I personally had never heard of a mug cake before coming across this recipe however it is so irresistible that I had to share it.
Although perhaps originally intended as a dessert or treat, this has fast become my favourite breakfast recipe. I actually crave this and am known to scrape the sides of the mug clean when I'm finished! With only five simple and easily accessible ingredients, this is both tasty as nutritious, as well as gluten free, grain free, dairy free and sugar free.
- 1 very ripe banana*
- 2 tablespoons of nut butter (I use almond butter but you can substitute it for whichever nut butter you like best)
- 1 egg
- ¼ teaspoon of baking soda
- Dash of cinnamon (I use about half a teaspoon then more on top once cooked).
Preheat oven to 350° F.
Whisk the egg in the mug with a fork then add banana, almond butter, cinnamon and baking soda. Mix until blended and consistency is gluggy.
Bake in oven for around 30 minutes. It should come out looking spongy and similar to the consistency of a soufflé. If cooked too long, it will form the consistency of a cake (not necessarily a bad thing). Enjoy while hot!
*If the banana is not very ripe, the recipe still works. Alternatively, you can "cook" the banana in the oven (skin on) for 10 minutes or so. The skin will blacken but the inside will be lovely and ripe.