I had a hankering for something sweet. I couldn’t handle the thought of actually turning on the oven as it was 111 degrees today according to my car (no joke).
Desperation is the mother of necessity. Ripe bananas? Best use ever.
Here it is, gluten free, dairy free, soy free and takes 2 minutes...possibly 3 min. max to make.
Microwave Chocolate Chip Banana Mug Cake
1 soup sized mug
1 banana (ripe)
3 TB almond meal
1 TB coconut flour
¼ ts baking soda
1 TB coconut milk
choc chips of your preference
cinnamon to taste, maple or sweetener of choice (I omitted any since the bananas and choc chips were sweet enough for me)
¼ ts vanilla
Power level 7, microwave 2.5 min.
Edges should come away from mug. Top of mug (bottom of cake) will look a little wet. Flip over onto plate, cool off and slice. I meant to make it pretty and garnish with the raspberries and coconut whip cream but I ate them too quickly.
Texture is fluffy and the recipe is low sugar. Win!
Sent from my iPhone