Alas my long standing love/hate relationship with sugar rages on. I have become much better at understanding my triggers and listening to my inner voice, which is an important step in breaking any bad habit so I guess I’m not quite as bad off as I used to be. Over the last few weeks I’ve been buying sweet stuff in bulk, or baking whole batches of cupcakes which is the absolute worse thing I could do. I have no self control. 😦 My excuse for making the cupcakes was to sample a new recipe for my little one’s birthday party. I’ve probably gained a couple of pounds because of it but I’m afraid to get on the scale and confirm it. Tonight I had yet another craving for cake but I resisted and made this single serving banana bread with chocolate chips which gave me that little hit of chocolate without eating a whole row of brownies or something like that. Not that I’ve ever done such a thing 😉 This wasn’t too bad. I think you have to make it a couple of times to figure out your microwave’s sweet spot.
Vegan Banana Bread in a Mug
Ingredients: 1/2 banana 2 tablespoons whole-wheat flour 1 tablespoon organic sugar 1/8 teaspoon baking powder 1/8 teaspoon cinnamon 1/4 teaspoon vanilla extract 1/2 teaspoon coconut oil 1 teaspoon dairy-free chocolate chips 1 teaspoon walnuts Directions: Mash the banana in a small bowl. Add all ingredients to bowl, except the dark chocolate chips and walnuts; mix well to form a smooth batter. Save a few chocolate chips and walnuts for the topping, and mix the rest into the batter. Lightly spray a ceramic ramekin with cooking spray, and pour in the batter. Sprinkle with the remaining chocolate chips and walnuts. Microwave for 70 to 90 seconds until the batter is dry — don’t overcook or your cake will turn chewy and tough. The dish will be hot so remove with an oven mitt. Cool for a minute, and then dive in! Nutrition: 196 calories, 6.9g of fat (4.5 of that saturated) fiber 2.5g, sugars 12.6 and protein 3g Source: http://www.fitsugar.com