Banana Bread in a Mug

This banana bread in a mug is a fast-to-make, moist, and fluffy dessert. It’s also a great way to use up overripe bananas, which are sweeter than unripe bananas – so they work perfectly in this recipe!
Ingredients
½ ripe banana
1 Tbsp (15 mL) unsweetened soy milk
2 Tbsp (15 mL) vegetable oil
1 tsp (5 mL) pure vanilla extract
1 pinch salt
3 Tbsp (26 g) all-purpose flour
2 Tbsp (7 g) ground flaxseeds
1 Tbsp (14 g) granulated sugar
1 Tbsp (9 g) chopped dairy-free dark chocolate
¼ tsp baking powder
Optional toppings
chopped roasted pecans
vegan vanilla ice cream
Directions
To a microwave-safe mug, mash the banana with a fork until smooth.
Add the milk, oil, vanilla, and salt and mix.
Add the flour, flaxseed, sugar, chocolate, and baking powder and mix until just incorporated. Be careful not to over-mix.
Microwave at high power (800 – 900 W) for 2 minutes or until a toothpick inserted into the centre comes out clean. The cooking time may vary depending on your microwave and settings. If the cake isn’t cooked through yet, simply place it back in the microwave at intervals of 15 seconds until done.
Top with sliced banana, chocolate shavings, and toasted chopped pecans if desired. Enjoy!
Notes
The mug might be very hot after the cake is done cooking. Be careful when removing it from the microwave.
If preferred, bake it in the oven at 350°F (180°C) for 15 – 25 minutes, or until a toothpick inserted into the centre comes out clean. Just be sure to use an oven-safe baking dish.
Storage
This dessert is best enjoyed immediately.
The cake can be transferred to an airtight container and store in the fridge for up to 1 day.