Make This Chocolate Banana Bread Mug Cake In Just 5 Minutes

The quick details.

This banana bread cake comes together in five minutes tops, so the details are pretty darn quick.

Start with your wet ingredients. I like to use coconut oil for these cakes. Melt it in the microwave in a microwave-safe bowl. Once melted, add a very overripe banana and give it a good mashing with a fork. The key to any sweet banana recipe is to use bananas that are way past their prime and pretty black all over. Black bananas create the best sweet recipes due to their natural amount of sweetness.

When you have the banana all mashed up, whisk in a squeeze of honey, a single egg, and a splash of vanilla. I personally like to use honey as my sweetener as I've found it creates a perfectly soft, tender, and moist banana bread cake. But maple syrup works well too.

Once the wet ingredients are combined. Stir in the flour, baking soda, a pinch of cinnamon, and a pinch of salt. At this point, the cake is almost ready for "baking".

But I have a couple of secrets.

First, chocolate chunks…and a generous helping too. The chunks are a must and create the most luscious banana mug cake. You will fold them into the batter as the final ingredient. As the cake bakes, the chocolate sinks in, melting as it sinks. It leaves you with a puddle of warm melted chocolate throughout your cake. And with every bite, a little of that melted chocolate is scooped up.

And it is delicious.

Second, instead of mixing the batter in the mug you plan to "bake" in, mix the batter up in a small bowl, then transfer to a microwave-safe mug. Yes, it's one additional dish to dirty. However, I found this ensures that the batter is more easily mixed up and in turn bakes up nicer too.

But the real key to success?

Eat this mug of banana bread warm, just after cooking. This isn't a cake you want to eat leftover, it's meant as a quick chocolate fix. It should be eaten right away and preferably with a small pat of butter, a drizzle of honey, and a sprinkling of sea salt on top. Nothing is better.

I will say that that every microwave is different, so the cooking time is a little tricky. That said, I tested this on two different microwaves and found two minutes to be just the right amount of time. You may need to adjust slightly by fifteen seconds, give or take.

Soo, have I convinced you that you need a banana bread mug cake in your life tonight?

This is the best afternoon pick me up…warm after-dinner dessert…or late-night treat while cozied up by the fire. AND if you happen to have a snowy weekend in the forecast, you really need to bake this up. It's great any day, but it's best enjoyed on the coldest of days.

How To Make Your Own Chocolate Chip Banana Bread Recipe

INGREDIENTS

• 1 medium overly ripe banana, mashed (about 1/3 cup mashed)
  
• 1 tablespoon melted coconut oil (or butter)
  
• 1 tablespoon honey or maple
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup whole wheat pastry flour, or all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 1/4 cup semi-sweet or dark chocolate chunks

INSTRUCTIONS

1. In a bowl, stir together the mashed bananas, coconut oil, honey, egg, and vanilla until combined. Add the flour, baking soda, cinnamon, and salt, mix until just combined. Fold in the chocolate chunks.
2. Pour the batter into a (10-12 ounce) microwave-safe mug. Microwave on full power for 1 minute and 35 seconds to 2 minutes (I always do 1 minute 35 seconds, but it's better to under "bake"). Eat warm with a smear of butter and a drizzle of honey (you should do this!). Enjoy!