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1 Minute Chocolate Banana Mug Cake - Make this cake in the Microwave in MINUTES!

1 Minute Chocolate Banana High-Protein Mug Cake

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Hi Bold Bakers!

If you’ve ever made any of my Microwave Mug Meal recipes then you know I mean business! For dessert, these guys are tiny but mighty and are seriously delicious, super simple and crazy fast. From fun new flavors like my Rainbow Mug Cake to classic comforts like a 1 minute Red Velvet Mug Cake, I have you covered. The best part is that all of these desserts are made in 1 minute in your trusty microwave.

This recipe might sound too good to be true. It’s made with just 5 simple ingredients but this 1 Minute Chocolate and Banana High-Protein Mug Cake is irresistible! On top of this mug cake’s super chocolatey flavor and moist texture it’s actually healthy as the base of the cake is just mashed banana and egg. When you add banana, peanut butter and cocoa, it’s like something I might put in my morning smoothie but with just a few tweaks these ingredients are combine dinto a comforting baked good that requires no baking at all.

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My 1 Minute Chocolate Banana Mug Cake is perfect for an afternoon snack or late night dessert. If you have a mug and a minute you can enjoy this Chocolate Banana Mug Cake. After one try you will be hooked!

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Get almost 100 more Mug Recipes on Gemma’s Mug Meals Collection page!

4.34 from 50 votes
1 Minute Chocolate Banana Mug Cake - Make this cake in the Microwave in MINUTES!
Chocolate Banana Mug Cake
Prep Time
5 mins
Cook Time
1 min
Total Time
6 mins
Servings: 2 mugs
Calories: 306 kcal
Author: Gemma Stafford
  • 1 medium ripe banana
  • ¼ cup (4 tablespoons) peanut butter (or any nut butter)
  • 1 large egg
  • 2 teaspoons granulated sugar
  • 3 tablespoons cocoa powder
  1. Mash the banana in a large mug with a fork.
  2. Add the nut butter and egg and mix thoroughly.
  3. Stir in the sugar and cocoa and beat until smooth.
  4. Divide the batter between two mugs.
  5. Microwave separately for 1 minutes each until risen and firm. (every microwave is different so cooking may vary)
  6. Take care not to over cook or the cake will dry out fast.
  7. Best eaten straight away
Nutrition Facts
Chocolate Banana Mug Cake
Amount Per Serving
Calories 306 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 4g25%
Cholesterol 81mg27%
Sodium 181mg8%
Potassium 565mg16%
Carbohydrates 28g9%
Fiber 5g21%
Sugar 14g16%
Protein 12g24%
Vitamin A 155IU3%
Vitamin C 5.1mg6%
Calcium 36mg4%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.

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Write a Comment and Review

  1. RF74 on August 14, 2019 at 4:51 am

    Another delicious healthy recipe! I made it in my new VW camper van mug which just came today. Used 1tsp of icing sugar and topped with blueberries and bananas. So filling and yummy! Thank you!

    • Gemma Stafford on August 16, 2019 at 2:51 pm

      Delighted to hear it!! Thanks for trying it out :).


  2. Anam on May 30, 2019 at 11:36 pm

    Hi Gemma I love your recipes. I have a question about this one. Can this recipe be used to make regular cupcakes or muffins? If so, please let us know the time, temperature and amounts of ingredients(and any extra ingredients) required for baking? I would like to make it for kids since my kids have very low protein intake. They hate all kinds of meat. And I’d really appreciate if I could get a yummy high protein recipe for them. Thanks

    • Gemma Stafford on June 3, 2019 at 3:17 am

      Hi there,
      yes, this recipe can easily be made as cupcakes. Cupcakes have changed in size over the years, now being more like muffins. This mic will make a large muffin or two cupcakes. The rest is math, write it out and multiply by 6 for 12 good sized cupcakes. I would do it but I do not know which measurements you use. I also think 4 bananas will work well for a batch of 12. Then bake in a cupcake tray, in a preheated oven, 180c/350f for about 15 – 20 minutes. Do check them at 15 minutes, press lightly on top, the should feel firm to the touch, and look and baked and smell fragrant too.
      I hope your family like this recipe, one way to ensure they will eat them is to get them to help with the bake, they will be proud.
      Gemma 🙂

  3. Ellie on May 19, 2019 at 12:16 pm

    I had high hopes for this recipe, but our modifications and perhaps microwave did not agree!
    We used powdered peanutbutter (mixed with water per the brand’s instructions) and cooked for 1 minute in our 1100 watt microwave. It tasted burnt and acrid… if you’ve got a powerful microwave like ours don’t go for the full minute all at once! Texture was great but the taste was all wrong.

