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 ~
3.6 from 330 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.


You Might Also Like


    Leave a Reply

    Please rate this recipe!

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

    5 stars
    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
    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
      April 8, 2020 at 8:03 am

      Thanks so much Nayana 🙂

  • Reply
    April 3, 2020 at 8:17 am

    Can I substitute Carbalose flour for regular flour

    • Reply
      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
    November 16, 2019 at 1:29 pm

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

    • Reply
      November 19, 2019 at 1:09 am

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

  • Reply
    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
      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
      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
      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
    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
      February 4, 2018 at 7:08 am

      Thanks Fern!

  • Reply
    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
      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
    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.

1 2 3 4 5 6

Sharing is Caring

Help spread the word. You're awesome for doing it!


Get my tips, tricks & recipes for easy

foolproof baking


logo png