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Microwave Chocolate Banana Mug Cake

A lot of my friends have started doing Crossfit lately. I think it is something I want to try but honestly it intimidates me, I am not quite sure I could even get close to doing what is required. As a result of doing Crossfit, many of them have also adopted Paleo diets and have been asking me for recipes they can use, especially for sweets. After doing some research, I found this simple and delicious recipe from the Wannabe Chef for these healthy and simple mug cakes. Luckily I had all of the ingredients on hand so I whipped up a quick mug cake and it was delicious. I actually can’t wait to have one again. Note: Picture is also courtesy of The Wannabe Chef, I couldn’t get mine as pretty :)

Chocolate Banana Mug Cake
Servings: 1
Serving Size: 1 mug cake
Nutritional Information: 244.5 calories, 10.1g of fat, 37g of carbohydrates, 7.7g of fiber, 11.1g of protein
Weight Watchers® PointsPlus®: 5 (3 if you don’t count the banana) *

Ingredients

  • 1 ripe banana
  • 1 Tbsp peanut butter(or any nut butter) or PB2 for less calories
  • 1 egg white
  • 2 heaping Tbsp cocoa powder
  • 2 tsp sweetener(optional)
  • Optional: Chocolate chips, walnuts, dried fruit, make sure to add points

Instructions

  1. Mash the banana using a fork until it becomes smooth.
  2. Stir in the peanut butter, egg white, cocoa powder, and sweetener is you use it to form an even batter.
  3. Add any mix ins into the batter. Add to a mug or ramekin, making sure it isn’t more than 2/3 full since it will expand. I always spray the container with cooking spray to make sure it doesn’t stick.
  4. Microwave for 2-1/2 minutes until set. Enjoy!

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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About

I’m Kristen and I couldn’t be happier you are here. You will find a variety of healthy and delicious recipes that will not only taste great, but help you fit in your favorite jeans.

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27 Response to Microwave Chocolate Banana Mug Cake

  1. al on March 7, 2012

    The instructions mention almond butter – which isn’t in the ingredient list. Is that supposed to be peanut butter?

    If using pb2 – can it dry or prepared with water?

    Reply
    • Kristen on March 7, 2012

      Thanks! I just fixed it and it should have said peanut butter. I would use the PB2 prepared with water, or just add the water to the overall recipe and use the powder. It will need the moisture.

      Reply
  2. Debi on March 7, 2012

    What size ramekin does the recipe call for?

    Reply
    • Kristen on March 7, 2012

      The ramekin I use holds a little over a cup. Also a regular sized mug would work great as well.

      Reply
  3. Lynn on March 7, 2012

    Can’t wait to try this – THANKS!

    Reply
  4. Shana on March 7, 2012

    i tried this and failed (partly because i mistakenly put 1tbsp of cocoa instead of 2, and maybe also because i used egg white from a carton instead of directly from the egg). but i’m eager to try again!

    question: is the cocoa powder you used unsweetened?

    Reply
    • Kristen on March 8, 2012

      I hope it works the next time :) Mine isn’t sweetened so I use 1 packet of Stevia to sweeten it up, or sometimes chocolate chips :)

      Reply
  5. Michelle on March 8, 2012

    Note on the time listed for cooking, I’ve never heard of 2 2/2 minutes… ;) Is this supposed to be 2 1/2? Just want to make sure. :)

    Reply
    • Kristen on March 8, 2012

      Yes – thank you!! :)

      Reply
  6. Trixie on March 19, 2012

    Loving this!! Can’t believe how easy and filling it is. Thank you! Sometimes I make it the night before, put it in the fridge and eat it on the run. Please come up with more recipes for 1 serving!

    Reply
  7. Materfamilias on March 19, 2012

    Did you try it the way it was in the original wannabe chef recipe? If so, did you notice any big difference in taste compared to your lightened version?

    Reply
    • Kristen on March 19, 2012

      I haven’t tried it but I am sure it is delicious!

