Banana Mug-Layer Cake
5
Points®
Total time: 10 min • Prep: 8 min • Cook: 2 min • Serves: 1 • Difficulty: Easy
Use baby bananas—sometimes called burro or finger bananas—in this recipe when possible. They have a dark green peel that turns yellow as they ripen and are super creamy and sweet inside when ripe. If you can’t find baby bananas, use half a regular banana instead. For a more bread pudding-like consistency, add a touch more almond milk. And for even greater flavor, add a dollop of peanut butter in the center of the cake before microwaving it, or add a splash of almond or vanilla extract to the yogurt topping.
Ingredients
All-purpose flour
¼ cup(s)
Sugar
1 tsp
Baking powder
¼ tsp
Banana
½ medium, or 1 baby banana, mashed
Plain unsweetened almond milk (vitamin and mineral fortified)
2 Tbsp
Vanilla extract
1 tsp
Plain fat free Greek yogurt
½ cup(s)
Powdered sugar (confectioner's)
2 tsp
Strawberries
1 medium, finely chopped
Instructions
1
In a medium microwave-safe mug, stir together flour, granulated sugar, and baking powder. Add mashed banana, almond milk, and vanilla extract; stir to combine. Microwave on high until just cooked in center, about 90 seconds; let cool slightly.
2
Meanwhile, in a small bowl, combine yogurt and powdered sugar.
3
Run a butter knife around edges of cooked cake to help release it. Place cake on a cutting board; cut in half widthwise so you have 2 equal cake rounds. Place 1 cake half on a plate; top with yogurt mixture and strawberries. Place other cake half on top; serve immediately.
4
Serving size: 1 cake
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