TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 48 servings


  • 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

Nutritional Facts

1 each: 51 calories, 1g fat (0 saturated fat), 0 cholesterol, 57mg sodium, 10g carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 fruit.


  1. 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.
  2. 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.
Originally published as Banana Cocoa Brownies in Country Woman May/June 2000, p36

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mikekey User ID: 4889946 79105
Reviewed Sep. 12, 2010

"Very moist brownie. A bit heavy on the sugar, so I think I would cut the amount next time, but this is a personal preference."

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