This Starbucks Banana Walnut Bread holds a special place in my heart because it marked my first ever baking adventure.

Starbucks Banana Walnut Bread

Back home, baking is not something I grew up with. Firstly, the stoves in India are not ranges with 4 burners and an oven and storage space etc. Second, not everyone has a microwave-oven combo or an oven. So, baking is mostly using a pressure cooker. Of course, things have changed with time and a microwave oven combo has become a part of almost every kitchen and ranges are coming into vogue. But, my trysts with baking began a couple of years ago and the Banana walnut bread was the first ever! It turned out to be so good that I did not bother to tweak in the slightest way ever since. This time, I decided to add a glaze on top, a cinnamon mocha glaze. Yummmm 🙂

Starbucks Walnut Banana Bread

I call this Starbucks Banana Walnut bread because the recipe is truly from Starbucks. The only thing is that, I did not get it directly from there but a wonderful blogger was handed a recipe card when he/she visited, they tried it and shared it on their blog. I have no memory of the name of the blog or blogger (this was an era where I simply jotted something down from the internet) but, thank you anonymous blogger, for making my first baking experience a pleasant and delicious one!

World's Best Banana Bread

So, I made this glaze to top the yummy bread and OMG! Does it take it to another level or what?! It is a cinnamon-mocha glaze, a combination of cinnamon powder, coffee, unsweetened cocoa and sugar. D-R-O-O-L.

Starbucks Banana Walnut Bread

Here is the recipe for the amazing cinnamon-mocha glaze and of course the bread which opened up a whole new world to me, 

PS: For eggless versions, please refer to the “My take” section

Starbucks Banana Walnut Bread


Prep Time: 10 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 10 minutes



    For the Bread
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 large egg
  • 1 cup sugar
  • 1/2 cup of vegetable oil (+ 1 tbsp for greasing pan)
  • 2 tbsp buttermilk
  • 1/2 tsp vanilla extract
  • 4 mashed bananas (ripe on the verge of turning brown)
  • 1/2 cup chopped walnuts
  • For the glaze
  • 1/2 large egg (How do you take half? Just whisk one egg, use half for the glaze and discard the rest)
  • 1/2 cup confectioners’ sugar
  • 2 tbsp of coffee or 1/2 tbsp of instant coffee powder
  • 1 tbsp of unsweetened cocoa powder
  • 1 tsp cinnamon powder


  1. Whisk the large egg for the bread. Add sugar and mix.
  2. Add the oil, vanilla extract and buttermilk in. Make you on butter milk by mixing 1/2 tbsp lemon juice and 1 1/2 tbsp milk mixed allowing it to rest for 5 min.
  3. Add the flour, baking soda and salt. Mix well. At this stage, the batter almost resembles a lump and you will find yourself wondering how this could possibly turn into a moist loaf of bread?!
  4. Mash the ripe bananas with a fork or a potato-masher and add it in.
  5. Mix in the chopped walnuts. Reserve some to top the bread with it.
  6. Transfer the batter into a greased 9 inch loaf pan. Throw on top the remaining chopped walnuts.
  7. Bake for 60 minutes (or longer) at 350°F (200°C) in a pre-heated oven. I say “or longer” because I have noticed that sometimes (depending on the ripeness or size of bananas I guess), the baking takes more than 60 minutes or sometimes less (rarely). Please insert a toothpick into the center and check if it comes out clean.
  8. For the glaze, whisk the egg, use only half the quantity.
  9. Mix the sugar, coffee and cocoa powder and cinnamon powder. Set aside.
  10. Once the baking is done, let the bread cool on a wired rack for 10-15 minutes. Pour the glaze over liberally. Devour!

My Take:

If your bananas are super-sized, even three would do the job.

The walnuts add a crunch and blend easily with banana. You could substitute with chopped almonds, raisins or eliminate it altogether.

If you are not a fan of cinnamon, skip it and you've got yourself a mocha glaze!

Vegans & Vegetarians: Replace egg with 1/4 cup apple sauce or 1/4 cup yogurt in baking. Use 3 tbsp of melted butter + 3tbsp of cream/milk in place of the egg.

