Love breakfast? Want to love it even more?
Here’s an easy gluten free recipe for the best breakfast cake. Banana, peanut butter, coconut flour, and coffee come together in one of my favorite mug cake recipes.
Just like the microwave carrot cake, I used a silicone mini bundt pan for the banana coffee cake. If you don’t have one, bake the batter in a 6 ounce ramekin or mug.
I’m not much of a morning person. But this cake almost makes me want to jump out of bed bright and early.
Ready in minutes, this banana coffee cake takes the routine out of any morning.
- 1/3 cup ripe banana, mashed
- 2 tablespoons peanut butter
- 1 tablespoon coconut sugar (or whatever kind you like)
- 1 tablespoon coconut flour, packed
- 1 egg, lightly beaten
- 1/2 teaspoon instant espresso powder
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon baking soda
- 1 tablespoon chocolate chips, optional but always good
In a microwave safe cup, combine banana, peanut butter, sugar, coconut flour, egg, espresso powder, vanilla, baking soda, and chocolate chips. Stir well.
Pour batter into a 6 ounce ramekin or mug (or silicone mini bundt cake pan). Set on a paper towel in the microwave, just to be on the safe side. Cake will puff up and could potentially spill over while cooking.
Cook for 1 minute at full power (in a 1500 watt oven). Cook time will vary depending on how powerful your microwave is. This recipe is optimized for the microwave, but if you prefer, you could bake cake in a 350 degree oven for about 20 minutes.
Let cool a bit before enjoying for breakfast. Yield: 1 banana coffee cake