Microwave Gluten-Free Banana Chocolate Chip Cake
1 tablespoon corn oil
1 extra large egg
¼ teaspoon vanilla extract
2 tablespoons brown sugar
1 tablespoon Better Batter Gluten-Free flour
A dash of salt
¼ teaspoon baking powder
¼ cup blanched almond flour
½ cup mashed bananas (about 1 large banana)
¼ cup 60% chocolate chips
Combine the oil, egg and vanilla in a microwavable soup bowl and whip with a fork to combine.
On a separate plate, mix together the sugar, Better Batter, salt, baking powder and almond flour till well combined.
Fold the dry ingredients into the egg mixture and beat with a fork until smooth.
Mash the banana then fold it into the batter.
Sprinkle the chocolate chips on top.
Using a damp paper towel, wipe clean the inner part of the bowl above the batter.
Microwave on 50% power for 3 minutes then microwave at full power in 20 second increments till the center of the cake is just set.
Cooking times may vary depending on the power of your microwave and the altitude. (I live at 5000 feet)