Friday, March 7, 2014

Magic Mug Cupcakes {Banana Nut}

My favorite banana bread in the whole wide world is my Aunt Debbie's banana bread. It's just the best.

Unfortunately, I can't stomach the ingredients (no pun intended :p).

Fortunately, I made a pretty close near-copy paleo version of her perfect recipe - without eggs to boot! I even managed to make it nut and egg free, for you allergy sufferers out there.

Sometimes though, I just want a quick banana bread fix. I don't want to go through all the hassle of mixing up large quantities of ingredients, waiting for the long cook time to be finished, or even eating all the leftovers. Sometimes all I want is a single serving of banana bread.

This is that single serving. 

It's perfect as is, but even better topped with the banana nut cream. A couple dried banana chips thrown on top for a bit of crunch makes it perfect.


Banana Nut Mug CupCakes
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Ingredients:
  • 2 tbsp tapioca flour
  • 2 tbsp almond flour
  • 1/2 a ripe banana, mashed
  • 1/4 tsp vanilla extract
  • 1 tsp maple syrup
  • 1 egg
  • 1/2 tsp baking powder
  • Dash of sea salt
  • 1/2 a ripe banana, mashed
  • 1 tbsp almond butter
Method:
  1. In a mug, mix together all the ingredients except 1/2 of the banana and the almond butter, using a fork to whisk until smooth.
  2. Microwave uncovered on high for 2 minutes (time may vary depending on microwaves, start with 1 minute 50 seconds and add more time by 10 second intervals until the top of the cake is dry).
  3. Mix tgether the remaining 1/2 banana and the almond butter.
  4. Turn the cake out onto a plate, cut in half, top with the banana nut cream and enjoy!

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