Step 1: Prep Your Banana

Start by peeling your ripe banana and mashing it thoroughly in the bottom of your microwave-safe mug. Use a fork or small whisk to break it down into a smooth, creamy consistency. The riper the banana, the sweeter and creamier your cake will be—so don’t shy away from those brown spots!

Step 2: Add the Flour

Next, sprinkle in 2 tablespoons of all-purpose flour. Give everything a good stir with your fork or whisk until the mixture starts to come together. If you notice any lumps, keep mixing—they’ll disappear with a bit of elbow grease. This step is crucial for creating the base structure of your mug cake.

Step 3: Mix in the Cocoa Powder

Now comes the chocolate magic! Stir in 1 tablespoon of unsweetened cocoa powder. As you mix, the batter will transform into a rich, chocolaty goodness. Keep blending until there are no streaks of cocoa left and the batter looks uniform. Pro tip: Don’t overmix—it can make your cake dense instead of fluffy.

Step 4: Microwave Time

Pop your mug into the microwave and set the timer for 45-60 seconds . Start with 45 seconds and check the cake—if it still jiggles slightly in the center, give it another 10-15 seconds. Every microwave is different, so keep an eye on it to avoid overcooking. Once it’s done, the top should feel firm but still soft to the touch.

Step 5: Cool and Enjoy

Carefully remove your mug from the microwave (it’ll be hot!), and let it cool for about 30 seconds. This allows the cake to settle and makes it easier to handle. Serve it warm for maximum indulgence—or if you’re feeling extra fancy, add a dollop of whipped cream or a drizzle of chocolate sauce.