Why You’ll Love this Banana Microwave Bread

Craving a slice of warm banana bread, but don’t feel like baking an entire loaf? Try this super easy microwave mug cake recipe! It only takes a few minutes and results in a perfectly tender treat with the banana flavor you know and love.

This recipe includes the option to add chopped walnuts to the batter and also shows you how to make a homemade caramel sauce for even more indulgent goodness. It’s especially great if you just have one banana that you need to use up!

Cocoa powder, chocolate chips, cinnamon, pecans, and carrots create a showstopper cake, made even better with the addition of chocolate cream cheese frosting.

Ingredients

There are a lot of ingredients in this recipe, but the nice thing is that they are almost all pantry basics.

While I enjoy this cake year-round, I find it especially nice to enjoy on a warm day when heavy desserts feel like too much.

Ingredients and Equipment

This recipe uses superfine sugar, also known as caster sugar. Superfine sugar is, just as the name implies, a very finely ground sugar. Because it is so fine, it helps to keep the cake nice and light. If you don’t want to buy a whole package of superfine sugar, you can pulse regular granulated sugar in a food processor to create your own superfine sugar.

It’s not a cake for beginners, but if you are up for a challenge, you will be wildly rewarded with the end result. The Baumkuchen cake is gorgeous, moist, not too sweet, and the almond flavor pairs so well with the dark chocolate topping.

Rather than removing baked layers from the pan and stacking them, in this Baumkuchen cake – as in the spit version – each layer is baked on top of the one before it. Using top heat only (from the broiler) and only short bursts of heat keeps the bottom layers from burning. If done correctly, each layer should be identical.

I’ve been working on my crumb cake recipe for years. Although I love my cinnamon swirl version, apple crumb cake is my new favorite. I wouldn’t change a thing. It’s going to be my new starting place for any similar recipes. I’m already getting lots of ideas for other flavors to try!

Ingredients

Here are a few things to keep in mind when gathering your ingredients for this recipe:

This is the perfect brunch cake, but it’s also wonderful for snacking on at any time of the day. I can’t help but pick crumbs off the top whenever I walk by.

Ingredients

You’ll need a full tablespoon of cinnamon for this cake to make the wonderful cinnamon swirl. You may also want to have a little extra cinnamon on hand, to do a sprinkling of cinnamon and sugar on top of the crumbs.

The recipe for this cake came from the book, Southern Sugar [paid link], by Belinda Smith-Sullivan. I was given permission to share it from the publisher, Gibbs Smith.

When I bake recipes from cookbooks, I always want to change them. I wanted to reduce the sugar a little, add more pecans, and add spices other than the cardamom the recipe called for, but I’m so glad I left it exactly as it is written. It is a masterpiece. I can’t wait to try all of the other recipes in the book!

While pineapple upside-down cake is the most common upside-down cake (I even make that into pineapple upside-down cupcakes), pineapple isn’t the only cake that works incredibly well upside-down!

In this version, the apples become perfectly caramelized and taste like apple pie filling. The tartness of the apples balances out the sweetness of the caramel. Plus, the top of the cake ends up getting some of the apple flavor as well.

This cake would be great with any topping, but the the whiskey sauce makes it extra special. There’s even a little whiskey in the batter to give the cake itself a hint of that flavor.

Ingredients

This recipe uses mostly basic baking ingredients. Here are a few things to keep in mind as you gather them:

The key to elevating this dessert is topping it with Chantilly cream, berries, syrup, and beautiful flowers.

Ingredients

Like meringues of all kinds, pavlova requires egg whites. I use 4 whites for a 6-inch diameter one. To get the best pavlova, use fresh eggs instead of old ones.