Source: “Fast Food Fix,” by Devin Alexander
Starbucks Banana Pound Cake
Ingredients: Butter flavored cooking spray, 2 cups flour, 1 teaspoon baking soda, 1 teaspoon salt, 1/2 teaspoon baking powder, 1 cup mashed very ripe bananas, 1 cup sugar, 2 egg whites, 2/3 cup fat-free vanilla or banana yogurt, 2/3 cup chopped walnuts (I omitted the walnuts)
Directions: Preheat the oven to 350. Mist a 9×5x3″ 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 throughly blended. Add the flour mixture. Stir until no flour is visible. Stir in the nuts. Pour into the reserved pan. Bake for 50-60 minutes or until a toothpick inserted in the center comes out dry. Cool in the pan on a rack for ten minutes. Remove to the rack and cool completely. Cut into eight slices. Serve warm or room temperature. Wrap and refrigerate any leftovers for up to three days.