This banana chocolate chip mug cake has NO added sugar and is sweetened solely with banana!
As a kid, I loved mashed banana.
Among various snacks, including apples with sunflower seeds, my mom would often make a plate of mashed banana for me. I don’t think I ate them any other way until I was in the double digits!
Though my kids don’t like them mashed, they still all love bananas.
Jade has had a rocky relationship with them over the years, as have I, but we are both currently doing well with one or two a week.
They are such great, convenient snacks, and they’re also wonderful for sweetening smoothies and treats…assuming you want the banana taste.
If you don’t want that banana flavor, this cake may not be for you, as it’s this treat’s sole source of sweetness.
I’ve paired it with some almond butter and oat flour, along with a modest bit of baking powder, for a gooey, no sugar added delight.
I top this with Pascha’s 85% dark chocolate chips, but to keep it totally sugar-free, just use unsweetened chocolate chips (which Pascha also sells). No affiliation, I just like their ingredients!
Be sure to use a brown-spotted banana for best texture and flavor. As the banana and almond butter are the sole sources of ‘wet’ ingredients, this recipe is dependent upon them for proper moistness.
I like to add in a few dashes of cinnamon for blood sugar properties and flavor, but that is optional.
Banana Chocolate Chip Mug Cake
Ingredients
- ¼ cup oat flour
- ⅛ tsp baking powder
- ⅛ tsp sea salt
- ½ large brown-spotted banana mashed well
- 1 Tablespoon almond butter (I use a salted, creamy variety)
- ½ tsp vanilla
- 1 Tablespoon chocolate chips
Instructions
- Preheat the oven to 350 degrees.
- Mix the dry ingredients in a medium bowl.
- Stir in the wet ingredients until a smooth batter forms.
- Pour the batter into a small, well-oiled 8-10 ounce ramekin.
- Top with chocolate chips.
- Bake 9-12 minutes (it should be a bit springy to the touch, but don’t overbake it).
Notes
Nutrition
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
Recipe steps:
Mix the dry ingredients…
Mix the wet ingredients…
Pour batter into two ramekins and top with choc-o-LOT…
Gooey bite!
This was DELICIOUS! I used peanut butter because that’s what I had on hand and mini chocolate chips (my preferred style) but my goodness, what a tasty cookie bowl. A perfect use to turn a ripe banana into a healthy treat (I need something other than smoothies on occasion)!
Yay, so happy you liked it, Celina. Thanks for the review!