Makes 1 serving
Macros: 184 cal, Fat 5g, Carbs 33g, Protein 2g, Fibre 2g
Ingredients:
1/2 very ripe banana
1/4 teaspoon vanilla extract
2 tablespoons all-purpose flour, or gluten-free flour mix
1 teaspoon sugar, optional but not needed
1/4 teaspoon baking powder
Pinch of salt
1 tsp oil of your choice, optional but not needed
Directions: Mash the banana in a small bowl and mix in oil and vanilla extract. Put the flour, sugar (if using), baking powder and salt in a small mug. Blend thoroughly with a fork. Add the mashed bananas. Microwave 90 seconds then let it cool about 1 minute before eating. If making a double batch in a large mug, cook 2 minutes. HELPFUL TIPS: Make sure you use a microwave safe mug. Cook times may vary with each microwave, you may need to add 30 seconds depending. If your mug cake is not rising, make sure your baking powder is not expired. You will know when it’s done when the centre is no longer wet.If you don’t have a microwave, you can bake this in a preheated oven in a ramekin of cupcake liner. Bake until the tops are golden and a toothpick inserted in the center comes out clean, 325F for 25 to 30 minutes.
You could try experimenting by added protein or collagen to this recipe to increase protein macros.
