Banana Bread Starbucks Copycat Recipe - Butter Your Biscuit (2024)

FAQs

What is Starbucks banana bread made of? ›

bananas, enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), sugar, soybean and / or canola oil, eggs, walnuts, pecans, sea salt, sodium bicarbonate, baking powder (sodium acid pyrophosphate, cornstarch, monocalcium phosphate), natural flavor, spice, soy lecithin.

Banana bread is made with a very wet batter. It's important to use a tester to make sure it's fully baked. Cutting it before it is completely cooled can lead to the gummy texture. Cooling the bread to room temperature allow us the starch that gels during baking to set again.

Using too much flour makes for an extra crumbly bread.

If you're tapping your measuring cup to level out flour as you measure, or you're pushing down the piled-up powder, you'll end up using too much of it. I packed my flour for this loaf, and what I got was a crumbly cake with a dry crust all around.

Baking powder and baking soda both produce carbon dioxide, which helps raise or "leaven" baked products. Baking soda works best in conjunction with an acidic ingredient. In the case of banana bread, this may be buttermilk, brown sugar, molasses or the bananas themselves.

Ingredients for Banana Bread:

This is everything you need to make the best banana bread: flour, sugar, salt, baking soda, vanilla extract, softened butter, eggs and of course very ripe bananas. Adding walnuts and raisins is optional but adds great taste and texture, turning it into a banana nut bread.

Besides adding a sweet and fruity flavor to the bread, bananas also add a lot of moisture to the batter.

Make sure you add some sort of leavening agent (such as baking powder) and a couple of eggs. Banana bread is denser than regular bread by definition, but it should still have some fluff to it. If you have too much liquid, this can make your bread dense and mushy.

Banana bread recipes typically ask you to use overripe bananas so that they're easier to mush. This means it's tempting to toss all your bananas into the mix when you're ready to bake, to avoid food waste. But if you add too much of the fruit into your batter, your bread could turn out mushy, heavy, and wet.

It's important to make sure your bananas are well mashed. If they aren't broken down well enough less moisture is released from the fruit, effecting the texture of your cake. That being said you don't want to blitz it to a banana puree either! A few chunks here and there adds some variety and texture.

Bitter Taste: Excessive baking soda can leave a bitter taste in the bread. Baking soda is alkaline, and an excessive amount of it can result in an unpleasant flavor. Unpleasant Texture: Too much baking soda can lead to a coarse and crumbly texture in the bread.

Why is my banana bread bitter? ›

Bicarbonate of soda (baking soda) is the raising agent and this can sometimes taste bitter or soapy if the wrong quantity is used. Make sure that you measure the bicarbonate of soda with a proper 1 teaspoon/5ml measuring spoon and the spoon measurement should be level.

Too much baking soda in banana bread will inevitably lead to too much browning. Baking soda will increase the pH of your banana bread batter, making it more basic or alkaline. At higher pH, Maillard browning reactions occur, leading to a darker colour much faster.

If you are using regular milk, you would normally use baking powder. Banana bread normally calls for sour milk, sour cream or buttermilk; all of these are acidic, so in this case what you need is baking soda.

In much smaller quantities, the baking soda still has a chemical reaction with acid. Low and behold the acidic component is in bananas, so any excess baking soda that doesn't help the banana bread rise will react, hence green or blue banana bread slices the next day.

However, if you've already started whipping up a batch of your favorite whole wheat banana bread and suddenly realize you're out of all purpose flour, using bread flour in its place will work as a suitable replacement!

Two cage-free hard-boiled eggs, sliced tart apples, grapes and white Cheddar cheese come together with multigrain muesli bread and honey peanut butter.

Starbucks Banana Nut Bread (1 serving) contains 52g total carbs, 50g net carbs, 22g fat, 6g protein, and 420 calories.

The perfect banana bread has a strong banana flavor and a caramel-brown crust (and yes, I'll award extra points if that crust has a crunchy sugar topping). Banana bread should be moist and tender, but still able to hold a firm slice.