To balance the calories from the previous post, a light recipe. I invented it. Now imagine my happiness when I tried it and found it absurdly good!!! It’s very easy to make and is as light as a sponge. Honey and grated Brazil nuts add the finishing touch. And best of all, you can use culinary sweetener that no one realizes is sugar-free. So let’s get to the recipe?
Ingredients:
1 mashed small banana (if it’s a huge one, use only half)
1 ovo
2 tablespoons of oil
2 tablespoons of water
2 tablespoons of wheat flour
1 heaped tablespoon of sugar or culinary sweetener for the oven and stove
1 level spoon (coffee) of baking powder
1 level spoon (coffee) cinnamon
4 drops of vanilla essence
Start by mashing the banana with a fork (I like to leave little pieces), add all the ingredients and finally the yeast. Mix well with a wire whisk or fork.
Divide into microwave-safe containers, filling them halfway. This recipe can be made in a mug too. My ramekins were very small and I managed to make 4 units, but if they are large, I suggest doubling the recipe.
Microwave at full power for 2 and ½ minutes, but be careful: this time may vary depending on the brand of your microwave. At the end of the time, turn the pudding onto a plate, sprinkle with grated Pará (or Brazilian) chestnuts and a drizzle of honey.
Guys, what a delicious thing this is! I imagine that with a scoop of cream ice cream it would be heaven!!! I love inventions that work!
*UPDATE – Lybia made the cupcake in the oven and told us here in the comments, 15 minutes in 200 seconds and it turns out great!
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