    • Gemma Stafford on May 21, 2019 at 8:29 pm

      Hi Ellie,

      Sorry for my late reply. I’m sorry to hear that. It just sounds like your cake needed less time than mine. I try and give the best instructions so everyone can have success.

      I hope this doesn’t deter you from trying more mg recipes 🙂

  4. Bakertry on May 2, 2019 at 9:19 am

    I tried one without sugar and it tasted just as good, but didn’t rise as high. I was surprised that it didn’t have a strong peanut butter or banana flavor. I put unsweetened whip cream on mine and it was quite good.

    • Gemma Stafford on May 4, 2019 at 1:22 pm

      love that! I have 100 more recipes fro you to try in a mug 🙂


  5. Vathsala on March 5, 2019 at 6:50 pm

    HI Gemma,

    You are looking pretty as usual.

    If I do not have a microwave, can I still do my mug cakes in an electric oven? How should I set my oven? Temperature, timing, and mode etc.

    Thank you in advance.


    • Gemma Stafford on March 7, 2019 at 4:05 am

      Hi Vathsala,
      Yes, you can bake the mug recipes in the oven. When doing this use a muffin pan and make a few at one time. 180C/350F will do it in about 15 minutes.
      Gemma 🙂

  6. Ria on February 14, 2019 at 12:03 am

    This is such a great recipe! I’m usually skeptical of mug cake recipes with eggs because a lot of them end up having a very eggy texture, but this didn’t have that problem at all. I made it exactly as-is the first time and it was amazing, but on the second go I wanted to see if I could make it a little less calorically dense to fit my personal needs, so I swapped out the almond butter (about 200 calories for 2tbsp) for powdered almond butter reconstituted with almond milk (around 50 calories for one tbsp of powder + 1 tbsp almond milk), and I’ve replaced the sugar with both erythritol and xylitol-based honey with great success. Thanks so much for sharing this wonderful dessert!

    • Gemma Stafford on February 14, 2019 at 5:58 am

      Hi Ria,
      You are a baking genius, and a very bold baker!
      Well done, I am always so happy when you manage to make a recipe to suit your own need. Thank you for passing this tip on too to other bakers, and for the great review, we are delighted!
      Gemma 🙂

  7. Mrunal on January 23, 2019 at 12:30 pm

    Quick & tasty. My family loved it specially my boy who normally doesn’t even touch peanut butter. Will try with honey now.

    • Gemma Stafford on January 23, 2019 at 8:43 pm

      YAY, i’m delighted to hear that!

  8. Fan on January 4, 2019 at 2:59 am

    Hi Gemma,
    Can i mix all the ingredients in a mug , cover the lid , or dry and wet ingredients in separate mugs, carry that mugs (un cooked ) to office and then micro it there when required? Will that work?

    • Gemma Stafford on January 4, 2019 at 3:18 pm

      Yes, that’s a great idea! Go for it and enjoy!

  9. Barbara on January 2, 2019 at 7:46 am

    Would really like nutritional values!

    • Gemma Stafford on January 2, 2019 at 11:50 am

      Hi there, thanks for inquiring. We don’t have that info at this time, let me get back to you!

    • Emily Wilkinson on February 24, 2019 at 5:39 pm

      According to the nutrition calculation on the MyFitnessPal app, this recipe totals 600 calories.

      I halved it by dividing it into 2 smaller mugs. Here’s the nutrition info, when halved.

      Servings 2.0
      calories 300
      % Daily Value *
      Total Fat 19 g 30 %
      Saturated Fat 4 g 22 %
      Monounsaturated Fat 1 g
      Polyunsaturated Fat 0 g
      Trans Fat 0 g
      Cholesterol 82 mg 27 %
      Sodium 153 mg 6 %
      Potassium 353 mg 10 %
      Total Carbohydrate 31 g 10 %
      Dietary Fiber 7 g 28 %
      Sugars 17 g
      Protein 11 g 22 %
      Vitamin A 2 %
      Vitamin C 8 %
      Calcium 6 %
      Iron 13 %

      • Gemma Stafford on February 25, 2019 at 9:21 am

        Great, thank you! I will have to try a half recipe.

