I started making this 5-minute peanut butter banana cake about a week ago and am completely addicted! The taste is decadently rich and the portion is small: it’s perfect for two people. My oldest son wakes up from a nap earlier than the twins do, so the peanut butter cake became our new ritual: he wakes up, I make the cake, we share it and talk.
The picture doesn’t do the cake justice. You make the cake in a mug, and this is how I should have photographed it. I took it out of the mug while still hot and this is why it appears misshapen. I tried the cake with gluten-free all-purpose flour and it tastes great, but doesn’t quite rise to be light and fluffy like a cake made with whole wheat flour.
Coconut flour makes the cake taste better than olive oil, but the latter works, too. I made this cake with butter once and it was way too heavy, considering I already put peanut butter in there.
It is crucial to whisk the batter well. the more you whisk, the lighter and fluffier your cake will be.
It is also important not to overcook the cake, or you will end up with a dry rubbery sponge. You can also make this cake in two smaller-sized mugs. You can mix the batter in one mug and then pour half into another mug. In this case, make sure you cook each one individually.
4 tablespoons GF all purpose flour or whole wheat flour
1/2 tsp baking powder
1 tsp. chia seeds
3 tbsp. unsweetened raw creamy peanut butter
3 tbsp. non-dairy milk
3 tbsp. coconut or olive oil
splash of vanilla
3 tsp. agave syrup
1 banana, peeled and sliced
Combine all ingredients (except for banana) in an oversized coffee mug. Whisk well until smooth. Add banana slices. Microwave on high for 1 1/2 minutes. Take it out and check to see if it is done. If not, continue to microwave for 15 more seconds.