Chocolate Peanut Butter Banana Mug Cake
Makes: 1 serving
  • 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
  1. 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.
  2. 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.
Recipe by Bakepedia at