Microwave Banana Bread for one.

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This Banana bread is a 3 1/2 minutes wonder. Yes! only 3 1/2 minutes! I’ve been testing this recipe for so long, I finally got it exactly the way I like it, it is perfection. And I’m sharing it with you! You’re welcome, that’s what friends are for. The short amount of time it takes to cook is not the only great thing about this recipe, it is also gluten free, dairy free, no refine sugar, and you only need a 16oz ramekin and a fork. Did I mention you cook it in the microwave? You don’t even need to turn your oven on! A true wonder. 

I’m going to let the pictures do the talking. This is what you’re a going to need.

One medium ripe banana, almond butter, baking soda, ground cinnamon, 1 egg white, and semi sweet chocolate chips, (optional). You can make this a no sugar banana bread, it is still delicious, or you can use Enjoy Life chocolate chips, there’s not refine sugar there, but you do you.  

In a 16oz ramekin smash your banana,  add the baking and mix it well.

Add the rest of the ingredients. Almond butter, almond flour, cinnamon and egg white. 

Mix everything together until you don’t see any more egg white floating around. Egg whites can be a little stubborn when they want to be. Put it in your microwave for 3 1/2 minutes, or… look below.

Wait! you can add chocolate chips! actually, you can add anything you want. I’ve made this banana bread with blueberries, pecans, almonds, shredded coconut (who would’ve thought of putting any of this in a banana bread? You tell me).  This is totally delicious on its own, I don’t think it even needs chocolate chips, but I do. I’m living my best life. After you’ve made your choice you can proceed to put it in the microwave for 3 1/2 min.

Careful! it will be hot. Let it sit for five minutes before eating. This is the hard part. 

Doesn’t it look good?? Eat it all! you deserve it. 

I have a confession to make. I might or might not added pure maple syrup on top. Just a little bit! Are you judging me right now? Please don’t, it’s been a long week.

Full recipe below! 


Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.

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