This single-serving banana bread mug cake uses half a ripe banana, two tablespoons of flour, vanilla, and baking powder. It can be cooked in the microwave, conventional oven, or air fryer.
Ingredients
- ½ very ripe banana
- ¼ teaspoon vanilla extract
- 2 tablespoons all-purpose flour or gluten-free flour mix
- 1 teaspoon sugar, optional
- ¼ teaspoon baking powder
- Pinch of salt
- 1 teaspoon oil of choice, optional
- Optional add-ins: mini chocolate chips, sprinkles, chopped walnuts, chopped pecans, or hemp seeds
Microwave Instructions
- Mash the banana in a small bowl. Stir in the vanilla and optional oil.
- Place the flour, optional sugar, baking powder, and salt in a small microwave-safe espresso mug. Blend with a fork.
- Add the mashed banana mixture and stir until no dry pockets remain. Fold in any optional add-ins.
- Microwave for 90 seconds. Check that the center is set with no wet batter; if it is still wet, continue microwaving in short intervals until set.
- Cool for about 1 minute before eating.
Oven and Air-Fryer Options
For a double batch in a large microwave-safe mug, microwave for 2 minutes. For the oven, use a ramekin or cupcake liner and bake at 325°F for 25–30 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
For the air fryer, preheat to 300°F and bake for about 15 minutes, until the top is golden and a center toothpick comes out clean. Let the mug cake cool before eating.
