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Quick Chocolate Banana Mug Cake

Okay, picture this: it’s late, you want chocolate, but no fuss and no dirty dishes—just immediate cake bliss in a mug. That’s exactly why I’m so pumped to share this Quick Chocolate Banana Mug Cake with you! It’s like a warm hug from the inside out, with that rich cocoa kicking off a flavor party and the mashed banana sneaking in sweetness and moisture. In under five minutes, you’ll have a tender, fudgy cake that’s perfect for that “just one bite” craving (but hey, it’s OK if you finish the whole mug). Plus, this recipe is foolproof—if your banana’s too ripe or your microwave’s funky, I’ve got you covered with easy fixes. Let’s dive right in and whip up this dreamy treat together!

Quick Facts

Yield: Serves 1
Prep Time: 3 minutes
Cook Time: 1–2 minutes
Total Time: 5 minutes

Ingredients

For the Main Dish:

⅓ cup mashed ripe banana (about 1 medium banana)
3 tbsp all-purpose flour
2 tbsp unsweetened cocoa powder
2 tbsp brown sugar (or granulated sugar)
¼ tsp baking powder
Pinch of salt
3 tbsp milk (any kind)
1 tbsp vegetable oil or melted butter
½ tsp vanilla extract
Optional: 2 tbsp chocolate chips or chopped nuts

How I Make It

Step 1:

Grab a microwave-safe mug (at least 12 oz) and mash your ripe banana directly into it with a fork until smooth and slightly chunky—that little sweetness boost is the magic start.

Step 2:

Add in the flour, cocoa powder, brown sugar, baking powder, and a pinch of salt. Stir well until the dry ingredients are fully combined with the banana mash and look like a thick batter.

Step 3:

Pour in the milk, oil (or melted butter), and vanilla extract. Stir gently but thoroughly; your batter should be smooth but not runny. If it feels too thick, splash in a little extra milk.

Step 4:

Fold in the optional chocolate chips or nuts if you’re feeling fancy—hello, added texture and melty chocolate pockets!

Step 5:

Pop the mug into the microwave and cook on high for about 90 seconds. Microwave times vary, so start with 1 minute and check. The cake should be set but still moist—avoid overcooking or it gets rubbery.

Step 6:

Let it cool for a minute or two (the mug will be hot!) then dig right in with a spoon. Feel free to top with a little whipped cream or a drizzle of honey for extra yum.

Variations & Tips

Swap the all-purpose flour for whole wheat for a nuttier flavor and more fiber.
Use peanut butter swirl instead of or alongside chocolate chips for a rich twist.
If your banana isn’t ripe enough, add a teaspoon of honey or maple syrup for extra sweetness.
For a dairy-free version, use almond or oat milk and coconut oil.
Microwave ovens vary—if your cake puffs up and sinks in the middle, it means it’s done perfectly fudgy.
To make it more indulgent, add a pinch of instant espresso powder to enhance the chocolate flavor.

How I Like to Serve It

This mug cake is a perfect solo snack or a quick dessert after a busy day. In cooler months, I love pairing it with a scoop of vanilla ice cream to balance that warm chocolate goodness. For a breakfast treat, add a spoonful of Greek yogurt and fresh berries on top. It’s always a hit for those unexpected sweet tooth emergencies!

Notes

Store leftovers in an airtight container in the fridge up to 2 days; reheat for 20–30 seconds in the microwave.
If you want a cake for two, just double all ingredients and use a larger microwave-safe dish, adjusting cook time as needed.

Closing: Seriously, this quick chocolate banana mug cake is my go-to every time I want dessert without the wait or the mess—it always hits the spot and never fails to bring a smile.

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