banana-brownie cake

Categories
Cake
Yield
16 Servings
MeasureIngredient
1 cup All-purpose flour
⅓ cup Unsweetened cocoa
¼ cup Nonfat dry milk powder
¼ teaspoon Baking soda
¼ teaspoon Salt
Large; very ripe banana
1 cup Sugar
2 larges Egg whites
¼ cup Buttermilk
1 teaspoon Vanilla extract

From: hz225wu@... (Micaela Pantke) Date: Thu, 12 Aug 93 09:26:15 +0200 From: thull@... (Terri Hull)

Preheat oven to 350 F. Coat 9 inch square baking pan with vegetable cooking spray. Combine flour, cocoa, milk powder, baking soda and salt in bowl.

Puree banana, sugar, egg whites, buttermilk and vanilla in food processor until smooth. Add dry ingredients and pulse just until blended. Pour into prepared pan. Bake 25 minutes or until toothpick inserted in center comes out just clean. Cool on wire rack. Cut into 2 inch squares. Makes 16. 65 cal, 1 gm protein, 0 gm fat, 15 gm carbs, 42 mg sodium Notes: As a substitute for the buttermilk, take some non-fat yogurt and dilute it with skim milk to buttermilk consistency. Use same amount total, ~ ¼ cup. It's probably about ⅛ cup yogurt + ⅛ cup milk?? REC.FOOD.RECIPES ARCHIVES

/CAKES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .

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