Breakfast Cake Copy Cat Dessert Quick bread

Better than Starbucks Banana Walnut Bread




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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 just out of the oven

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, sliced

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.

making the frosting for a Better Than Starbucks Banana Walnut Cake

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.  And if you’ve only got one lonely banana available, definitely make my One Banana Banana Bread with Chocolate Chips!


Reader Rave ~

“I made this, and it was fantastic 🙂 I don’t even like banana bread and I loved it!  And it was gorgeous.”  ~ Cheryl


 

Better than Starbucks Banana Walnut Bread ~ theviewfromgreatisland.com
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3.41 from 290 votes

Better than Starbucks Chunky Banana Walnut Bread

Better than Starbucks Banana Walnut Bread (with cream cheese frosting!) A quick banana loaf cake with tons of flavor.
Course Breakfast, Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Yield 10 servings

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

  • 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.

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 9x5 pan.  If yours is smaller or larger, or made of glass, the baking time will vary. 
 
*I adapted this Banana Walnut Bread from Belly Full's A to Z Quick Bread recipe.

Thanks for pinning!

better than starbucks banana bread pin

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93 Comments

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  • Reply
    Mary
    August 3, 2020 at 2:12 pm

    5 stars
    Look no further, best banana nut bread ever!

  • Reply
    Lorna
    July 25, 2020 at 9:59 am

    This is the best banana bread recipe I try. Thank you and God bless you for sharing.?

  • Reply
    Adele Roberts
    July 7, 2020 at 8:28 am

    can I double this recipe?

    • Reply
      Sue
      July 7, 2020 at 8:29 am

      That should be fine Adele.

  • Reply
    Betty
    June 27, 2020 at 9:59 am

    5 stars
    This is the best banana nut bread ever. I’ve been baking for 60 years and all the recipes were dry. This is moist and delicious. I did us e pecans instead of walnuts.

  • Reply
    Dyan
    June 15, 2020 at 10:22 pm

    Hello! If I don’t use any nuts, should anything be adjusted in the recipe?
    Thanks!

    • Reply
      Sue
      June 16, 2020 at 3:47 am

      No, you’re good to go 🙂

  • Reply
    Jennifer
    June 12, 2020 at 12:06 pm

    I’m going to make this today using mini pans! I will let you know how it turns out!

    • Reply
      Sue
      June 12, 2020 at 4:30 pm

      Thanks, they’d make great gifts.

      • Reply
        Jennifer
        June 27, 2020 at 4:32 pm

        5 stars
        They turned out delicious! Still took about 50 min. to bake. Gave them as gifts.

  • Reply
    Julie
    June 3, 2020 at 4:55 pm

    If i double this recipe, how long should it need to be baked? Somehow I seem to have a very huge 9×5 loaf pan and doubling the batch actually fit … so hoping the 325 F is still okay, but not sure how long to bake it.

    • Reply
      Sue
      June 3, 2020 at 7:09 pm

      Do you mean in one pan, Julie? Remember you should only fill your pan 2/3 full, so if it’s higher than that it won’t be able to bake evenly.

  • Reply
    Yvonne
    April 28, 2020 at 9:52 pm

    5 stars
    Just made your banana nut bread. I added some extra spices (ginger & cardamom). It turned out so delicious, moist & nutty. I also added a simple citrus glaze. Can’t wait to have for breakfast w/some hot coffee.

  • Reply
    Elba
    April 20, 2020 at 12:46 pm

    5 stars
    I made this Banana nut bread
    And all my family loved it
    It’s now one of my favorites

  • Reply
    Sheriboo
    April 20, 2020 at 8:05 am

    The is one of the best banana breads I have made! I used butter instead of oil . I find that using oil makes the bread too greasy. I also added blueberries which was awesome, and I also made another with walnuts and dates it was amazing. This is such a simple recipe I will be sharing with my friends and family. Thank you Sue?

