I’m going nuts. Or should I say bananas? The political ads have bombarded us with fear and loathing for months -years really. But the last six months have been a steady diet of jabs and punches. If you believe all the attack ads you are left to wonder if only crazy people run for public office.

It’s nuts! Bananas! No wonder I’ve been playing with nuts and bananas in my kitchen for an escape from the insanity. That’s my excuse at any rate and I do hope you enjoy this latest cake-in-a-cup.

Banana Almond Chocolate Chip Cake-in-a-Cup is my offering for my friends who need gluten free and who crave a baked dessert. I”ve tasted some of the GF items on the supermarket shelves that were dry and tasteless. I promise this one is moist and fabulous.
And even if you don’t need gluten free, you have my permission to make and enjoy this latest offering from my “Single Serving” collection.

Ingredients
2 TBS slivered almonds (I used honey glazed)
1 egg
1 TBS honey
2 TBS plain or vanilla yogurt
2 TBS almond meal (or almond flour)
1 TBS oats (quick or old fashioned)
1/2 tsp almond extract
1/4 tsp baking powder
2 TBS dark chocolate chips

Directions
Use a glass cup or mug that will hold at least 12 – 16 oz.
Add the nuts to the cup.
Mix the rest of the ingredient in a separate bowl.
Use a fork to mash the bananas into the rest of the ingredients.
Add the chocolate chips last when everything is well blended.
Pour the batter over the nuts before you “bake.”
Bake in a microwave oven 2 – 3 minutes depending on your microwave.
Turn the cake out onto a plate and let it cool for a minute or two before you devour it…if you can.

Enjoy responsibly.
This message has been approved by Nana Clare.