Banana Mug Cake

     My love of mug cakes goes on.  With this one I have something else to do with those extra ripe bananas besides make banana bread.  Mug cakes are another one of those things you are limited to only by your imagination.  You can top them with whipped topping, frostings, nuts or dairy free chocolate chips.
     I have learned the hard way that it is easy to overbake mug cakes.  Start by baking for 1 1/2 minutes.  If the cake doesn't test done with a toothpick or isn't risen and firm, you can put it back in the microwave for a few more seconds.
     You also don't have to make a mug cake in a mug.  If you have two microwave proof containers that hold about the same amount as a mug they can also be used for mug cakes.  Just remember when they come out of the microwave the containers will be hot if they don't have a handle.

                                                              Banana Mug Cake

1/2 overripe banana
1 large egg
1 tblsp. vegetable oil
2 tblsp. lactose free milk
1/2 tsp. vanilla extract
1/2 tsp. banana extract
2 tblsp. brown sugar
1/2 cup self-rising flour
1/8 tsp. nutmeg
pinch salt
2 tblsp. chopped pecans


     In a large measuring cup place the banana and mash with a fork.  Whisk in egg and oil.  Add milk, extracts, brown sugar.  Whisk in flour, nutmeg and salt and beat batter until smooth.  Stir in pecans.
Divide the batter between two mugs.  Microwave separately for 1 1/2 minutes to 2 1/2 minutes until it tests done with a toothpick or is risen and firm.
     Next week I will share my recipe for peanut butter and jam mug cake.  See you next time.