  10. Gail on January 1, 2019 at 7:48 pm

    First ever BB recipe made, but have watched plenty! What a gem!! Do you by any chance have a calorie count for each mug? Thank you so much Gemma. Love your baking! Kind regards from Gail… a Canadian in Saint Augustine🇨🇦🇺🇸

    • Gemma Stafford on January 2, 2019 at 11:57 am

      Hi there, i dont at this time. I’m so glad to hear you enjoy my recipes!

  11. Lisa Lanphear on January 1, 2019 at 10:13 am

    Just came across and made for myself and husband. Delish. Next time I will try to substitute honey for sugar and see how it works. I use organic no sugar peanut butter, so it was just a touch sweet – just enough. This will certainly be a weekly dessert for the family. Healthy, warm and perfect for cold weather!

    • Gemma Stafford on January 2, 2019 at 12:29 pm

      YAY, i am delighted to hear that. I’m sure it will be lovely with the honey instead of the sugar, great idea.

  12. Fan on January 1, 2019 at 9:13 am

    Hi Gemma,
    Thank you so much, couple of days back I requested you for gluten free mug cake and with in 2-3 days you shared this recipe.
    Thank you once again.

    • Gemma Stafford on January 2, 2019 at 12:31 pm

      I am delighted to hear that, great job!

  13. Meisha on December 18, 2018 at 6:06 pm

    I am allergic to nuts so could I substitute the nut butter with honey of regular butter.

    • Gemma Stafford on December 18, 2018 at 10:33 pm

      Unfortunately regular butter won’t work in place for nut butter. It needs to be a spread like nuttella or a nut butter.

      Hope this helps,

  14. Viki on September 8, 2018 at 4:13 am

    Hi Gemma,

    Just found your page and being very busy and not a great cook I thought that the idea of professional mug recipes is a great one!

    Unfortunately, though, it seems that some pages on your site are broken e.g.
    and the contact pages:

    How can I access more mug meals?

    Thanks 🙂

  15. Cherrykai on June 14, 2018 at 4:38 pm

    Hi Gemma,
    I’m loving the look of your recipes, just discovered you, so not acttially tried any yet. But would like to try this for my breakfast tomorrow

    Just a wee question – can I use sweetner instead of sugar and if so how much?

    Thanks Gemma, Keep up the good work 😃

    • Gemma Stafford on June 14, 2018 at 8:09 pm

      Hi Cherry,

      I’m thrilled you like my recipe .Welcome to my website.

      Yes you sure can use sweetener. Check out my chart and that will help you.


  16. isabel on May 9, 2018 at 1:07 pm

    Hi! Thank you for the great recipe! Do you know by any chance how many WEIGHT WATCHERS points a portion equals to?


    • Gemma Stafford on May 9, 2018 at 1:27 pm

      Hi there,
      I am sorry, I did not calculate this for this recipe. however, I looked it up for you. This recipe serves two people, and the weight watcher points look like this:
      Medium banana 2 points
      4 tablespoons peanut butter 10 points.
      1 egg 2 points.
      3 tablespoons unsweetened cocoa 1 point.
      This makes a total of 15 points for two servings. I am not sure that I got this perfectly right for you, but it is not far off,
      Gemma 🙂

  17. hawksl on May 9, 2018 at 10:04 am

    I absolutely love this recipe! This is another simple and delicious one that I can make with my students. In fact, I have a student who is going to make this for his mother to surprise her for her birthday. She is dieting, but this recipe will work perfectly so she enjoys her birthday, yet does not overindulge. 🙂 For the same reason, I love to adapt this recipe with Stevia sweetener to make it lower carb for me!
    Thanks Gemma!

