Name: Banana Bread Mug Cake
Prep time: 1 min
Cook time: 3 min
Total time: 5 min
Yield: 1 servings
Ingredients: 0.33 cup mashed bananas (about 1 very ripe banana, but be sure to measure it out (80g)); 1 tbsp oil ((15g)); 1 tbsp almond milk (or other vegan milk (15mL)); 1 tbsp raw brown sugar (or coconut sugar or other granulated sugar (12g)); 3 tbsp all-purpose flour (or all-purpose gluten-free flour mix* (23g)); null pinch sea salt ((.33g)); null pinch ground cinnamon ((.12g)); 0.5 tsp baking powder ((2.4g)); 1 tbsp chopped nuts (and/or chocolate chips (14g)); 1 tbsp chocolate chips (and/or chopped nuts (14g))

Instructions

Show units in method

1

In a mug, combine the mashed bananas (0.33 cup), oil (1 tbsp), almond milk (1 tbsp), and raw brown sugar (1 tbsp). Whisk for about 30 seconds until completely mixed and the banana is mashed. Add the all-purpose flour (3 tbsp), baking powder (0.5 tsp), [pinch sea salt], and [pinch ground cinnamon].
2

Stir for about 20 more seconds, ensuring all ingredients are incorporated, especially from the bottom. If using, fold in chopped nuts (1 tbsp) and/or chocolate chips (1 tbsp). Feel free to sprinkle some on top.
3

Microwave for 80-120 seconds. (Note: A 1100W microwave usually takes 80 seconds, while a 900W microwave might take 100 seconds). It's okay if it's slightly undercooked as it will continue to cook while cooling. Remove and let cool for 3 minutes. Alternatively, bake in a 3.5-inch ramekin in a preheated 350F oven for 25-30 minutes, then cool for 5 minutes. Sprinkle with coarse [sea salt] and enjoy!

Nutrition Facts

Per portion

Divide into portions:

321

kcal

Protein (g)

Carbs (g)

Fat (g)

Macronutrients

Saturated Fat 1 g

Monounsaturated Fat 9 g

Polyunsaturated Fat 4 g

Fiber 3 g

Sugars 21 g

Micronutrients

iron

1mg

5% DV

sodium

236mg

10% DV

calcium

50mg

4% DV

potassium

269mg

6% DV

vitamin a

10mcg

1% DV

vitamin c

3mg

3% DV

vitamin k

2mcg

2% DV