This easy, nutritious little cake is worthy of dessert or breakfast! It's lightly sweetened and high in protein and fiber.
Author: Melanie Marcus, MA, RD
Recipe type: Dessert
Cuisine: American
Serves: 2 servings
Ingredients
1 overripe large banana
¼ cup almond butter
1 large egg
4 teaspoons maple syrup
3 tablespoons cocoa powder
Dairy-free yogurt, for topping (optional)
Raspberries, for topping (optional)
Instructions
Mash the banana in a medium bowl with a fork. Add the almond butter and egg ,and mix until well blended. Stir in the maple syrup and cocoa powder until blended and smooth.
Divide the batter between 2 microwave-safe mugs.
Separately microwave each mug on HIGH for 1 to 2 minutes or until the cake has risen and springs back when touched.
Garnish the cakes with a dollop of dairy-free yogurt and raspberries, if desired.
Notes
For a fun variation, add ½ DOLE Banana, cut into slices into batter before microwaving OR add 2 tablespoons semi-sweet chocolate chips to batter before microwaving.