    • Gemma Stafford on May 9, 2018 at 11:24 am

      Hi there,
      thank you! I am always delighted to hear from teachers, I think I am a teacher in my heart! My grandmother taught primary school for 45 years! she managed to include cooking, which was unusual at the time.
      Thank you for letting me know, I am cheered up!
      Gemma 🙂

  18. Hafsa on April 13, 2018 at 11:42 am

    My 13 Yr son made this and we liked it quite a bit specially since its so simple n healthy. We just ask him to whip it up now when we need a sweet treat. 🙂

    • Gemma Stafford on April 13, 2018 at 6:04 pm

      Delighted to hear that! Thanks so much.

      Gemma 🙂

  19. Jessica on March 16, 2018 at 9:54 am

    Hi! I really want to do this mug cake, but I’m allergic to peanut butter. Can I add something else? Or is it fine to just not add peanut butter?

    • Gemma Stafford on March 16, 2018 at 10:59 am

      Hi Jessica,
      Peanuts are a ground nut, or not actually a nut at all.
      are you allergic to tree nuts?
      You can make a nut butter with lots of nuts, almonds in particular. Blanch them to remove the skins, roast in a little oil for a few minutes until slightly colored, cool, pulse and proceed. ( this will help you,
      Gemma 🙂

  20. Dyala Chebbo on March 14, 2018 at 8:49 am

    I’m really in love with this recipe, but can you write the nutrition information please ?

    • Gemma Stafford on March 14, 2018 at 9:22 pm

      Hi Dayala,

      I have it for some recipes but it is my plan to do it for all. It just takes some time.

      Gemma 🙂

  21. Casandra on March 6, 2018 at 10:42 pm

    Hi, is there a way to make these in the oven? We don’t have a microwave.

    • Gemma Stafford on March 7, 2018 at 1:46 am

      Hi Cassandra,
      Sure you can!
      Make a few at a time, and share. Use a muffin pan. These should bake at 180C/350F in about 15 – 20 mins. Watch them!
      Gemma 😉

  22. Rachel Renzo on March 4, 2018 at 7:52 pm

    Hi Gemma,
    I am going to have to make this recipe as I am always looking for High Protein snacks. I’ll be making it for sure this week and I will let you know how good it is. Do you have anymore High Protein snacks that are also low carb/low fat?

    • Gemma Stafford on March 5, 2018 at 2:25 am

      Hi Rachel,
      We are working on low carb/healthy recipes this year. It is our new focus, along with the usual sweet treats.
      Do let us know how you get on with this recipe, and post a pic!
      Gemma 😉

  23. Lekshmy Shaji on March 3, 2018 at 8:15 am

    Loved this one..

    • Gemma Stafford on March 4, 2018 at 11:57 am

      Delighted to hear that. glad you liked this recipe.


  24. Gemma on November 7, 2017 at 3:08 am

    A great recipe! The best chocolate banana mug cake I’ve tried! I added a few chocolate chips for an extra treat and sent it around the microwave for a few seconds longer because of that. What a great way to get a good dose of protein and have a treat!

    • Gemma Stafford on November 7, 2017 at 3:32 am

      Hi there,
      That is great, thank you for your kind review of this recipe. Always great to get your input,
      Gemma 🙂

  25. Lucy on October 14, 2017 at 12:58 pm

    Hello Gemma!
    I was gonna make this but realized… I’m all out of fresh bananas! Would the results be the same if I thawed out my frozen bananas? Is there any way to use frozen bananas? And about how many slices of banana would equal one medium full one? Thanks, please answer asap!(I’m very hungry)

    • Gemma Stafford on October 15, 2017 at 12:29 pm

      Hi Lucy,
      Frozen bananas are a great thing, and so handy to have. You can use them in any recipe really. Slices are an arbitrary thing! I would say 10 slices or so, to a medium banana.
      you can use frozen bananas in Sorbet, in banana bread, as an egg substitute too. Lots of uses really!
      Gemma 🙂

  26. Janice Wymore on October 6, 2017 at 8:40 am

    Thank you for this ‘other than eggs’ selection for breakfast meal. You have inspired me to keep on losing weight without foregoing everthing tasty!

    • Gemma Stafford on October 6, 2017 at 6:33 pm

      Really glad to hear that, Janice. I’m delighted you like them.


  27. Chris Bradish on October 2, 2017 at 8:38 am

    Hi Gemma,

    Congrats on all the success with the blog!

    I tried this recipe and added in a bit of stem ginger for a bit of a kick and it was amazing!! Keep up the good work!


