Best Banana Bread Recipe (COPYCAT Starbucks recipe)
COPYCAT Starbucks Banana Bread ????
So flavorful and beautifully moist. I substituted pecans for walnuts but any nut will work. (Technically, Starbucks uses walnuts tho.) Try it out! It's better than Starbucks and you get the entire loaf!
Ingredients:
- 2 cups flour
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 egg
- 3/4 cup sugar
- 1⁄2 cup vegetable oil
- 2 tablespoons buttermilk
- 1⁄2 teaspoon vanilla extract
- 3 ripe medium-large bananas, mashed
- 1⁄2 cup chopped pecans
- 1⁄3 cup chopped pecans (in addition to 1/2 cup)
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Sarah Taste & Traveler
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Caramel Banana Bread | Sundaebake
Caramel Banana Bread
Recipe
300g sour cream
100ml thicken cream
1 tsp bicarbonate of soda
125g butter, melted
250g caster sugar
2 eggs
1 tsp ground cinnamon
300g plain flour
1 tsp baking powder
50g dark chocolate chips
2 ripe bananas, mashed
100g walnuts
110g caramel
1. Preheat the oven 180°C.Line a loaf tin.
2. In a small bowl combine the sour cream, thickened cream and bicarbonate of soda in a bowl. Set aside for 10 minutes or until bubbles appear on the surface. Mix the cream mixture, butter, sugar and eggs and stir till combined. Stir through the cinnamon, flour and baking powder, then add chocolate chips, bananas and half the walnuts. Lightly fold through the caramel. Spread into the loaf tin, then sprinkle the remaining walnuts on top of the batter. Bake for 1 hour or until a skewer inserted into the centre comes out clean.
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Caramelized Bananas
It's a easy recipe that will give you great satisfaction.
Perfect to accompany a cold winter evening instead of the usual hot chocolate.
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How to Make Salted Caramel Banana Bread
This Salted Caramel Banana Bread is tender, moist, and filled with banana flavor and homemade caramel sauce. Then to make it even more decadent, we've drizzled the loaf with homemade caramel sauce too. Family and friends will love this spin on traditional banana bread. #imperialsugar #saltedcaramel #bananabread
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How to Make Banana Bread | Chef Studio Basics
I'm showing you how to make this caramel pecan banana bread with caramel toffee sauce. Yes, it really is as delicious as it sounds.
Caramel Pecan Banana Bread Recipe:
Banana Bread:
60 g (1/4 cup) butter
260 g (1 cup) packed dark brown sugar
2 large eggs
275 g (1 1/2 cups) all purpose flour
1 1/4 tsp baking soda
1 tsp salt
100 ml buttermilk
4 very ripe bananas
100 grams 1/2 cup pecans
Caramel Toffee Sauce:
260 g (1 cup) packed brown sugar
113 g (1/2 cup) butter
250 ml (1 cup) whipping or heavy cream
1 tbsp golden syrup or corn syrup
Cream together butter and brown sugar in a mixing bowl. Then add in two eggs and mix that together until well combined. For the dry ingredients, whisk together flour, baking soda and salt. You will also need 100 ml of buttermilk, you can buy it or make your own. If you want to make your own check out this link:
Alternate additions of the dry ingredients and buttermilk to the batter. Once those are both completely incorporated, keep the mixer going and add in four super ripe bananas and the chopped pecans.
Grease and line a loaf tin with parchment and pour in your batter.
Bake at 175 c or 350 f for about 45 minutes. Baking time always varies depending on your oven so make sure to check your banana bread periodically after the 30 minute mark to see how it’s doing. Once its firm to the touch and a skewer inserted into the centre comes out clean, it’s done.
For the caramel toffee sauce, combine sugar, butter, cream and golden syrup in a pot and heat this for 5-10 minutes until all the sugar has dissolved and the sauce is a bubbling and rich golden brown. Take this off the heat and stir in vanilla then transfer to a shallow container and cool in the fridge. Once cool , transfer to a jar and store or serve.
To serve, slice up your banana bread, top with caramel toffee sauce, some pecans and some dried banana chips if you fancy.
I don’t want to say this is the best, most perfect banana bread you’ll ever eat, but if such a thing did exist, this would come pretty close. It’s moist but not too dense, rich, warming and an overall great combination of the flavours of pecan, caramel and banana.
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I’m Kristin, a professional chef and film maker, welcome to my test kitchen. If you like educational cooking tutorials, recipes and visual food blogs then this is the cooking channel for you. I wanted to create a cooking show that highlights my skills as a culinary chef and pastry cook. I’ve been inspired by star chefs and food publications like NY Times Cooking section, America’s test kitchen, Chef’s Table, Binging With Babish and Chefsteps, just to name a few. Hope you enjoy our kitchen tested recipes.
The softest BANANA BREAD recipe I've ever had. Moist banana loaf
RECIPE:
SHOP:
If you’re looking for a banana bread recipe that is super moist and bursting with banana flavour, then this recipe is it! It comes together so easily, and is finished off with an optional topping of walnuts that add great crunch and texture to the banana loaf – so so good!
INGREDIENTS:
For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
▢1½ cups (339 g) mashed bananas - about 3 large bananas, must be ripe bananas (the riper the better!)
▢1⅔ cups (200 g) all purpose flour
▢2 tbsp (16 g) cornstarch - also known as cornflour in some countries
▢1 tsp baking powder
▢¾ tsp baking soda
▢½ tsp salt - omit if using salted butter
▢¾ tsp ground cinnamon
▢¾ cup (150 g) soft brown sugar
▢¼ cup (56 g) unsalted butter - room temperature
▢¼ cup (52 g) unflavoured vegetable oil - I use canola oil
▢1½ tsp vanilla essence/extract
▢1 large egg - room temperature, size 7 egg
▢¼ cup walnuts - you can add more or less
Bake at 160 °C (320°F) with the fan on (convection mode) for 1 hour, or until a skewer or knife comes out clean. If you don't have a fan function, increase the temp to 175°C (347°F).
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