Banana Cocoa Brownies Recipe

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—Rebecca Luginbill, Pandora, Ohio

This recipe is:

Diabetic Friendly

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Banana Cocoa Brownies Recipe

Prep: 15 min. Bake: 20 min.

Yield: 48 Servings

15 20 35

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 small bowl, combine oats and boiling water; let stand for 5 minutes. In a large bowl, beat the egg whites, bananas, sugars, oil and vanilla until blended. Combine the dry ingredients; gradually add to creamed mixture. Stir in the oat mixture.
Spread into a 13-in. x 9-in. pan coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack. Cut into bars. Yield: 4 dozen.

Nutritional Analysis: One brownie equals 51 calories, 57 mg sodium, 0 cholesterol, 10 gm carbohydrate, 1 gm protein, 1 gm fat. Diabetic Exchange: 1 fruit.

Originally published as Banana Cocoa Brownies in Country Woman May/June 2000, p36