1 medium ripe banana The banana provides natural sweetness and a moist texture to the cake. The riper, the better—it enhances the sweetness without any added sugar.
1 large egg The egg helps bind the ingredients and adds a bit of protein, keeping you fuller longer.
1 tablespoon unsweetened cocoa powder Cocoa gives the rich chocolate flavor. Make sure to use unsweetened to keep it zero points.
¼ teaspoon baking powder (optional) This gives the cake a bit of lift and lightness. While optional, it improves the texture.
½ teaspoon vanilla extract (optional) Vanilla adds a warm undertone that enhances the chocolate flavor.
Pinch of salt (optional) Just a small pinch helps bring out the sweetness and chocolate depth.
Zero-calorie sweetener (optional, to taste) If you prefer a sweeter cake, a little monk fruit, Stevia, or erythritol works well and keeps it 0 points.
Instructions:
Prepare your mug: Choose a microwave-safe mug that holds at least 8 ounces to prevent overflow. You can lightly spray it with nonstick cooking spray if you like, but it’s not required.
Mash the banana: In the mug, mash the banana thoroughly with a fork until it’s smooth and lump-free. The smoother the mash, the better the texture of your final cake.
Add the wet and dry ingredients: Crack the egg into the mug and mix it well with the banana until completely combined. Add the cocoa powder, baking powder, vanilla extract, and a pinch of salt. Stir until you get a smooth, chocolatey batter. Taste and add sweetener if desired.
Microwave the mug cake: Microwave on high for 1 minute and 30 seconds to 2 minutes, depending on your microwave’s strength. The cake should rise and look set but still moist. Avoid overcooking—it can get rubbery.
Cool and serve: Let the mug cake cool for a minute or two before digging in. It’ll be hot! You can enjoy it straight from the mug or turn it out onto a plate.
