I know, I know, bananas are not usually low carb diet approved, but stick with me here OK?
I recently found myself in possession of several bunches of bananas that were turning all spotty and brown faster than they would realistically get eaten.
Mr. Hungry likes them, but Hungry Jr. recently decided he hates bananas because of the strings that sometimes come off of the sides. No matter that I pull them off for him, he’s annoyingly firm in his resolve to abstain.
Now that only one of us was going to be eating the rapidly deteriorating bananas, I knew I’d have to freeze some or they’d end up in the compost heap.
Back in the day that wouldn’t have been an issue, because I’d make banana bread or smoothies with the frozen bananas so they wouldn’t last long.
Since I went low carb though, I rarely use bananas anymore and didn’t want them taking up valuable real estate in my shoebox-sized freezer. So I decided to see if I could make them into a low carb mug cake.
I modified the recipe for the popular chocolate brownie mug cake, and the bananas and almond butter made for a nice soft texture – it was quite tasty! An unexpected bonus is that since these are sweetened by the banana, there is no need to add extra sweetener (though you could if you wanted to,) making them Paleo friendly as well!
Other than the banana slice garnish, which is totally optional, this entire low carb mug cake recipe only contains 1/3 cup mashed bananas. It’s packed with banana flavor, but with not as many carbs as you would imagine.
So if you love the taste of bananas like I do, you can rejoice that they are back on the menu (in moderation of course.)
This recipe makes 4 good sized banana almond mug cakes which can be microwaved in paper baking cups, small mugs, or ramekins.
The whipped cream and banana garnish are optional and not included in the nutrition information.
Banana Almond Mug Cake (Low Carb and Gluten Free)
- Yield: 4 cakes 1x
Description
A low carb and gluten free banana almond mug cake recipe.
Ingredients
- 2 Tbsp butter
- 1/3 cup mashed ripe banana
- 1/3 cup almond flour
- 1 Tbsp almond butter
- 1 egg
- 1/2 tsp baking powder
- 1/2 tsp vanilla extract
- pinch of salt
- 1 Tbsp coconut flour
Instructions
- Melt the butter. Add the rest of the ingredients and mix well. Spoon into 4 greased ramekins or paper baking cups. Place all four cups on a plate at once. Microwave for 90 seconds. Serve warm with optional whipped cream and banana slices.
Notes
Approximate nutrition info per cake: 168 calories, 15g fat, 5g net carbs, 5g protein
Nutrition
- Serving Size: 1 cake
Marsha Blanke says
My favorite of the two is the Tri-Blade Plastic Spiral Vegetable Slicer.
Rachel says
I vote spiralizer.
Anne says
The Dutch oven!
Stephanie says
The Spiral Slicer! :)
This recipe looks amazing. I’ve only recently gone low carb/no sugar and other than the buckets of candy i’d no longer be able to eat, I was also really bummed about bananas. :) Can’t wait to try this. I also made the shrimp with chipotle butter and the chicken salad from your summer magazine and both were fantastic. So glad I found your site!
Mellissa Sevigny says
Thanks so much Stephanie and welcome to IBIH – I’m glad you found us too! :)
Deanna says
this banana mug cake look sooo good, I just happen to have a ripe banana all ready just for this recipe :)
Deanna says
both look great, I think do the spiralizer first and then the dutch oven, Getting ready for soup
weather but the vegetables are everyday… both great choices, Thank you for a chance to own either one.
Mellissa Sevigny says
Exactly my dilemma when trying to decide which is why I enlisted your votes! Soup weather vs. versatility of the spiralizer. Will probably do both at some point so stay tuned! :)
Sheila says
Love the site and this recipe. I vote for dutch oven!
Norita says
dutch oven! (I already have the spiralizer!)
Shelley says
Give away both! Just not at the same time….
Both look like excellent choices. I think I’d get more use out of the slicer, tho.
Dana says
I think you should give away the Lodge Color (RED) Dutch Oven!! :) It would be the perfect giveaway now that it is officially Fall. Besides, I already have the slicer :)
Love your site!! :)
Dana
Mellissa Sevigny says
Thanks for weighing in Dana – red for fall totally makes sense! :)