Eggless Banana Chocolate Peanut Butter Mug Cake

Single serving eggless banana chocolate peanut butter mug cake is the best, gooey and the moistest mug cake recipe you'll try. Ready in under 5 minutes and just needs a microwave!

Course Desserts

Cuisine American

Prep Time 3

Cook Time 1

Total Time 4

Servings Portions

Calories 303kcal

Author Richa

Ingredients

¼ cup All purpose flour or Maida
2 tablespoons Granulated Sugar
2 tablespoons Cocoa Powder
¼ teaspoon Baking soda
½ Banana Overripe mashed
3 tablespoons Milk
1 ½ tablespoons Vegetable oil
1 tablespoon Peanut butter

Metric - US Customary

Instructions

In a large mug whisk together flour, sugar, cocoa powder and baking soda till combined.
Add the mashed banana, milk, oil and peanut butter to the bowl and mix well. Microwave on high for up to a minute or minute and a half. The duration will depend on your microwave. I recommend you start checking after a minute and then microwave in bursts of 15 seconds. Serve immediately.

Notes

Always use an overripe banana for banana cakes. This vastly changes the flavour and texture of the cake.
I use small tea cups for mug cakes and this batter can be easily divided between them. However, if you are using a large mug, there is no need to divide the batter.
Feel free to substitute whole milk for coconut milk, soy milk or any other plant based milk to make this banana peanut butter chocolate mug cake vegan.

Nutrition