Better than Starbucks Banana Walnut Bread




This post may contain affiliate links. Please read my disclosure policy.

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
Rate this recipe
2 ratings

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.

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 this banana walnut bread for later!

Better than Starbucks Banana Walnut Bread (with cream cheese frosting!) #bananabread #starbucks #starbuckscopycat #bananaloaf #bananacake #quickbread #coffeecake #creamcheesefrosting #dessert #banananutbread #bestbananabread #easybananabread

You Might Also Like

Leave a Reply

67 Comments

  • Reply
    17 of the Best Autumn Quick Bread Recipes - Frugal Mom Eh!
    August 31, 2018 at 4:11 am

    […] Banana Nut Bread – The View from Great Island […]

  • Reply
    Better than Starbucks Banana Walnut Bread - Lil Moo Creations
    August 22, 2018 at 8:12 am

    […] Better than Starbucks Banana Walnut Bread […]

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

    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

    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

    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

    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

    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

    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

    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

    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
    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

        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
    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 :)

    1 2
    Pin
    Share
    Tweet
    Email