Banana bread mug cake with PB ‘frosting’
BANANA BREAD MUG CAKE WITH PB ICING
A feel-good snack, made with no added sugars & plenty of wholegrains, which will leave you feeling good, and satisfy your sweet tooth.
You can eat this hot or cold. It makes a very good breakfast or snack!!!
Recipe
THE BAKED OATS
1/2 banana, mashed
Vanilla
Splash milk
4 tbsp oat flour
1 heaped tbsp vanilla whey protein powder
Optional: 1/2 tsp sugar/ equivalent sweetener
1/4 tsp baking powder
1/6 tsp bicarbonate of soda
Pinch salt
Optional: chocolate chips
THE PB ICING
2 tbsp greek yoghurt
1 tsp peanut butter
Splash of syrup/ sweetener of choice - I use myprotein flavdrops
Method
Preheat the oven to 170°C.
In a bowl, mash your banana, then add a splash of vanilla and mix through.
Add a healthy splash of milk, mixing well with your banana.
Add your oat flour, protein powder, baking powder, bicarbonate of soda & salt, then stir through until you have a cake batter. If it starts to get too thick, add another healthy splash of milk - you want the batter to be quite wet - much runnier than a normal cake batter, as the whey protein will dry it out significantly.
If you’re adding chocolate chips, add them now, then pour your batter into an oven proof dish or ramekin.
Bake for 5 minutes, then turn your dish around, so the baked oats rise evenly, baking for another 5-10 minutes.
Once risen and springy to the touch, remove from the oven & leave to cool slightly.
Whilst they cool, mix your yoghurt with your peanut butter & sweetener of choice.
Top the baked oats with your yoghurt mixture, then serve, or leave in the fridge for later on.
Notes + Variations:
If you don’t like the idea of peanut butter to top, just use yoghurt, or even biscoff or any other spread.
