Microwave Banana Oat Mug Cake
A dense, fudgy single-serving mug cake made with mashed banana, oats, cocoa powder and peanut butter. It cooks in the microwave in about two minutes and tastes like a rich chocolate pudding cake.
- Total
- 10 min
- Prep 6 · Cook 3 · Rest 1
- Serves
- 1
- Difficulty
- Easy
- Sweet
- Quick
- Microwave
Instructions
-
Mash the banana in a small bowl with a fork until almost smooth, with only a few small lumps left.
~2 min
Mashing smooth prevents raw wet pockets that stay undercooked in the microwave.
Mashing the banana very smooth keeps the crumb even, while a few lumps leave wet pockets that stay raw in the centre.
-
Stir the oats, cocoa powder and salt into the mashed banana. Add 60 ml milk and mix until no dry cocoa powder remains and the batter is thick but spoonable.
~2 min
Mixing until no dry cocoa remains ensures even hydration and prevents bitter lumps.
-
Scrape the batter into a microwave-safe mug. Drop the peanut butter into the centre and push it just below the surface with the spoon so it forms a molten middle.
~1 min
Pushing peanut butter below the surface creates a molten centre that won't burn.
-
Microwave on full power for 90 seconds. Check the top: it should look set and slightly dry at the edges. If the centre is still wet, microwave in 15-second bursts until just set, no longer than 30 seconds more.
~2 min
Microwaving in short bursts prevents overcooking, which makes the cake rubbery and dry.
-
Let the mug cake stand for 1 minute so the centre finishes setting, then eat it warm straight from the mug.
~1 min
Standing allows residual heat to finish setting the centre without overcooking the edges.