      Reply
  8. Aruna on April 8, 2012

    Thanks for posting. :)

    Will it work if I replace the banana with raspberries to make a chocolate raspberry cake? Or will the raspberries be too watery? Also, will it work to use the whole egg?

    Reply
    • Kristen on April 9, 2012

      I think both of those ideas would work great, especially the raspberries. I am going to have to try that out soon :)

      Reply
  9. Rachelle on April 19, 2012

    I’m not a fan of cooking things in the microwave. Is it possible to bake it in the oven?

    Reply
  10. Colleen on September 13, 2012

    I tried this last night and used 1/4 cup egg beaters instead of the egg white. It was fantastic. However I think the point plus count should be 7. Please double check

    Reply
  11. Colleen on September 13, 2012

    I tried this last night and used 1/4 cup egg beaters instead of the egg white. It was fantastic. However I think the point plus count should be 7. Please double check

    Reply
  12. Holly on November 2, 2012

    I followed the recipe exactly, added 15 grams of chocolate chips. It cooked perfectly in 2 1/2 minutes, topped it with fat free cool whip and it was Amazing and Delicious!!!

    Reply
  13. Jenny Calechman on November 11, 2012

    Do you think you could use egg replacer instead of egg whites? I am vegan. Thanks!

    Reply
  14. Tracy on November 30, 2012

    YUM – This looks sooooo good! I also have made a breakfast version of this (i.e., egg in a mug). Spray a mug with Pam, add one scrambled egg, and a little bit of milk. Then, microwave it for 1 minute, remove, and stir. Sprinkle a little cheese on top and then microwave for another 30 seconds until the egg is completely set and cheese is melted. You could also add other mix-ins, like chopped green peppers or bacon bits.

    Reply
  15. Donna Babineau on December 4, 2012

    YuM! Firstly, I calculated the points and came up with 7 WW plus points (with banana). With that being said, the portion is big enough to be cut in two and saved for the next night. I put 1/2 cup of low fat ( Edy’s) ice cream on top of the half and served it with a dollop of fat free cool whip! Great big dessert. All for 6 points! I will definitely make this again!

    Reply
  16. estancia5 on January 4, 2013

    I shared this recipe on FB and one of my friends wants to try it but she is allergic to bananas. Any substitution ideas?

    Reply
  17. Julie on January 11, 2013

    Ok I want to make this but ..Im allergic to peanut butter and nuts…do you have to use the peanut butter? I wont even try the PB2 as alas its still nuts, can I substitute apple butter for the Peanut Butter? Thanks

    Reply
    • janine on February 5, 2013

      Julie, Kristen said any butter will do so sure your apple butter would work just fine.

      Reply
    • JUdi on April 18, 2014

      I used Sunflower Seed butter (no nuts, just a seed), not because of any allergies, but because i prefer the taste – yummy!

      Reply
  18. joy on May 18, 2013

    This looks easy to do – and delicious, too! I will try this choco banana mug cake for breakfast! :) Thanks for the recipe :)

    Reply
  19. Krishna Narayanan on July 26, 2013

    WONDERFUL – I am on Paleo. The first time I used 2 tbs pure maple syrup (yeah, tablespoons not teaspoons as in your recipe because pure MS is a light sweet flavour)
    I also used 1 tbs of cocoa powder (unsweetened) because it is bitter. I added to this recipe 1 tsp vanilla extract and a 1/4 tsp baking soda. I also used a large banana. I omitted the peanut butter (I’m on paleo, but I could’ve subbed with almond or cashew but didn’t have it and i was lazy on sunday morning…)
    So here’s the recipe:
     1 large banana
     1 tablespoon unsweetened cocoa
     1/4 teaspoon baking soda
     1 egg
     1 teaspoon vanilla extract
     2 tablespoons pure maple syrup

    I sliced in half after microwaving – it makes two servings. I also microwaved for 2 minutes and 30 seconds in a 1100 watt microwave (I know, powerful, a present from mum at xmas!!!) to get thorough cake feel not a wet one.

    Reply

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