Low Fat Starbucks-Style Banana Bread
Indulge in the comforting flavors of this Low Fat Starbucks-Style Banana Bread, a healthier spin on the beloved coffeehouse classic. Made with naturally sweet ripe bananas, unsweetened applesauce, and a blend of all-purpose and whole wheat flours, this recipe creates a moist, flavorful loaf that's both wholesome and delicious. With only egg whites and no added oil, this banana bread is a low-fat treat perfect for breakfast, a snack, or even dessert. The optional addition of chopped walnuts lends a delightful crunch, while aromatic cinnamon enhances the warm, cozy flavor profile. Ready in just over an hour, this easy-to-make banana bread can be enjoyed fresh out of the oven or stored for later, making it a versatile and guilt-free delight ideal for busy mornings or leisurely weekends. Perfectly satisfying with a cup of coffee or tea, this recipe will transport you straight to your favorite café! Keywords: low-fat banana bread, healthy Starbucks-style banana bread, moist banana bread recipe, easy banana bread, best banana bread.
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Recipe Information
Ingredients
- 3 large Ripe bananas
- 1 cup Granulated sugar
- 1 cup Unsweetened applesauce
- 2 large Egg whites
- 1 teaspoon Vanilla extract
- 1.5 cups All-purpose flour
- 0.5 cups Whole wheat flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 cup Chopped walnuts (optional)
Instructions
Preheat your oven to 325°F (165°C) and lightly grease a standard 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, mash the ripe bananas with a fork until smooth and creamy.
Stir in the granulated sugar, unsweetened applesauce, egg whites, and vanilla extract until well combined.
In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix, as this can make the bread dense.
If desired, fold in the chopped walnuts for added texture and flavor.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Remove the banana bread from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2564 mg | 111% | |
| Total Carbohydrate | 514.1 g | 187% | |
| Dietary Fiber | 31.0 g | 111% | |
| Total Sugars | 276.5 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 147 mg | 11% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 2454 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
