Chocolate Banana Cake Mug

Would pumpkin work as a substitute for banana? Also, what about egg whites in place of a whole egg? Stevia in place of sugar? Everything changes except the cocoa. I have no idea if this would work but might give it a try.

Beth B on October 19, 2015

I think the banana AND pumpkin version sound yummy. I read somewhere that sugar is considered a liquid ingredient so I might try maple syrup in both and also in the pumpkin one, a pinch of pumpkin spice in honor of Fall.
Fun.

BarbL on October 19, 2015

This is my all time favorite snack girl recipe! If the banana is ripe enough you don't need the additional sugar. I usually leave out the extra sugar and sprinkle with a few bittersweet chocolate chips before cooking. This adds a nice texture too.

Jeanne on October 19, 2015

I have some ripe bananas on my counter right now - will have to try this!

Maria on October 19, 2015

Oh Yummy.... I'm going to try this today. I like the idea of this because I'm not using a cake mix with preservatives in it.. Just pure plain fruit.
Good Going Snack-Girl.

annie on October 19, 2015

Could you replace the banana with unsweetened applesauce?

Nancy on October 19, 2015

hey, chocolate for breakfast! I'm there! But wait, this is two servings? Yikes, now way I'm gonna stop after half. Story of my life.

Kevin on October 19, 2015

How much pumpkin would you use? Would you still add the cocoa?

Kathie Graham on October 19, 2015

I would use 1/2 c. pumpkin puree. If using egg whites, I prefer the ones from Trader Joe's and would use 3 T. (which equals one large egg white). I think I'll try this today since I don't have any ripe bananas.

Beth B on October 19, 2015

This sounds good. I will have to try it. Perhaps even adding a spoonful of peanut butter and swirling it in before cooking. YUM!

Janet on October 19, 2015

OOH, thanks for this reminder. I've made it before, omitted the sugar, and it is fun. Feels quite decadent for breakfast! A good evening treat.

Robin on October 19, 2015

I have everything on hand and will try this tonight, omit the sugar and share it with my girls with a scoop of coconut ice cream. Between the 3 of us, it will be perfect! Thanks Lisa :-)

Tywana on October 19, 2015

Snack girl, I've LOVED this ever since you published it a while back! I eat it every single day for breakfast. I omit the sugar, add an extra egg, and mix it with an immersion (stick) blender (mine is cuisinart brand) in the plastic beaker that comes with the blender. Then I microwave the beaker for 2 min 30 seconds and eat the whole thing myself. yummy.

rachel on October 20, 2015

Snack Girl, I love ya, but this was not a hit this morning at breakfast. One kiddo said 'too chocolatey' - as if that is possible ;). I wished it had a firmer consistency. It reminded me of stiff pudding. Still love your microwave apple crisp, though!

Jennifer on October 20, 2015

I must have missed the microwave apple crisp and it sounds delicious! Would you send the link?

Beth B on October 21, 2015

This is by far the best tasting mug cake I've ever made! (and I've tried quite a few!!) To make it more cake-y I add 2 tbs. almond meal, a pinch of baking powder, 1 tsp of honey (instead of sugar) and of course, chocolate chips. I've added some mint chips too and, boy-oh-boy, is that goo!. I think this would be a good base for a mug Spice Cake. That will be my next experiment. Thanks for sharing all your great recipes with us!

Sharon on February 22, 2016

What could you subsitute the cocoa powder with? Ideas anyone?

Jenna on April 18, 2016

I found this recipe while hunting for one I lost, and made it similar to that one by omitting the sugar and adding 2 tbsp each of Tahini and coconut flour, 1/2 tsp baking powder, 12 drops of almond extract, and 1/4 cp nondairy milk (soy or cashew). 2 min in microwave. Serve with dollop of coconut cream. I really want to try the chocolate chip version, though!

Maxine Kaufman-Lacusta on August 25, 2017