• 1/2 very ripe banana
• 1/4 tsp vanilla extract
• 1 Tbsp Singoda (water chestnut) flour or plantain flour
• 1/4 tsp baking powder
• Splenda or other zero-calorie sweetener, optional
• Salt, to taste

• Mash the banana in a small bowl.
• Put the flour, Splenda (if using), baking powder and salt in a small espresso mug.
• Blend thoroughly with a fork.
• Add the mashed banana.

To cook in microwave

• Microwave 90 seconds the let cool about 1 minute before eating.
• If making a double batch in a large mug, cook 2 minutes.

To cook in oven:

• Preheat oven to 350°F.
• Place mixture in a ramekin or cupcake liner.
• Bake until the tops are golden and a toothpick inserted in the center comes out clean, about 15 minutes.
• Let cool before eating.
• Enjoy!