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
What all did you change to make it low fat?
I replace the oil with an equal amount of applesauce and only used 1/2 the walnuts that the recipe called for.
Love the idea of a yummy and healthy banana bread! Will make this soon. I think you’ve left out the oil in the ingredients though 🙂
Hi Radhika, the applesauce is a replacement for the oil which makes the recipe a lower-fat version,
Looks like Banana Bread just got heathy – er! Can’t wait to try, I love banana bread too! 🙂
Sounds delicious, Lisa! 🙂
You are giving Starbucks a run for their money with the wonderful low fat version. The bread and the muffins look delicious.
(Just wondering how long the bread would take if you cooked it at 350 instead of 325)
This seems like a great recipe. Would anyone be able to provide a calorie count on this vs the Starbucks version?