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–+ servings
recipe image of realistic top down mise en place shot fresh ingredients arranged white marble kitchen counter healthy clear glass bowls rustic brown wooden kitchen sets soft diffuse daylight overripe bananas all purpose flour vegetable oil eggs brown sugar baking soda salt vanilla extract cinnamon buttermilk chopped walnuts pecans
katya bou

Banana Bread Starbucks Copycat Recipe

A moist and flavorful copycat of Starbucks banana bread, featuring dense texture, walnut crunch, and a slightly caramelized note, all achieved in your crockpot for effortless baking.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3-4 very ripe, mashed Bananas about 1.5 cups, the riper the better for sweetness
  • 2 cups All-Purpose Flour precisely measured
  • 1 cup Granulated Sugar
  • 1/4 cup packed Light Brown Sugar for caramelized note
  • 1/2 cup Vegetable Oil or canola oil, for moist texture
  • 2 Large Eggs lightly beaten
  • 1/4 cup Buttermilk or plain whole milk mixed with 1/2 teaspoon lemon juice
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Fine Sea Salt
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Ground Cinnamon
  • pinch Ground Nutmeg
  • 1 cup Chopped Walnuts for crunch

Equipment

  • Slow Cooker
  • large mixing bowl,
  • separate mixing bowl
  • Rubber Spatula
  • Wooden skewer or toothpick

Method
 

Prep the Slow Cooker
  1. Grease the inside of your slow cooker insert with butter or non-stick spray. If desired, line with parchment paper for easy removal.
Combine Wet Ingredients
  1. In a large mixing bowl, thoroughly whisk together the mashed bananas, vegetable oil, granulated sugar, brown sugar, eggs, vanilla extract, and buttermilk until homogenous and thick.
Mix Dry Ingredients
  1. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until evenly distributed.
Combine Wet and Dry
  1. Pour the dry mixture into the wet mixture. Gently fold with a rubber spatula just until the flour streaks disappear. Avoid overmixing to prevent a tough texture.
Fold in Nuts
  1. Gently fold in the chopped walnuts. Reserve a small handful to sprinkle on top if desired.
Cook in Crockpot
  1. Pour the batter into the prepared slow cooker insert. Sprinkle reserved walnuts on top. Cover and cook on high for 3 hours or on low for 5-6 hours, or until a wooden skewer inserted into the center comes out clean or with minimal moist crumbs.
Cool and Serve
  1. Turn off the slow cooker and let the banana bread cool in the insert with the lid slightly ajar for 30 minutes to prevent condensation. Then, carefully lift out onto a wire rack to cool completely before slicing.

Nutrition

Calories: 250kcalCarbohydrates: 35gProtein: 5gFat: 10g

Notes

For best results, use very ripe bananas with dark spots. If the top browns too quickly, partially cover with foil during cooking. This loaf deepens in flavor the next day and can be stored at room temperature up to 3 days or frozen for 3 months. Reheat slices in the microwave or oven for a fresh-baked feel.
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