Banana choc-chip mug cake
- 1 small banana, peeled
- 30g reduced-fat table spread
- 1 egg
- 1½ tablespoons dark chocolate chips
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 tablespoon golden syrupmaple syrup corn syrupX, plus extra, to serve
- ½ cup self-raising flour
1 Cut banana in half. Mash half the banana and thinly slice remaining banana.
2 Melt table spread in a small microwave-safe bowl on high for 10 seconds, or until melted.
3 Lightly grease two 375ml (1½ cup)-capacity microwave-proof mugs.
4 Whisk the egg in a bowl until combined. Whisk in mashed banana, chocolate chips, milk, vanilla extract and syrup until combined. Add flour. Whisk until smooth. Add the melted spread. Whisk until combined. Divide mixture evenly among mugs. Microwave, one at a time, on high for 80 seconds, or until puffed and just firm to touch.
5 Remove mug from microwave. Top with banana slices and a little extra golden syrup to serve.
If serving one person, store uncooked mug cake mixture (in mug), covered, in the refrigerator for up to 1 day
Nutrition Info (per serve)
Total fat 14.5g
–Saturated fat 5g
Dietary fibre 2.3g
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