Vegan Peanut Butter Banana Bread Mug Cake
A single-serving vegan peanut butter banana mug cake made with mashed banana, protein powder, and peanut butter. No eggs, no dairy, naturally sweetened, and ready in just a few minutes.
Servings: 1
Equipment
- 8-10 oz short mug
- small bowl
Ingredients
- ¼ cup extra ripe banana, mashed about ½ of a medium-large banana or ¾ of a small banana
- 2 tablespoons vanilla protein powder, packed
- 1 tablespoon (GF) oat flour
- 1 scant tablespoon golden flaxseed meal optional
- 1 tablespoon pure maple syrup
- 1 tablespoon peanut butter or other nut butter of choice
- ½ teaspoon baking powder
- pinch salt
- 1 tablespoon dairy-free mini chocolate chips or chunks
Toppings
- salted peanuts or other nut of choice
- creamy peanut butter or dark chocolate tahini
- chopped chocolate chunks
Instructions
- Peel and place half a medium very ripe banana into a small mixing bowl and mash well with a fork until smooth.
- Add the rest of the ingredients to the bowl with the mashed banana and mix until combined. Fold in chocolate chips. The batter should be slightly thicker than pancake batter but not as thick as cookie dough.
- Pour into an 8-10 oz microwave-safe mug and cook for 1 minute and 30 seconds. Start checking at 60-75 seconds as microwaves vary. The top should look just set with no wet batter visible.
- Remove from microwave carefully and let sit for 2-3 minutes before adding toppings. Don't add toppings before microwaving.
Notes
If you prefer to cook in the oven instead, preheat the oven to 350℉. Add the batter to a greased ramekin or mini cocotte and bake for 18-23 minutes or until golden brown on top. Remove and let cool for 2-3 minutes before topping and enjoying.