I like how this recipe makes the most of overripe bananas and simple pantry ingredients, creating a loaf that’s just the right balance of tender, moist, and flavorful. The addition of sour cream gives it a soft, bakery-style texture, while the toasted nuts add a great crunch in every bite. It’s easy to prepare and even easier to enjoy.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 medium bananas, very ripe
½ cup unsalted butter, melted
1 cup granulated sugar
2 eggs, room temperature
2 teaspoons vanilla extract
½ cup sour cream
2 tablespoons milk
1 teaspoon baking soda
1 teaspoon sea salt
1 teaspoon cinnamon
1⅔ cups all-purpose flour
½ cup raw pecans, roughly chopped (more or less, depending on preference)
¾ cup raw walnuts, roughly chopped (more or less, depending on preference)
Directions
I preheat my oven to 350°F and prepare a loaf pan by lightly greasing it or lining it with parchment paper.
I mash the ripe bananas in a large mixing bowl using a fork or masher, leaving them slightly lumpy for texture.
In a separate bowl, I mix the melted butter and sugar until combined.
I whisk in the eggs and vanilla extract until the mixture is smooth.
Then I add in the sour cream, milk, mashed bananas, baking soda, and salt, mixing until everything is fully combined.
I stir in the flour and cinnamon until the batter is smooth, then fold in most of the pecans and walnuts, reserving some to sprinkle on top.
I pour the batter into the prepared loaf pan and top it with the remaining nuts.
I bake the loaf for 55–60 minutes, covering loosely with foil if the top browns too quickly. I check for doneness by inserting a toothpick into the center—it should come out clean.
Once baked, I let the loaf cool in the pan for about 10–15 minutes before transferring it to a wire rack to cool completely.
Servings and timing
Servings: 8
Prep Time: 15 minutes
Bake Time: 55–60 minutes
Total Time: 1 hour 15 minutes
Variations
I sometimes swap the nuts for chocolate chips when I want a sweeter version. For extra texture, I add a sprinkle of turbinado sugar on top before baking. If I’m out of sour cream, I use Greek yogurt as a substitute. For a gluten-free option, I use a 1:1 gluten-free flour blend, and it still turns out great.
Storage/Reheating
I store the banana bread in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate it for up to a week or freeze it (wrapped tightly) for up to 2 months. When I want a warm slice, I reheat it in the microwave for 10–15 seconds or toast it lightly.
FAQs
What makes this banana bread similar to Starbucks?
The moist texture, rich banana flavor, and the nut topping make it taste just like the one from Starbucks. I also find that the sour cream gives it that signature softness.
Can I make this recipe without nuts?
Yes, I’ve made it without any nuts, and it’s still delicious. The bread is super moist and flavorful on its own.
How ripe should the bananas be?
I use bananas that are heavily spotted or even turning black on the outside. The riper they are, the sweeter and more flavorful the bread becomes.
Can I turn this into muffins?
Definitely. I divide the batter into muffin tins and bake at 350°F for about 20–25 minutes. I check with a toothpick for doneness.
How do I know when the banana bread is done baking?
I insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs (not wet batter), it’s ready. I avoid overbaking to keep the loaf moist.
Conclusion
This Banana Bread Loaf is a cozy, bakery-style treat that always satisfies my sweet tooth. Whether I’m making it for breakfast, an afternoon snack, or to share with friends, it’s a dependable recipe that never fails. I love how simple ingredients come together to make something that tastes just as good—if not better—than the original coffee shop version.
