Chocolate Peanut Butter Banana Mug Cake
(Aka Chocolate Crazy Monkey Mug Cake for One)
Want a chocolate fix in a hurry? Does the addition of peanut butter and banana added to the mix sound like your cup of tea? Well, no tea involved here but we do make this quickie cake in a cup right in the microwave in seconds. And you will most likely have the ingredients on hand for instant gratification.
- ¼ cup all-purpose flour
- 2 tablespoons natural cocoa
- 2 tablespoons sugar
- ¼ teaspoon baking powder
- Pinch salt
- ¼ cup whole milk (you may also use 2% or skim, almond or soy)
- 2 tablespoons vegetable oil
- 1-inch chunk of very ripe banana
- 1 tablespoon creamy peanut butter
- Measure the flour, cocoa, sugar, baking powder and salt into a 10-ounce microwave safe mug. Stir together with a fork to combine, making sure to break up any lumps of cocoa. Measure the milk and oil right into the dry mix and combine with the fork. Press the chunk of banana down into the center of the batter making sure it is submerged then top with a dollop of peanut butter. It is okay if the PB doesn’t sink in all the way.
- Microwave on high power for 50 seconds and check. The cake should look puffed and a bit dull on the surface. Insert a spoon and the batter should have produced a cake-like texture with a molten chocolate center. If it is cake-like all the way through, reduce the cooking time by 5 seconds the next time you make one. If it is still liquidy, increase by 10 seconds or until done. Serve with optional, but highly recommended, scoop of vanilla ice cream. Eat immediately.
- Our Test Kitchen microwave (Sharp Microwave Model R551ZS) is 1100-watts. If your machine’s wattage is lower, you will most likely have to cook your cake longer or, conversely, if it is a higher wattage, your cake will be done even more quickly. Try adjusting by 10-second increments.
- Different mug materials will conduct the heat differently and also affect how the cake bakes. Again, trial and error is the key here.