Baking banana bread can often be time-consuming as it can take around 50 minutes in the oven until it’s ready.
To make it faster, Jessica Hylton of Jessica in the Kitchen blog, has shared her recipe that can be made in a mug.
She said: “This banana bread mug cake will totally blow you away! It’s vegan, easily made in under five minutes from start to finish and has a delightful flavour that’s so addictive.”
Jessica argues that while making a mug cake is pretty much “foolproof”, there are a few tips that will help to make a “big difference”.
The first is to use a “wide short-ish mug”. If you have a variety to choose from, using this type of mug means the cake rises higher in a concentrated space.
Make sure to stir it all together, but don’t over-whisk it. Since it’s such a small container it can be easy to miss the bottom. Just ensure you incorporate everything.
Lastly, let it cool for around three minutes before digging it. Jessica claimed: “It really does make a difference, like how you’d let a cake or brownies cool first.”
One very ripe banana, mashed
One tablespoon oil
One tablespoon almond milk, or whole milk if you’re not making it vegan
One tablespoon brown sugar, or other granulated sugar
Three tablespoons all-purpose flour
Pinch of sea salt
Pinch of ground cinnamon
Half a teaspoon baking powder
One tablespoon chopped nuts and/or chocolate chips (optional)
To a mug, add in the mashed banana, oil, milk and sugar and whisk together for about 30 seconds to combine completely and the banana is completely mashed.
Next up, add the flour, baking powder, salt and cinnamon to the mixture and combine well.
Jessica recommends spending at least 20 more seconds mixing to ensure it’s all incorporated, ensuring they get the bottoms too.
At this point add in the nuts and chocolate chips, if using, and fold in. Feel free to sprinkle some of them on top too.
Place the mug in the microwave for about 80 seconds. It’s okay if it’s slightly undercooked because it’ll continue to cook while it cools.
Jessica noted that it’s better for the cake to be slightly undercooked than overcooked.
Remove and let cool for about three minutes. For those making in their oven, preheat to 350F and bake in about a 3.5-inch ramekin for 25 to 30 minutes.
Remove and allow to cool for about five minutes. Sprinkle some coarse sea salt on top and enjoy.