The Two Minute Cinnamon Banana Mug Cake (Paleo)

Tuesday, September 3, 2013


I hope you all had a wonderful Labor Day weekend celebrating all those mothers that you know who have gone into labor at some point...HA!  Someone I know, I won't say names as to protect the innocent recently told me that is what they thought Labor Day meant.  So funny :) Last year I got an e-mail from a reader (more like hater) saying I must be a complete moron because I said in a post I had no idea what the meaning of Labor Day was. Well since then I have googled and am fully aware AND it turns out there must be a lot more morons who don't know all about the holiday where you celebrate working people by not working :)

So anyways, we partied really hard this weekend (not really) and went garage sale-ing (found a killer table that I can not wait to refinish) and started packing up our house.  All these non crazy activities made us hungry. I had not yet been to the grocery store and our fridge was looking pretty sad but I came up with a concoction that made it into the "UM YES" category.  We have since made it every morning for breakfast. 

What you will need:
  • One banana
  • 3 rounded tbs of almond meal 
  • 1 tbs of coconut sugar
  • 1/2 tsp of vanilla
  • 1/2 tsp of cinnamon
  • 1/2 tsp of baking powder
  • 1 tbs of coconut oil
  • dash of sea salt
Directions:
  1. Smash the banana up.  The fastest way to do this is to put it in a ziplock bag and smush it between your hands. 
  2. Add the smushed banana and all the other ingredietns into a microwave safe mug or dish.  Stir everything together. 
  3. Microwave for 2 minutes and enjoy!


I highly suggest you take two minutes to whip this up and try it out for yourself! You will be happy you did.

See also:
3 Minute Chocolate Paleo Mug Cake 
The Two Minute Paleo Blueberry Muffin 
The Two Minute Pumpkin Pie (Paleo)

56 comments:

Anonymous said...

Going to make this right now! Sounds so good!

Anonymous said...

Would life maple syrup or honey work instead of the coconut sugar?

Lindsay @ Delighted Momma said...

Anonymous- I am sure maple syrup or honey would work just as great :)

Michelle {lovely little things} said...

Wow, yum!

Anonymous said...

Delicious. Would also be yummy with some chopped up pecans!! The maple syrup worked beautifully. :) Thanks for the recipe!!!

Emily said...

I just made this and wow was it good! It was moist and spongy and now I want another one.

The Grass Skirt Blog said...

This sounds so good! I have all of the ingredients on hand to make it too. :)
The Grass Skirt

sherri lynn said...

Oh this looks good! I am all about anything with bananas and cinnamon.... And a breakfast that only takes 2 minutes:)

Good luck with your packing! Label everything really well and you will have smooth unpacking :)

Marina Legat said...

Do not own a microwave... Any other options?

Jenna Andersen said...

Just tried it and mine turned out with oatmeal consistency. It was still yummy but very mushy. I followed the recipe so my question is should I have microwaved it longer or add more almond mill?

Lindsay @ Delighted Momma said...

Jenna- straight out of the microwave it should be pretty moist, but if you give it a few minutes and let it cool it will harden up a bit. If you try it again and it is still too moist I would say microwave for maybe 20 more seconds.

Anonymous said...

Just made this after dinner, what a great treat! Thank you.

Mindy said...

You seriously are always eating yummy things at your house. Can I come for dessert? Or breakfast? :)
I had no clue what Labor Day was either, so suck it random hater.

Alexis @ Hummusapien said...

I'm obsessed with your mug cakes! Can't wait to try :)

G. said...

Just made this....Soooo good! I added some chocolate chips, too. What an awesome idea. Can't wait to try the other mug recipes. :)

Maura said...

Just made this...YUMMMM!!! The only issue....it was super moist (not firm) which is fine. But the coconut oil pooled up and wasn't totally incorporated. So I am thinking next time I might try a little less oil? Delicious though! And I used pumpkin pie spice instead of straight cinnamon. Awesome!

Alexa said...

Oh Lindsay...as always you impress me so much with your mad skills in the kitchen! This looks amazing! Hope your week is going well!

Cranny said...

This was AMAZING!! I didn't have any baking powder so it wasn't cake-like but still tasted amazing and was like a pudding-type dessert. I'll be making this regularly to soothe my sweet tooth, and experiment with adding some pecans/chocolate. :) THANK YOU!!!

Cranny said...

Topped it with whipped coconut cream sweetened with maple syrup. To die for!!

Anonymous said...

I just made this dish, this morning! And wow, it's DELISH!!! Thank you for sharing the recipe!

Anonymous said...

just made this....so yummy mine was like oatmeal as well the upside I've missed oatmeal!!!!!!

Anonymous said...

ANY WAY TO BAKE IN OVEN? I DON'T USE MICROWAVE.

Anonymous said...

This is SOOOO good! I admit I was very skeptical, but became very excited after I took my first bite! Thank you, Lindsay! I have really missed oatmeal, so this is a great "replacement" :)

Dana said...

I made this subbing sucanat for the coconut sugar and ghee for the coconut oil. I also added in about 2 TBSP of chopped pecans. After 2 minutes cooking in a bowl (not a mug) it didn't look done to me, so I cooked it for another minute. It still was not muffin or cake like, but it WAS absolutely delicious. It was as if banana bread and pecan pie had gotten married and had a baby. And I ate their baby.

Lauren said...

Has anyone tried this with coconut flour? Since my daughter can't have gluten i'm thinking this would be a GREAT fast way to send her a "special" cupcake for birthday parties, but they can't bring in anything with nuts. I may give it a go tonight to see how it comes using just 2 Tbs of coconut flour. I'll update if I try it.

