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Cooked by: Chef / Last Modified: 7/6/2008 / Number of Servings: 24 |
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Directions: 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 2 1/4 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
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.
| Ingredients:
3 Tablespoon(s) Unsweetened cocoa powder
1/4 Cup(s) Vegetable oil
2 Very ripe bananas
1/2 Cup(s) Sugar
2 large Eggs
1 Cup(s) Whole-wheat flour
1/2 Cup(s) Chopped nuts |
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