STARBUCKS: BANANA POUND CAKE
SAVE: 57 CALORIES, 11 G FAT, 10 G SAT. FAT
When I began writing this book, there was no doubt that I had to include the Starbucks Frappuccino (after all, it is a cultural icon, right?), but as I began my research for the drink, I realized how popular Starbucks baked goods are, too. Though I thought a lot of my friends were simply sneaking to Starbucks to grab a cup of coffee . . . and maybe even a date, it turns out that a couple of them have secret longings for Starbucks Banana Pound Cake. One bite and I could certainly see why.
Though I can’t provide them with the social opportunities at our local chain, I can definitely present this alternative to quell at least one craving. I can’t think of a better way to use up those overripe bananas, can you?
Butter-flavored cooking spray
2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon baking powder
1 cup mashed very ripe bananas
1 cup sugar
2 egg whites
2⁄3 cup fat-free vanilla or banana yogurt (not artificially sweetened)
2⁄3 cup chopped walnuts
PREHEAT the oven to 350°F. Mist a 9" x 5" x 3" nonstick loaf pan with cooking spray. Set aside.
In a small bowl, combine the flour, baking soda, salt, and baking powder. Set aside.
In a large mixing bowl, combine the bananas, sugar, egg whites, and yogurt. Using a sturdy whisk or a spoon, mix until thoroughly blended. Add the flour mixture. Stir until no flour is visible. Stir in the nuts. Pour into the reserved pan.
Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out dry (crumbs are okay).
Cool in the pan on a rack for 10 minutes. Remove to the rack and cool completely. Cut into 8 slices. Serve warm or at room temperature. Wrap and refrigerate any leftovers for up to 3 days.
Each serving: 303 calories, 6 g protein, 56 g carbohydrates, 7 g fat, <1 g sat. fat, 2 g fiber
Original Starbucks Banana Pound Cake (1 slice): 360 calories, 4 g protein, 47 g carbohydrates, 18 g fat, 11 g sat. fat, 1 g fiber
DRIVE-THRU This loaf freezes incredibly well. Wrap slices tightly in plastic wrap and then in aluminum foil. Or place in a resealable plastic freezer bag. Freeze for up to 2 months. Pull it from the freezer an hour or so before you’re ready to eat it. Remove it from the wrapping and then wrap in aluminum foil. Place in a preheated 400°F oven for 5 to 10 minutes, or until barely warmed.
BEFORE YOU START In order for this loaf to look exactly like that of Starbucks, it would need to be baked in a pan that is 4" wide and 4" tall. After a great search, I found one in a restaurant supply store that is 16" x 4" x 4". However, I decided it would be best not to require special equipment that’s just too large for home use anyway. So I developed the recipe for a widely available 9" x 5" x 3" loaf pan. Each slice will weigh precisely what the average Starbucks slice weighs. It will be slightly shorter, slightly narrower, and a bit thicker, but it will taste just as good . . . I promise.