Up until last week, my experiences with “cake in a mug” gluten free recipes consisted of chocolate cake in a mug and coffee cake in a mug. I have thoroughly enjoyed these recipes, but then I discovered this one 🙂 I saw a recipe on Pinterest for banana bread in a mug using coconut flour, but did not like it at all. So I pulled out my tried-and-true Banana Bread recipe and modified the amounts compared to my other mug recipes. While not quite as delicious as the loaf bread, it comes pretty close…and is totally worth it for a 5-minute breakfast (which I may or may not have taken to work 3 times in the last week).
4T. (1 oz) flour (I grind up oats)
1T. (.5 oz) sugar
1t. psyllium husk powder
1t. ground cinnamon
3T. (1.3 oz) oil (I use grapeseed)
3T. (1.5 oz) water
splash of vanilla
1/2 ripe banana
Mash the banana well with a fork (I do this directly in the mug). Add all other ingredients, stirring well (make sure the egg is well beaten). Use a small whisk to smooth out as many lumps as you can. Microwave for 1 1/2-2 1/2 minutes (microwave times will vary).