks Banana Walnut Bread ~ theviewfromgreatisland.com

A quick search for ‘banana‘ on tvfgi brings up lots of other options if you’re craving mashed banana ~ how about my Bourbon Banana Butter, or my super popular Banana Blondies?  My Banana Cake with Spiced Vanilla Buttercream is a personal favorite.

*I adapted this Banana Walnut Bread from Belly Full‘s A to Z Quick Bread recipe.

Better than Starbucks Chunky Banana Walnut Bread

Better than Starbucks Chunky Banana Walnut Bread

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
  • 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

  1. set 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.
  2. Whisk the flour, salt, baking powder, baking soda, cinnamon, and sugar together in a large mixing bowl or a stand mixer.
  3. Beat in the egg, oil, and vanilla.
  4. 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.
  5. 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.
http://theviewfromgreatisland.com/better-than-starbucks-banana-walnut-bread/

notes:

  • 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 9×5 pan.  If yours is smaller or larger, or made of glass, the baking time will vary. 

pin it for later!

BETTER THAN STARBUCKS Banana Walnut Bread ~ skip the coffee shop and make your own divine banana walnut loaf! ~ theviewfromgreatisland.com

42 Comments

  • Reply
    Lynn
    March 25, 2017 at 3:46 pm

    Looks yummy / just curious why would one choose plain flour and add all the extras over self rising flour?

    • Reply
      Sue
      March 25, 2017 at 5:31 pm

      Hi Lynn, I don’t use self rising flour because it’s not stocked in most stores here in the US, but I love to use it when I can find it.

  • Reply
    Roslyn Morrissey
    March 14, 2017 at 2:02 pm

    Just made this. Used half applesauce and half coconut oil instead of vegetable oil. And Bob’s Red Mill Gluten Free 1:1 Baking Flour. Yummy! Perfect for our snowy weather today.

    • Reply
      Sue
      March 14, 2017 at 2:33 pm

      That’s so nice to know about the gluten free flour working, Roslyn, thanks so much! Enjoy your snow, we’re sweltering here in Los Angeles :/

  • Reply
    Andrea
    March 14, 2017 at 9:35 am

    Just tried it and it´s damn delicious! Thanks for this recipe!

    • Reply
      Sue
      March 14, 2017 at 9:40 am

      Yippee! Thanks for letting me know Andrea <3

  • Reply
    Cheryl Arnold
    February 20, 2017 at 9:07 am

    I made this, and it was fantastic :) I don’t even like banana bread and I loved it! And it was gorgeous.

    • Reply
      Sue
      February 20, 2017 at 9:40 am

      haha, that’s the highest compliment! Glad you liked it :)

  • Reply
    Tina
    February 15, 2017 at 1:53 pm

    I don’t have an extra large egg. Can I use 2 large eggs instead?

    • Reply
      Sue
      February 15, 2017 at 2:31 pm

      Just use the one egg, Tina, it should be fine.

  • Reply
    Dianna
    February 9, 2017 at 8:18 pm

    Sounds wonderful and I was just thinking of making some tomorrow. Can I substitute butter for the oil? Never used a frosting, but I’m going to do this. Looks so easy :) Thank you for the recipe!

    • Reply
      Sue
      February 9, 2017 at 9:05 pm

      I think you can, Dianna, in the same amount. Let me know how it turns out.

  • Reply
    Cindy
    February 6, 2017 at 10:43 am

    Can u substitute applesauce for the oil? If so, would the amount be the same?

    • Reply
      Sue
      February 6, 2017 at 10:48 am

      I haven’t tried that, but I assume it would work, Cindy. If it were me, I’d cook down the applesauce to reduce the liquid before I measured it out.

  • Reply
    Deb
    January 31, 2017 at 7:41 pm

    great flavor and moist. For some reason the bread is crumbly. What did I do wrong? Thanks

    • Reply
      Sue
      January 31, 2017 at 7:56 pm

      It’s hard to say, Deb. Was it possibly over cooked, or maybe your oven temp was a little high? I always mention that ovens can vary widely in temperature and I recommend using an oven thermometer. Hope this helps!

  • Reply
    Kaze7
    January 14, 2017 at 5:00 pm

    Ooohh thiss looooks sooo good! But can i substitute the flour and baking powder for self raising flour?

    • Reply
      Sue
      January 14, 2017 at 5:15 pm

      That should work, Kaze :)

  • Reply
    cakespy
    January 6, 2017 at 4:53 am

    Just perfect. I’d rather have this than a cellophane wrapped slice any day!

