These Banana Chocolate Mug Cakes are so easy to make and ready in about 5 minutes. Filled with rich, moist banana bread and stuffed with gooey chocolate chunks, they are the perfect dessert for two!
In a microwave-safe bowl, microwave the butter until melted, about 30-45 seconds on high. To that same bowl, add the mashed banana, egg, maple syrup, and vanilla. Mix together until fully incorporated.
To that same bowl, add in the flour, cocoa powder, baking soda, and salt. Mix until combined. Fold in the chocolate chunks.
Spray your mugs with a little bit of non-stick spray. Split the batter equally into the two microwave-safe mugs. I topped mine with a sprinkle of extra chocolate chunks before baking. Microwave 1 mug at a time, for 1 minute and 30 seconds. Every microwave is different, so if that doesn't seem fully cooked to you, put it back in for another 10-15 seconds until done. Mug cakes will be very hot right out of the microwave so let them cool a little before enjoying.
Notes
How to ripen bananas quickly: If you know you want to make these in a day or two, stick your bananas in a brown paper bag and let them sit in there to ripen more quickly.If you are in a pinch, turn your oven on to 300 degrees F, put your bananas on a baking sheet, and bake for about 20-30 minutes. Your bananas will turn dark brown/black and will be squishy to the touch. Let them cool completely before using them in the recipe.
If you aren't planning on eating these immediately, you can take cover the mug and store it in the fridge for only a few days. You can reheat it in the microwave for 10-15 seconds before eating.