Sometimes a banana bread craving hits and you just have to have it right now. A banana-enriched mug cake is the perfect solution. Mug cakes can be made in a single-serving size and mixed, cooked and served in a single coffee mug. Plus they take less than five minutes to prepare. The low-carb recipe below is one of my favorites.
Banana bread is best when you use bananas that have gone a little past the perfectly ripe stage, and this recipe is no exception. The chopped nuts are optional, but they give the cake some nice, crunchy texture. Occasionally I cheat and add a spoonful of mini semisweet chocolate chips, too!
Low-Carb Banana Bread Mug Cake
1 very ripe banana, mashed
1 large egg, lightly beaten
2 tablespoons full-fat coconut milk or heavy cream
1 tablespoon granulated sweetener
¼ cup almond flour
1 tablespoon chopped walnuts or pecans (optional)
¼ teaspoon ground cinnamon
¼ teaspoon baking powder
Pinch of salt
In a microwave-safe mug, stir the banana, egg, coconut milk and sweetener together until well combined. Add the almond flour, chopped nuts (if using), cinnamon, baking powder and salt. Stir to mix well.
Microwave on high for 2 ½ to 3 ½ minutes, until the cake has completely set. Serve immediately.
