Monday, September 19, 2011


1/2 cup uncooked rolled oats
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup sugar
1/2 cup no sugar added applesauce
1 egg
1 egg white
2 tbsp canola oil
1/3 cup lowfat buttermilk
2 tbsp unsweetened cocoa powder
2/3 cup mashed ripe banana

Preheat oven to 350 degrees.
Spray a 9-inch square baking pan with nonstick cooking spray; set aside.

Process the oats until finely ground in a food processor or blender. Combine in a medium mixing bowl with the flour, baking powder, baking soda, and salt.

In a large mixing bowl combine the sugar, applesauce, whole egg, egg white and the canola oil. Add the flour/oat mixture to the sugar mixture; stir until well blended. The mixture will look dry. Remove 1 cup of the batter to a small bowl. Add the buttermilk and cocoa to the cup of batter and mix well.

Add the banana to the remaining plain batter and mix well. Spread into the prepared pan. Drop the cocoa batter over the banana batter. Run a butter knife through the batters to marblize.

Bake for 35 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 15 before cutting into 14 bars.

Yield: 14 bars
Per bar: 155 cal, 3 g total fat, 30 g carbs, 3 g protein, 213 mg sodium, 1 g fiber, 15 mg cholesterol

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