Chocolate Banana Brownies

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Who doesn’t love a dense homemade brownie when that sweet tooth comes calling? If you answered NO, then I’m sorry, but this recipe just isn’t for you ;). I’ve previously made brownies using Katie Anne Rutherford’s black bean version, but decided to take on the task of creating my own recipe that didn’t seem as time intensive or require the use of beans as the base. I’ve tried a few times actually and failed miserably, but for some reason, the macro recipe Gods prevailed and allowed the creation of this most delicious and high protein treat <3!
So, you might be asking what’s different about this recipe compared to some of the others I’ve tried? Well, I think the secret ingredient is the bananas themselves. They help keep the brownie dense and more fudge-like, all while staying super moist like the best chocolate cake you’ve ever had. I know most people probably shy away from bananas because they feel they are too high in carbohydrates, but as you can see from the photo above, the approximate macros per serving (recipe yields 12 servings) is more macro friendly than any store bought protein treat that I’ve ever seen, and tastes a heck of a lot better too…but, I may be a bit biased LOL!

 

Chocolate Banana Brownies

Yields: 12 servings

INGREDIENTS:

🔸159g FlapJacked Gluten-Free Buttermilk Protein Pancake & Baking Mix

🔸44g sugar free instant pudding & pie filling mix in chocolate

🔸60mL almond milk

🔸2 whole eggs

🔸92g liquid egg whites

🔸377g (approx 3 small to medium size) banana, mashed

🔸150g plain Greek yogurt (I used 2% here)

🔸1 scoop (32g) Dymatize Iso-100 Whey Protein Isolate in Fudge Brownie

🔸liquid stevia or sucralose to taste, about 30-40 drops

🔸1/2 tsp baking soda

🔸1/2 tsp baking powder

🔸30g dark chocolate cocoa powder

DIRECTIONS:

  1. Preheat oven to 350F.
  2. Place bananas in a bowl and mash until relatively clump free. Add all other ingredients, and stir until well blended.
  3. Spray 3 glass or metal pie dishes (or 1 cake pan/casserole dish) with non-stick cooking spray, divide & pour batter and smooth out.
  4. Bake for approximately 18 to 23 minutes for pie dishes or 25 to 30 minutes for cake pan/casserole dish.
  5. Let cool & refrigerate; may be broken into brownie bites and frozen for a quick treat!

*Note: the nutrition information listed below is approximate per serving, as each serving may or may not weigh the same amount. I highly recommend weighing your final TOTAL product, enter that as your recipe servings per gram, then log what your serving weighs to be more accurate :).

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2 thoughts on “Chocolate Banana Brownies

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