- 1 tbsp Butter melted, OR 1 tbsp cooking oil
- 1 egg beaten
- 1 tbsp Milk regular, soy or nut
- 1 banana very ripe, mashed
- 3 tbsp all-purpose flour
- 3 tbsp brown sugar lightly packed
- 1/2 tsp baking powder
If you’re using butter, throw it in the mug and pop it into the microwave for 15-20 seconds to melt.
If the mug is extremely hot after this, let it cool down until you can easily hold it. This will keep you from scrambling the eggs.
Add the milk first and then the eggs, and mix everything together well with a fork.
Add the mashed banana into the mug and stir everything with the fork – you can be pretty rough with it to make sure it’s all mixed well.
Add the flour, brown sugar and baking powder.
Mix well with fork – try to break up any clumps! Just don’t mix it for too long or you’ll have a chewy cake.
Cook the mug cake in the microwave for 1 minute at full power. Stand near the microwave to babysit it – if it starts to rise above the rim of the mug, open the door and let it fall. Once it’s fallen, close the door and begin cooking again.
After the first minute, check the top. Is is still wet? If so, do an additional 30 seconds.
Continue cooking at 15 second increments if the top still looks wet after the initial minute and thirty seconds.
When it’s done, the cake will look dry on top and be firm to the touch. It should pull away from the edges of the mug, too!
Let it cool and top with your favourite ice cream or whipped cream. 🙂