You only need 5 ingredients to make our 1 Minute Chocolate Banana High-Protein Mug Cake featuring tons of flavors and lots of good protein.
- 1 medium ripe banana (4 oz/118 g)
- ¼ cup (2 oz/57 g) smooth peanut butter
- 1 large egg , at room temperature
- 3 tablespoons unsweetened cocoa powder
- 2 teaspoons granulated sugar
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In a medium bowl mash the banana with a fork.
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Mix in the peanut butter, egg, cocoa powder and sugar and stir until combined.
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Divide the batter between two medium microwavable mugs.
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Microwave one at a time for 45-55 seconds or until risen and firm to the touch. Take care not to overcook as this will result in a tough cake (Important note: This timing is based on my 1200 Watt microwave so your timing might vary.
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Enjoy with some sliced banana on top. This cake is best when eaten fresh but you can store leftovers in an airtight container for up to 2 days. If you only want to make one, cover and refrigerate the second mug before baking for up to 2 days.
- Add a few drops of vanilla extract for a mild floral hint.
- This is best eaten as soon as its cooked but if you only need one serving, fill both mugs and cover and refrigerate the second one before cooking. Cook and eat within 2 days.
- You can use honey or agave in place of the granulated sugar if you prefer to use an unrefined sweetener.
- For an extra boost of nutrition, stir in a teaspoon of spirulina powder into the dry ingredients.
- Try our Microwave Granola in a Mug for another healthy microwave mug meal.
- This can be made with another nut or seed butter if you wish. Try making this with our Homemade Almond Butter!
- Important note: The cooking time is based on our microwave which is 1200 watts. Check the wattage of your microwave as your cooking time might be very different. Some microwaves can take up to 2 minutes to cook this cake but it's better to go slow and check frequently so it doesn't overcook and get tough.
- To level it up to a dessert, top it with whipped cream, fudge frosting, whipped ganache, salted caramel, or even sprinkles.