1/2 very ripe medium banana, mashed (see Cook's Note)
3 tablespoons white whole wheat flour
1/4 teaspoon baking powder
Peanut Butter Cake:
1 tablespoon peanut butter
1/2 teaspoon ground cinnamon, plus additional for topping
Honey, for drizzling
Chocolate Chip Cake:
1 tablespoon semisweet chocolate chips
1 tablespoon chopped walnuts, plus additional for topping
Orange zest, for topping
Honey, for topping (optional)
Fig Oatmeal Cake:
1 tablespoon old-fashioned rolled oats
1 tablespoon chopped figs
1/2 teaspoon ground cinnamon
Sliced almonds, for topping
Coconut flakes, for topping
Maple syrup, for drizzling (optional)
In a small microwave-safe jar or container, combine the milk, chia seeds, vanilla, egg yolk, and banana (I prefer half-pint Mason jars). Stir in the flour and baking powder until thoroughly combined and the batter thickens. Keep refrigerated until ready to serve.
Microwave for 1 to 1 1/2 minutes on high, then serve.
To make the peanut butter cake, combine the peanut butter and 1/2 teaspoon cinnamon in a mixing bowl and stir well. After the cake has been microwaved, drizzle it with honey and, if desired, additional cinnamon.
To make the chocolate chip cake, combine the chocolate chips and 1 tablespoon chopped walnuts in the basic recipe. Top the cake with the orange zest, additional walnuts, and honey, if using, after it has been microwaved.
To make the fig oatmeal cake, replace the flour in the cake recipe with oats. Combine the figs with the cinnamon. Add the almonds, coconut flakes, and a drizzle of maple syrup, if using, after the cake has been microwaved.