Starbucks Banana Bread... Banana bread recipes abound...all sorts of variations. But I thought I would make this version, since I had so many frozen bananas. With the rest of the frozen bananas, I ended up making some healthier banana muffins....a new post soon:). The bananas really needed to be used up. Frozen bananas.... somehow, they always make it in some sort of bread recipe.
You know, this recipe was really, really good....actually it is an absolute favorite! Moist and flavorful, the way I like it. It comes together rather quickly, not a fussy recipe at all. Plus, the bananas get used up. I like that. Try adding some extra flavoring to make it unique. I like to add a bit of almond flavor to mine. It sort of goes with all the added nuts. Purely optional, though. And, as with all banana breads, they are best eaten the second day. The flavors fully develop and the bread becomes quite moist. Much, much better.
You could likewise freeze the bread. ...which is what I do. It is always good to have some on hand...for unexpected guests, the next potluck, or for those days that you want something to go along with your cup of tea or coffee.
You can also make Banana Nut muffins... just bake in a muffin tin for 24-25 minutes... or until toothpick comes out clean. Makes 12 muffins. Hope you enjoy...
Directions:
1. Pre-heat the oven to 325.˚F. Grease a 9x5 loaf pan...I like to use parchment paper. Set aside.
2. Blend together the flour, baking soda and salt and set aside.
3. Mix together the egg, sugar, and oil until combined. Add to the flour mixture.
4. When blended, add the buttermilk, vanilla and mashed bananas and mix until combined.
5. Fold in 1 ⁄2 cup chopped walnuts and pour batter into prepared loaf pan.
6. Top batter with remaining 1 ⁄3 cup chopped walnuts.
7. Bake for 45 to 60 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes on a wire rack before removing from pan.
8. Dust with some powdered sugar for some elegance.
Update: I no longer use the whole amount of sugar... have cut the sugar amount to 3/4 cup....though I think 2/3 cup will work just as well.
Also, I now most always use half whole wheat flour...though sometimes I will make it with 100% whole wheat... or half oatmeal flour( finely ground oats) and half whole wheat/ spelt flour. I also use extra-light olive oil...
Note: This recipe can easily be made into a wonderful pumpkin/winter squash bread. I normally make it with white whole wheat/spelt or half whole wheat /white flour. I substitute the mashed bananas for 1 cup cooked and mashed canned pumpkin(or winter squash that has been baked till soft, and then pureed)... with this particular recipe the sugar needs to be increased to about 1 cup and spices added. I normally add 1 tsp pumpkin spice and 2 tsps cinnamon. I quickly snapped a picture of our last slice so I could show you the winter squash variation....with no nuts.
Starbucks Banana Bread Recipe as per original recipe below.
You will need:
2 cups all purpose flour
1 tsp baking soda
1 ⁄4 tsp salt
1 egg
1 1 ⁄8 cups sugar
1 ⁄2 cup vegetable oil
2 TBS buttermilk*
1 ⁄2 tsp vanilla extract
3 ripe medium-large bananas (mashed)
1 ⁄2 cup + 1 ⁄3 cup chopped walnuts
* I just use plain whole milk with 2-3 tsps lemon juice, let it sit until curdled, and use it in place of the buttermilk
2 cups all purpose flour
1 tsp baking soda
1 ⁄4 tsp salt
1 egg
1 1 ⁄8 cups sugar
1 ⁄2 cup vegetable oil
2 TBS buttermilk*
1 ⁄2 tsp vanilla extract
3 ripe medium-large bananas (mashed)
1 ⁄2 cup + 1 ⁄3 cup chopped walnuts
* I just use plain whole milk with 2-3 tsps lemon juice, let it sit until curdled, and use it in place of the buttermilk
Directions:
1. Pre-heat the oven to 325.˚F. Grease a 9x5 loaf pan...I like to use parchment paper. Set aside.
2. Blend together the flour, baking soda and salt and set aside.
3. Mix together the egg, sugar, and oil until combined. Add to the flour mixture.
4. When blended, add the buttermilk, vanilla and mashed bananas and mix until combined.
5. Fold in 1 ⁄2 cup chopped walnuts and pour batter into prepared loaf pan.
6. Top batter with remaining 1 ⁄3 cup chopped walnuts.
7. Bake for 45 to 60 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes on a wire rack before removing from pan.
8. Dust with some powdered sugar for some elegance.
9. Banana bread always tastes better the next day....just wrap it up...or freeze.
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