Banana Bread Mug Cake

PREP 3 MIN
COOK  2 MIN

DF

GF

NF

V

Number of servings
2
Ingredients

1 spray olive oil

1 large egg

2 bananas ripe & mashed, reserving a few slices to serve

2 tbs vanilla protein powder (or natural protein powder)

12 tsp baking powder

2 tbs water

3 tsp 70% dark chocolate (or dairy-free alternative) chopped

2 tbs Greek yogurt (or dairy-free alternative)

1 tsp hemp seeds

Methodbased on 2 servings
1

Spray microwave-proof mugs with oil.

2

Whisk egg in a bowl. Add mashed banana and whisk with a fork to incorporate thoroughly and set aside.

3

In another bowl, mix protein powder, baking powder and water to a smooth paste.

4

Stir banana and protein mixes together until well combined. Divide between mugs, stir through half the chocolate and scatter the remaining over the top.

5

Microwave on high for 1 minute. Cake should be light and springy to the touch, but not appear raw. If not fully cooked, continue to microwave in 15-second intervals until cooked (should not be more than 2 minutes in total). Note: Don't be tempted to microwave for the full two minutes rather than in stages, as all microwaves vary and the cake may explode.

6

Top with yogurt, reserved banana slices and hemp seeds to serve.

Nutritional Informationper serving

Energy (kJ)

959 kJ / 229 cals

Protein

13.8 g

Fat

9.3 g

Sat. Fat

4.1 g

Carbs

20.9 g

Sugar

14.4 g

Fiber

2.7 g

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