Okay, so I found a recipe for 0 point banana pancakes, but I messed with it a bit and decided to try “brownies” instead.
I took an immersion blender and blended about 7 small bananas with about 6 eggs. Then sprinkled in nutmeg and cinnamon and poured in some Hershey’s sugar free chocolate syrup. So I had that all blended and took a ladle, filled it, and poured it into a hot pan. I let it bubble up through like you do for regular pancakes and then tried to flip it. But I it fell apart and I got a big heaping mess. So, with my thinking gear working, I decided to pour the batter into a greased square casserole dish. I baked it at 350 degrees for 20 minutes. I really should have baked them longer for about 30 minutes, but they still turned out good and held their shape.
Now I’d add the recipe but trust me this recipe still needs some work. So once I have the final version ready I’ll repost it with the recipe. Something to consider here is the texture of the these little chocolate banana “brownies” is that it’s dense and eggy on the bottom and lighter and creamier on the top. I’m trying to see if I can get it to be more custard like. It might be hard since the eggs are lighter than the bananas. I have some ideas so I’ll try those and see what happens.
Feel free to leave any suggestions to try in the comments.