Ingredients12 m servings 493 cals
- Mix flour, sugar, and baking powder together in a bowl. Stir banana, milk, oil, and vanilla extract together in a microwave-safe bowl; stir in flour mixture until batter is smooth.
- Cook in microwave until cake is cooked through, about 2 minutes. Cool slightly and spread chocolate-hazelnut spread onto cake.
- Cook's Notes:
- All-purpose flour can be used in place of the whole wheat flour, if desired.
Per Serving: 493 calories; 25.9 g fat; 62.2 g carbohydrates; 5.2 g protein; 2 mg cholesterol; 57 mg sodium. Full nutrition
ReviewsRead all reviews 15
This was yummy--I'll be making it again. My daughter and I had it for breakfast. I only put 4 T sugar since I spread Nutella on top, and it was just right. Mine took exactly 2 minutes and was mo...
This is a really good cake! I cooked this cake in one large soup mug and topped it with chocolate frosting. I really dislike microwave cakes that contain eggs as it makes tro consistency rubbery...
I used coconut flour, coconut oil, & almond milk (it's what I had...). Came out pretty tasty! But I agree, need to cut back on the sugar!!
This was tasty, and very simple to throw together, too! I did not have any Nutella on hand, so I just sprinkled the top w/ mini chocolate chips. I just had a bite to taste it, but the kids devou...
This was really good! I was craving something sweet, I typed in these ingredients and this recipe came up. This was quick and easy! Next time I will use a little less sugar because the banana ad...
Will absolutely make again - it was quick, easy & hit the spot. I used unsweetened almond milk, only 1 tbsp of vegetable oil, 1 tbsp coconut sugar with 1 tbsp of brown sugar, also added a coupl...
This was absolutely delicious! The only changes I made was I used almond milk instead of regular, and since I have had very negative experiences with microwave cakes that didn't rise without th...