Guiltless Banana Brownies

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 45.4
  • Total Fat: 0.5 g
  • Cholesterol: 0.4 mg
  • Sodium: 73.2 mg
  • Total Carbs: 12.2 g
  • Dietary Fiber: 1.7 g
  • Protein: 2.4 g

View full nutritional breakdown of Guiltless Banana Brownies calories by ingredient


Introduction

These brownies were adapted from a recipzaar.com recipe for low calorie banana brownies. I enhanced the fiber and nutrients by using whole wheat flour (the cocoa eliminates any taste and color difference between this and the standard white flour!) and made the treats more glycemically-friendly (not too mention even lower in calories) than the first recipe, which added nearly 50 calories worth of refined sugar to every brownie! The use of banana and chocolate as the main flavoring elements masks any "chemical sweetness" taste (and I personally never experience this sensation anyway!) and the use of real sugar, chemically, did not contribute to the scientific baking process in the original recipe, so the substitutions are more than ideal! Of course, if you are one of those folks that will simply not use artificial sweeteners feel free to use one cup of sugar (or a 50:50 mixture of white and brown sugar) instead, just remember to add 50 calories to the nutrition facts!

These brownies are very "cakelike" (my favorite kind!) and partner well with a smattering of strawberries and a glass of vanilla soymilk! These brownies were adapted from a recipzaar.com recipe for low calorie banana brownies. I enhanced the fiber and nutrients by using whole wheat flour (the cocoa eliminates any taste and color difference between this and the standard white flour!) and made the treats more glycemically-friendly (not too mention even lower in calories) than the first recipe, which added nearly 50 calories worth of refined sugar to every brownie! The use of banana and chocolate as the main flavoring elements masks any "chemical sweetness" taste (and I personally never experience this sensation anyway!) and the use of real sugar, chemically, did not contribute to the scientific baking process in the original recipe, so the substitutions are more than ideal! Of course, if you are one of those folks that will simply not use artificial sweeteners feel free to use one cup of sugar (or a 50:50 mixture of white and brown sugar) instead, just remember to add 50 calories to the nutrition facts!

These brownies are very "cakelike" (my favorite kind!) and partner well with a smattering of strawberries and a glass of vanilla soymilk!
Number of Servings: 16

Ingredients

    1 cup whole wheat flour

    1/3 cup dry, unsweetened cocoa powder

    1/4 cup nonfat dry milk powder

    1/4 teaspoon baking soda

    1/4 teaspoon salt

    1 large, very ripe banana

    1/2 cup Splenda no calorie sugar substitute

    1/2 cup Sugartwin Brown Sugar Substitute (or simply use another 1/2 cup Splenda)

    2 large egg whites

    1/4 cup lowfat buttermilk

    1 teaspoon vanilla

Directions

1. Preheat oven to 350 degrees F

2. Coat a 9" square baking pan with non-stick cooking spray.

3. In a mixing bowl sift together flour, cocoa, milk powder, baking soda and salt; set aside.

4. In a food processor, puree banana with Splenda, Sugartwin, egg whites, buttermilk, and vanilla until smooth.

5. Add the dry ingredients and pulse until just blended.

6. Pour into prepared pan.

7. Bake 20-25 minutes, until toothpick inserted JUST OFF CENTER comes out clean (to ensure that the edges don't overbake!)

8. Cool and cut into 2 1/4" x 2 1/4" squares (3 evenly spaced cuts along each edge).

Makes sixteen 2 1/4" x 2 1/4" (5 square inches) servings.

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Diabetic Exchanges: 1 other carb

Number of Servings: 16

Recipe submitted by SparkPeople user GRACIE55113.