Yummily Yours'


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  1. very tempting & wonderful clicks 🙂

  2. Made it for a work brunch party and NAILED IT! People thing I should quit and start a bakery. For somebody who has never been a baker, that is a huge compliment. On flip side, it could also mean people at work are trying to get rid of me 😛
    Thank you for sharing Prashanthi!

    • Ha ha 😀 I hope not! I am glad that you had a good experience baking. It is insanely satisfying to see a warm bread/cake coming out of the oven 🙂

  3. Followed your glaze recipe to the dot. Doesn’t look that way at all? Mine is dark… Hope it tastes good

    • Hey Inga!
      Depending on the brand of coffee, cocoa powder and cinnamon (all three brown, adding colour), your glaze could be darker/lighter than in picture. The taste should remain the same though.

  4. How do you make the glaze? All I see is the ingredients and to set it aside, heat on low? And mix in powdered ingredients to egg? Thanks!

    • Hi Jackie,
      This is a shortcut to a basic glaze technique that I learnt from a professional baker friend. It does not involve any heating as in the traditional methods. Just as the recipe says, whisk egg, mix ingredients with it (step no. 8 & 9) and you are ready to go. Drizzle on a warm cake.

  5. Excellent detailing! Followed your instructions to the T, and I was very happy with the results. Thanks for helping me make my husband’s birthday a bit more special! Great job Prash!

  6. What to use instead of egg. in cake as well as in glaze?

    • Hey Sejal, Replace egg with 1/4 cup apple sauce or 1/4 cup yogurt in baking. And for the glaze, I haven’t made it before but it should works. Use 3 tbsp of melted butter+ 3tbsp of cream/milk in place of the egg. Have also updated the my take section with the same information 🙂

  7. Is there any substitute for eggs??

    • Hey Radhika. Yes, you can substitute the eggs both in the bread and the glaze. Please check the “My Take” section. Happy Baking! 🙂

  8. I tried this cake today… it came out awesome!!! loved the flavours… thanks for the wonderful reciepe Prash….

  9. Thanks for such a wonderful recipe Prash!! Made the eggless version using applesauce without the glaze and it tasted yummm… My husband and friends went crazy, they wanted to have it everyday!

  10. Made this today. Still yummy even though I forgot the sugar!

  11. Pingback: BANANA BUNS – SERVED PANCAKE STYLE - Yummily Yours'

  12. Hi there, I really want to try it today but… How can I make buttermilk? Is there any substitute to it?

    • Hi Simi, Step No.2 under Directions had the instructions for making buttermilk. Quick and easy it is. Enjoy! 🙂

  13. Can I substitute whole wheat bread instead of all purpose flour? How is the result?

    • I have not tried it with whole wheat flour Sejal. I would start with half and half if I were to experiment with the recipe 🙂

  14. Hi… I landed here wen I was searching for a perfect banana bread recipe.. I halved ur ingredients and tried since I had only two bananas.. I had a golden brown crust on top within 30 min and my tooth pick was clean, so I took d cake out.. But it turned out to be too soft.. Shud I have ignored d tooth pick sign n baked till one hour.. But my bottom was a deep brown by then and I m afraid I would HV burnt it had I kept it a little longer.. Pls help!!

    • Hi Harshi, moisture content of bananas and smaller quantity is the reason. Lower the temperature a little and bake longer. The sides tend to get quite brown but not burnt. Nice and crusty it will turn out. Also, let it cool for a while before you slice. It will be good 🙂

      • Tks so much for d early reply… Next time I will bake d cake at lower temp for another 30 min.. N let u know how it comes… 🙂

  15. I’m about to make the recipe though I’m not sure about the glaze.. how can a raw egg is on top with no baking or heating after? ??

    • Did you happen to make it? Raw eggs are used in a lot of recipes like a mousse for example. This glaze works great.

  16. In the Directions you say 350f is 200c – It isn’t. It is 177c. So adjust oven accordingly if in UK!

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