Chocolate Banana Cake in a cup

Preparation time: 5 minutes
Cooking time: 50 seconds
Serving Size: 1


15 mL (1 Tbsp) Maison Orphée Coconut Oil
30 mL (2 Tbsp) mashed ripe banana
30 mL (2 Tbsp) milk
2-3 drops of vanilla extract
45 mL (3 Tbsp) unbleached flour (choose a gluten-free flour for a gluten-free cake)
30 mL (2 Tbsp) brown sugar
10 mL (2 tsp) cocoa
1 mL (1/4 tsp) baking powder
1 pinch of Maison Orphée Fleur de Sel
10 pieces of semi-sweet chocolate


1. In a small ramequin bowl, melt the coconut oil in microwave for about 35 seconds. Add mashed bananas, milk and vanilla. Reserve.

2. In a coffee cup with a capacity of 250 mL (1 cup), combine flour, sugar, cocoa, baking powder and fleur de sel and stir together until smooth.

3. Add the liquid mixture. Continue gently stirring until it is smooth and shiny. Garnish with chocolate chips.

4. Cook in microwave 50 seconds. Let stand 5 minutes to allow the cake to finish cooking.