Choc Banana Bread Mugcake
I’m all about the single serve snack recipes at the moment…they’re just too much fun! And I’m not kidding when I say this choc banana bread mugcake is one of the best snacks I’ve had in a while!
Packed full of protein, super light and fluffy in texture, and tastes sooo good. It also takes less than 20 minutes to whip up, with most of that time being waiting for it to bake.
What a perfect way to use up those ripe and spotty bananas, and with a boost of nervous system supporting magnesium, zinc and ashwaganda, thanks to my long time favourite Switch Nutrition Adrenal Switch, which also lends extra natural sweetness + chocolatey-ness (that’s a word right?!). My code for the Switch range is NINA10 for a little discount!
If you give this a try, be sure to let me know how you like it, or what other flavour mugcakes you’d like to see!
Ingredients:
20g vegan chocolate protein powder
10g buckwheat or oat flour
1 serve Switch Nutrition Choc Adrenal Switch
1/2 tsp baking powder
1 tsp (10g) peanut butter
60g ripe banana, mashed
4 tbsp almond milk, see Notes
Method:
Preheat oven to 200°C. Combine protein, flour, baking powder and adrenal switch in a ramekin.
Mix together mashed banana, peanut butter and almond milk, then combine wet and dry ingredients to make a smooth batter.
Bake for 15 minutes, then top with your fave toppings. I added soy Greek yogurt and raspberries!
Notes:
The Adrenal Switch can be left out, or replaced with 1 tsp cacao powder.
You may need to adjust the amount of liquid depending on how absorbent your protein powder is and which flour you use. You want the batter to be a muffin batter consistency!
