This single serve choc chip cookie cake is packed with chocolate chips and a hint of banana sweetness. It's like a personal-sized chocolate chip cookie (in a container - cue: less clean up), but fluffier and cake-like, giving you the best of both worlds in just one bowl!note - ingredients can be adjusted
Preheat oven to 180°C (350°F). Grease a small oven-safe dish with 5 g butter.
Mash the 50 g(¼cups) banana and add 60 g(½cups) flour, 60 g(¼cups) milk, 30 g(2 tablespoon) protein powder, 8 g(2teaspoon) brown sugar, 1 egg, 3 g(½teaspoon) vanilla extract. Mix well.
Fold in most 20 g(1 tablespoon) choc chips, reserve a few to sprinkle on top.
Bake
Bake for 12-15 minutes until a toothpick comes out clean, then serve.
Video
Notes
Note 1 - MilkUse milk of your preference. Nutrition information based off cows milk.Note 2 - Protein powderEither Vanilla, Caramel or Neutral. Substitute with equal amounts flour if not using. Use vegan protein powder if you have access as it the texture is better when it's baked.Note 3 - Egg substitutionFor an egg-free option, use a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water and let sit for 10 minutes).Serve with:Yogurt, fresh fruitStoringStore in an airtight container (or well covered) for up to 4-5 days in the fridge.FreezingFreeze in a freezer safe container or wrapped tightly for up to 3-6 months.