Spray the bottom of an 8-10 oz. ramekin or mug with a little oil. Set aside.
In a small bowl, mash bananas very well.
Stir the almond butter, almondmilk, vanilla, and Stevia into the banana and mix well.
Stir in the ground flaxseed, coconut flour, salt, and cinnamon. Mix well.
Scoop the batter into the prepared ramekin and microwave on high for 1-1/2 minutes until cooked through.
Allow the cake to cool for a couple minutes before eating. Enjoy!
Notes
We topped our banana bread mug cake with some glaze made with powdered sugar mixed with some oatmilk. You can make a sugar free glaze using confectioners Swerve and oat or coconut milk.