Banana-Brownies, Low Cal
photo by PaulaG
- Ready In:
- Preheat oven 350°F.
- Coat 9 inches square baking pan with vegetable cooking spray.
- Combine flour, cocoa, milk powder, baking soda and salt in bowl.
- Puree banana, sugar, egg whites, buttermilk and vanilla in food processor until smooth.
- Add dry ingredients and pulse just until blended.
- Pour into prepared pan.
- Bake 25 minutes or until toothpick comes out clean.
- Cut into 2 inches squares.
Questions & Replies
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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!
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!!
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.)
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