Low-Fat Starbucks Banana Walnut Bread
I go to Starbucks about once a week, but I don’t always go for the coffee because I am totally addicted to their Banana Walnut Bread. It’s seriously amazing and I could eat a piece for breakfast every day, but I know that is not a healthy choice. Getting healthy is a daily goal I’m working on these days.
I found a recipe someone posted online and it was printed on a Starbucks card. The blogger said her mom had gone to Starbucks that morning and the store was giving away free Banana Walnut Bread Recipe Cards. I had to try it and was surprised that it tasted exactly like the original banana bread. That made me think about making a lower-calorie version of it so I could eat it with a clear conscience. After I made a few substitutions it was perfect. Now I finally have a low-fat Starbucks Banana Walnut Bread Recipe I can eat without the guilt.
Tweaking the recipe was simple because I wanted to keep it as close to the original as possible. If you replace the oil with applesauce and only used 1/4 cup of walnuts instead of the full amount recipe called for it will help cut the calories.
The Starbucks recipe said to bake for 40-60 minutes. They must have Superman’s oven because I had to cook it for an additional 20 minutes. Keep a close eye on it because your oven maybe a Superman oven or it may be normal like mine.
Low-Fat Starbucks Banana Walnut Bread Recipe
This recipe is great for muffins and it is easy to make 12 equal serving that are 5 WW points each. If you want the original recipe click here.
I got the brown tulip baking cups here. I love the way it gives my muffins that fresh from the bakery feel.
- 2 c. flour
- 1 tsp. baking soda
- 1/4 tsp salt
- 1 egg
- 1 1/8 c. sugar
- 1/2 c applesauce
- 2 tbsp. fat-free buttermilk
- 1/2 tsp vanilla extract
- 3 ripe medium-large bananas mashed
- 1/4 c chopped walnuts
- Preheat the oven to 325.
- Grease a 9x5x3 loaf pan and dust with flour.
- Blend together the flour, baking soda and salt and set aside.
- Mix together the egg, sugar, and vegetable oil until combined.
- Add the flour mixture and when blended and add the buttermilk, vanilla, and mashed bananas and mix until combined.
- Fold in 1/2 of the chopped walnuts and pour batter into prepared loaf pan.
- Top batter with remaining walnuts.
- Bake for 45 to 60 minutes, until a toothpick inserted in the center, comes out clean.
- Cool for 10 minutes on a wire rack before removing from pan.
Here are more muffins and loaves I want to try:
Missouri Farm Chick-Pina Colada Cupcakes in Tulip Baking Cups
My Baking Addiction- Chocolate Muffins
The Girl Who Ate Everything- Blueberry Lemon Muffins
Chocolate Chili Mango- Blueberry & Lemon Protein Loaves