Eggless Peanut Butter Banana Cake in Mug

I’m at that point in my life when it seems to be a never-ending wedding season. With so many weddings still ahead of me, I’ve been trying to be good by not buying cookies or other desserts, with the idea that if I don’t have it in the house then I can’t eat it.

But then I REALLY crave something sweet.

So I raid all of the ingredients that I have to see what single-serving options there are (if I bake a full cake or brownie tray then I’m really in trouble). After a long day of working and commuting I’m also pretty lazy, so I did some googling to see what was quick, easy, doable, and delicious. I was out of eggs, which led me to My Food Story but I didn’t have the chocolate ingredient in their recipe.

Here was my take. So delish that I’ve already made it twice (so much for not eating sweets!), hence the photos featuring two different mugs.

Ingredients

1/4 cup all purpose flour
2 tablespoons granulated sugar
1/4 teaspoon baking soda
1/2 banana
3 tablespoons skim milk – I used organic, which I find to be thicker
1 1/2 tablespoons canola oil
1 tablespoon peanut butter – I used Skippy, reduced-fat creamy

Instructions

Grab a mug that is pretty large. You won’t fill the entire thing, but you will want extra room for mixing and for the dough to rise.
Pour all of the dry ingredients in the mug and mix with a spoon or tiny whisk (I have a baby one from my sister’s bridal shower!)
Add the remaining ingredients. For the banana just add it in pieces so that it will be easy to smush.
Stir and smush until everything is clearly mixed together and there are no large chunks. Little banana chunks are fine and tasty later.

Here is what it looks like all mixed up.