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katya bou

The Secret Starbucks Banana Bread Hack

Unlock the secret to moist, tender banana bread at home with this easy crockpot version, featuring a deep flavor profile and nutty crunch that rivals your favorite coffee shop treat.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Wet Ingredients
  • 3 medium ripe bananas very ripe, mashed
  • 1/3 cup vegetable oil
  • 1 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk warmed slightly
  • 1/2 cup brewed coffee very hot
Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1 cup chopped walnuts optional for nutty crunch

Equipment

  • Slow Cooker
  • 9x5 inch loaf pan
  • - Mixing bowls
  • Fork or Potato Masher
  • - Whisk
  • Parchment paper

Method
 

Prep
  1. Grease and flour a 9x5 inch loaf pan, or line with parchment paper. Place the loaf pan inside your slow cooker.
  2. In a bowl, mash the ripe bananas until mostly smooth with some lumps.
Mix Wet Ingredients
  1. In a large mixing bowl, beat the vegetable oil, granulated sugar, and brown sugar until combined.
  2. Beat in the eggs one at a time, then add vanilla extract.
  3. Whisk in the warmed buttermilk and hot brewed coffee. The mixture will be thinner.
Combine Dry Ingredients
  1. In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
Combine and Cook
  1. Slowly add dry ingredients to wet mixture and stir just until combined. Do not overmix.
  2. Fold in mashed bananas and chopped walnuts.
  3. Pour batter into the prepared loaf pan inside the slow cooker.
  4. Cover the slow cooker and cook on HIGH for 2.5 to 3 hours, or until a skewer inserted in the center comes out clean. If the top browns too fast, tent with foil.
Cool
  1. Remove the loaf pan from the crockpot using tongs (it will be hot). Let cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.

Nutrition

Calories: 250kcalCarbohydrates: 37gProtein: 4gFat: 10g

Notes

For the secret hack, the hot coffee intensifies the banana flavor and moisture without tasting like coffee. Store at room temperature for up to 4 days or freeze slices. To prevent nuts from sinking, toss them in a bit of flour first.
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