January 15, 2014

Banana Chocolate Chip Mug Cake

I've noticed a trend in the recipes in the recipes that I post here. Whenever the job gets to be too much, I post something with banana. And it's generally something on the healthier spectrum, so that I'm totally justified in eating it for breakfast.

Growing up, my mom used to make banana bread for special occasions. I guess I just associate the flavor of banana with comfort food. Of course, that wasn't healthy banana bread, but it had fruit so it's still breakfast food, right?
This mug cake is no exception. Gluten free, refined sugar free, dairy free. Made with a mashed banana, protein-rich coconut flour, chocolate chips, and maple syrup, this cake is a perfect breakfast treat. I've never made mug cakes before, so I was pleasantly surprised at how moist this stayed

This was my first time using coconut flour, however, and I wasn't really a fan of the grainy texture it gave. But the cake itself was moist and flavorful enough that I was able to overlook it.

The cake tastes mostly of banana. The maple syrup is there for sweetness, the flavor a bit overwhelmed. The coconut flour adds a subtle undertone of coconut flavor, and there's a ton of chocolate chips because yay chocolate!
It's also super filling. This is a cake you should most definitely share with a friend. I could not even finish it. Which, when you're eating cake for breakfast, is probably a good thing.

Banana Chocolate Chip Mug Cake
Yield: 1 cake (2 servings)

1 ripe banana
1 egg
1 tbsp. maple syrup
Splash of vanilla extract
1/4 cup coconut flour
1/4 tsp. baking powder
Pinch salt
1-2 tbsp. mini chocolate chips (I used 2, obvi)

In a large, microwave safe mug, mash the banana. Add the egg, maple syrup, and vanilla, and mix well. Add the coconut flour, baking powder, and salt, and mix until fully incorporated (batter will be thick). Stir in the chocolate chips.

Microwave on high for 2-3 minutes (mine was in 2 minutes 45 seconds, but I kept taking it out to check on it). Allow to cool slightly before eating (it's best still warm).

Tip: If you want to add cinnamon, add a scant 1/4 tsp.

Recipe adapted from emmycafelatte