Mini Microwave Banana Bread (Paleo and Gluten Free)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
0.50 tsp Cinnamon, ground 1 tsp Vanilla Extract 1 large (8" to 8-7/8" long) Banana, fresh 1 tsp Baking Powder 3 tbsp Maple Syrup 2 tbsp Golden Flax Meal 1 serving Egg - Large (1 egg) 4 tbsp Trader Joe's Coconut Flour 2 tbsp Cashew Meal 1 tbsp Coconut Oil
1. Mix all dry ingredients in a small mixing bowl.
2. In a separate bowl, whisk egg and add a ripe banana and mash until both ingredients are combined.
3. Melt coconut oil in microwave for about 20-30 seconds until it is liquified in one of the ramekins that you will later use to bake the bread. If you are using two ramekins, poor a little of the melted coconut oil into the second ramekin to coat bottom and sides.
4. Pour liquified coconut oil from the ramekin(s) into dry ingredient mixture, add maple syrup and mix until combined. Mixture will be dry and crumbly at this point.
5. Fold in mashed banana and egg and mix ingredients until combined but not smooth.
6. Transfer mixture into one or 2 ramekins and use small baking spatula to spread it so that it is evenly distributed in the ramekin.
7. Put ramekin(s) into at least a 1,000 watt microwave and cook for approximately 2 to 2 mins 30 secs for 2 ramekins or 4 minutes for one large ramekin. Bread is fully cooked when top is no longer wet and is firm to the touch.
8. Immediately remove bread from ramekins by turning it over onto a plate. It should slide out easily. If bottom of bread seems damp, place back into microwave upside down for 20-30 secs until dry.
Once you get to know your microwave, you will figure out just how long to cook the bread to make it come out perfectly!
I have added 1/4 cup of dark chocolate chips and/or walnuts for variation. I have also added an extra half of a banana when mixture seems too dry. You will need to cook bread a little bit longer if you do this.
The bread will keep on counter for several days once cooled and covered. Enjoy!
Serving Size: Makes one mini bread in a 6-7 inch ramekin or 2 small in 3-4 inch ramekins
2. In a separate bowl, whisk egg and add a ripe banana and mash until both ingredients are combined.
3. Melt coconut oil in microwave for about 20-30 seconds until it is liquified in one of the ramekins that you will later use to bake the bread. If you are using two ramekins, poor a little of the melted coconut oil into the second ramekin to coat bottom and sides.
4. Pour liquified coconut oil from the ramekin(s) into dry ingredient mixture, add maple syrup and mix until combined. Mixture will be dry and crumbly at this point.
5. Fold in mashed banana and egg and mix ingredients until combined but not smooth.
6. Transfer mixture into one or 2 ramekins and use small baking spatula to spread it so that it is evenly distributed in the ramekin.
7. Put ramekin(s) into at least a 1,000 watt microwave and cook for approximately 2 to 2 mins 30 secs for 2 ramekins or 4 minutes for one large ramekin. Bread is fully cooked when top is no longer wet and is firm to the touch.
8. Immediately remove bread from ramekins by turning it over onto a plate. It should slide out easily. If bottom of bread seems damp, place back into microwave upside down for 20-30 secs until dry.
Once you get to know your microwave, you will figure out just how long to cook the bread to make it come out perfectly!
I have added 1/4 cup of dark chocolate chips and/or walnuts for variation. I have also added an extra half of a banana when mixture seems too dry. You will need to cook bread a little bit longer if you do this.
The bread will keep on counter for several days once cooled and covered. Enjoy!
Serving Size: Makes one mini bread in a 6-7 inch ramekin or 2 small in 3-4 inch ramekins
Nutritional Info Amount Per Serving
- Calories: 193.2
- Total Fat: 8.7 g
- Cholesterol: 53.8 mg
- Sodium: 157.6 mg
- Total Carbs: 25.5 g
- Dietary Fiber: 4.8 g
- Protein: 4.7 g
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