Well, that time came pretty soon after, so I whipped this up and was pleasantly surprised how good it was. I changed things up from the original recipe (whole wheat flour, stevia, egg whites, cinnamon, walnuts) but followed the general premise. Both taste and texture were about as good as most banana bread I've had cooked conventionally. Who knew?
This would be a fun kitchen activity with kids (supervised of course). The beauty in this is portion control. This made a generous serving...Mr. ELEB and I ate some one day, both with some whipped cream as you see and also spread with butter (our favorite), and there was still some left for him to have the following day. But then it was gone...no loaf of banana bread calling out "Susie, come have a bite". Maybe I need to think of the whole "cake in a mug" idea with more of an open mind! Thanks for the inspiration, Kita.
Yield: about 3 servings
Time: 5 minutes
- Cooking spray
- 3 TBSP whole wheat pastry flour
- 2 TBSP Stevia in the Raw
- pinch of salt (because of the Stevia use less than 1/8 tsp)
- 1/8 tsp baking powder (because of the Stevia, make it a generous 1/8 tsp)
- 1/8 tsp baking soday (because of the Stevia, make it a generous 1/8 tsp)
- 4 TBSP liquid egg whites
- 1/4 tsp vanilla extract
- 1 TBSP canola oil
- 1 TBSP low fat milk
- 1 (very) ripe banana, mashed
- 1/8 tsp cinnamon
- 1 TBSP finely chopped walnuts
- Optional: whipped cream or butter for serving
- Spray a microwave safe mug with cooking spray (make sure it is a large mug; double the size of ingredients before cooking).
- Add all ingredients to mug and whisk together.
- Cook on high in microwave for 3 minutes.
- Carefully remove from microwave and let cool for 5 minutes.
- Turn out on to a plate and serve with a sprinkle of cinnamon and nuts, with a dollop of whipped cream or butter as desired.
Have you tried any cake in a mug recipes? What did you think?