Thursday, April 21, 2011

Chocolate Chunk Banana Brownies

Happy Easter to everyone!!! No Easter recipes on here this year, as we chose to hang out here ourselves and didn't really do much of anything Easter-like. Didn't even eat a single Easter egg, in fact... I can't wait until next year when Logan is a bit older and we'll have some of his eggs to swipe :)

I made these brownies last week, from the Canada's 150 Best Diabetes Desserts cookbook (again, I am so going to buy this book). They make a huge pan and we've been slowly working our way through them. I find these have more of the texture of a cake than of brownies - not quite as rich and dense. But they're still good.

Last night, we decided to make a brownie sundae with them. Not terribly diabetes friendly, but we opted to have no carbs with our dinner (other than low carb veggies) so that Jerome could afford this little treat (well and really, I guess that means I can afford it more too, right?). We used a small brownie, vanilla ice cream (my favourite is Breyer's All-Natural Vanilla, as I find it actually tastes like vanilla and not chemicals), and a touch of apple caramel that we had bought at Les Vergers Lafrance where we go apple-picking each year . The caramel is sickeningly (and deliciously) sweet, so you only need a touch. I'd meant to put a bit of sliced bananas on top as well, but that slipped my mind when I made them. Mmmm... pure delight :)




1 C sugar
1/3 C vegetable oil
2 eggs
1 C mashed ripe bananas (2 large bananas)
3/4 C unsweetened cocoa powder, sifted
1 C flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 C chopped semisweet chocolate
1 1/3 C coarsely chopped walnuts



1. In large bowl, using an electric mixture on medium speed, beat sugar, oil and eggs until thick and light, about 2 minutes. Add bananas and cocoa and beat on low speed.

2. Combine flour, baking powder, baking soda and salt. Add to cocoa mixture, beating on low speed just to blend. Stir in chopped chocolate and walnuts. Spread evenly in prepared 13 x 9 inch pan.

3. Bake in 350 degree Farenheit oven just until set, 25 to 30 minutes. Let cool completely in pan on rack. Cut into bars or squares.

Variations: substitute peanut butter chips for the chopped chocolate and coarsely chopped peanuts for the walnuts (mmm.... I can't wait until I can eat peanut butter again!!! I am sooooooooooo making them like this!).

Makes 36 brownies.

2 comments:

Kris said...

I LOVE caramel. I should make some delicious gluten-free brownies.

Btw, in english most people would say they worked their way through the brownies, not worked ourselves through them...lol.

Lindsay said...

bahaha... I laughed so hard when I read your correction! I'm so French sometimes for an Anglophone!! Will change it :)