    • Gemma Stafford on October 3, 2017 at 6:05 am

      Lovely Chris, that is such a great suggestion, and will be very popular with other Bold Bakers.
      Lots of great ideas here today, thank you for letting us know,
      Gemma 🙂

  28. Nushrat Chaudhury on October 1, 2017 at 3:28 am

    Hi Gemma,
    I made your chocolate banana mug cake and it was amazing.It was really soft,moist and yummmmmyyy.Thanks for your recipe and hope you will be uploading more good recipes in the future.😊

    • Gemma Stafford on October 2, 2017 at 3:35 am

      Hi there,
      Yes, happy to hear this. There are lots more here on the website, and a FREE e-book too, unger the microwave mug recipes tag, take a look!
      More on the way, stay tuned,
      Gemma 🙂

  29. Mary on September 28, 2017 at 5:18 am

    Thank you!!
    I just needed to pause for a moment to thank you. This summer, without air conditioning, i was looking for healthy yummy recipes for my little people and ran across your mug cakes. Bonus- they’re quick, too! Thanks for saving our gooses from being cooked all summer with ingredients i have on hand.
    I can’t wait to try all of your fall and winter recipes!!! <3

    • Gemma Stafford on September 28, 2017 at 7:50 am

      Hi Mary, you paint a lovely picture! poor you, it is hard to cope in very hot weather. fall is here, in my part of the world in any case, and we will indeed be getting to the seasonal recipes. I hope you will enjoy these too.
      good that you are with us,
      Gemma 🙂

  30. Stella on September 25, 2017 at 9:01 pm

    Hey Gemma!
    I was just wondering if I could replace the 1 ripe banana with 2-3 mini bananas?

    Thx (and I love your recipes)

    • Gemma Stafford on September 26, 2017 at 2:48 am

      Hi Stella,
      Sure. A medium banana will weigh about 4oz. You can substitute with the appropriate amount,
      Gemma 🙂

  31. Viviane on September 25, 2017 at 2:33 pm

    I love it, Thank you Gemma!
    Weird, but i think I’ll use the uncooked bather as Nutella!!

    • Gemma Stafford on September 26, 2017 at 2:56 am

      Thank you Viviane, be cautious about raw batter, flour is not safe to eat raw in some parts of the world, check it out!
      Gemma 🙂

  32. Aly T on September 23, 2017 at 9:32 pm

    I found this really tasty, and I have made it a few times now. It’s a great way to use up a single banana. (Especially overripe ones)
    Thanks for the recipe, Gemma! ♥️

    • Gemma Stafford on September 24, 2017 at 1:35 pm

      thank you, I’m delighted you liked it Aly 🙂

    • Mirri on January 7, 2018 at 12:17 pm

      I haven’t tried it yet. Can’t wait!

  33. Sharon Robles on September 22, 2017 at 1:55 pm

    This is absolutely delicious! I made it this morning and my daughter (who doesn’t like bananas) devoured it. Is is so chocolaty, and moist…

    • Gemma Stafford on September 23, 2017 at 7:49 am

      Delighted to hear that, Sharon! It’s one of my favorites too.

  34. Ainin Sofiya on September 16, 2017 at 6:32 am

    I would love to try out this recipe but i dont have a microwave… is there anyway i can still make it in an oven instead?

    • Gemma Stafford on September 16, 2017 at 8:32 am

      Same response here Ainin! Perfectly possible,
      Gemma 🙂

  35. Wrennie Edwards on September 15, 2017 at 9:02 am

    Have you ever made goat butter? I found some condensed goat milk. No sugar in this. The label indicates it can be whipped. Do you think butter could made from this with your food processor technique?

    • Gemma Stafford on September 16, 2017 at 11:21 am

      Hi Wrennie,
      NO, or not easily. the fat in goats milk is distributed through the milk, and does not rise to the top, as it does with cow’s milk.
      The fat percentage is not much different, but it is harder to separate, without a professional separator, designed for this. it is not really for a domestic application. You will need a lot of advice before you achieve this.
      condensed milk, without sugar, is actually evaporated milk, it will have a high % of milk solids, but not necessarily sufficient fat to make a butter. This is a complex problem. if you take it that there is 4% fat in goat’s milk, then you need a really large volume to get 1/2 pound of butter. I pound of butter will require 1/2 gallon of cream, not milk!
      I am not sure this will help you, but I hope so!
      Gemma 🙂

      • Wrenster on September 16, 2017 at 1:19 pm


        That was excellent! I am a chemist and microbiologist, wanna be baker. I get everything you are telling me. I have looked up recipes and watched videos and they were intense. Thank you for your responses. I really do enjoy you videos and recipes. Your recipes are reliable as well as fantastic.

