Banana Chocolate Chip Brownies
The perfect recipe to do with kids! You only need one big bowl and a spoon. Bananas and canola oil make these the moistest, richest, chocolaty brownies ever! Yummy!
- 1/2 cup canola oil 125 mL
- 1/2 cup unsweetened cocoa powder 125mL
- 1 cup granulated sugar 250 mL
- 2 large eggs
- 1 tsp pure vanilla extract 10 mL
- 1 medium banana, mashed (approx. 2/3 cup/150 mL)
- 2/3 cup all-purpose flour 150 mL
- 1/4 tsp salt 1 mL
- 1 cup semi-sweet chocolate chips 250 mL
- 1/4 cup icing sugar 60 mL
- 1. Preheat oven to 350°F (180°C). Line a 9x9x2-inch (22cm x 22cm x 5 cm) baking pan with foil and parchment paper, spray with canola spray. Set aside.
- 2. In a large bowl, with a whisk blend canola oil and cocoa powder well. Add sugar, eggs, and vanilla. Using a wooden spoon, add bananas, flour, salt and chocolate chips.
- 3. Pour batter into pan, smooth to the sides. Bake 35 to 40 minutes or until a toothpick inserted into the center comes out with moist crumbs.
- 4. Let cool completely in pan before slicing. Dust with icing sugar.
|Total Fat||11 g|
|Saturated Fat||2.5 g|
Black and White Cookies
This iconic cookie, which has been around for almost a century, has become a symbol of New York City as it is still found in just about every deli and many bake-shops there.
A great special occasion cake for company, birthday parties or Sunday tea! Canola oil blends easily with other ingredients to create a moist, soft textured cake.
Molten Chocolate Cake
With all the elegance of a plated dessert and all the gooey goodness of a brownie, these individual chocolate cakes are a perfect finish to any special meal. Canola oil in place of butter produces a tender crumb while reducing the saturated fat content. See the recipe video below.