For ages chocolate and banana flavors have melded together to create the most delicious desserts. Being able to indulge in some cake that doesn’t require baking and is gluten-free is another tasty way to go. Here you’ll be able to enjoy your cake and eat it too without having a whole cake looking back at you and landing on your hips once it passes through your lips.
- 1 overripe banana
- ¼ cup of peanut butter
- 1 large egg
- 2 teaspoon of sugar
- 3 tablespoon unsweetened cocoa powder
- 5 teaspoons of orange juice
- In a small mixing bowl mash up the banana with a fork.
- Add in the egg and the peanut butter to the mashed banana and mix thoroughly.
- Stir in the orange juice, cocoa powder and sugar and beat in until batter is smooth.
- Divide up the cake batter between two large coffee mugs.
- Then microwave each mug one at a time for 1 ½ to 2 /2 minutes depending upon your microwave until the cake rises in the mug and is firm to the touch.
- Allow cake to cool in the mug before eating.
- Cashew butter or any other nut butter spread will also work well in this recipe.
- If you want to make the two cakes more interesting and boost up the flavor and give it a bit more to chew on then fold in ¼ cup of nuts after the cake batter is smooth.
- Enjoy the cake as is or add a topping of your choice such as chocolate sauce, whipped cream with a cherry or sprinkles to give it more flare.
© 2013 Beverly Mucha / All Rights Reserved
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