Every time we go to Starbucks - which, admittedly, is a fair amount - there's one thing my son love to grab from the pastry case: banana bread. It's always been a household favorite, and was a staple in my house growing up, mostly because I like to eat bananas fairly green and once they developed any sugar spots whatsoever they were turned into either my great-grandmother's banana pudding, or banana bread.
Over the years I've struggled to come up with the perfect banana bread recipe, and friends, I think I've found it! We call this the Starbucks Copycat Banana Bread recipe, because it's the one that's come closest to meeting my son's demands for his pastry-of-choice at Starbucks but has been altered to meet our dietary requirements. This is my vegan version, but can be easily modified for any preference. We even make this gluten-free sometimes, too, and I'll leave those notes as well!
Ingredients (with substitutions)
2 cups whole wheat flour, sifted
1 teaspoon baking soda
1/4 teaspoon salt
1 egg replacer, or 1/4 cup unsweetened applesauce
1 1/8 cup sugar (we use Turbinado or sometimes coconut sugar for a slightly "darker taste"
1/2 cup vegetable oil (avocado is preferable, but coconut works great, too!)
2 tablespoons buttermilk*
1/2 teaspoon vanilla extract
3 very-ripe medium-large bananas, mashed
1/2 cup chopped walnuts (plus extra for topping)
* Making vegan buttermilk is super easy. In a mixing cup, add one tablespoon of lemon juice, then fill to the 1-cup line with soy milk. You'll be left with extra, but here are some fun ways to make use of your leftovers!
For gluten-free, replace 2 cups flour with 2 cups one-to-one gluten-free flour
For dairy version, simply use regular buttermilk and one egg instead of replacement
This is a recipe we make All The Time in my house and has become a family favorite. I hope you enjoy it, too!