Easy banana mug cake (paleo)
My friend and colleague Kate from Health N Able Kinesiology put me onto this simple ‘mug cake recipe for one’ she found on The Roasted Root website, and I was keen to give it a try for a little afternoon treat.
The end result! This has been topped with same raw cashews for presentation.
I didn’t have the all the ingredients from the original version, so my version uses chopped cashews, mixed into the tasty banana, maple syrup, cinnamon and coconut flour mix.
[metaslider id=363]
The verdict? It was quick, easy and delicious!
Recipe below.
Banana mug cake (paleo)
Ingredients
- 1 ripe banana, mashed
- 1 egg, lightly beaten
- 2 tablespoons of coconut or nut milk (I used a blend of coconut and almond milk)
- 1 to 2 teaspoons maple syrup (you can use honey if you prefer)
- 2 tablespoons coconut flour
- 1 tablespoon raw cashews, chopped
- 1/4 teaspoon of ground cinnamon
- 1/4 teaspoon of baking powder
- Pinch sea salt
Instructions
- Add all ingredients to a microwave-safe mug and mix together until well-combined.
- Microwave on high for 3-1/2 minutes.
(You may have to adjust the time to the power of your microwave, and you can always do a test run!) - Allow cake to cool a little before enjoying, and serve warm!