Anonymous said...

Pretty good with icecream!! i have a ton of overripe bananas in the the freezer and now i can use them up when i have a hankering for something sweet. I used LSA instead of almond meal the result wasn't very cakey but yummy nonetheless. Thanks for posting!

Ariana Parvaneh said...

Seriously SO good..

Trina Montgomery said...

bananas have high carbs…if I wanted to sub canned pure pumpkin instead, how much should I do?

Trina Montgomery said...

if I wanted to substitute canned pumpkin for the banana, how much would I put in? Bananas have way more carbs than pumpkin.

Anonymous said...

Mmmmm Lindsay! You make the best mug cakes in the business <3

melanchaholic said...

I made this the first time using the original recipe, but wanted to try a second time using coconut flour. It worked pretty well using a 1:1 ratio. The coconut flour version was a little more crumbly than the original and slightly less rich in flavor, but still yummy. Because coconut flour tends to be really dry I might try to use a little less next time or add a little more of something else to play with the consistency. Thanks for the recipe Lindsay!!

Christina said...

So I must be special, tried this twice without success both times :( all I got was a mushy greasy mess.

Anonymous said...

Sounds great but i dont use microwaves. Its a shame that the other poster never received a reply in this situation. Jen

Lindsay @ Delighted Momma said...

Jen- I gave no idea how long this would take in an oven or if it would even work.

Lindsay @ Delighted Momma said...

Christina- mine has never been mushy. I would suggest using a smaller banana next time or maybe using only half of a large banana.

mary said...

Yum! I left off the coconut sugar and oil to make this a little lighter, and it was delicious!

Lisa said...

This was super delicious but like other commenters I also ended up with a mushy, pudding-like dessert after following the recipe exactly. Not really muffiny but yummy nonetheless! Thanks!

Holly Durn said...

Delicious. I'm addicted.

Michelle said...

Yum! 18 mo old and I shared this for afternoon snack. :) we loved it!

Wendy Payan said...

OMG! this is sooo good!! I made a few changes, I added one Tbsp of coconut flour and two of almond flour instead of three Tbsp of almond flour. I also mixed three recipes together to make three mug cakes and I added one egg for the three. It came out moist but the texture was more like a cake. Thank you so much for the recipe

Ann said...

Perfect for a quick and grain free sweet fix! I too had a mushy result so I added one egg and a little more almond flour/meal and it was delicious, moist and cake like! Thanks!

Anonymous said...

Thank you so much for this idea. I had a rotting banana in the bunch, so I used it for this recipe. After three minutes the mix did not dry out in the mug so I removed it and spread it out a little on a paper plate to give it some room to lie thinner. I put it back into the microwave for another minute. This really helped to give it the consistency I wanted - moist and delicious.

Melissia

Suzanne said...

I've made this three times, but the last time I added an egg, and I finally achieved "cake". The original recipe was yielding me something oatmeal-like. Yummy, just not cake. For others who are having problems with the recipe as written, stir in a beaten egg. That should fix it! Thanks for a great recipe!

Jen said...

I just made this and topped it with the chocolate frosting from your 2 Minute Paleo Vanilla Cupcake recipe. Delish! Thank you!!

Lydia Staggers said...

I've tried making this twice and have gotten the consistency of mush (yummy mush, but still mush.) I haven't tried adding an egg yet though. My hubby thinks it has to do with being at a higher altitude (Colorado.) Recipes using just almond flour don't tend to work here. Any tips for making this at a higher altitude? More baking powder? Would the egg take care of it? Thx!

Anonymous said...

I made this the other night, added some chocolate pieces, zapped it for 3 minutes instead of 2 (it seemed mushy after 2) stirred it and then let it sit for about 10 minutes. The result was more cakey than it was at 2 minutes and the chocolate pieces (roughly 1/4 cup) made it much more like a chocolate cake. Next time, I'll add some walnuts as well, use only a few chocolate pieces and not stir it so there'll be a stronger banana flavor and onlt a touch of chocolate (my 1st attempt was VERY chocolaty, no banana taste at all but it was DELICIOUS!)

Julene said...

I used your exact recipe, except for honey in the place of coconut sugar. My mug cake exploded in the microwave. :( A sticky gooo-y mess.

Sumaya said...

Just made this. Without egg its a pudding. With egg its more cake-like. Was good both ways :-)

Anonymous said...

I made this exactly as described and the result was FABULOUS! Eating it right now! Really, SO delicious. :D

Anonymous said...

I recently came across this recipe when looking for some gluten free recipes on pinterest. I made it today and it was DELICIOUS. This is going to be a go-to recipe for a quick, yummy breakfast (or snack, or dessert, or dinner....)!

Anonymous said...

Well I am trying with 2 tbsp coconut flour...we'll see how it goes

Anonymous said...

Tried it with two tbsp of coconut flour and it was awesome. Forgot the coconut oil so it came out really dry, but still good and cake like.

Jen said...

This was delicious. It definitely needs an extra 2 tbs flour and an extra minute in the microwave.

Miriam said...

Love this recipe LIndsay! I have adapted it to a banana and chocolate version which you can find on my blog here:
http://www.dancertalksfood.com/banana-and-chocolate-mug-cake.html
Thanks for the inspiration!

Rosanne said...

I added an egg, a heaping tsp of flax meal and the same of coconut flour, cooked it for an extra 20 seconds (2:20) and it was perfect.
Make sure you use a BIG mug, though!
Thanks for the recipe!

Sofie said...

This is amazing, as I'm on AIP, I substituted the almond flour for tigernut flour which made it sweeter so I didn't need maple syrup. I love it, great for snack or breakfast!

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