Better than Starbucks Banana Walnut Bread

Better than Starbucks Banana Walnut Bread ~

Better than Starbucks Banana Walnut Bread (with cream cheese frosting!) is a new fall ritual. Imagine 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! ~

Starbucks banana bread is good…mine is fabulous!

That first pumpkin spice latte of the season is totally worth standing in line for, it’s part of the whole change of seasons ritual for me. But after that, I roll up my sleeves, tie on my apron, and get down to it in my own kitchen. Instead of spending my hard earned 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 ~

what you’ll need

  • banana
  • walnuts
  • flour
  • sugar ~ both granulated and confectioner’s
  • egg
  • vegetable oil
  • cream cheese
  • milk
  • baking powder, baking soda, salt
  • cinnamon
  • vanilla extract
Quick Banana Walnut Bread just out of the oven

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.

Better Than Starbucks Banana Walnut Loaf, sliced

what makes this banana loaf better than Starbucks?

Well, the thick layer of vanilla scented cream cheese frosting, for one! That takes a good banana bread to the next level. I spread it on nice and thick so I can get a bit of frosting in every bite.

making the frosting for a Better Than Starbucks Banana Walnut Cake

we love to bake with bananas!

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.

“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 ~
3.61 from 332 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
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Yield 10 servings
Calories 324kcal
Author Sue Moran


  • standar loaf pan


  • 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 9×5 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.

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


Calories: 324kcal | Carbohydrates: 39g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 188mg | Potassium: 141mg | Fiber: 2g | Sugar: 22g | Vitamin A: 74IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.


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    Please rate this recipe!

  • Reply
    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
      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
      July 18, 2017 at 6:20 pm

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

  • Reply
    July 17, 2017 at 1:35 am

    Looks delicious. Pinning. T Y

  • Reply
    June 12, 2017 at 10:58 am

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

    • Reply
      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
        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
      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
      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
          May 2, 2017 at 5:38 pm

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

  • Reply
    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
      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
        March 28, 2020 at 9:31 am

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

        • Reply
          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
      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
    March 14, 2017 at 9:35 am

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

    • Reply
      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
      February 20, 2017 at 9:40 am

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

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