Low Fat Chocolate Banana Brownies


Portfolio Diet Score: 2 points per serving

  • Nuts & Seeds: 0.5 point
  • Viscous Fibre: 0.5 point
  • Plant Sterols: 1 point

Nutrition Information

Calories132 kcalMonounsaturated Fat2.4 g
Protein3.9 gPolyunsaturated Fat1.3 g
Bean Protein0 gTotal Carbohydrate19.5 g
Soy Protein1.0 gDietary Fibre4.8 g
Fat4.5 gViscous Fibre1.8 g
Saturated Fat0.7 g
(1 serving – 70 g): 1/16 recipe
Level of Difficulty: Intermediate Prep Time 10 min Cook Time 30 min Total Time 40 mins
Servings: 16 Calories: 132 kcal (per serving)


Portfolio Diet Score: 1 point per serving

  • Nuts & Seeds: 0.5 point
  • Viscous Fibre: 0.5 point


For the brownie:

For the icing:


  1. Preheat oven to 350°F. Blend the first 5 ingredients together in a small bowl.

  2. Combine banana, sugar, vanilla, and psyllium in mixing bowl or blender. Blend/stir to liquefy banana.

  3. Add half the dry ingredients to the banana mix, stirring to moisten ingredients. Mix in soy milk, then add dry ingredients. Mix well.

  4. Place batter into an 8”x8” pan greased with cooking spray. Bake brownie for 25-30 mins. Cool before icing.

  5. To make the icing, cream together all ingredients except almonds. Garnish with toasted almonds.


  • Psyllium is available at health food, bulk, and super stores.
  • To roast almonds, place them in a preheated 350°F oven, stirring once or twice.
Keywords: Nuts & Seeds, Viscous Fibre

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