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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!

Chocolate Banana Mug Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 2 mugs
Ingredients
  • 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
Instructions
  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

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Katherine Cowgill by Teren Oddo Oct. 2015

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18 Comments

  1. 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 🙂

  2. 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

        Gemma,

        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,
        Wrennie

        • 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 🙂

  3. 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 🙂

      Gemma

  4. 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,
      Gemma.

  5. 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,
      Gemma.

  6. 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.
      Gemma.

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

    I have the ultimate stirring tool for all these delicious mug recipes. At Amazon.com 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 🙂

      Gemma.

    • 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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