As I mentioned yesterday, here is one more easy to make one bowl recipe. You just need a mixie jar or a blender jar to make the batter. The batter gets ready in one minute and the cake gets ready in two minutes. So you have a delicious dessert or snack in three minutes flat. When you have sudden cravings for cakes, mug cakes are the best. Usually we make mug cakes without eggs, but this recipe uses eggs. As nowadays, I want to somehow feed Sruti with eggs, I chose to make this recipe. Check out my Potato Pancakes and Protein cakes I made for the one bowl recipes theme this week.
You can use whole wheat flour instead of maida and increase the milk by another table spoon. As there is banana, the cake turns out super soft. The problem with mug cakes is they can be over baked easily. So keep an eye on the cake and remove it as soon as it is baked. Otherwise it will become so dry. MW at one minute intervals and see if the cake is cooked. Don’t leave it too long in there. Use medium sized banana for the recipe. You can bake it in a large mug or divide the batter between three or four ramekins. However you bake, it will get over in minutes. My daughter skipped her dinner after enjoying this cake. It is too filling.
Recipe Source: Tornadough Alli
Banana – 1
Egg – 1
Brown Sugar – 3 tbs
Vanilla Essence – 1/4 tsp
Milk – 1 1/2 tbs
Ghee – 1 tbs
All Purpose Flour / Maida – 3 tbs
Baking Soda – 1/4 tsp
In a blender jar, take banana, egg, brown sugar, ghee, milk and vanilla.
Run until it forms a smooth batter.
Add flour and baking soda and pulse again until it forms a thick batter.
Pour it into mug or small ramekins filling 2/3rd of them.
MW at medium high for 1 minute.
Top the cakes with choco chips and again MW for another one minute.
While serving add some sauce and more choco chips on top. Serve it warm.