19 Reviews

I used Splenda and egg beaters. These were really good and I like these more than applesauce brownies (better texture) but I think they could be a little more chocolaty as the banana flavor really came alive after baking so I will add more cocoa next time and less cooking time to make them fudgey and a little less cake like. But I will be making theses often, thanks for sharing!

2 people found this helpful. Was it helpful to you? [Yes] [No]
kaec January 16, 2008

While this is not the best brownie recipe I have ever made, it is by far the best fat free baked good I have ever made. My husband had already eaten one before I told him they were fat free and he was shocked; it didn't have the texture that most fat free baked goods do. I used skim milk with lemon juice added instead of the buttermilk, and 2/3 cup of sugar and 1/3 cup of splenda. By making those changes I was able to get the calorie count down enough that each serving (at 16 servings) is 1 WW point. I did have to cook for about 4 minutes longer then stated, but I think that might be because my pan was 8x8 and therefore they were thicker. Yummy!!

2 people found this helpful. Was it helpful to you? [Yes] [No]
ladypit January 27, 2004

Very good. I used splenda instead of sugar and the 2% milk with a tsp vinegar sub for the butter milk. We thought it was very good and we will make it again. Thanks for posting. Ward

1 person found this helpful. Was it helpful to you? [Yes] [No]
wardland January 14, 2011

These were good, but they tasted nothing like one would expect anything with "brownie" in the title to taste. That being said, the infusion of banana tastes was delicious; this is a wonderful idea. The consistency is more that of a cake than a brownie, as others have noted. I really enjoyed this treat. Thank you! (PS: I used Splenda instead of sugar and it came out delightful.)

1 person found this helpful. Was it helpful to you? [Yes] [No]
hannahactually April 06, 2006

For fat free, this makes an excellent brownie. I love the banana flavor. I also just used skim milk and a little vinegar, it came out great.

1 person found this helpful. Was it helpful to you? [Yes] [No]
RHParker August 28, 2005

As a "Weight Watcher," I love low cal recipes. :) This one is good. I used 1/4 cup low fat plain yogurt instead of the buttermilk. With that modification for 12 servings (instead of the 16 listed here), it is 2 points each. Gotta love that! :)

1 person found this helpful. Was it helpful to you? [Yes] [No]
Sisty Gin August 17, 2004

There was absolutely nothing wrong with this recipe. I just wasn't, personally, that fond of it. A little bit of icing may have perked it up a bit. I would still encourage others to try it though!

1 person found this helpful. Was it helpful to you? [Yes] [No]
Tebo November 05, 2001

WOW GOOD ONE I baked it an hour ago and it is 1/2 gone. I am gluten intolerant, so I had to substitute 1 c. GF flour mixture & 2 1/2 t. xanthan gum. I also used 2 bananas. I toped it with a mixture of chocolate chips(Ghirardelli's)and broken walnuts. My husband and I love em.I'll send a photo too.

0 people found this helpful. Was it helpful to you? [Yes] [No]
agnice9_5952464 January 05, 2011

I made several changes to this to make it even more low cal! Maybe I overdid it a little... I used reduced fat cocoa, splenda instead of sugar and only 2/3 cup and replaced buttermilk with low fat plain yoghurt. The texture is a bit springy/spongy but the taste is just right, not too sweet. Maybe could do with a bit more banana as DH asked when I was going to use up the ripe banana after tasting it... Will make it again for sure! Simple and tasty! Thanks for the recipe Mysterygirl!

0 people found this helpful. Was it helpful to you? [Yes] [No]
patsypatpat February 19, 2010
Banana-Brownies, Low Cal