Peanut Butter Banana Mug Cake
Ninety seconds, one mug, one fork. It exists for the specific evening when you want cake and are not going to make a cake.
Mug cakes are usually dry, and the reason is nearly always time. Ninety seconds sounds too short and it is not; two and a half minutes turns it to rubber.
The banana does most of the work — moisture, sweetness and binding — so the flour quantity stays low.
Ingredients
| Amount | Ingredient |
|---|---|
| 1 | very ripe banana, mashed |
| 2 tbsp | peanut butter |
| 1 | egg |
| 3 tbsp | flour |
| 1/2 tsp | baking powder |
| 1 pinch | salt |
| 1 tbsp | chocolate chips, optional |
Method
- Mash the banana in a large mug with a fork until there are no lumps left.
- Peanut butter and egg in, and beat until it is one thing rather than three.
- Flour, baking powder and salt. Mix just until combined; overmixing makes it tough.
- Chocolate chips on top if using — they sink to about the middle.
- Microwave 80 to 100 seconds at full power. Stop when the top is set but still looks slightly damp.
- Wait a minute before eating it. It finishes cooking in the mug and it is molten hot.
Notes
- A big mug. It rises much more than seems reasonable and then goes over the side.
- The banana must be properly ripe. A yellow one gives you a bland, dense cake.
- Microwaves vary enormously. Find your number once and write it down.
Questions
It came out rubbery.
Ten seconds too long. Try eighty seconds next time and add in five-second steps.
No egg?
Another half banana and a splash of milk. It will be denser and it will still work.