Skinny Banana Brownie Skillet

In a large bowl, stir together chocolate pieces, flour, sugar, dry milk powder, cocoa powder, cinnamon, baking soda, and salt; make a well in the center of the flour mixture.

In a medium bowl, stir together egg whites, buttermilk, and vanilla; add all at once to chocolate mixture. Stir until combined.

Preheat oven to 350°F. Lightly coat an 8- to 9-inch springform pan or cast-iron skillet with nonstick cooking spray. Spread batter in pan; arrange banana slices on top. Lightly brush banana slices with lemon juice. Bake for 35 to 40 minutes or until a toothpick inserted in center comes out clean and brownie edge starts to pull away from side of pan. For springform pan, cool on a wire rack for 10 minutes; loosen side of pan and cool for 30 minutes before removing side of pan. For skillet, cool on a wire rack for 30 minutes before serving; serve warm. Sprinkle with powdered sugar, strawberries and whipped topping.

Grill Variation: Lightly coat an 8- to 9-inch cast-iron skillet with nonstick cooking spray. (Or nest two 8-inch square or round disposable foil pans together to make a double-thick layer; lightly coat with nonstick cooking spray.) Spoon batter into prepared skillet or foil pan. Arrange banana slices on top. Brush banana slices lightly with lemon juice.

Arrange medium coals around the edges of a grill. Test for medium-low heat in the center of the grill (not over coals). Place pan or skillet on grill rack in the center of the grill (not over coals). Cover and grill for 25 to 30 minutes or until brownie edges start to pull away from the side of the skillet or pan. (For a gas grill, preheat grill. Reduce heat to medium. Adjust heat for indirect cooking. Place pan or skillet on grill rack. Cover and grill as above. Cool for 30 minutes; serve warm. Sprinkle with powdered sugar, strawberries and whipped topping.