Banana Bread Mug Cake
PREP 3 MIN•COOK 2 MIN
DF
GF
NF
V
Number of servings
2
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)
1⁄2 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
Spray microwave-proof mugs with oil.
Whisk egg in a bowl. Add mashed banana and whisk with a fork to incorporate thoroughly and set aside.
In another bowl, mix protein powder, baking powder and water to a smooth paste.
Stir banana and protein mixes together until well combined. Divide between mugs, stir through half the chocolate and scatter the remaining over the top.
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.
Top with yogurt, reserved banana slices and hemp seeds to serve.
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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