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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (40g) Recipe makes 16 servings |
||
| Calories 99 | ||
| Calories from Fat 3 | (3%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.4g | 0% | |
| Saturated Fat 0.2g | 1% | |
| Monounsaturated Fat 0.1g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 77mg | 3% | |
| Potassium 112mg | 3% | |
| Total Carbohydrate 22.6g | 7% | |
| Dietary Fiber 1.0g | 4% | |
| Sugars 14.8g | ||
| Protein 2.5g | 5% | |
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Try other Banana-Brownies, Lo Cal recipes
From: qotw13
On Jun 22, 2008
For me, these came out more like a cake than brownies, which was kind of disappointing to me. I used half whole wheat flour, a heaping 1/3 C cocoa, half white/half brown sugar, one whole egg instead of two whites, and plain nonfat yogurt for the buttermilk. I also threw in some chocolate chips, as I always do in brownies (and a lot of other baked goods...I like my chocolate, what can I say?
). Right out of the oven, they seem to have less flavor than I expected, but that could be partly due to my impatience, as I burned my tongue on one within minutes of coming out of the oven. I'm planning on taking most of them to work tomorrow, so we'll see if the boys like 'em! Thanks for a way to use up ripe bananas other than in bread!
From: djrcossey
On Jan 16, 2008
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!
From: ladypit
On Jan 27, 2004
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!!
From: Sisty Gin
On Aug 17, 2004
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!
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