I have a memory. The memory of when I was a little kid spending time with my granny. Every summer when the school year ended, she and I would pack our bags and head out on the open road and visit her brothers and sisters. They were all so different, but perfect in their little ways. I remember playing outside when the sun was kissing the horizon, and a golden hue filled the natural world. The fireflies were abundant, and I wanted to catch each one and wonder how they could glow neon into the night. There was also a blackberry bush behind one of her brother’s houses, and all of us little kids would run over there trying to get the perfect sweet blackberry. Sometimes we were successful, but other times our face would tense up and we would laugh until we couldn’t breathe.
I have a memory. I remember one night at her brother’s house, a thunderstorm woke me up from a peaceful sleep. It startled me, but I looked over at her, and I could still hear her soft snores. At that moment I understood that stormy summer nights are not scary, but peaceful. I often think about that night. The feeling. The clap of thunder. The soft pitter-patter hitting the window. The wind making shadows against the wall. Because of this memory, I am the happiest when it is raining. I instantly go back in time where I can spend time with her.
I have a memory. This memory is a sweet one. I remember my granny would make banana nut bread every holiday or when somebody helped her in any way. Every year she would make a loaf to give to her doctor who gave her a total knee replacement. And every Christmas the spirit would come alive because that was one tradition I could count on. Banana nut bread is more than bread/cake. It’s a memory I hold dear to my heart. Remembering every moment I was able to spend with my sweet angel granny. She’s not here on this earth anymore. She made the transition in November of 2019. Every day I think about her, and every day I try to remember her voice. And every day when I cook, I feel her presence. Hoping that I can make delicious food just as she did so many years ago.
This may be a sobering post, but I promise you it’s a sweet one and it’s filled with so much love. Banana Nut Mug Cake. I wanted to make a version of her Banana Nut Bread but without the unhealthy ingredients. So I was inspired to make a mug cake made with wholesome ingredients, and no added sugars. The banana sweetens the batter delicately and the taste is perfect. I can’t wait to show you how to make this mug cake. Let’s get to it.
Banana Nut Mug Cake
- Oat Flour
- Almond Flour
- Baking Powder
- Almond Milk
- Coconut Oil
For this recipe, all you will need is a mug. This will be your mixing bowl. Put 3 tablespoons of oat flour in the bottom of the mug. Now add 2 tablespoons of almond flour to the oat flour. Add 1/4 of a teaspoon of baking powder to the mixture. Grab the cinnamon and add about 1/2 of a teaspoon. It’s time to add the wet ingredients. Add 2 tablespoons of almond milk and coconut oil to the mug. Now we are going to smash half of a banana. Add to the mug. Now sprinkle some walnuts into the batter. Stir.
Place in the microwave. Microwave for 2 1/2 minutes. After it is done, let it cool for about 5 minutes. You have yourself a delicious dessert that will cure that sweet craving.
This does taste like an actual banana nut bread. It’s not too sweet, and the flavors are married to perfection. This tastes like a memory and makes my heart full of joy. May this mug cake bring you so much nostalgia. Cheers!
I would love to hear from you! You can find me on Instagram and Facebook. Just search for Winey Chef, and use #WineyChef when you try this recipe. I can’t wait to see your creations. Do you have a favorite childhood memory? Let me know. Thanks for reading!
Banana Nut Mug Cake
A Banana Nut Mug Cake that tastes like your Grandmother's Banana Bread.
- 3 Tbs. Oat Flour
- 2 Tbs. Almond Flour
- 1/4 tsp. Baking Powder
- 2 Tbs. Almond Milk
- 2 Tbs. Coconut Oil
- 1/2 Banana (Smashed)
- 1/2 tsp. Cinnamon
- Mix all of the ingredients in a microwave-safe mug.
- Microwave for 2 1/2 minutes.
- Cool for 5 minutes.