A delicious gluten-free, lactose-free and sugar-free mug cake, perfect for a quick breakfast or dessert.
Step 1 of 5: In a bowl, mash the banana until you get a puree.
Step 2 of 5: Add the egg, unsweetened cocoa and peanut butter to the banana puree and mix well until you obtain a smooth mixture.
Step 3 of 5: Pour the mixture into a mug or a small microwave-safe container.
Step 4 of 5: Microwave at maximum power for 3 minutes.
Step 5 of 5: Let cool slightly before serving.
Recipe by
Portion: the weight of the ingredients divided by one portion, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Contains nickel · Allergens detected: Eggs and Peanuts
| Average values | Per serving285 g · 1 of 1 | Per 100 g |
|---|---|---|
| Energy | 2,279 kJ545 kcal | 800 kJ191 kcal |
| Fat | 29.84 g | 10.47 g |
| of which saturated fatty acids | 6.84 g | 2.4 g |
| Carbohydrates | 38.85 g | 13.63 g |
| of which sugars | 32.06 g | 11.25 g |
| Fibre | 5.76 g | 2.02 g |
| Protein | 19.41 g | 6.81 g |
| Salt | 0.26 g | 0.09 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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