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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!

5.0 from 1 reviews
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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Janice Wymore
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Katherine Cowgill by Teren Oddo Oct. 2015

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38 Comments

  1. 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 🙂

  2. 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 🙂

  3. 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.

      Gemma.

  4. 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!

    Chris.

    • 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 🙂

  5. 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 🙂

  6. 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 🙂

  7. 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 🙂

  8. 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 🙂

  9. 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 🙂

  10. 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.

  11. 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 🙂

  12. 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 🙂

  13. 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

  14. 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.

  15. 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.

  16. 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.

  17. 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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