DAISY KING / MISS DAISY'S KITCHEN
3 T unsweetened cocoa
1/4 c safflower oil
2 large, very ripe bananas
1/2 c sugar
2 large eggs
1/2 t vanilla extract
1 c whole wheat flour
1/2 c finely chopped pecans
Assemble all ingredients and utensils. Preheat oven to 350 degrees. Spray a 9x13 -inch baking pan with nonstick cooking spray. In a food processor, combine cocoa, oil, and bananas. Puree until smooth.
In a large mixing bowl, combine the sugar, eggs and vanilla, flour and banana mixture. Beat until blended. Stir in the nuts.
Pour the batter into the prepared pan. Bake at 350 degrees for 15-20 minutes or until toothpick inserted in the center comes out clean. Yields: 24 2 1/2 inch square brownies.
Calories: 86, Fat: .5 grams, Cholesterol: 23 grams, Sodium: 6 mg., Carbs: 11 grams, Fiber: 0.2 grams.
Diabetic Exchange: 1/2 starch, 1 fat
This irecipe is found in "Miss Daisy's Healthy Southern Cooking" cookbook.
