Sugar-Free Starbucks-Style Banana Bread
Get ready to enjoy the ultimate guilt-free indulgence with this Sugar-Free Starbucks-Style Banana Bread! Packed with naturally sweet, ripe bananas and moistened with unsweetened applesauce and almond milk, this wholesome recipe skips refined sugars without sacrificing flavor. Made with whole wheat flour for a hearty texture and infused with warm notes of cinnamon and vanilla, this bread is ideal for breakfast or an afternoon snack. Optional chopped walnuts or sugar-free sweetener allow you to customize the sweetness and crunch to your liking. Simple to prepare in just 15 minutes, it bakes up beautifully into a golden, dense loaf that's perfect for sharing—or savoring all to yourself. This healthier take on the classic Starbucks banana bread will quickly become a go-to treat for anyone seeking a naturally sweetened, satisfying option!
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Recipe Information
Ingredients
- 3 medium ripe bananas
- 2 large eggs
- 0.5 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 0.25 cup unsweetened almond milk
- 1.5 cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.5 cup chopped walnuts (optional)
- 2 tablespoons sugar-free sweetener (like monk fruit or erythritol, optional)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher.
Whisk in the eggs, unsweetened applesauce, vanilla extract, and almond milk until well combined.
In a separate bowl, sift together the whole wheat flour, baking soda, baking powder, ground cinnamon, and salt.
Gradually stir the dry ingredients into the wet ingredients, mixing gently until just combined. Be careful not to overmix, as this can make the bread dense.
If desired, fold in the chopped walnuts and optional sugar-free sweetener for additional texture and sweetness.
Pour the batter into the prepared loaf pan, spreading it out evenly.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center 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 as a healthy, naturally sweetened treat. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
1554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.6 g | 70% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3082 mg | 134% | |
| Total Carbohydrate | 264.3 g | 96% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 58.6 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 313 mg | 24% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2515 mg | 54% | |
*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.
