1 of 2 photos

Photo by:

Add this recipe to your:

Send this recipe:

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%
detailed view... how is this calculated?

people who like this recipe also like:

Low-Fat Oatmeal Muffins

By: spatchcock

Honey Whole Wheat Orange Muffins

By: Roosie

Granola Bars

By: Devora

Roasted Green Beans With Garlic and Onions

By: GinnyP

Chocolate Cupcakes

By: Claudia Dawn

Banana-Brownies, Low Cal

Recipe #7614 | 25 min | add private note

⁽¹⁵⁾ RATE IT NOW Print Recipe

By: Mysterygirl
Mar 13, 2000

SERVES 16 (change servings and units)

Ingredients

1 cup flour, all purpose
1/3 cup unsweetened cocoa
1/4 cup nonfat dry milk powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 large banana (very ripe)
1 cup sugar
2 large egg whites
1/4 cup buttermilk
1 teaspoon vanilla

Directions

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

Questions about this recipe?

Featured Reviews for This Recipe

From: rhonsand

On Apr 12, 2009

I was soo disappointed in these brownies. They were extremely dry and no one in the house touched them, and eventually they were thrown away.

0 people found this review helpful

Was this review helpful to you? YES | NO

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

Was this review helpful to you? YES | NO

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

Was this review helpful to you? YES | NO

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!