Breakfast/Brunch and Breads / Carolyn's Dish / Dessert
Tahini Banana Mug Cake Recipe
Ingredients
- 1 overly ripe banana
- 1 tbsp. melted fat, I use butter but melted coconut oil works well
- 1 tbsp. maple syrup
- 1 tbsp. tahini
- 1 egg, beaten
- ¼ tsp. vanilla
- 30 grams/ ¼ cup flour
- ½ tsp. baking soda
- ⅛ tsp. salt
- About 30 grams or a small handful or chopped dark chocolate
Instructions
- 1
In a small bowl, mash the banana with a fork.
- 2
Add the melted fat (butter, oil or coconut oil), maple syrup, tahini, egg and vanilla. Mix well.
- 3
Sprinkle in the flour, baking soda, salt and fold in.
- 4
Add the chopped chocolate and fold.
- 5
Pour into a 10-12 ounce mug.Bake on high for 1 minute and 40 seconds.
- 6
Eat warm with a scoop of ice cream, drizzle of tahini or honey.
Tips & Storage
- How to Store
- Store in an airtight container at room temperature for 1-2 days, or in the refrigerator for up to 5 days.
- Can I Freeze This?
- Yes! Most breakfast items freeze well. Cool completely, wrap individually, and freeze for up to 2 months. Reheat in the toaster oven or microwave.
- Make Ahead Tip
- This is perfect for meal prep. Make a batch on the weekend and enjoy quick, delicious breakfasts all week long.
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Frequently Asked Questions
How do I make Tahini Banana Mug Cake?
This Tahini Banana Mug Cake recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 10 ingredients and the recipe is designed for home cooks of all skill levels.
What goes well with this tahini banana mug cake?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.