10 mins
Not Too Tricky
serves 4
About the recipe
I’m bigging up the microwave here to create the easiest, most reliable cake in minutes. It’s perfect for those days when you need a warm hug in a mug! Feel free to mix up the flavours – check out the tips below for inspiration.
Ingredients
1 small ripe banana
75g self-raising flour
50g soft brown sugar
olive oil
1 large free-range egg
a handful of leftover Christmas chocolates, your favourite chocolate bar, or chocolate chips
Top Tip
FLAVOUR BOOST
– Grate a little lemon zest into the batter for a citrusy kick.
– If you’re making these for grown-ups, a shot of freshly brewed espresso would be delicious.
GET AHEAD
The day before, decant the batter into cups and leave covered in the fridge overnight, so you can cook them to order.
Method
- Peel the banana and place in the bowl of a food processor and blitz (or mash by hand in a large bowl).
- Add the flour with a pinch of sea salt, along with the sugar and 4 tablespoons of olive oil. Crack in the egg and pulse (or whisk) until smooth.
- Divide the mixture between 4 small microwave-proof cups (roughly 200ml). Break the chocolate bar into chunks and push into the mixture, then microwave in pairs on high (800W) for 1 minute 30 seconds, or until risen and gooey in the middle.
- Remove the cups from the microwave (be careful – they’re hot!) and leave to cool slightly. Delicious with a dollop of yoghurt or custard, or a small scoop of ice cream.
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