Microwave mug cake

With chocolate & banana

Microwave mug cake

Serves Serves 4
Time Cooks In10 minutes
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 323 16%
  • Fat 18.9g 27%
  • Saturates 5g 25%
  • Sugars 20.1g 22%
  • Salt 0.8g 13%
  • Protein 4.8g 10%
  • Carbs 35.1g 14%
  • Fibre 2.3g -
Of an adult's reference intake
Tap For Method


  • 1 small ripe banana
  • 75 g self-raising flour
  • 50 g soft brown sugar
  • olive oil
  • 1 large free-range egg
  • a handful of a handful of leftover Christmas chocolates, your favourite chocolate bar, or chocolate chips
Tap For Method

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Tap For Ingredients


  1. Peel the banana and place in the bowl of a food processor and blitz (or mash by hand in a large bowl).
  2. Add the flour with a pinch of sea salt, along with the sugar and 4 tablespoons of olive oil. Crack in the egg and pulse (or whisk) until smooth.
  3. Divide the mixture between 4 small microwave-proof cups (roughly 200ml). Break the chocolate bar into chunks and push into the mixture, then microwave in pairs on high (800W) for 1 minute 30 seconds, or until risen and gooey in the middle.
  4. Remove the cups from the microwave (be careful – they’re hot!) and leave to cool slightly. Delicious with a dollop of yoghurt or custard, or a small scoop of ice cream.


– Grate a little lemon zest into the batter for a citrusy kick.
– If you’re making these for grown-ups, a shot of freshly brewed espresso would be delicious.

The day before, decant the batter into cups and leave covered in the fridge overnight, so you can cook them to order.