Sticky Vegan Banana Bread Mug Cake (Single-Serve Breakfast)
Breakfast just got easier and more delicious with this Sticky Vegan Banana Bread Mug Cake made for one. This single-serve mug cake has all the cozy flavor of classic banana bread with a soft, sticky texture, and it comes together in minutes.
Servings: 1 mug cake
Calories: 438kcal
Equipment
- 1 large, microwavable coffee mug *or bowl
Ingredients
- 1 medium ripe banana
- 2 tablespoons oat flour
- 2 tablespoons Old-Fashioned oats
- 2 tablespoons vegan vanilla protein powder
- 2 tablespoons plant-based milk
- 1 tablespoon pure maple syrup
- ½ teaspoon pure vanilla extract
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
Optional toppings
- 2 tablespoons plant-based yogurt
- 1 teaspoon chopped pecans
Instructions
- Spray a large, microwavable coffee mug with a coconut oil spray or grease with coconut oil or vegan butter.
- Mash the banana at the bottom of the mug with a fork or small whisk.
- Add the remaining ingredients, including oat flour, oats, protein powder, milk, maple syrup, vanilla, baking powder, and cinnamon. Mix well, scrape batter from sides, and spread into an even layer.
- Microwave for 2 minutes. Allow the mug to sit for 2-4 minutes to slightly cool. And then top with a dollop of plant-based yogurt and pecans or your favorite toppings and enjoy!
Notes
Storage:
I recommend enjoying this mug cake warm straight out of the microwave. It does not keep well as leftovers.
Tips and Modifications:
Use a very ripe banana. The riper the banana, the sweeter and more flavorful your banana bread mug cake will be.
Make it sweeter if needed. Drizzle extra maple syrup on top after cooking.
Turn it into dessert. Add a few dairy-free chocolate chips and top with vanilla plant-based ice cream.
Nutrition
Serving: 1mug cake | Calories: 438kcal | Carbohydrates: 70g | Protein: 24g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 57mg | Sodium: 294mg | Potassium: 706mg | Fiber: 6g | Sugar: 31g | Vitamin A: 81IU | Vitamin C: 14mg | Calcium: 368mg | Iron: 2mg