Banana bread mug cake with PB ‘frosting’

Ingredients

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

1. Preheat the oven to 170°C.
2. In a bowl, mash your banana, then add a splash of vanilla and mix through.
3. Add a healthy splash of milk, mixing well with your banana.
4. 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.
5. If you’re adding chocolate chips, add them now, then pour your batter into an oven proof dish or ramekin.
6. Bake for 5 minutes, then turn your dish around, so the baked oats rise evenly, baking for another 5-10 minutes.
7. Once risen and springy to the touch, remove from the oven & leave to cool slightly.
8. Whilst they cool, mix your yoghurt with your peanut butter & sweetener of choice.
9. Top the baked oats with your yoghurt mixture, then serve, or leave in the fridge for later on.