Microwave mug cake

With chocolate & banana

Microwave mug cake

Microwave mug cake

Serves Serves 4
Time Cooks In10 minutes
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 323 16%
  • Fat 18.9g 27%
  • Saturates 5g 25%
  • Sugars 20.1g 22%
  • Salt 0.8g 13%
  • Protein 4.8g 10%
  • Carbs 35.1g 14%
  • Fibre 2.3g -
Of an adult's reference intake
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Ingredients

  • 1 small ripe banana
  • 75 g self-raising flour
  • 50 g soft brown sugar
  • olive oil
  • 1 large free-range egg
  • a handful of a handful of leftover Christmas chocolates, your favourite chocolate bar, or chocolate chips
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Method

  1. Peel the banana and place in the bowl of a food processor and blitz (or mash by hand in a large bowl).
  2. 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.
  3. 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.
  4. 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.

Tips

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.