July 5, 2016

Banana Bread... In a Mug

This is truly perfection in a mug. So much so that I ate this for breakfast three days in a row last week.... Anyway, I always buy bananas because I like to add them to my oatmeal in the morning, but last Sunday I just wasn't feeling oats and needed to use up a fast-browning banana. Being the ridiculously overzealous huge fan of mug cakes that I am, I took to the Internet in the hopes of finding a microwave-friendly, corner-cutting banana bread recipe and found this one. I did make some adjustments to the recipe (below) to fit my dietary preferences/the ingredients I had, but this mug cake comes out warm, gooey, and surprisingly like true banana bread, and makes for the perfect, pretty healthy, quick breakfast. Original recipe here.

Banana Bread Mug Cake
1/2 mashed banana 
3 tbsp. whole wheat flour
1/4 tsp. baking powder
1 tbsp. canola or melted coconut oil
2 tsp. coconut sugar
1/4 cup skim or almond milk
Dash of cinnamon
Tiny pinch of salt

Mash banana in bottom of mug. Add remaining ingredients, mix well with fork, and microwave on high for 3 minutes. Add chopped pecans to the top for extra yum!

Are you a mug cake fanatic, too?!

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