• Elliott

Banoffee Brownies



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This recipe is part of my "calorie counting 101" selection. Calorie counting WILL provide the best results, whatever your weight management goal. Whilst there are many apps available to make this process easy, I've decided to make things even easier for myself (and for you, of course). Why? Because I'm busy (possibly just lazy, you decide). How? Well, that's simple. I'm providing a selection of ≈500 kcal meals and ≈100 kcal snacks, because maths was never my strong point but I can just about manage simple arithmetic using 1's and 5's.


Macronutrient Breakdown (Per serving)


Energy = 121 kcals

Fat ≈ 2 g

Of Which Saturates ≈ 1g

Carbohydrate ≈ 17 g

Of Which Sugars ≈ 11 g

Fibre ≈ 2 g

Protein ≈ 7 g

Non-discretionary salt ≈ 0.07 g

Micronutrient Highlights


Source of Potassium

Source of Chloride

Source of Phosphorus

Source of Magnesium

Source of Copper


Ingredients (12 servings)


4 Medium Sized (roughly 100g each) Bananas

80g Toffee Sauce

60g Cocoa Powder

60g Plain White Flour

60g Whey Powder

1 Large Egg

5g Vanilla Bean Paste

Prep


  1. Preheat the oven to 180ºC.

  2. Dry-mix the flour, whey and cocoa powder in a large bowl.

  3. Blend together the bananas, toffee sauce and vanilla paste in a food processer, until it becomes a liquid consistency. Transfer this mixture to a large bowl.

  4. Whisk the egg into the banana mixture, then add the dry mixture to the wet mixture. Stir the mixture together until it turns into an even, powder-free batter.

  5. Line an 8x8 inch deep walled baking tray with baking paper, the spoon in the brownie batter. Try to create a level surface, so that the brownie cooks evenly.

Cook


  1. Add the baking tray to the preheated oven and bake for 14 - 16 Minutes.

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