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Wheat Free Banana Coconut Mug Cake only 5 minutes to make it, and it is perfectly ortioned controlled

wheat-free banana coconut mug cake

  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 cake 1x

Scale

Ingredients

  • 2 teaspoons coconut oil
  • 1 banana
  • 1 tablespoon coconut sugar
  • 1 tablespoon all-purpose gluten-free baking mix, such as King Arthur Flour brand
  • 1/8 teaspoon baking powder
  • pinch ground clove
  • pinch coarse kosher salt
  • coconut flakes for garnish if desired

Instructions

  1. Melt coconut oil in a heat proof mug in microwave, about 30 seconds for a 1200 watt microwave. Brush oil around the inside of the mug.
  2. Break banana in half, and add half to the mug. Mash with a fork and combine with the melted oil. Add sugar and stir to combine. Add baking mix, baking powder and pinch clove and stir to combine. Slice the remaining ½ banana and lay on top of the batter.
  3. Microwave until puffed and just barely cooked through, 1 minute to 1 minute 15 seconds for a 1200 watt microwave. Sprinkle with salt. Allow the cake to sit 5 minutes to set up. (Cake will continue cooking as it rests from carry-over heat, so it is better to slightly undercook.) Garnish with coconut flakes if desired.

Notes

0 mg Cholesterol, 4 g Added Sugar


Nutrition

  • Serving Size: 1 cake
  • Calories: 180
  • Sugar: 18 g
  • Sodium: 123 mg
  • Fat: 6 g
  • Saturated Fat: 1 g
  • Carbohydrates: 27 g
  • Fiber: 3 g
  • Protein: 3 g

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