Banana Bread Mug Cake

Ingredients

• 1/2 small banana (60g)
• 1 tbsp non-dairy milk (15ml)
• 2 tsp runny peanut butter (10g // or any runny nut/seed butter of choice)
• 1 tbsp coconut sugar* (12g // can substitute maple syrup or any sweetener of choice)
• 1/2 tsp vanilla
• 1/4 cup gluten free oat flour (30g)*
• 1/2 tsp baking powder
• 1/2 tsp cinnamon, optional
• pinch of salt
• Optional toppings: chocolate chips, walnuts, flaky sea salt

Instructions

1. 1

   In a wide mouth mug, mash the banana well. Then add in the non dairy milk, peanut btuter, coconut sugar and vanilla and stir until combined.

2. 2

   Add in the oat flour, cinnamon, baking powder and salt, and stir to combine. The consistency should be similar to banana bread (stir-able but not runny). If the consistency is too thick, add in 1-2 tsp more non-dairy milk (see video for ideal consistency).

3. 3

   Add toppings if using and then microwave on high (1000 W) for 1 minute. Turn the mug and microwave for another 20-40 seconds in 10 second intervals. If your microwave is stronger, it should be done within 1 minute and 20 seconds. If you have a weaker microwave, it may take about 1 minute + 40 seconds. For my 1000 W microwave, the perfect time is 1 minute + 20 seconds. You’ll know it’s ready when the edges slightly pull away from the mug and the top edges are cooked. It’s okay if the middle is slightly underdone! It will continue to slightly cook as you let it cool and it’s better than if its overcooked. If you do end up overcooking it, add 2 tsp of non dairy milk on top and it’ll moisten it back up.

4. 4

   Add some flakey sea salt and let it cool for 2-3 minutes before digging in!