Apparently the most searched recipe during this pandemic is banana bread, and I’ve been hankering for some. Brad is allergic to bananas, though, so a whole loaf is not really that realistic. Plus I was out of xanthan gum which is required for my banana bread recipe.
So I looked online and cobbled together a gluten free naturally sweetened banana bread in a mug recipe of my very own!
1 Tbsp almond milk
1 Tbsp maple syrup
1/2 tsp vanilla
2 Tbsp coconut flour
1/2 tsp cinnamon
1/4 tsp baking powder
Sprinkle of coconut sugar
Well, I did have to make a few substitutions. I didn’t have any baking powder (on my list for the store next time!) so I used 1/2 tsp cream of tartar. And I didn’t have coconut flour so I used rice flour. I am ordering some coconut flour, though, as it is good to have on hand and I think the texture would be better with it. Anyway, here are the steps:
Mash banana in a large mug with a fork.
Add egg, milk, maple syrup, and vanilla and whisk with a fork.
Add coconut flour, cinnamon, and baking powder and mix.
Sprinkle with coconut sugar.
Microwave for 3 minutes.
It was very very tasty, and I think I will be making it a lot more! Below is a picture of my banana bread, yummmmm!