Hello all, and happy Firefighter Friday!
Sick of the sugar-free parade yet? 🙂
This month has really been a lot of fun for me. Not only am I able to create desserts, but I have the challenge of making them even healthier than I normally would, without the use of ANY sweetener but fruit. I can really feel my taste buds changing and my desire for my normal treats waning. I find that so interesting!
I actually went years without eating anything sweeter than a pear, but have recently forgotten what it was like! Though I haven't cut out fresh or dried fruit, I definitely notice a difference in my palate.
Today's recipe is a throwback to 2010 when mug cakes were in style...
....it seems my cooking, like my fashion sense, is a bit retro at times....but in this case, the result is acceptable deliciousness, rather than a faux pas. 🙂
My husband loves cornbread, and I thought this might be something he (or a single fireman) could eat as a yummy treat! It's sugar-free and gluten-free, but it has the taste of delicious fat-boy cornbread. Topped with a little butter or salted coconut oil, this makes a wonderful, healthy treat (or breakfast) for any fireboy (or hungry girl)... ;-).
Banana Cornbread Mug Cake
- 1 T. butter or coconut oil melted
- ¼ c. coconut buttermilk add 1/2 t. apple cider vinegar to a measuring cup and then add enough coconut milk to equal 1/4 cup; let stand 5 minutes
- 1 egg lightly beaten
- ¼ c. banana mashed
- 3 T. cornmeal flour grind polenta or cornmeal in a coffee grinder for a finer texture, or you can buy corn flour
- 2 T. rolled oats ground into flour
- 1 t. chia seeds
- ⅛ t. salt
- ¼ t. baking soda
- Preheat the oven to 350 degrees.
- Mix the wet ingredients (melted butter/oil, coconut buttermilk, egg, and banana).
- Mix the dry ingredients (flours, chia, salt, and baking soda).
- Mix everything, and pour it into a coffee mug.
- Place the mug onto a cookie sheet and then into the oven.
- Bake for 30 minutes.
- Remove, cool, and dig in!
Yum yum, give me some!
You could easily share this with a friend, but a growing, hungry boy might keep it all to himself! 🙂
I adore mug cakes! It's so cool to have a cup of cake all to myself!
Have you ever had a mug cake? What's your favorite recipe?
Can you make it in the microwave?
Hi there, I honestly don't use a microwave, so I'm not sure!
Sounds delish! I have to try this one. Could I replace an egg with a vegan egg (flaxseed + water). Thanks for posting this...long time ago..I just saw it:)
Thanks Irene! I'm not sure about the flax egg, as I haven't tried it, but I think it would be worth a try! 🙂
I made this for breakfast today. I subbed ghee for coconut oil and homemade hemp milk for coconut milk due to my dietary issues, but it still came out great! It took almost 40 minutes to bake, likely because my banana started out frozen. The texture is really lovely too.
Thanks for the recipe! I'll definitely make this again!
I'm happy you enjoyed the recipe Tina! 🙂
Lana | MyHappyDessert
Wow, this mug cake is amazing! I love your recipes:))
Definitely trying this one.
Yum! So I can use just regular Bob's Red Mill cornmeal right??
Yes, just not polenta (unless you grind it into flour)...I used cornmeal and still ground it because I like a really smooth consistency. Let me know if try/like it! 🙂
What's a good cornmeal substitute?
You could try all oats! I'd add a bit more chia seeds though (about 1 T.), and maybe other complementary spices, such as cinnamon and nutmeg...whatever you like. It definitely won't be cornbread anymore though! 🙂