Banana mug cake
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A moist single-serving banana mug cake with cinnamon and chocolate chips, mixed in one mug. It is a good way to use up half a ripe banana.
Ingredients
- 1/2 ripe banana mashed (about 1/3 cup)
- 1 egg
- 2 tablespoons butter melted
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- 3 tablespoons brown sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon cinnamon
- pinch salt
- 2 tablespoons chocolate chips
Equipment
- mug
Directions
- Mash the banana in a microwave-safe mug until smooth.
- Stir in the egg, melted butter, milk, and vanilla.
- Add the brown sugar, flour, baking powder, cinnamon, and salt and stir into a smooth batter.
- Fold in the chocolate chips, setting a few aside for the top.
- Microwave on high for 1 minute 30 seconds to 2 minutes, until the cake has risen and the top looks set (the center may stay a little soft and will keep cooking as it cools).
- Let cool for a minute or two, then top with the chips you saved.
Notes
Storage: refrigerate the cooled cake airtight or tightly wrapped up to 3 days; uncooked batter keeps refrigerated up to 24 hours. Prep 3 minutes, cook 2 minutes. Safety: raw egg and flour; cook until set.
Nutrition
Serving: 249g | Calories: 711kcal | Carbohydrates: 94g | Protein: 12g | Fat: 35g | Saturated Fat: 20g | Trans Fat: 0.9g | Cholesterol: 249mg | Sodium: 634mg | Potassium: 475mg | Fiber: 4g | Sugar: 60g | Vitamin A: 1044IU | Vitamin C: 5.2mg | Calcium: 242mg | Iron: 3.7mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); milk counted as whole milk, chocolate chips counted as semisweet chocolate. Brands and portions vary, so use it only as an approximation.