My son isn’t a fan of ripe bananas. If there is even one brown spot, he’ll pass on it. He’s more of a green tipped banana kind of guy and my hubby loves the brown spots so we’re good in this household with all varieties. When it gets pretty brown though, I have to make decisions — so into the freezer they go. I have a few recipes in the wings using frozen bananas so stay tuned!
…..Onto the mug cakes…..
It’s fun to be able to mix, cook and eat – all in the same dish….or mug, right? I made these in mason jars but I also tested them in mugs, ramekins and mini bakers. I’m happy to report that they worked in all devices!
I topped these with a yummy “drizzle”, if you will. My hubby compared it to a caramel sauce so I’ll go with it. I was fine with eating the mug cake without a topping but if you are needing a little sweet fix, the drizzle on top tastes absolutely amazing!
Have fun! And don’t forget to toss a few in the freezer for upcoming recipes 🙂
- 1/2 ripe banana
- 3 tbsp almond flour
- 1 egg
- 1/2 tbsp almond butter
- 1 - 2 tbsp chopped walnuts (optional)
- chopped walnuts to top off (optional)
- 1 tbsp cashew butter
- 1 tsp maple syrup
- 1 tsp ghee
- 1/2 tsp vanilla
- Mash banana separately until it's creamy.
- In a mug or small microwave safe bowl, mix all ingredients, along with banana...making sure all is combined well.
- Place in microwave and cook for 2 1/2 minutes.
- Top with sauce and additional walnuts, if using.
- In a ramekin or small bowl, combine all ingredients.
- Warm in microwave for 10-15 seconds to "soften" (melt) ingredients and create a sauce to drizzle.
- Use the whole banana and make Mug Cakes for 2! And obviously the sauce can be doubled or ....more, for other recipes/needs.