Yield: 24 servings
Measure | Ingredient |
---|---|
3 tablespoons | Unsweetened cocoa powder |
¼ cup | Vegetable oil |
2 \N | Very ripe bananas |
½ cup | Sugar |
2 larges | Eggs |
1 cup | Whole-wheat flour |
½ cup | Chopped nuts |
Preheat oven to 350 F.
Combine cocoa, oil and bananas in a food processor or blender. Puree until smooth. Combine sugar, eggs, flour and banana mixture in a mixing bowl. Beat until blended, then stir in the nuts.
Pour the batter into a lightly oiled 9 x 13 inch baking pan and bake for 15-20 minutes or until done. Toothpick inserted into center should come out clean. (My suggestion - line baking pan with waxed paper and spray with non-stick vegetable spray.) Cut into 2¼ inch squares when cool.
1/24 recipe = 115 calories, 1 starch/bread + 1 fat exchange 2 grams protein, 16 grams carbohydrate, 5 grams fat, 104 mg sodium Adapted from Quick & Easy Diabetic Menus by Betty Wedman, 1993 Shared but not tested by Elizabeth Rodier, Feb 94 I'd suggest cutting into 48 squares, easier to eat and easier to fit into a meal plan for a diabetic. 1/24 recipe fits within Am.
Diabetes Assoc. guideline of 1 tsp sugar per serving.