Mash the banana well with a potato masher or fork. Use a banana with sweet spots (brown spots on the skin). If the banana is not sweet enough, add some sugar.
Add the egg and mix well until smooth. Add the milk and mix further.
Put the ★ dry ingredients into a different bowl, and stir with a whisk to combine. Or you can sift them.
You will microwave the batter in this bowl, so use the microwavable one.
Add ② into the ③ bowl , mix until it's no longer floury.
Cover loosely with cling film, and microwave (600W) for 4 minutes 30 seconds . Check with a bamboo skewer, and if it comes out without uncooked batter, it's done.
Remove the bread from the outer edge of the bowl (it's hot, so be careful!), flip it on a plate and it's done.
FYI: This is the thick glass bowl I used. The top internal diameter is 16 cm and the bottom internal diameter is 8cm. Microwave for 4 minutes 30 seconds and it's done.
Using a plastic container with a lid. 17 x 11 x 6 cm (1 L). Microwave for 4 minutes , and it's done . The bread in the profile photo was the one I made in this container and sliced.
Using a mug cup. 350 ml cup x 2. Microwave the 2 cups for 3 minutes and 30 seconds, and it's done.
Story Behind this Recipe
I used a banana and reduced the amount of sugar to make this bread low-calorie and have a chewy texture, And I added some cocoa powder and skim milk to make it rich even though it has no oil in it.
It will get hard if you microwave it for too long. Microwave for 4 minutes (or 4 minutes and 50 seconds at 500w) to start with, and add the cooking time little by little if needed . If you don't eat it straight away, cover with cling film while it's still warm.