        I did have some issues with the hobnobs. To me mine were to buttery or just not the right texture. Any advice?

        Kindest regards,

        • Gemma Stafford on September 17, 2017 at 4:41 am

          Hi Wrennie,
          I am wondering which oats you used! All porridge oats are processed (cooked) to some degree before we get them. The instant type are more processed, and absorb liquids better than the organic rolled type. I think you could experiment a bit with this. You could also cut back the butter a tad, but not too much, it is part of it, these tend to be buttery.
          Do try again, it is worth it,
          Gemma 🙂

  36. Lisa Doherty on September 12, 2017 at 5:23 am

    Just tried this and it rocks! I used raw cacao powder instead of chocolate and agave rather than sugar. Turned out fab. Next time I should remember to read to the end of the recipe before popping in the microwave…I missed the 2 mugs part 😀

    • Gemma Stafford on September 12, 2017 at 6:01 am

      lol Sorry I should have called out it makes two mugs but I’m delighted you liked it Lisa 🙂


  37. Priya on September 12, 2017 at 3:27 am

    Hi Gemma!!💕 I just love you creations and love for mug cakes !! They are all perfect . Just a question, what can u use instead of peanupeanut butter or any other but butter, any idea ? And another question, how many tbsp should of curd to add instead of egg ..
    I hope you answer soon.. Bye😊

    • Gemma Stafford on September 12, 2017 at 6:19 am

      Hi Priya,

      I’m delighted you like my recipes :). So replace the egg with 4 tablespoons of whatever substitute you use.

      If you are replacing the peanut butter you need to replace it with another nut butter or even nutella. You need something of the same consistency.

      Hope this helps,

  38. Drishti on September 12, 2017 at 1:05 am

    Hi Gemma!
    I don’t like peanut butter and almond butter is not available readily in India. Can I use regular butter?

    • Gemma Stafford on September 12, 2017 at 6:06 am

      Hummm you could replace it with nutella if you have it but not butter. It needs to be something of the same consistency.

      Good Luck,

  39. SheNiteOwl on September 11, 2017 at 7:51 pm

    My First Mug Treat! Made this for my husband as a special treat on a cold rainy day. He Loved It. I only had frozen bananas and I let it thaw before mashing. Worked great.

    • Gemma Stafford on September 11, 2017 at 9:40 pm

      I love to hear that 🙂

      Thanks for your comment.

  40. Karen Kilpatrick on September 11, 2017 at 12:46 pm

    I have the ultimate stirring tool for all these delicious mug recipes. At they offer an inexpensive set of 10 mini-whisks that fit perfectly in coffee cups . Forks are great….but these little beauties are the bomb.

    • Gemma Stafford on September 11, 2017 at 9:37 pm

      That is great to know, I’ll going to look them up 🙂


    • Debi Jarrell on September 20, 2017 at 7:14 am

      Get the whisks, mug, and sandwich or other small zip bags, and make gifts of some of these mug mixes (just the dry part & recipe to tell them what to add). The recipes are healthier than most mug cake recipes. For this one, I’d put the cocoa and powdered sugar in a bag, put it and a whisk in a mug, wrap with cellophane, and put the recipe on a card tied to the mug.

      Incidentally, during the summer, when yard sales are plentiful, I look for suitable mugs (no metal paint or weird shapes), and tea cups at the sales, and auctions. Sometimes, at auctions, tea cups and mugs are left on the table because people don’t really want them.

      I’ve also discovered that paper coffee cups (not styrofoam) will work.

      • Gemma Stafford on September 21, 2017 at 2:32 am

        Debi, you are a genius!
        Well done you, and you are exactly right, about everything really, so no need for me at all here!
        thank you so much,
        Gemma 🙂

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