Name: Banana Chocolate Chip Mug Cake Recipe
Ingredients: 1/4 cup all-purpose flour: The foundation of our mug cake. All-purpose flour provides the structure and lightness we desire. For those seeking gluten-free options, you can easily substitute with a gluten-free all-purpose blend. Ensure it’s a blend formulated for baking for the best results. Experimenting with different flours can slightly alter the texture, so stick with all-purpose for a classic, fluffy mug cake.; 2 tablespoons granulated sugar: Sweetness is key in any dessert, and granulated sugar provides just the right level of sweetness to complement the banana and chocolate. You can adjust the amount slightly to your preference. If you prefer a less sweet cake, start with 1.5 tablespoons. For a richer, slightly caramelized flavor, you could also experiment with light brown sugar, though granulated sugar is the standard for a classic mug cake.; 1/4 teaspoon baking powder: The magic ingredient that makes our mug cake rise and become light and airy. Baking powder is a leavening agent that creates air bubbles in the batter, giving it that desirable fluffy texture. Make sure your baking powder is fresh for optimal results; old baking powder might not be as effective.; Pinch of salt: Salt enhances the flavors of all the other ingredients, especially the sweetness and the banana. A small pinch is all you need to balance the flavors and prevent the cake from tasting flat. Don’t skip the salt – it’s a crucial element in baking!; 1/4 ripe banana, mashed: The star of our show! A ripe banana is essential for both flavor and moisture. The riper the banana, the sweeter and more flavorful your mug cake will be. Those brown spots on the peel? That’s a sign of perfect ripeness for baking. Mash the banana thoroughly until it’s smooth, with no large lumps, to ensure it incorporates evenly into the batter. The banana not only adds sweetness and flavor but also acts as a natural binder and provides moisture to the cake.; 2 tablespoons milk: Milk adds moisture and helps to bring the batter together. You can use any kind of milk you prefer – dairy or non-dairy. Almond milk, soy milk, or oat milk all work wonderfully as substitutes. The type of milk you use won’t drastically alter the flavor, so choose your favorite or whatever you have on hand.; 1 tablespoon vegetable oil: Oil contributes to the moistness and tenderness of the mug cake. Vegetable oil is a neutral-flavored oil that works well in baking. You can also use other neutral oils like canola oil or melted coconut oil. Oil is essential for preventing the mug cake from becoming dry.; 1/4 teaspoon vanilla extract: Vanilla extract enhances the overall flavor profile, adding a touch of warmth and complexity. Pure vanilla extract is always preferred for the best flavor, but imitation vanilla extract will also work in a pinch. Vanilla extract complements both banana and chocolate beautifully.; 2 tablespoons chocolate chips: The delightful bursts of chocolate that make this mug cake truly irresistible. Semi-sweet chocolate chips are a classic choice, but you can use any type of chocolate chips you prefer – milk chocolate, dark chocolate, or even white chocolate chips. For an extra touch of indulgence, try using mini chocolate chips, which distribute more evenly throughout the cake. You can also chop up a chocolate bar into small pieces if you don’t have chocolate chips readily available.

Ingredients

Scale

1/4 cup all-purpose flour: The foundation of our mug cake. All-purpose flour provides the structure and lightness we desire. For those seeking gluten-free options, you can easily substitute with a gluten-free all-purpose blend. Ensure it’s a blend formulated for baking for the best results. Experimenting with different flours can slightly alter the texture, so stick with all-purpose for a classic, fluffy mug cake.

2 tablespoons granulated sugar: Sweetness is key in any dessert, and granulated sugar provides just the right level of sweetness to complement the banana and chocolate. You can adjust the amount slightly to your preference. If you prefer a less sweet cake, start with 1.5 tablespoons. For a richer, slightly caramelized flavor, you could also experiment with light brown sugar, though granulated sugar is the standard for a classic mug cake.

1/4 teaspoon baking powder: The magic ingredient that makes our mug cake rise and become light and airy. Baking powder is a leavening agent that creates air bubbles in the batter, giving it that desirable fluffy texture. Make sure your baking powder is fresh for optimal results; old baking powder might not be as effective.

Pinch of salt: Salt enhances the flavors of all the other ingredients, especially the sweetness and the banana. A small pinch is all you need to balance the flavors and prevent the cake from tasting flat. Don’t skip the salt – it’s a crucial element in baking!

1/4 ripe banana, mashed: The star of our show! A ripe banana is essential for both flavor and moisture. The riper the banana, the sweeter and more flavorful your mug cake will be. Those brown spots on the peel? That’s a sign of perfect ripeness for baking. Mash the banana thoroughly until it’s smooth, with no large lumps, to ensure it incorporates evenly into the batter. The banana not only adds sweetness and flavor but also acts as a natural binder and provides moisture to the cake.

