Banana Cocoa Brownies


3.6 of 5 (15)
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Nutritional Info
  • Servings Per Recipe: 48
  • Amount Per Serving
  • Calories: 50.8
  • Total Fat: 0.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 93.1 mg
  • Total Carbs: 10.4 g
  • Dietary Fiber: 0.6 g
  • Protein: 0.9 g

View full nutritional breakdown of Banana Cocoa Brownies calories by ingredient
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Submitted by: TSNY0803
Banana Cocoa Brownies

Number of Servings: 48


    1 cup quick-cooking oats
    1 cup boiling water
    4 egg whites
    1-1/2 cups mashed ripe bananas (about 3 medium)
    3/4 cup packed brown sugar
    1/2 cup sugar
    2 tablespoons vegetable oil
    1 teaspoon vanilla extract
    1 cup all-purpose flour
    1/4 cup baking cocoa
    1 teaspoon baking soda
    1/2 teaspoon salt


In a bowl, combine oats and boiling water; let stand for 5 minutes.
In a mixing bowl, beat egg whites, bananas, sugars, oil and vanilla until blended.
Combine the dry ingredients; gradually add to creamed mixture.
Stir in the oatmeal mixture.
Spread into a 13-in. x 9-in. x 2-in. pan coated with nonstick cooking spray.
Bake at 350 for 20-25 minutes or until a toothpick inserted near the centre comes out clean (do not overbake).
Cool on a wire rack.
Cut into bars.

Number of Servings: 48

Recipe submitted by SparkPeople user TSNY0803.


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Member Ratings For This Recipe

  • O.K.
    1 of 1 people found this review helpful
    I certainly agree with the comments about how it's not sweet or chocolatey enough. For me it was too spongy to qualify as a brownie but will make them agian perhaps leaving or adding much more chocolate. - 7/8/10

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  • Very Good
    1 of 1 people found this review helpful
    I substituted Splenda for the white sugar and doubled the amount of cocoa, (based on others' feedback.) These brownies had a very interesting, almost bouncy, texture. The flavor was very good. The bananas' flavor definitely stood out and the cocoa was more of a subtle, supporting flavor. - 7/28/09

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  • Very Good
    1 of 1 people found this review helpful
    I substituted unsweetened apple sauce for the oil, and regular oatmeal for the instant (because it was all I had in the house), and whole wheat flour for the all-purpose. These were absolutely delicious, and really healthy too! I'm definitely making these again. I bet they'd be amazing frozen. - 10/28/07

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  • My roommates, friends, and I didn't care for the texture -- especially not when they were expecting a "brownie". The consensus was "springy, chocolate-y oatmeal". The flavor was good (I followed others' suggestions for double chocolate), but I probably won't be making these again. - 5/17/12

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  • I made these into brownie bites, and i found that they didn't taste very sweet or chocolatey. they tasted heavily of oats and banana, and they tasted more like a muffin. It wasn't too bad, because i was taking them to a health food party so sweet food was not really expected. - 3/4/12

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  • These are amazing!! I added walnuts, increased the cocoa (as suggested) to about 1/3 cup, and I think I had less then the called-for amount of bananas (I didn't measure). They are soft without being gooey or under cooked (which I HATE!). Neither the chocolate or banana is too strong!! Spectacular!! - 9/22/11

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  • I made these brownies they are really good I like banana bread so they are so good. Next time I make these I will try walnuts in the batter. They taste really good with ice cream - 8/26/11

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  • fantastic! - 6/13/10

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  • They were very good my kids liked them to very moist - 6/10/10

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  • These were okay, but I probably won't make them again. The texture is a little spongy and for chocolate lovers, their really not that chocolatey. - 1/26/10

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  • Tasty! Minor changes made: old fashioned oats (same directions), 2 small bananas & 1/2 C. of the flour WW. I used the PAM flour baking spray & came out nice. I managed to cut 48 squares, but they are small (1.5"). Sprinkled walnuts on top. Yum! Oat texture is there but I like that. - 9/28/09

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  • Good if you like banana bread not if you want chocolate. They really are not sweet and don't taste chocolaty like a regular brownie. But they are very filling and I do love banana bread! - 7/25/09

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  • making it with gluten free all purpose flour and less banana's, I prefer the chocolate taste... great recipe - 5/28/09

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  • Tastes good, but it's under done. Is there a way to recook it after it's cooled? - 4/30/08

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  • Was very good, but has more banana flavor than chocolate, couldn't really taste the chocolate at all. Makes a lovely dessert, but I may not add the cocoa next time. - 4/30/08

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  • Soft, sweet, and chewy. The only hard part is stopping one just one. I made with whole wheat flour instead of all-purpose. - 4/29/08

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  • I also substituted organic cinnamin applesauce for the oil and whole wheat flour. They were yummy! I think I would make them next time without the chocolate. - 4/13/08

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