Banana & pecan mug cake

Name: Banana & pecan mug cake
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1 servings
Ingredients: 0.5 medium Banana; 20 g Wholemeal Flour; 0.25 teaspoon(s), level Bicarbonate of Soda; 0.125 teaspoon(s), level Ground Cinnamon; 1.5 tablespoon(s) Semi Skimmed Milk; 2 teaspoon(s), level Agave Syrup; 4 spray(s) Calorie controlled cooking spray; 10 g Pecan Nuts toasted

Points® value

Total Time

10 min

Prep

5 min

Cook

5 min

Serves

Difficulty

Easy

Ingredients

Banana

½ medium

Wholemeal Flour

20 g

Bicarbonate of Soda

¼ teaspoon(s), level

Ground Cinnamon

⅛ teaspoon(s), level

Semi Skimmed Milk

1½ tablespoon(s)

Agave Syrup

2 teaspoon(s), level

Calorie controlled cooking spray

4 spray(s)

Pecan Nuts

10 g, toasted

Instructions

Use a fork to mash the banana (you'll need 40g) in a small bowl. Add the flour, bicarbonate soda, cinnamon, the milk and the agave syrup. Stir until combined.
Mist a 150ml microwave-safe mug with cooking spray then spoon in the cake batter. Scatter over the nuts.
Microwave on High for 1 minute 30 seconds or until the cake is risen and cooked through, then remove from the microwave and let stand for 5 minutes before serving.

Notes

To toast the pecans, put them in a small, dry frying pan set over a medium-high heat. Toast for 3-4 minutes, shaking the pan occasionally , until the nuts are a shade darker than they were to begin with.

Banana & pecan mug cake

Ingredients

Instructions

Notes

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