A simple chocolate mug cake with a banana twist and of course a chocolate spin! For when you don’t want to make a whole loaf of banana bread, or you just fancy whipping up something a little more pudding like! Ideal for that evening fix, but equally perfect if you wake up craving something from the sweeter side of life.
I’ve been working with Boyne Valley on a series of simple recipe with minimal ingredients and this is one of my favourites!
The recipes are being posted live on their site, but I always like to stick a copy on here so as not to forget for those of you who might not be aware of the recipes I’ve created for other brands. They’ll be posting a whole host of recipes over the next few weeks so make sure to check out the site and follow them on Instagram to keep up to date!
Fudgy Chocolate Banana Mug CakePrint Recipe
- 3 level tbsp plain flour of choice, gluten free if necessary
- 1.5 tbsp cocoa powder or cacao powder
- ½ a small ripe banana mashed
- 2 tsp honey
- 3 tbsp milk of choice
- ½ tsp baking powder
- 1 tbsp chocolate chips of choice or chocolate chunks
Mix together all ingredients in a bowl using a whisk or fork except for the chocolate chips or chunks.
Fold the chocolate chips into the batter. Place batter into a microwave safe dish lightly greased with coconut oil, spray oil or butter. Whatever you have at hand. It will almost double in size so make sure it has room to expand!
Cook for 1.5 to 2 minutes on high power. The more you cook it the more “done” it will be.
Top with yogurt, coconut cream or a scoop of your favourite ice cream if desired.