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
P.J. Stietz says
I’ve gotta go with the veggie slicer. I’ve been dying to try zucchini noodles and this is the only good way I can find to make them.
Ron says
My vote goes for the Lodge Color Dutch Oven.
Heloisa K says
I already have a dutch oven and we love it. but if I was the winner and had to choose, i would go for the slicer! there’s so much that could possibly be done and i don’t have one… snif…
Brooker says
Do you think you could just box this up and mail it to me? That’s what I want you to give away! So when I get home from work its this then sweet dreams :)
Andrea says
I vote for the slicer… but only because I already have that same exact dutch oven! LOL
Dita MacDonald says
I vote for the Dutch Oven and red is my favorite color and would really cheer up my kitchen.
Thank you much for the banana cakes recipe. Can’t wait to make it. I miss bananas and will make this today.
WheresMyCollarBones says
I vote for the Dutch oven. And thanks for this banana mug cake recipe. So glad to find a recipe that I can safely have banana w/i my carb limits!
stephanie says
Love the paper cup mold idea! This look so delicious!!!!!!! I vote for the Dutch oven, but tough choice!
Mellissa Sevigny says
I’ll probably do both eventually – thanks for weighing in! :) Here’s a link to similar paper cups on amazon!
Melissa says
spiralizer! Already have a dutch oven (which I love :))
Carolyn says
These look delish! I think anything is acceptable on low carb as long as you keep the amount minimal. I’ve used dates, raisins, etc!
Mellissa Sevigny says
Thanks Carolyn – I agree that we can still have naturally sweet ingredients if we’re strategic about it! Still can’t wait to try your raspberry chia jam!!!