Banana Brownie Skillet
This healthy whole grain chocolate dessert recipe is made in a skillet on the grill. Kids love it and its diabetic-friendly!
Tips: If using sugar Substitute, choose from Splenda(R) Sugar Blend for Baking or Equal(R) Sugar Lite. Follow package directions to use product amount equivalent to 2/3 cup sugar. Nutrition Per Serving with Substitute: same as below, except 151 cal., 25 g carb. Exchanges: 1 1/2 other carbo. Carb choices: 1 1/2
Variation: Lightly coat a 6-inch springform pan or an 8- to 9-inch cast iron skillet with nonstick cooking spray. Spread batter in pan; arrange banana slices on top. Brush banana slices lightly with lemon juice. Bake in a 350 oF oven for 65 to 75 minutes for the springform pan or 35 to 40 minutes for the skillet or until a toothpick inserted in center comes out clean and edges start to pull away from the sides of the pan. Cool springform pan on wire rack for 10 minutes; loosen sides of pan and cool 30 minutes before removing sides of pan. For skillet, cool on wire rack 30 minutes before serving. If desired, melt 1-ounce white baking chocolate and 1/4 teaspoon shortening in a small heavy saucepan over low heat just until melted; drizzle atop brownie. Or, sprinkle top of brownie with powdered sugar if desired. Serve warm.
1 fat, 2 other carbohydrate