NomEatNom - Chocolate Banana Protein Mug Cake with Peanut Butter Frosting

There are many wonderful things about living abroad. The opportunity to travel to new, often exotic locations. The chance to meet new, incredible people. The fantastic memories made with my husband at each and every turn.

However, there are a few downsides as well. Missing friends and family is an obvious one. Feeling out of touch with what is happening back home is another. And, then, of course, there are oven withdrawals.

That’s right. Obviously, there are many locations in which you may live abroad and be spared this pain. However, if you are in Asia, there is a good chance that you are going to be living without an oven.

Cue violins.

I knoooooooow!! Sob!

The good news is that there is a quick and easy creation that can help you through your trying, oven-less existence.

Enter the mug cake.

This beautiful creation keeps me going during those times when I just really want a slice of cake…or a muffin…or a brownie.

In fact, even if you do have an oven, the mug cake can allow you to enjoy a single serving of your favorite cake in just a mere matter of minutes.

What’s not to love??

Today’s mug cake recipe is packed with protein, fiber, and — of course — peanut butter (this is me we are dealing with, after all).

How about yourself? Are you a peanut butter fanatic?

Chocolate Banana Protein Mug Cake with Peanut Butter Frosting

By tonya@nomeatnom.com, February 4, 2015

Serves 1

Ingredients:

Greek yogurt (plain) - 3 T, divided
Peanut butter - 1 T
Whey isolate powder (plain) - 1 scoop (28 g)
Cocoa powder (unsweetened) - 2 T, plus extra for dusting
Psyllium husks - 1 T
Baking powder (aluminum-free) - 1/4 tsp.
Egg whites - 1
Bananas - 1 (small and very ripe), mashed
Vanilla extract (pure) - 1 tsp., divided
Olive oil (extra virgin) - Just enough to lightly coat your mug

Instructions:

In a small bowl, mix together the peanut butter, 1/2 teaspoon of the vanilla, and 1 tablespoon of the Greek yogurt (make your own!). This is your frosting! Place the mixture in the refrigerator.

In a medium bowl, mix together the protein powder, cocoa powder, psyllium husks, and baking powder until well-combined.

Add the egg white, mashed banana, and the remaining vanilla extract and Greek yogurt to the bowl. Stir until the dry ingredients are just moistened.

Lightly coat a large coffee mug with extra virgin olive oil. (I use a spritzer like this one.)

Pour the batter evenly into the mug.

Microwave on high for 45 seconds to 1 1/2 minutes (depending on the power of your microwave). Be careful not to overcook, as this will reduce the moist fudginess of the cake and leave you with microwave-rubberiness. After the first thirty seconds, I like to heat the cake in fifteen-second intervals. This not only ensures that I don't overcook it, but it also allows me to avoid the wreckage of a cakepocalypse (i.e. crazy, messy batter spillover). Keep in mind that the cake will continue to firm up even after taking it out of the microwave, so it's best to remove it while it still has the consistency somewhat like that of a lava cake.

Allow the cake to set in the mug for about thirty seconds. You can use this time to retrieve your frosting from the refrigerator.

Carefully slide the cake from the mug and onto your serving dish. Cut the cake in half.

Top each half with the peanut butter frosting.

Sprinkle with a pinch or two of cocoa powder.

Enjoy!