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–+ servings
recipe image of ripe bananas flour sugar vegetable oil egg baking soda cinnamon salt vanilla extract buttermilk chopped walnuts pecans arranged on a white marble kitchen counter healthy clear glass bowls rustic brown wooden kitchen sets soft diffuse daylight top down mise en place
katya bou

Starbucks Copycat Banana Bread

This crockpot adaptation captures the moist, dense texture and walnut-studded flavor of Starbucks' famous banana bread, made effortlessly in your slow cooker for a hands-off baking experience.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 8 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 medium ripe bananas heavily spotted or fully blackened, mashed
  • 1/2 cup vegetable oil neutral-flavored like canola or grapeseed
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar packed
  • 2 large eggs
  • 1/4 cup buttermilk or Greek yogurt (full-fat)
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1 pinch salt
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 cup chopped walnuts toasted

Equipment

  • Slow Cooker
  • large mixing bowl,
  • Medium Mixing Bowl
  • - Spatula

Method
 

Prepare the Slow Cooker
  1. Lightly grease the insert of a 6-quart slow cooker or line it with parchment paper for easy removal. If using a smaller cooker, adjust quantities as needed.
  2. In a large bowl, mash the ripe bananas thoroughly with a fork until mostly smooth with a few lumps.
  3. Whisk in the vegetable oil, granulated sugar, light brown sugar, eggs, buttermilk, vanilla extract, cinnamon, and salt until smooth.
  4. In a separate medium bowl, whisk together the flour, baking soda, and baking powder.
  5. Pour the dry ingredients into the wet mixture and fold gently with a spatula until just combined, being careful not to overmix.
  6. Fold in the toasted chopped walnuts.
  7. Pour the batter into the prepared slow cooker insert and spread evenly. Cover and cook on LOW for 3 hours, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Turn off the slow cooker and let the bread cool in the insert for 15-20 minutes. Then, carefully remove and transfer to a wire rack to cool completely for the best texture.

Nutrition

Calories: 250kcalCarbohydrates: 36gProtein: 4gFat: 10g

Notes

For a dairy-free version, use non-dairy yogurt instead of buttermilk. Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months. The slow cooker method ensures a moist crumb matching the Starbucks original.
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