    • Reply
      Sue
      April 20, 2020 at 8:26 am

      You’re so welcome!

  • Reply
    Leigh Ann
    April 16, 2020 at 6:33 pm

    I have tried many banana bread recipes, all claiming to be “the best”. I was skeptical when I pinned and tried this recipe, but I had bananas that needed to be used or pitched so I figured why not! Honestly this truly is the BEST banana bread recipe I have ever made or had. I can’t compare it to Starbucks, because honestly, I don’t go there. This recipe is worth making and it is simple and quick! I like it so much that I purchased addition bananas so I could bake more loafs and freeze them. Great to have on hand during our social distancing right now. Thanks for the recipe!!!

  • Reply
    Nayana
    April 8, 2020 at 7:54 am

    5 stars
    Sue, I tried this today with three changes. Used butter instead of oil. Used one tsp Baking Powder. Less than 1/2 tsp Baking Soda (I dont like the smell). It is the best Banana Walnut Bread I have ever tasted

    • Reply
      Sue
      April 8, 2020 at 8:03 am

      Thanks so much Nayana 🙂

  • Reply
    Marlene
    April 3, 2020 at 8:17 am

    Can I substitute Carbalose flour for regular flour

    • Reply
      Sue
      April 3, 2020 at 8:41 am

      I don’t have experience with that so I can’t say, sorry Marlene. If you try it, please come back and let us know how it goes.

  • Reply
    Judy
    November 16, 2019 at 1:29 pm

    5 stars
    Delicious! I didn’t have any cream cheese but it was wonderful without frosting.

    • Reply
      Xiony
      November 19, 2019 at 1:09 am

      5 stars
      Same here! Thanks for the recipe, Sue!

  • Reply
    Jane
    September 25, 2019 at 10:43 am

    5 stars
    Made this for my family with gluten free flour and baked beautifully.
    Was absolutely delicious and is now a monthly bake!

    • Reply
      Sue
      September 25, 2019 at 11:27 am

      I love getting feedback like this Jane, so many gf eaters will love to know that it works.

  • Reply
    Sue Washburn
    June 6, 2018 at 7:48 pm

    5 stars
    I made this last night and frosted it today and served it to my husband who just went nuts over it. Thanks for an easy way to use some over ripe bananas that would have ended up in the trash.

    • Reply
      Sue
      June 6, 2018 at 8:05 pm

      Thanks for taking the time to let me know Sue, now you have a way to bribe your hubby when necessary!

  • Reply
    T. Lindemann
    March 7, 2018 at 2:06 pm

    5 stars
    Thank you so much for this recipe!! I have to be honest, I just wasn’t as crazy about banana bread like I used to be. This is THE best recipe for banana bread that I have ever had! I did one small change to the recipe though, and that it to use 1/2c. dark brown sugar with 1/2 c. granulated sugar instead of 1 c. granulated sugar.

    • Reply
      Sue
      March 7, 2018 at 3:28 pm

      I’m so glad this was a hit for you, and I like your substitution, I’m a big fan of dark brown sugar, it adds so much flavor and texture.

  • Reply
    Fern
    February 4, 2018 at 5:19 am

    5 stars
    What a fantastic recipe! So super moist all the way through! The only change I made was I used pecans rather than walnuts as that is what I had in the house. 3 small bananas was just under one cup so I added a 4th which gave me a little over a cup, but worked out great. The frosting wis a delicious addition. I will definitely be making this one again.

    • Reply
      Sue
      February 4, 2018 at 7:08 am

      Thanks Fern!

  • Reply
    Sandi
    February 3, 2018 at 8:29 pm

    5 stars
    Hi Sue, I just made the recipe, I doubled it and made one loaf and 12 muffins. Everything turned out wonderfully well. Thank you for the great recipe.I know that all will be eaten soon – my family will love this.