2 tablespoons milk: Milk adds moisture and helps to bring the batter together. You can use any kind of milk you prefer – dairy or non-dairy. Almond milk, soy milk, or oat milk all work wonderfully as substitutes. The type of milk you use won’t drastically alter the flavor, so choose your favorite or whatever you have on hand.

1 tablespoon vegetable oil: Oil contributes to the moistness and tenderness of the mug cake. Vegetable oil is a neutral-flavored oil that works well in baking. You can also use other neutral oils like canola oil or melted coconut oil. Oil is essential for preventing the mug cake from becoming dry.

1/4 teaspoon vanilla extract: Vanilla extract enhances the overall flavor profile, adding a touch of warmth and complexity. Pure vanilla extract is always preferred for the best flavor, but imitation vanilla extract will also work in a pinch. Vanilla extract complements both banana and chocolate beautifully.

2 tablespoons chocolate chips: The delightful bursts of chocolate that make this mug cake truly irresistible. Semi-sweet chocolate chips are a classic choice, but you can use any type of chocolate chips you prefer – milk chocolate, dark chocolate, or even white chocolate chips. For an extra touch of indulgence, try using mini chocolate chips, which distribute more evenly throughout the cake. You can also chop up a chocolate bar into small pieces if you don’t have chocolate chips readily available.

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Instructions

Step 1: Prepare Your Mug and Ingredients

Select your mug: Choose a microwave-safe mug that is large enough to hold the batter and allow for rising. A standard 10-12 ounce mug works perfectly. Make sure the mug is clean and dry.

Gather and measure your ingredients: Having all your ingredients pre-measured will streamline the process and ensure you don’t miss anything. Refer back to the ingredient list and measure out each item accurately. This step is crucial for consistent results.

Step 2: Combine the Dry Ingredients

In your mug, combine the dry ingredients: Add the 1/4 cup all-purpose flour, 2 tablespoons granulated sugar, 1/4 teaspoon baking powder, and a pinch of salt directly into your mug.

Whisk the dry ingredients: Using a small whisk or a fork, thoroughly whisk together the dry ingredients until they are well combined and any lumps are broken up. This ensures that the baking powder is evenly distributed, which is essential for a consistent rise.

Step 3: Add the Wet Ingredients

Add the mashed banana: Add the 1/4 cup mashed ripe banana to the mug with the dry ingredients.

Add the milk, oil, and vanilla extract: Pour in the 2 tablespoons milk, 1 tablespoon vegetable oil, and 1/4 teaspoon vanilla extract into the mug.

Step 4: Mix the Batter

Stir until just combined: Using a fork or small spoon, gently stir all the ingredients together until just combined. Be careful not to overmix the batter. Overmixing can lead to a tougher mug cake. Mix until there are no large streaks of flour remaining, but it’s okay if the batter is slightly lumpy.

Fold in the chocolate chips: Gently fold in the 2 tablespoons of chocolate chips into the batter. Distribute them evenly throughout the mixture. Resist the urge to add more chocolate chips at this stage – save some for topping later!

Step 5: Microwave Your Mug Cake

Microwave on high: Place the mug in the microwave and microwave on high power for 60-90 seconds. Microwave power varies, so start with 60 seconds and check for doneness.

Check for doneness: After 60 seconds, check the mug cake. It’s done when the top is set, and a toothpick inserted into the center comes out with moist crumbs, not wet batter. If it’s still wet in the center, continue microwaving in 10-second intervals until it’s cooked through, being careful not to overbake it, which can make it dry. Generally, 75-80 seconds is the sweet spot for most microwaves.

Step 6: Cool and Enjoy!

Let it cool slightly: Allow the mug cake to cool in the mug for a minute or two after microwaving. It will be very hot straight from the microwave. This brief cooling period allows it to set slightly and makes it easier to eat.

Add toppings (optional): While the mug cake is still warm, you can add extra chocolate chips, a drizzle of melted chocolate, a scoop of ice cream, whipped cream, or a sprinkle of powdered sugar. Get creative with your toppings!

Enjoy immediately: Mug cakes are best enjoyed warm and fresh right out of the microwave. Grab a spoon and dig in!

Nutrition

Serving Size: one normal portion
Calories: 350-400 kcal
Sugar: 30-35g
Sodium: 150-200mg
Fat: 15-20g
Saturated Fat: 5-7g
Unsaturated Fat: 8-13g
Carbohydrates: 50-60g
Fiber: 2-3g
Protein: 4-5g
Cholesterol: 10-20mg