Banana Bread Starbucks Copycat Recipe - Butter Your Biscuit (2024)

FAQs

What does Starbucks banana bread have in it? ›

bananas, enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), sugar, soybean and / or canola oil, eggs, walnuts, pecans, sea salt, sodium bicarbonate, baking powder (sodium acid pyrophosphate, cornstarch, monocalcium phosphate), natural flavor, spice, soy lecithin.

Check your oven to make sure it really is showing the correct temperature that you set it for and another thing is to make sure you only add in the amount of mashed up bananas that the recipe calls for. Sounds like you are not measuring properly to many bananas will make it gummy.

Using too much flour makes for an extra crumbly bread.

If you're tapping your measuring cup to level out flour as you measure, or you're pushing down the piled-up powder, you'll end up using too much of it. I packed my flour for this loaf, and what I got was a crumbly cake with a dry crust all around.

First, why the crack occurs: Since quick breads and pound cake batters tend to be thick and dense, the exterior bakes first. But as the center of the cake continues to bake, releasing moisture, it rises, pushing through the top crust, and creating a crack.

Two cage-free hard-boiled eggs, sliced tart apples, grapes and white Cheddar cheese come together with multigrain muesli bread and honey peanut butter.

Starbucks removed both fresh and frozen bananas from its US menus in May 2022. Other chains have been streamlining their menus by removing complicated items.

It also depends how ripe your bananas are. I know we all love banana bread as a way to use up overripe bananas, but as they ripen, the starch in the banana turns to sugar. The more ripe, the denser it will be. So use bananas that still have yellow in the peel for a fluffier result.

Generally that floury taste can be attributed to several things. Too much flour, bad recipe, improper mixing or underbaking, but the most common culprit is too much flour. Too much flour is most usually caused by scooping with the measuring cup and is probably the most common kitchen mistake made today.

Place a paper towel at the bottom of an airtight container or in a zip-top bag. Place the cooled banana bread on top of it, then cover the loaf with another paper towel. Seal the container tightly and refrigerate for up to one week.

Eggs are responsible for giving baked goods structure, which means the amount you use directly affects the resulting texture. Using too few eggs will make your desserts dense, but using too many will make them rubbery.

What happens when you add too much banana to banana bread? ›

Using too much banana could make your bread heavy and damp in the center, causing it to appear undercooked and unappealing. If you have bananas leftover, you can always freeze them for later use.

If so, I would dump out all the flour, remeasure and then add in the correct amount, subtracting a little bit (say a half teaspoon) for the flour you couldn't remove that stuck to the other ingredients. Was it before you baked it?

Your bananas here were too dry, maybe because they were not so ripe, and they dried out the rest of the batter, making it dense and heavy. In dense and heavy batter, it's hard for your baking powder to make air bubbles (that's why you got a brick).

Let the bananas ripen (and overripen) at room temperature. Depending on the weather, this could take a few days, or up to a week. The best bananas for banana bread aren't yellow; they're black. Or they're at least streaked with black/brown, with just the barest hint of green at the stem.

Ingredients for Banana Bread:

This is everything you need to make the best banana bread: flour, sugar, salt, baking soda, vanilla extract, softened butter, eggs and of course very ripe bananas. Adding walnuts and raisins is optional but adds great taste and texture, turning it into a banana nut bread.

"Banana nut" bread typically contains chopped nuts, such as walnuts or pecans, that are mixed into the batter. The nuts add a crunchy texture and a nutty flavor to the bread. "Banana cinnamon" bread, on the other hand, typically contains cinnamon as the main spice.

Enriched Wheat Flour [Wheat Flour, Niacin, Reduced Iron, Ascorbic Acid, Thiamine Mononitrate, Riboflavin, Folic Acid, Enzyme], Butter [Cream (Milk), Natural Flavor], Water, Semisweet Chocolate [Sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin, Natural Flavor], Sugar, Eggs, Dry Whole Milk, Yeast, Sea Salt, Sourdough ...

INGREDIENTS: WATER, WHOLE WHEAT FLOUR, ENRICHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, SOYBEAN OIL, BANANAS, EGG WHITES, DEFATTED SOY FLOUR, SODIUM ACID PYROPHOSPHATE, WHEAT GLUTEN, SODIUM BICARBONATE, MODIFIED CORN STARCH, MODIFIED WHEAT STARCH ...