There’s something incredibly comforting about chocolate and banana cake. Firstly, it’s a doddle to make  – an incredibly forgiving recipe that’s rarely too dry and is packed with strong flavours. And secondly…

…every bite is a mouthful of nostalgia.

Damn, even I get all nostalgic eating it & my mom has NEVER made a chocolate banana cake. It’s good with custard, ice cream and especially on it’s own. If you really don’t like banana, just leave that bit out and you still have a delicious chocolate cake.

And it’s particularly good if you manage to be there in that magical moment when it’s cooled for just long enough to not cause blisters on the roof of your mouth, but still warm enough to melt Swedish Glace Vanilla Icecream. 

And now you can always have that ‘moment’ with the following recipe. Ready in much less time than it takes to drive to the all night garage and stare at their dry, tasteless offerings.

And if you like this recipe, try out the other microwave mug cake recipes – Vegan Lemon Mug cake with a jelly baby twist and the very delicious Bakewell tart in a mug.

The Recipe

1/ In your microwaveable mug, mix your ‘dry’ ingredients

1/4 cup self raising flour

2 Tablespoons Caster Sugar

2 Tablespoons Cocoa Powder

1/8 teaspoon baking powder 

1/8 teaspoon salt

2/ Give them a good stir and then add your ‘wet’ ingredients

3 Tablespoons Soya Milk

2 Tablespoons Vegetable Oil

1 Tablespoon Maple Syrup

1/8 teaspoon vanilla essence

3/ Another good stir until all ingredients are combined. So far, this is a pretty good chocolate cake and if you want to ignore the banana bit I’ll pretend I haven’t noticed. But otherwise, add

1/3 banana, chopped into chunks

A generous sprinkle of dark chocolate drops

4/ Stir again until combined

5/ Cover loosely with a plastic lid (have we all got a few stray Tupperware lids in the cupboards or is it just me?) and pop it into the microwave.

Now ALL microwaves differ so I suggest you start off on a Medium High power and go for fewer minutes. You can always cook for longer but you can’t ever properly save a microwave burnt chocolate cake. My microwave is about 800W, but is very cheap and cheerful. I used the following;

Medium High 1 1/2 – 2 minutes

Leave Stand for 1 minute, poke a few holes through with a fork

Medium High for 1 1/2 – 2 minutes

Leave to stand for 3 minutes

6/ My 3 mug cake experiments all seemed to be baked through at this point. So I poked a few holes through the chocolate cake and added a GENEROUS portion of dark chocolate drops, letting them all…

…melt and go gooey on the top of the cake

Now would also be a good time to add Swedish Glace Vanilla Ice Cream – I mention that brand as it’s the best Vegan Vanilla Ice Cream that I’ve ever tasted…

Now Sit Back and enjoy…

Don’t forget to follow me for more easy peasy, tried and tested Vegan Recipes straight to your inbox