Banana Cocoa Brownies

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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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Number of Servings: 48

Ingredients

    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

Directions

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


  • Very Good
    2 of 2 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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  • 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 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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