Eggless Chocolate Peanut Butter Banana Mug Cake| Banana Chocolate Peanut Butter Mug Cake| Microwave Chocolate Peanut Butter Mug Cake
Craving something rich, chocolaty, and quick? This Chocolate Peanut Butter Banana Mug Cake is the ultimate 5-minute microwave dessert you NEED to try! Made with ripe banana, creamy peanut butter, cocoa, and chocolate chips, this single-serve mug cake is soft, gooey, and packed with flavor. Perfect for late-night cravings or...
Ingredients
ripe banana mashed1/2
milk3tbsp
oil2tbsp
peanut butter1tbsp
all-purpose flour1/4cup
unsweetened cocoa powder1tbsp
sugar2tbsp
salt1pinch
baking powder1/4tsp
baking soda1/4tsp
vanilla essence1/4tsp
chocolate chips1tsp
Nutrition (per serving)
Calories
407.5kcal (20.38%)
Protein
8.2g (16.4%)
Carbs
35.4g (12.87%)
Sugars
22.8g (45.6%)
Healthy Fat
18.7g
Unhealthy Fat
6.5g
% Daily Value based on a 2000 calorie diet
How to make Eggless Chocolate Peanut Butter Banana Mug Cake| Banana Chocolate Peanut Butter Mug Cake| Microwave Chocolate Peanut Butter Mug Cake
- Step 1
Take a large microwave-safe mug and add half a ripe banana sliced into pieces. Mash it well with a fork until it becomes smooth and creamy.
- Step 2
Add 3 tablespoons of milk and mix well to ensure the cake stays moist and soft.
- Step 3
Add 2 tablespoons of oil and 1 tablespoon of creamy peanut butter. Mix everything together until smooth and well combined.
- Step 4
Add ¼ cup of all-purpose flour and 1 tablespoon of unsweetened cocoa powder. Mix well to incorporate the dry ingredients.
- Step 5
Add 2 tablespoons of sugar, a pinch of salt, ¼ teaspoon baking powder, ¼ teaspoon baking soda, and ¼ teaspoon vanilla essence. Stir until the batter is smooth.
- Step 6
Sprinkle 1 teaspoon of chocolate chips on top. Microwave the mug for about 1 minute, or until the cake is cooked through.
- Step 7
Carefully remove the mug from the microwave, dust with powdered sugar if desired, and enjoy!
Nutrition (per serving)
Nutrition (per serving)
Calories
407.5kcal (20.38%)
Protein
8.2g (16.4%)
Carbs
35.4g (12.87%)
Sugars
22.8g (45.6%)
Healthy Fat
18.7g
Unhealthy Fat
6.5g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Use an overripe banana for a sweeter and more flavorful cake.
You can substitute plant-based milk like almond, oat, or soy for regular milk.
Neutral oils like sunflower, canola, or melted coconut oil work best. Avoid strong-flavored oils like olive oil.
If you don't have chocolate chips, chop up a small piece of chocolate and use that instead.
If the cake is still gooey in the middle after microwaving, heat it for an additional 10 seconds, but avoid overcooking to prevent dryness.
FAQS
Can I use plant-based milk?
Yes, almond, oat, or soy milk works perfectly in this recipe.
What type of oil is best for this recipe?
Neutral oils like sunflower, canola, or melted coconut oil are ideal. Avoid strong-flavored oils like olive oil.
Can I use crunchy peanut butter instead of creamy?
Yes, but it will add little nutty bites to the cake.
What if I don’t have chocolate chips?
You can chop up a small piece of chocolate and use that instead.
Why do I need both baking powder and baking soda?
Using both helps the mug cake rise and stay fluffy.
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Rajani
(@thegourmetschoice)
I’m Rajani, a passionate cook with over 15 years of experience creating delicious, approachable dishes. My love for food began in childhood, inspired by watching Sanjeev Kapoor’s Khana Khazana with my mom and helping her in the kitchen. On The Gourmet’s Hut, I share tried-and-tested authentic Indian recipes and quick microwave mug cake recipes perfect for busy days. My goal is to make cooking simple, flavorful, and fun—because food brings people together and every meal should create memories. I’m Rajani, a passionate cook with over 15 years of experience creating delicious, approachable dishes. My love for food began in childhood, inspired by watching...
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