Made By Emily
Desserts

Chocolate Banana Mug Cake with Oat Flour

Five-minute cocoa banana mug cake topped with chocolate and banana slices

Recipe Summary

  • Prep Time: 3 minutes
  • Cook Time: 1–1.5 minutes
  • Total Time: 5 minutes
  • Servings: 1
  • Cuisine: Quick, casual
  • Course: Snack or dessert
  • Calories: Approximately 220 kcal

Ingredients

  • 1 small ripe banana, mashed (about 100 g / 3.5 oz)
  • 1 large egg
  • 3 tablespoons (approximately 30 g) oat flour
  • 1 tablespoon (about 5 g) unsweetened cocoa powder
  • ¼ teaspoon baking powder
  • 1 tablespoon (approximately 15 g) chocolate chips (optional)

Instructions

  1. In a large microwave-safe mug, mash the ripe banana thoroughly with a fork until mostly smooth.
  2. Crack the egg into the mug and beat with the banana until fully combined.
  3. Add oat flour, unsweetened cocoa powder, and baking powder to the mug. Stir well until the batter is uniform and there are no dry pockets.
  4. Fold in chocolate chips if using, distributing them evenly through the batter.
  5. Microwave on high for 60 seconds initially. Check the cake’s top; it should look set, and the center should not appear wet. If underdone, microwave in 10-second intervals until cooked through but be careful not to overcook and dry it out.
  6. Let the mug cake rest for 1 minute after microwaving, as both the mug and cake will be hot before eating.

Recipe Notes

  • Use a ripe banana for best flavor and moist texture.
  • Stir gently to avoid overworking the batter, which can make it dense.
  • Microwaves vary, so watch closely after 60 seconds to prevent drying out.
  • Adding chocolate chips brings a nice texture contrast but is optional for a lighter version.

Nutrition Estimate

  • Calories: ~220 kcal
  • Protein: ~8 g
  • Carbohydrates: ~30 g
  • Fat: ~5 g

Values are estimates and may vary by ingredients and portion size.