This Healthy Banoffee Mug Cake is vegan, eggless, refined-sugar-free, contains a banana, and can be gluten-free! Made in under 5 minutes, this quick single-serve cake is perfect for an indulgent (yet healthy!) dessert.
Banoffee. Banana and toffee. Merged together. Mashed and mixed and smooshed, resulting in a mellow, burnt sweetness which we all recognise from the classic banoffee pie.
But today’s recipe is not a banoffee pie. It is in fact a mug cake of the aforementioned flavour – or flavours, considering the fact this is a hybrid of two separate flavours. Does banana count as a flavour? Banoffee is a single flavour on it’s own, right? Like banoffee flavour ice-cream, or banoffee flavour mug cake…
When I walked into the kitchen this afternoon, the bananas hanging on the fruit stand caught my eye. Speckled and brown, my automatic response was to bake something. But I didn’t want to make a whole batch of banana muffins or a loaf of banana bread, each of which would only use 2 bananas anyway. So instead, I grabbed one of the shrivelled bananas and peeled the yellow skin down to halfway.
Snapping off half of the banana, I placed it in a small ceramic bowl and mashed it with a fork. Throwing in 4 tablespoons of wholewheat self-raising flour and a tablespoon of honey, I mixed it all together thoroughly. Then I added a tablespoon of Greek yoghurt, followed by some caramel extract and a dash of cinnamon, for flavour.
The microwave worked its magic for 1 minute and 20 seconds, resulting in a soft & spongy little cake!
In a small ramekin I combined some Greek yoghurt with a little honey and caramel extract. Drizzling this sauce over the cake, I then sliced the banana and placed the circles on top to decorate.
Easy as pie! Banoffee pie! Well, healthy banoffee mug cake.