Gluten-free mug cake
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A simple gluten-free mug cake of ripe banana, an egg and coconut flour. It is mixed in a mug and microwaved for one to two minutes.
Ingredients
- About half of a medium very ripe banana, mashed
- One large egg
- Two tablespoons of coconut flour
Equipment
- mug
- mixing bowl
Directions
- Mash the banana in a small bowl.
- In a mug or ramekin, stir together the banana, egg, and coconut flour.
- Microwave on high for 1 to 2 minutes, looking in on it, and stop while the center is still slightly moist (it firms up as it cools, and overcooking makes it rubbery).
- Cool on a rack, then eat straight from the mug or turn it out onto a dish.
Notes
Tag: Gluten-free. Storage: refrigerate airtight up to 2 days; reheat 10 to 15 seconds or eat cold. Oven option: 350°F (175°C) about 10 to 12 minutes, until the center is just set.