2.5.16
What’s great about Friday’s? Well, among many things, you can reflect on the past week, and what you’ve learned. Since last Friday I’ve learned, tequila and bourbon make for a great evening, but a terrible morning, that NYC weather cannot make up it’s mind (as it snows once again out the window), that one of the recipes I created for next week needs a complete overhaul, and that this banana mug cake is the best breakfast option so far out of mug cakes. I’ve learned a lot.
This mug cake is so tasty, but the ingredients quickly pile up so get a big mug ready. Or mix in a small bowl and dump into a mug.
Discovering the chocolate chips throughout as you enjoy is the best part. Have a great Superbowl Weekend!!!
Banana Mug Cake
Ingredients
- 1 oz of butter, melted
- 1 egg
- 4 tbsp sugar
- 1 tsp vanilla extract
- 1 tsp light cream
- 4 tbsp very ripe banana
- 8 tbsp AP flour
- 1/2 tsp baking powder
- 1 tbsp chocolate chips
- pinch of confectioners sugar for top, if desired
Instructions
- In a large microwave proof mug, beat egg, sugar and vanilla extract together with a fork
- One by one, add in cream, banana, flour baking powder, chocolate chips and melted butter, beating in each before adding the next
- Cook in microwave for 1 minute 50 seconds
- Allow to cool slightly before topping with confectioner’s sugar and/or sliced banana
By Lene Knudsen
Adapted from Mug Cakes
