Mug Cakes & Meals

Microwave Peanut Butter & Banana Mug Cake

4.67 from 53 votes
Make my Microwave Peanut Butter & Banana Mug Cake featuring all natural ingredients and packing the perfect punch to satisfy your cravings.
Microwave Peanut Butter & Banana Mug Cake- Heathy snack made with great ingredients (gluten free/high protein/all natural sugars)

Hi Bold Bakers!

My Microwave Peanut Butter & Banana Mug Cake packs a protein punch that will give you energy and keeps you going until your next meal. Also, it’s the perfect snack for after a work out.

This Peanut Butter & Banana Mug Cake contains no flour and just natural sugars. Made will all-natural, good ingredients, it is filling and the perfect single serving portion that will guarantee to satisfy you without making you feel stuffed.

Mix up my Peanut Butter & Banana Mug Cake the night before and microwave it off fresh the next morning or whenever you want your snack.

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I used ground up rolled oats for this moist cake which gives it lovely texture and the oats are great to slowly release energy throughout the day.

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The Banana and Peanut Butter in this mug cake make it incredibly soft and moist.

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Microwave Peanut Butter and Banana Mug Cake

4.67 from 53 votes
Learn how to make this Microwave Peanut Butter & Banana Mug Cake featuring all natural ingredients and packing the perfect punch to satisfy your cravings.
Servings: 1
Prep Time 5 mins
Cook Time 1 min
Total Time 6 mins
Learn how to make this Microwave Peanut Butter & Banana Mug Cake featuring all natural ingredients and packing the perfect punch to satisfy your cravings.
Servings: 1

Ingredients

  • 1/2 medium banana , mashed
  • 1 tablespoon peanut butter (or any other nut butter)
  • 1 egg white
  • 1/4 teaspoon vanilla extract
  • 4 ½ tablespoons (30g/1oz) oat flour*
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon baking powder
  • pinch of salt

Instructions

  • In a large microwavable mug mash the banana with a fork
  • Mix in the peanut butter, egg whites and vanilla
  • Add in the flour, cinnamon, baking powder and salt and gently stir in until combined
  • Microwave for 45 second- 1 minute or until it is firm in the middle (timing is based on my 1200W microwave so your timing might vary)
  • Top with some more sliced banana and enjoy warm

Recipe Notes

Cooking time will vary greatly depending on your microwave and the width and depth of the mug. The mugs I use are small, roughly 6oz (¾ /1 cup)
Always keep a close eye on your mug while in the microwave so it doesn’t over flow or over cook.
You can mix the muffin up the night before
Oat flour is rolled Oats that have been blended in a food processor to resemble flour
You can use whole wheat or white flour either
Nutrition Facts
Microwave Peanut Butter and Banana Mug Cake
Amount Per Serving (1 g)
Calories 193
* Percent Daily Values are based on a 2000 calorie diet.

 

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Mercy
Mercy
1 year ago

Hi Gemma,

Just want to say that I am thoroughly impressed by your expertise and videos – they’re so very enjoyable to watch, simple straight to the point and entertaining as well! Thanks for all the work you do to bring us these amazing recipes! Also appreciate the fact that you take the time to reply to everyones comments. That’s dedication!

5 months ago

Hi Gemma, I’m wondering is there any substitute for white egg? Or can I just leave it out?

Thanks,
Ika

Lisa Markert
Lisa Markert
6 months ago

Did work well. Just not my kind of cake. Tasted mostly like Banana 😉 loved the sponge cake, so I will go back to my all time favourite 😀

Melody
Melody
3 years ago

I tried this out, and it was good except that it was not sweet at all! I thought I left sugar out, but it was right; there was no sugar. I even used a VERY ripe banana, but to finish the job, I sprinkled on chocolate chips. It made it sweeter and added a chocolate kick.

jan
3 months ago

Delicious! I did with a scoop of vanilla protein powder, and just 2 T of oat flour. So filling!

linaibnshamsah
3 months ago

Hi Gemma, this is so good. Thank you 😊

Nancy
Nancy
4 months ago

Love it!!! Made this using peanut butter powder to cut fat… and some dried cranberries! Delish!!!

Lilac
Lilac
4 months ago

Hi Gemma,
I tried using regular flour instead of oats, and the batter was way too thick. Maybe it absorbs liquids better then the oats. How much flour should I use?

Aratrika
Aratrika
5 months ago

How many days does this last ?

Jaci
Jaci
1 year ago

Love love love this recipe. Sometimes I drizzle some pure maple syrup on it which is amazing also.

What are your thoughts on making a lot of the batter and freezing it, so it can be cooked quicker each morning? Would you thaw it first and then cook it? Thanks!

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Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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