Banana-Chocolate Mug Cake
Ingredients
- ¼ cup mashed ripe banana plus 2 banana slices, for garnish
- 1 egg
- 2 teaspoons avocado oil if needed (see Note)
- 2 tablespoons pure maple syrup
- 1½ tablespoons unsweetened almond butter
- ½ teaspoon pure vanilla extract
- 1½ tablespoons coconut flour
- 1 tablespoon arrowroot powder
- ½ teaspoon grain-free baking powder
- ⅛ teaspoon fine sea salt
- 2 tablespoons mini chocolate chips or blueberries
Instructions
- This mug cake can be cooked in the microwave or in a conventional oven. If using the latter, preheat the oven to 350oF.
- In a large, microwave-safe or oven-safe mug, combine the mashed banana with the egg, oil, maple syrup, and almond butter and mash with a fork until smooth. Still using the fork, whisk in the vanilla, flour, arrowroot, baking powder, and salt until smooth. Stir in the chocolate chips. If the batter reaches higher than halfway up the sides of the mug, divide the batter between two mugs. Gently place the banana slices on top of the batter.
- Microwave on high power for 1½ minutes or bake in the oven for 12 to 14 minutes. The cake is ready when it is puffed, feels set to the touch, and spongy. If using the microwave and the cake is not fully cooked, microwave for 30 seconds more.
- Let the cake cool for 5 minutes, then grab a spoon!
Notes
If your almond butter is oily, omit the avocado oil.
Make It Ahead: Make the cake as directed, let cool completely, cover, and store in the refrigerator for up to 7 days. Reheat, uncovered, in an oven set to 300oF for 10 minutes or the microwave for 20 seconds.
Credit: Healthy in a Hurry by Danielle Walker