Banana Raisin Breakfast Bar
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 177.8
- Total Fat: 2.9 g
- Cholesterol: 0.3 mg
- Sodium: 305.6 mg
- Total Carbs: 31.3 g
- Dietary Fiber: 4.0 g
- Protein: 6.6 g
View full nutritional breakdown of Banana Raisin Breakfast Bar calories by ingredient
Submitted by: CD6328081
Introduction
Ready in 20 minutes, under 200 calories and over 4 g fiber! Ready in 20 minutes, under 200 calories and over 4 g fiber!Number of Servings: 6
Ingredients
-
1 cup Whole Wheat All Purpose Flour
1/4 cup Yellow Cornmeal
3 tbsp Shredded Coconut
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
1/2 tsp Cinnamon, ground
1/4 tsp Vanilla Extract
3/4 cup Egg white substitute
1 medium Banana, mashed
2 tbsp Hershey's Chocolate Syrup
1 tbsp Raisins, packed
About 8 seconds worth Baking spray
Tips
Slice 1/2 a banana and sprinkle cinnamon, or drizzle a little chocolate syrup on top. Go ahead and serve with a cup of milk - caffeinated, perhaps - each bar is only 180 calories!
Directions
Preheat oven to 350 degrees.
Mix all dry ingredients, i.e. the first seven.
Beat the egg whites and add in the rest of the wet ingredients.
Gradually stir the wet ingredients into the dry ones, making sure to avoid dry clumps. If the mixture seems too wet, don't worry - whey dehydrates pretty effectively.
Coat a baking sheet generously with cooking spray and pour out the batter, spreading it out into a rectangle of desired proportions (I did 8x12 or so).
Bake 12 minutes on one side, flip carefully and bake another 3 minutes.
Cut into six pieces, consume one immediately and store the rest in Ziploc bags or air-tight containers.
Serving Size: Makes 6 bars.
Mix all dry ingredients, i.e. the first seven.
Beat the egg whites and add in the rest of the wet ingredients.
Gradually stir the wet ingredients into the dry ones, making sure to avoid dry clumps. If the mixture seems too wet, don't worry - whey dehydrates pretty effectively.
Coat a baking sheet generously with cooking spray and pour out the batter, spreading it out into a rectangle of desired proportions (I did 8x12 or so).
Bake 12 minutes on one side, flip carefully and bake another 3 minutes.
Cut into six pieces, consume one immediately and store the rest in Ziploc bags or air-tight containers.
Serving Size: Makes 6 bars.