    • Reply
      Sue
      January 14, 2017 at 5:16 pm

      Amen :)

  • Reply
    grace
    January 4, 2017 at 9:31 am

    i have to believe that people who love that starbucks banana bread have never had homemade. it pales in comparison!

    • Reply
      Sue
      January 4, 2017 at 1:10 pm

      Amen :)

  • Reply
    John/Kitchen Riffs
    January 4, 2017 at 8:29 am

    January baking really is different, isn’t it? You’re right about the joy-for-yourself thing. :-) Anyway, this looks terrific. I should indulge myself and make this! Happy New Year!

  • Reply
    Gerlinde @Sunnycovechef
    January 4, 2017 at 7:08 am

    I love banana bread and yours look so delicious. The frosting puts it over the top.

    • Reply
      Sue
      January 4, 2017 at 8:28 am

      Totally. Thanks Gerlinde :)

  • Reply
    Jennifer @ Seasons and Suppers
    January 4, 2017 at 6:24 am

    Yes please to everything about this, not the least of which is that I don’t live anywhere near a Starbucks, so making their treats myself is my only option. So yes, I’ll be making this one :)

    • Reply
      Sue
      January 4, 2017 at 8:29 am

      They used to have really wonderful baked stuff to go with their wonderful coffee, but as they’ve grown, the quality of the food has taken a nosedive…but anyway everything always tastes better when it comes out of your own oven.

  • Reply
    Chris Scheuer
    January 4, 2017 at 3:28 am

    Oh my goodness, I’m so wishing I could have just one of those thick, gorgeous slices. This looks infinitely better than Starbucks!

  • Reply
    sippitysup
    January 3, 2017 at 7:28 pm

    I’m inspired to pull out my loaf pan. GREG

  • Reply
    Laura | Tutti Dolci
    January 3, 2017 at 5:38 pm

    I love this loaf and that cream cheese frosting is perfection. Move over, Starbux! ;)

  • Reply
    Karen @ Seasonal Cravings
    January 3, 2017 at 1:59 pm

    I’m loving that creamy frosting on there. Looks way better than SB! Happy New Year Sue!

    • Reply
      Sue
      January 3, 2017 at 2:09 pm

      Haha, the last banana bread I got from SB was in a lame shrink wrap ~ it was awful, and inspired today’s recipe :)

  • Reply
    Kathryn
    January 3, 2017 at 12:44 pm

    I was so excited to see this in my inbox! Can’t wait to try it out. You are so right about January baking.

  • Reply
    Angie@Angie's Recipes
    January 3, 2017 at 11:26 am

    Love to try different banana bread recipes…this one sounds and looks really super with that cream cheese frosting!

    • Reply
      Sue
      January 3, 2017 at 11:54 am

      It’s amazing how different they can be, depending on whether you use oil or butter, what flour or sugar you use, etc. So many to try!

  • Reply
    Kim @ The Baking ChocolaTess
    January 3, 2017 at 11:19 am

    Looks super amazing!! :) Can’t wait to try it now!

  • Reply
    SallyBR
    January 3, 2017 at 10:35 am

    Personally I think no one can have too many banana bread recipes. It is a contradiction in terms…

    I am staring at three super ripe bananas on the counter… I am tempted.

    ;-)

    Happy New Year!

    • Reply
      Sue
      January 3, 2017 at 11:14 am

      Happy New Year Sally ~ and absolutely, you can never have too many banana bread recipes…even when I find one I love, I’m always on the prowl for the next great find!

  • Reply
    Rust
    January 3, 2017 at 10:14 am

    Sue, this looks GREAT! I made some yesterday, my first in a long while, from a recipe I found that called for 4 cups of flour, 3 eggs, no vanilla, no cinnamon ….what I got wasn’t bad but it didn’t even LOOK like banana nut bread! Your recipe is definitely more of what I was shooting for and I am going to try it. Beautiful results!

    • Reply
      Sue
      January 3, 2017 at 11:11 am

      Thanks Rust ~ I am definitely of the ‘more is better’ mindset when it comes to developing recipes, I really want my recipes to reflect the flavors in a big way ~ hope you try this one!

  • Reply
    Tricia @ Saving room for dessert
    January 3, 2017 at 8:14 am

    What a wonderful loaf cake! Love all those walnuts and the banana too. The icing looks amazing. You’re making me want to start baking again. You are the queen of loaf cakes!

    • Reply
      Sue
      January 3, 2017 at 8:49 am

      Thanks Tricia, I always turn to cozy baking like in January <3

    Leave a Reply