Paleo banana bread mug cake – a grain-free, refined sugar-free dessert (or breakfast) – this post showcases two ways of preparing the mug cake – either using coconut flour or almond flour.
Just look at this thang.
Cake for one?! With zero guilt or regrets? Why didn’t we do this sooner?
Mug cakes have been the talk of the blog for years now.
Fashionably late as always, this is my first go-round with the cake-in-the-mug situation. Like many of the food trends I’ve resisted, I was baffled upon trying the mug cake and wondered why I had waited for so dang long.
I mean, the thing literally takes 5 minutes to make! And there’s no cleanup involved. No leftovers to tempt you at 2am.
Plus, (duh) this version’s healthy! So what it boils down to, is you’ve got yourself a crazy convenient breakfast/dessert that is 200% nutritious and scrumtrulescent.
THIS JUST IN: Mug cake is the lowest maintenance thing you will ever do in your entire life. Other than eating an apple. Or sleeping. Or…just trust me on this one.
What if I told you I ate this for breakfast and dessert every day for two solid weeks? I had to exercise my will power and remind myself that diets rich in mug cake, while delicious, are not well rounded.
As in, you should probably come up for air and eat some greens before solidifying an impossible-to-break habit of consuming Nothing But Mug Cake forever and ever amen.
Take it from me, once you go mug cake, you never go back.
Because haven’t you heard? This thing’s a cinch.
All’s you do is mash everything together in no particular order and nuke it in the microwave.
Because I took it upon myself to test this recipe 17,000 times with my face, I can give you a little insight as to how to make it two delicious ways with either coconut flour or almond flour. The recipe is pretty much the same, you just use slightly different quantities of flour.
How to Make Banana Bread Mug Cake with Coconut Flour:
Banana bread mug cake made with coconut flour turns out light and fluffy, with a texture very similar to regular cake. Plus: delicious. And: full of fiber. Ladies? You want.
In order to make the recipe using coconut flour, follow the recipe card below, using 2 tablespoons coconut flour (instead of 1/4 cup almond flour). Simply stir everything vigorously in a mug and microwave on high for 3 to 3.5 minutes, or until the cake has risen quite a bit, is fluffy, and cooked through.
How to Make Banana Bread Mug Cake with Almond Flour:
Almond flour mug cake comes out light and spongy, and almost custard-y. The texture isn’t an exact replica of regular cake, but it’s still super delish and full of protein.
In order to make the mug cake with almond flour, follow the recipe card below, using 1/4 cup almond flour and omitting the coconut milk.
I know, I know, I’m not a fan of microwaving things either…you can also bake the mug cake in the oven at 350 degrees F for about 30 minutes (or until the cake tests clean).
My take on that is you may as well bake a full cake if you’re going to go through the trouble of pre-heating and such. We trade microwaves for convenience in this life of compromise.
- Substitute almond milk for coconut milk.
- Use pure maple syrup instead of honey.
- Add more cinnamon or no cinnamon at all.
- Eliminate the walnuts.
- You can pretty much do anything you dang-well please. How about we add chocolate chips? Okay, twist my arm.
My cup runneth over.
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your all your support!
Paleo Banana Bread Mug Cake for all them meals!
Paleo Banana Bread Mug Cake
Grain-free paleo banana bread mug cake made with either almond flour or coconut flour. A light and delicious breakfast or snack.
- 1 large ripe banana mashed
- 1 large egg lightly beaten
- 2 tablespoons full-fat coconut milk or almond milk
- 1 teaspoons pure maple syrup* or honey
- 2 tablespoons coconut flour or 4 tablespoons almond flour
- 1 tablespoon raw walnuts chopped
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon baking powder
- Pinch sea salt
Add all ingredients to a microwave-safe mug and mash/stir together until well-combined.
Microwave on high for 3 to 3-1/2 minutes, or until cake has set up and tests clean. Note: If using coconut flour, I microwave for 3 minutes, and if using almond flour, I microwave for 3.5 minutes.
Allow cake to cool slightly before diving in!
Nutrition facts are calculated for the coconut flour version.