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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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Banana-Brownies, Lo Cal

Recipe #7614 | 25 min | add private note
Mysterygirl

By: Mysterygirl
Mar 13, 2000

SERVES 16 (change servings and units)

Ingredients

Directions

  1. 1
    Preheat oven 350F.
  2. 2
    Coat 9 in. square baking pan with vegetable cooking spray.
  3. 3
    Combine flour, cocoa, milk powder, baking soda and salt in bowl.
  4. 4
    Puree banana, sugar, egg whites, buttermilk and vanilla in food processor until smooth.
  5. 5
    Add dry ingredients and pulse just until blended.
  6. 6
    Pour into prepared pan.
  7. 7
    Bake 25 minutes or until toothpick comes out clean.
  8. 8
    Cut into 2 in. squares.

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Featured Reviews for This Recipe

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!

0 people found this review helpful

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  • 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!

    0 people found this review helpful

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    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!!

    10 people found this review helpful

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  • 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!

    6 people found this review helpful

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  • Read all 14 reviews

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