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 mediumvery ripe banana, mashed
One large egg
Two tablespoons of coconut flour
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.