Ingredients

2 servings

For the cakes
1 banana, peeled, to get 60g flesh
1½ tsp white miso
5 tbsp plain flour
1 tsp baking powder
4 tbsp caster sugar
2 tbsp cocoa powder
2 tbsp olive oil
5 tbsp oat milk

For the cream (optional)
½ tsp white miso
½ tsp water
2 tsp caster sugar
75ml plant-based double cream
1 square dark chocolate

Method

1. Take a 25cm square of baking paper, gently scrunch it up, flatten it out again and carefully line a mug with it, gently pushing the paper down into the base and smoothing up the sides. Repeat with a second 25cm square of baking paper and the other mug.

2. Put the banana in a medium bowl and mash to a paste with a fork. Add the miso, then stir in the flour, baking powder, sugar and cocoa powder. Still using a fork, slowly mix in the oil and oat milk, until you have a smooth batter, save for a few bits of banana. Distribute equally between the mugs – the batter should fill them to about halfway.

3. Microwave the mug cakes one by one for two minutes on 1000W or two and a half minutes on 800W, then leave to cool slightly. Using the paper lining to help you, lift out the cakes, peel off the paper and put each cake on a plate.

4. For the cream, if making, mix the miso and half a teaspoon of cold water in a small bowl, then add the sugar and mix again. Pour the cream into a large bowl, and whisk for three or four minutes, until thick and fluffy, then add the sweetened miso mixture and whisk until it’s thick and fluffy again.

5. Spoon the cream over the top of the cakes, grate over the chocolate and serve.