Ready in five minutes
Quick breakfast idea: Juicy vegan banana bread from the cup
Banana bread is an absolute classic. Wonderfully fluffy, juicy and aromatic, the version in the cup is in no way inferior to the larger one.
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Especially during the week, time is often short in the morning. With a juicy, vegan banana bread from the cup you start the day well supplied. The recipe.
A balanced breakfast is the basis for an eventful day. Just leave out the “most important meal of the day”? For many unthinkable. Nevertheless, there is usually little time for complex preparation during the week. A quick banana bread from the cup is the ideal way to start the day well and, above all, tasty despite the lack of time.
Banana bread is always good – whether for breakfast, dessert or just for in between. The sweet pastry tastes wonderfully juicy and sweet and is ideal for processing overripe bananas. The rule here is: the riper the fruit, the better. Because the more fructose the banana contains, the sweeter the cup cake tastes in the end. You don’t need eggs for the banana bread. It’s vegan. The ripe banana makes it fluffy and juicy.
Preparation in under five minutes
The preparation couldn’t be easier: mash the ripe banana to a pulp and mix it with flour, oat flakes, chopped nuts, baking powder, cinnamon, coconut oil and caramel syrup to form a homogeneous dough. As an alternative to caramel syrup, you can also use agave syrup, coconut blossom syrup or honey. The mug cake goes into the microwave for a total of two minutes. Be sure to pause the cooking time every 30 seconds – this will prevent the batter from rising over the rim of the cup and overflowing.
When baking, the incomparably delicious scent of banana bread spreads throughout the apartment – and before you know it, the lightning cake is ready and can be garnished with fresh banana slices and syrup or nut butter of your choice.
Versatile enjoyment
Of course, the quick banana bread from the cup is not only suitable for breakfast, but is also the ideal dessert or snack for in between. The treat is also very versatile. The basic recipe can be varied individually according to taste with a wide variety of ingredients – different types of nuts, dried fruits such as finely chopped apricots, dates or raisins as well as coconut flakes, seeds and seeds make the lightning-fast banana bread multi-faceted and exciting. Especially tasty: Mix in the dark chocolate and some cocoa powder – you get an aromatic chocolate banana cake, with the melted cocoa harmonizing fantastically with the fluffy pastry. Let your imagination run wild and indulge in culinary delights, bon appetit!
Recipe for a juicy cup of banana bread
ingredients
- 1 ripe banana
- 3 tablespoons spelled flour, type 630
- 1 tablespoon oat flakes, pithy
- 1/4 teaspoon baking powder
- 1 pinch of salt
- ½ teaspoon Ceylon cinnamon
- 1 tablespoon chopped nuts eg peanuts, almonds
- 1 tablespoon coconut oil, liquid
- 1 tablespoon caramel syrup, alternative: agave syrup, coconut blossom syrup
preparation
- Mash the banana with a fork.
- Combine flour, rolled oats, baking powder, salt, cinnamon, and chopped nuts in a cup.
- Add the banana, oil and syrup and mix to form a dough.
- Remove any leftover dough from the rim of the cup with a kitchen towel and bake the cup cake in the microwave at 600 watts for around two minutes. Pause every 30 seconds to prevent the cake from overflowing.
- Check with a wooden skewer whether the cake is ready and bake for another 30 seconds if necessary. When no more batter sticks to the stick, the cake is done.