Banana, Coconut and Choc Hazelnut Mug Cake

Banana, Coconut and Choc Hazelnut Mug Cake


15g Butter
70g JimJams Hazelnut Choc Spread
1 Egg
½ Banana mashed
1 Tablespoon Desiccated Coconut
4 1/2 Tablespoons Plain Flour
½ Teaspoon Baking Powder
½ Banana for decoration
1 Tablespoon JimJams Hazelnut Choc Spread for decoration
1 Tablespoon Desiccated Coconut for decoration


Cut the ½ banana for decoration into round slices. Melt the 1 tablespoon of Hazelnut Choc spread in a microwavable bowl on high for 30 seconds. Once melted dip the banana slices in the Choc spread and roll in the desiccated coconut. Lay on a sheet of greaseproof paper on a plate or tray and place in the fridge.

Place butter and Hazelnut Choc Spread into a microwavable bowl and meat on full power for 30 seconds. Mix well.

Add the egg, sieved flour, baking powder, banana, and coconut to the bowl and whisk till well combined. Pour into a large mug and cook in the microwave on high for 1 minute 30 seconds.

Once cooked remove form microwave. Top with the Hazelnut Choc covered coconut banana slices and enjoy.