Banana Chocolate Peanut Butter Mug Cake
Perfect portions of warm, gooey goodness ready in just 7 minutes!
Ever found yourself craving something warm, sweet, and comforting but didn’t want to deal with a full-sized cake?
This microwave mug cake is your answer, combining three beloved flavors—ripe banana, rich chocolate, and creamy peanut butter—into one perfect portion.
The best part? No oven needed, and minimal cleanup required!
Why This Recipe Works
My journey with mug cakes started during late-night study sessions in college. After countless experiments (and some memorable failures!), I’ve perfected this recipe to deliver that fresh-from-the-oven taste without the wait.
What makes this recipe special isn’t just its speed—it’s the science behind it. The ripe banana provides natural moisture and sweetness, while the peanut butter adds richness and protein. The result? A cake that’s not just quick, but genuinely delicious.
I particularly love sharing this recipe with parents. It’s become a favorite activity in my kitchen when my nieces and nephews visit. There’s something magical about watching kids’ faces light up as they mash bananas and see their creation “grow” in the microwave.
Plus, it’s a sneaky way to teach measuring skills and kitchen safety!
Kitchen Notes & Success Tips
Before we dive into the recipe, let’s set ourselves up for success. Here are some game-changing tips I’ve learned through trial and error:
- Room Temperature Ingredients: This isn’t just chef fancy-talk. Room temperature eggs and milk blend better, creating a smoother batter.
- Mug Selection: Use microwave-safe mugs that hold at least 12 ounces. The batter will rise significantly!
- Microwave Timing: Every microwave is different. Start with 60 seconds and add time in 10-second increments if needed.
- The Toothpick Test: Just like regular cakes, a toothpick inserted into the center should come out mostly clean.
Ingredient for Banana Chocolate Peanut Butter Mug Cake
For the Cake Base:
- 1 large very ripe banana (about ½ cup mashed)
- 1 large egg, room temperature
- 3 tbsp whole milk
- ¼ cup packed brown sugar
- 2 tbsp unsalted butter, melted and cooled
- 3 tbsp creamy peanut butter
- ½ cup self-rising flour
- ¼ tsp vanilla extract
- Pinch of salt
For the Chocolate Swirl:
- 3 tbsp chocolate chunks (or mini chips)
Instructions for Banana Chocolate Peanut Butter Mug Cake
- Banana Prep:
- In a medium microwave-safe bowl, thoroughly mash the banana with a fork
- Aim for a smooth consistency with minimal lumps
- This step is perfect for little helpers—just supervise to avoid over-enthusiastic mashing!
- Wet Ingredient Integration:
- Whisk in egg until fully combined
- Add milk, brown sugar, melted butter, and peanut butter
- Stir in vanilla extract and salt
- The mixture should look smooth and glossy, similar to pancake batter
- Flour Addition:
- Gently fold in flour using a spatula
- Stop mixing as soon as no dry streaks remain
- Over-mixing activates gluten, making the cake tough
- Mug Division:
- Divide batter between two 12-oz microwave-safe mugs
- Fill each mug about ⅔ full
- Leave room for rising during cooking
- Chocolate Magic:
- Sprinkle chocolate chunks evenly over each mug
- Use a knife to create gentle swirls
- Don’t over-swirl—you want distinct chocolate pockets
- Cooking Process:
- Microwave one mug at a time on HIGH for 60-90 seconds
- Look for a set but springy top
- Let rest for 1 minute before eating
Advanced Tips & Troubleshooting
Common Issues and Solutions:
- Tough Cake: You probably over-mixed. Next time, fold ingredients just until combined.
- Undercooked Center: Add cooking time in 10-second increments.
- Overflow: Your mug was too small or filled too high.
- Dry Texture: Try adding an extra tablespoon of milk next time.
Make-Ahead Options
While best served fresh, you can:
- Mix dry ingredients ahead and store in a sealed container
- Prepare batter up to 2 hours in advance (refrigerate)
- Store ripe bananas in the freezer for future use
Variations and Customizations
- Triple Chocolate Dream:
- Add 1 tbsp cocoa powder to batter
- Top with white chocolate chips
- Drizzle with chocolate sauce after cooking
- Birthday Cake Surprise:
- Skip chocolate chunks
- Add ½ tsp almond extract
- Fold in 1 tbsp rainbow sprinkles
- Top with more sprinkles after cooking
- Apple Cinnamon Comfort:
- Replace banana with ½ cup applesauce
- Add ¼ tsp cinnamon
- Top with diced apple and a sprinkle of brown sugar
Nutritional Notes
Each serving contains approximately:
- Calories: 350
- Protein: 8g
- Healthy fats: 14g
- Fiber: 3g
Perfect for satisfying sweet cravings while still providing some nutritional benefits!
Final Thoughts
Whether you’re an experienced baker or a microwave novice, this mug cake recipe proves that delicious desserts don’t require hours in the kitchen. It’s perfect for after-school treats, midnight cravings, or those moments when you need a little sweet comfort.
Banana Chocolate Peanut Butter Mug Cake
Ingredients
- 1 large very ripe banana about ½ cup when mashed
- 1 large egg at room temperature
- 3 tbsp whole milk
- ¼ cup packed brown sugar
- 2 tbsp unsalted butter melted and cooled
- 3 tbsp creamy peanut butter
- ½ cup self-rising flour
- ¼ tsp vanilla extract
- Pinch of salt
- 3 tbsp chocolate chunks or mini chocolate chips
Instructions
- In a medium microwave-safe bowl, thoroughly mash the banana with a fork until smooth. This is a perfect task for little helpers!
- Whisk in the egg, milk, brown sugar, melted butter, and peanut butter until well combined. Add vanilla extract and salt.
- Gently fold in the flour just until no dry streaks remain. Be careful not to overmix.
- Divide the batter between two 12-ounce microwave-safe mugs, filling each about ⅔ full.
- Sprinkle chocolate chunks over each mug, then use a knife to gently swirl them into the batter.
- Microwave each mug separately on HIGH for 60-90 seconds, or until the top is set but still slightly springy when lightly touched. Let stand for 1 minute before serving.
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