Healthy Single-Serving Microwaveable Buckwheat Banana Cake
This quick and easy healthy Single Serving Microwaveable Buckwheat Banana Cake is delicious, yet low fat, high fiber, high protein, gluten free, and vegan!
When you’re in the mood for Banana Bread but only have 5 minutes on your hands, THIS is what you need to make. This (secretly healthy) Single-Serving Buckwheat Banana Cake is sugar free, low fat, high fiber, high protein, gluten free and vegan, but you’d never know it. This cake is sweet, moist, full of flavor and will be ready in a flash!
I have absolutely no limits when it comes to pure maple syrup. Evidently.
(If you want to go the sugar-free route, try my Homemade Sugar-Free Maple Syrup)
Best. Forkful. Ever.
Healthy Single-Serving Microwaveable Buckwheat Banana Cake
Ingredients
- ⅓ cup Unsweetened Vanilla Almond Milk
- ⅓ cup Mashed Banana
- 45g (6 tbs) Buckwheat Flour
- 1 tbs Ground Flaxseed
- 1 tsp Double-Acting Baking Powder
- 1 tsp Ground Cinnamon
- 3 packets Natural Sweetener (stevia, Truvia, etc.)
- ⅛ tsp Salt
Instructions
- Spray a 4" baking dish with cooking spray.
- In a medium-sized bowl, whisk together the almond milk and mashed banana.
- In a small bowl, whisk together the buckwheat flour, ground flaxseed, baking powder, cinnamon, sweetener, and salt. Dump the dry ingredients into the wet ingredients and whisk together. Scoop the batter into prepared dish and microwave for ~4 minutes, or until the surface of the cake springs back when tapped. Let cool slightly, then dig in!
Mmmm, a delicious and healthy breakfast. That’s what I’m talking about. Double win.
Low Calorie? Yes.
Sugar Free? Yes.
Gluten Free? Yes.
Vegan? Yes.
Delicious? HECK YES!!
This recipe is so fast and easy and addictive you will make it over and over (and over) again. I think I made it for breakfast for an entire week. I got a bunch of organic bananas from Costco for about $2! Frugalness is fun 😉
YOM. So good. So moist. So sweet. Please, just get in my face. Right now.
You will lick the plate clean. I promise you 😉
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With love and good eats,
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– Jess
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Indulge − no strings attached!
Yum yum yum. I made your pumpkin buckwheat mug cake throughout the autumn and lately I’ve been making the chocolate pb and chocolate versions. I’ve had to avoid bananas for several months but I’m back on them now so this is perfect timing!
Emma-
Yay I’m so glad you liked the Pumpkin Buckwheat Cake 🙂
This is definitely the perfect recipe to celebrate the reintroduction of bananas!
-Jess
Ahhh this looks delicious! I will make this as soon as I get back from vacation!
Emily-
Ahh I’m jealous! I wish I was still on vacation 🙁
But enjoy the cake once you get back home 🙂
-Jess
Omg I have every ingredient EXCEPT the buckwheat and baking powder darn!!! Poor college student probs…but I definitely want to make this for breakfast soon!! Thank you for the recipe 🙂
Marina-
Oh, of course! I know exactly what you’re talking about, I always seem to run out of ingredients.
Once you get the ingredients again I hope you try out the cake! And love it 😉
-Jess
Looks great! What a nutritious yet whole grain yet dessert!
Any plans for not using a microwave? I don’t have one or want to use one for making nutritious food.
Thanks!
-Brian
Brian-
You can try setting your oven to 350 degrees Fahrenheit and baking the cake for 20-40 minutes. I’m not sure of the exact time, but when the cake forms a “dome” and springs back when tapped, it should be ready! Hope you like the cake 🙂
-Jess
I think it should work in oven as well, or no?
But maybe the baking time would be 10-15 minutes?
I don not want to use microwave.
THis cake looks sooo nice 🙂
Brigitta-
Baking in the oven will take a longer time, anywhere from 20-40 minutes. I’m not sure of the exact time, but when the cake forms a “dome” and springs back when tapped, it should be ready!! Hope you like the recipe 🙂
-Jess
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Hey Jessica,
we’re having this cake almost every weekend for breakfast and I figured it was time I finally sent a big “thank you” your way! (In fact, I am eating it right now, topped with no-sugar-added applesauce 😀 )
Glittermuffin-
YAY!!! I’m so glad you like the recipe (this is one of my favorite “instant cakes” too). Great idea to top it with applesauce, mmmmmm 🙂
Have a great week!
-Jess
Not to sound silly, but what temp does the microwave have to be? mine has a bunch of settings and i’m not sure which to use.
Thanks
Cristina-
I’m not exactly sure what temperature the microwave has to be, but I believe my microwave is usually on full power. Just be sure to watch the cake as it bakes, usually you can tell when it’s undercooked and you can definitely tell when it’s burnt 😉
The cake will be done when the surface springs back when you lightly tap the center 🙂
-Jess
Looks scrumptious!!! Your pictures make me drool every time!
love the recipe but’s it hard to find ground flaxseed where I am. What can I substitute it with?
Can I use chia seeds instead?
I haven’t tried replacing the flax but I’m assuming ground chia seeds will work just fine as a substitute! Hope it works for you 😀
-Jess
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Thanks for the recipe! I added 1 packet xylitol and smothered it with your cinnamon roll syrup!! I also subbed the flax for 3 tbs egg white and it worked perfectly.