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!
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!
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.
I like to slice it in satisfyingly fat coffee shop style slices, too, that makes it feel extra luxurious.
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.
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.
- 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
- 2 Tbsp cream cheese, at room temperature
- 1 heaping cup confectioner's sugar
- 1/2 tsp vanilla extract
- milk or cream to thin
- 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.
- Whisk the flour, salt, baking powder, baking soda, cinnamon, and sugar together in a large mixing bowl or a stand mixer.
- Beat in the egg, oil, and vanilla.
- 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.
- 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.
- 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.