(Paleo) Banana Bread in a Mug with Lemon Glaze
There are many good reasons to make banana bread:
You have a pile of ripe, sad-looking bananas that have clearly reached their life’s expectancy. You are a fan of things that are incontrovertibly delicious and awesome.
It’s cold outside and you need something comforting to go with your hot beverage.
You’re into recipes you can make in one bowl.
You believe that banana bread could cure any woe.
However, there are very few reasons to reinvent banana bread, even when your favorite recipe is almost six years old.
I mean, is there anything new to add to a banana bread recipe that is so perfect, it's almost mythical? So perfect it topped Mom’s fantastic banana bread?
Probably not.
But say you want that particular banana bread but don’t have the time nor the energy to make it.
Enters this (Paleo) Banana Bread in a Mug with Lemon Glaze.
Basically I took that epic recipe, adjusted it so it can be made in few minutes in a mug (and also paleofied it.
Can I say — without sounding like a broken record — that this is awesomely delicious?
The banana bread, with chocolate pieces, and lemon glaze is truly a delectable combination.
The lemony flavor compliments perfectly the earthier almond notes of the bread without being overpowering.
Of course, you can totally skip on the glaze. But, please, at least once try it. It’s so worth it.
This banana bread in a mug is great for when you don’t want to commit to baking an entire loaf of banana bread.
Now go make some!
(Paleo) Banana Bread in a Mug with Lemon Glaze Print this recipe!
Ingredients
Serves 2
Banana bread
1 large ripe banana
1 large egg, at room temperature
2 tablespoons milk (your choice of milk, I used almond)
2 teaspoons maple syrup (or mild tasting honey)
4 tablespoons almond flour (I used Bob’s Red Mill)
1 tablespoon dark chocolate chunks
¼ teaspoon ground cinnamon
¼ teaspoon baking powder
Pinch of salt
Lemon glaze
1 tablespoon sugar (I used coconut sugar)
1 tablespoon powdered sugar (use this recipe to make powdered coconut sugar)
½ teaspoon freshly squeezed lemon juice
Directions
In a mug or small bowl mash the banana with a fork. Add egg and whisk until combined.
Add milk, maple syrup, almond flour, chocolate chunks, cinnamon, baking powder, and salt.
Mix until combined.
Microwave on high for 2½ to 3 minutes or until the cake has set.
In the meantime make the lemon glaze In a bowl, whisk together the sugars and the lemon juice until smooth. When the banana bread is ready, drizzle the glaze on top of the cake.
Let cool completely and then have at it!
Nutrition facts
One serving yields 260 calories, 11 grams of fat, 36 grams of carbs, and 7 grams of protein.
1 large egg, at room temperature
2 tablespoons milk (your choice of milk, I used almond)
2 teaspoons maple syrup (or mild tasting honey)
4 tablespoons almond flour (I used Bob’s Red Mill)
1 tablespoon dark chocolate chunks
¼ teaspoon ground cinnamon
¼ teaspoon baking powder
Pinch of salt
Lemon glaze
1 tablespoon sugar (I used coconut sugar)
1 tablespoon powdered sugar (use this recipe to make powdered coconut sugar)
½ teaspoon freshly squeezed lemon juice
Directions
In a mug or small bowl mash the banana with a fork. Add egg and whisk until combined.
Add milk, maple syrup, almond flour, chocolate chunks, cinnamon, baking powder, and salt.
Mix until combined.
Microwave on high for 2½ to 3 minutes or until the cake has set.
In the meantime make the lemon glaze In a bowl, whisk together the sugars and the lemon juice until smooth. When the banana bread is ready, drizzle the glaze on top of the cake.
Let cool completely and then have at it!
Nutrition facts
One serving yields 260 calories, 11 grams of fat, 36 grams of carbs, and 7 grams of protein.
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