    • Reply
      Sue
      February 3, 2018 at 8:30 pm

      I’m really glad to know the batter works as muffins, Sandi, that will come in handy, thanks.

  • Reply
    Pohsuan
    December 5, 2017 at 5:00 am

    5 stars
    Hi Sue, made this yesterday and it was so yummy and moist. I added an extra egg because the batter was thick and it turned out well.

  • Reply
    Jean
    September 19, 2017 at 5:46 pm

    5 stars
    I made an attempt at making this bread (missing and improvising bunches of the items) and it still tasted great. I’ll pin it and make it again with all the ingredients next time.
    My substitutions: no walnuts so used some ground flaxseed and a 100 Cal pouch of almonds crushed up for topping. Ran out of white sugar so did 1/2 brown sugar. No baking soda so I doubled the powder. No cream cheese.

    • Reply
      Sue
      September 20, 2017 at 7:21 am

      It’s great to know that this recipe is so flexible Jean, thanks for letting me know! I hope you do try it when you have all the ingredients 🙂

  • Reply
    Wendy Miller
    July 18, 2017 at 6:09 pm

    5 stars
    Sue, I just made this loaf and it was so easy. Wonderfully moist just the right glaze!
    I loved it! Thank you.

    • Reply
      Sue
      July 18, 2017 at 6:20 pm

      Thanks Wendy, I’m really glad you liked it 🙂

  • Reply
    Vicky
    July 17, 2017 at 1:35 am

    Looks delicious. Pinning. T Y

  • Reply
    Gloria
    June 12, 2017 at 10:58 am

    5 stars
    The bread was wonderful. My husband gave it a ten

    • Reply
      Sue
      June 12, 2017 at 2:19 pm

      I’m thrilled that it went over so well for you Gloria, thanks for letting me know 🙂

    • Reply
      Lisa Williams
      July 16, 2017 at 6:09 pm

      What flour can you substitute with? I like to use coconut flour, quinoa flour, buckwheat flour and almond flour?

      • Reply
        Sue
        July 16, 2017 at 7:17 pm

        You’d have to experiment a bit, Lisa. I do know that coconut flour is difficult to work with, so I would leave that out.

  • Reply
    alexandra gross
    May 2, 2017 at 1:10 pm

    I cannot understand again, about 2 tb of cfream cheese making a :”thick” layer of frosting. is this a misprint?

    • Reply
      Sue
      April 12, 2020 at 5:29 pm

      the cream cheese is blended with powdered sugar and milk to make a frosting, although if you wanted to you could certainly up the cream cheese, that would be fine.

  • Reply
    alexandra gross
    April 27, 2017 at 11:01 pm

    it’s hard to believe that 2 tablespoons of cream cheese make enough frosting for the loaf. is this a misprint, or is it just so thinned down. ?

    • Reply
      Sue
      April 28, 2017 at 7:15 am

      I use it as a substitute for a little buttter, this is basically a buttercream type frosting/glaze, and it just goes over the top of the loaf, so it’s not nearly as much as for a cake. if you love the flavor or cream cheese you can definitely use more!

      • Reply
        alexandra gross
        May 2, 2017 at 1:13 pm

        5 stars
        thank you, didn’t see your response i will definitely make more of a statement with more cream cheese. there is a very good recipe for the ultimate banana cake vi, which you bake at 27 5 degrees and put in the freezer for 45 minutes after. it really is good…and the frosting is to die for. will make it for this. thanks again. love your site. just discovered it recently. good job! thanks

        • Reply
          Sue
          May 2, 2017 at 5:38 pm

          Thanks for the support Alexandra, it means a lot <3

  • 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
        Deborah
        March 28, 2020 at 9:31 am

        So if I do use self rising how much would I use?

        • Reply
          Sue
          March 28, 2020 at 9:43 am

          Same amount, just omit the baking soda and powder.

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

    5 stars
    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

    5 stars
    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

    5 stars
    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
    [email protected]'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