Banana-Walnut Cupcake for One [Dairy free, Gluten free, Grains free, Sugar free, Paleo]

Banana cupcake for 1

The mug cake or microwave cakes for one have been popular among my sweet treat recipes, especially my Flourless Chocolate Cupcake for One.  While I have attempted the banana cupcakes for one with both almond and coconut flour and a variety of different nuts, the recipe combination below, worked best in a quick and easy breakfast, dessert or sweet treat option, especially that it is way easier and safer to make just enough to sate a craving, instead of baking an entire cake or loaf.

The use of coconut flour worked well in this recipe, and delivered a soft textured cupcake.  Almond flour or cashew nut flour may be used, however, the quantity should be doubled as they do not share the same absorbency capacity as coconut flour.

While this make takes 3-3½ minutes in the microwave, depending on your power settings,  it may be baked in a pre-heated oven at 180° Celsius for about 20 minutes, for those who prefer oven baked freshness.  Ensure that the ramekin or baking vessel is greased to prevent the cake sticking and coming apart.

I have an abundance of small ripe banana’s that were bought from the fresh-produce market a few days ago.  Ripened from green,  to perfection,  just right for a sweet treat or cake option.  Combined with the ingredients below, they deliver a decadently light and moist, nutritious, nutty and scrumptious Paleo banana cupcake treat for one.


2 small ripe bananas or 1 large ripe banana, mashed

2 tblsp almond milk OR coconut milk (preservatives free, sugar free)

1 large egg, lightly beaten

1 tsp date paste OR ½ tsp raw honey

2 tblsp coconut flour

¼ tsp cinnamon powder (optional)

¼ tsp vanilla extract (optional)

¼ tsp gluten-free baking powder [eqi-quantity mix of bicarbonate of soda & cream of tartar]

1 tblsp raw pecans OR walnuts, chopped

A dash of Himalayan or Sea Salt

Optional:  1 tblsp raw cacao or preservatives and sugar free cocoa powder for a choc-banana flavoured cake

Here’s How

  • Lightly grease a mug or ramekin with coconut oil.  You may not need to grease the baking vessel though, as it doesn’t adhere to a mug in my experience.
  • ,Whisk all the wet ingredients directly in the mug or ramekin, then add in the dry ingredients and mix them together until they are all well-combined.
  • Microwave on high for 3 to 3-½ minutes, or until the banana cake has cooked. You may test with a skewer for readiness.
  • Allow the cake to cool before removing from the cup, or you may eat the cake directly in the mug.
  • Garnish as desired, although it isn’t required.

Enjoy! :)

Banana&walnut cupcake

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Prava Singh

A Mom, daughter, wife, sister, aunt and friend experiencing life through an evolutionary body with a revolutionary mind... A recent past former Type 2 insulin dependent and hypertensive walking time-bomb for 13.5 years, I have made positive lifestyle changes that has aided and abetted my health status for my overall betterment. Passionate about all things food, with a proud Indian heritage, I regularly blog my culinary attempts that have worked for me in my endeavours to break the shackles of food addictions and food slavery. Passionate about people too, my decision to share these endeavours is driven by informing others that a lifestyle change through food is indeed possible. I have indeed survived high school and survived life too in the most interesting and thought-provoking ways. Having lost over 50kgs of excess weight in just under a year, I have reclaimed my life and am thoroughly enjoying the journey.

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