Moist and delicious banana bread infused with the flavor of sweet banana and the goodness of whole wheat and organic jaggery is not just nutritious but also simple to put together. It is also the best way to use the over ripe bananas unless of course you blend them into a smoothie. You do not need a fancy mix for this fluffy bread. I usually bake it in the oven but the idea of a single serve banana bread cake in a mug is super awesome and a must try.
One can use Finger Millet instead of wheat or even almond flour and voila! you have a gluten free banana bread. I used organic jaggery granules, a healthier option than refined sugar. Now, we all know the benefits of all these ingredients so I won’t go into that here. Don’t be shy to ask mother Google. 🙂
You can add your choice of nuts (walnuts pair best with bananas). I have used sun dried blackberries instead of raisins/sultanas in this recipe. Just a handful. Some people add chocolate chips too but I do not not like to mix the two strong flavours. I feel chocolate masks banana’s delicate flavor.
So let us fill the warmth of holiday cheer in the house and start making this wonder bread in a mug. Yes, you can whip up this goodness in just a bowl or directly into the microwave safe mug.
1 over ripe banana ( 3 full tablespoons of mashed banana approx)
3 tablespoon organic jaggery granules
3 tablespoon whole wheat flour
1/2 teaspoon baking powder
1 medium size egg
pure vanilla – few drops
A pinch of salt
2 pinches of fresh cinnamon powder
choice of nuts/raisins/berries/chocolate chips etc (all optional)
Dry roast the flour on low heat till it gives a roasted aroma and the wheat turns light brown in color. ( this is optional step. You can use the wheat flour without roasting too but this step makes the bread more flavorful)
Mash an over ripe banana and dry roast the nuts you are using. Crush them a little.
Mix together , wheat flour, baking powder, cinnamon powder and salt in a bowl.
Add a lightly beaten egg, mashed banana, roasted crushed nuts, raisins/berries/sultanas, vanilla, jaggery and mix well with a fork or small whisk. Make sure that the jaggery melts. You can keep the mashed banana chunky or smooth as per your liking.
Now take a microwave safe mug and spray it with some cooking oil or just rub a little butter to grease the mug.
Spoon the batter into the mug and tap it gently on the counter. Add some roasted crushed walnuts and dried berries / raisins on top.
Place the mug on a saucer and into the microwave for 90 seconds. Keep the mug in the center of the microwave plate. You will see the bread rise as it bakes.
Check by inserting a tooth pick if the bread is done. If not give a few more seconds. The time may vary depending on the microwave and the mug you are using. It is tough to standardize these recipes. you will get the hang of it. Don’t overcook. Check after a minute.
Be careful as the mug bread will be hot at the surface. Let it rest for a few seconds. I know it will be tough not to dig in as the aroma is truly tempting. 🙂
You can replace the jaggery with brown sugar or white sugar but the consistency may differ. Same with the use of flour.
Double the quantity if you want to share it with someone special.
Top it with sifted confectioner’s sugar, have it with a dollop of rich coffee ice cream or just enjoy the sweet banana infused wonder as it is.
Check out my other microwave mug cake recipes.
They are super quick and sumptuous.