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3 Minute Peanut Butter Banana Chocolate Mini Cake

3 Minute Peanut Butter Banana Chocolate Mini Cake


I used a heart-shaped ramekin because it’s cute. It’s also Valentine’s Day tomorrow if you’re into that so I think it is quite fitting. A few years ago, Scott bought the heart-shaped ramekins and made a surprise cheesecake in them for Valentine’s Day. Each year, I break out the ramekins and make us a special Valentine’s treat. I also like to use these ramekins in my photos; if you take a look around my blog, you are a bound to see them.

In our household, cakes don’t need a special occasion, especially when easy microwave recipes exist. We’ve gotten into the habit of making mug cakes as a go-to late night snack. As this chocolate cake “bakes” in the microwave, the peanut butter melts creating a sauce on top and the bananas add a fun textural element and flavour.

Now onto the recipe.

Sugar, an egg, cocoa powder, bananas, and peanut butter.

Mise en place {see Ingredients for amounts}.

Bananas topped with peanut in a heart-shaped ramekin.

Place banana slices and peanut butter in the ramekin.

Chocolate cake batter in a heart-shaped ramekin.

In another bowl, whisk together egg, sugar, and cocoa powder and then add it to the ramekin. Microwave on high for 90 seconds.

A peanut butter banana chocolate mini cake on a plate next to a rose.

Let it cool slightly. Run a knife around the cake to loosen it from the ramekin. Place a plate on top of the ramekin and flip the cake onto the plate. Garnish with remaining banana slices. Enjoy!

A 3 Minute Peanut Butter Banana Chocolate Mini Cake on a plate with banana slices.
3 Minute Peanut Butter Banana Chocolate Mini Cake

3 Minute Peanut Butter Banana Chocolate Mini Cake

Yield: 1 mini cake
Prep Time: 1 minute
Cook Time: 2 minutes
Total Time: 3 minutes

This doesn’t get any easier! 5 ingredients and 3 minutes (or faster) from start to finish to get a tasty, gluten-free mini chocolate cake with peanut butter and banana. An easy microwave creation!


  • 1 small banana, sliced
  • 1 tbsp peanut butter
  • 1 egg
  • 1 tbsp cocoa powder (I used Fry’s Premium Cocoa)
  • 3 tbsp sugar


  1. In a small (8 oz.) ramekin, place slices of banana on the bottom and then dollop peanut butter on top. Set aside.
  2. In another small bowl, whisk together the egg, cocoa powder, and sugar until well combined. Fill the ramekin at most two-thirds full.*
  3. Microwave on high for 90 seconds. Carefully remove from the microwave as it will be hot. Let it cool down slightly before running a knife around the edge of the cake. Place a plate on top of the ramekin and flip the cake onto the plate. Garnish with the remaining banana slices. Serve immediately.


  • *The batter will rise in the microwave and overflow if you fill the ramekin too much. The batter will rise and then sink when you remove it from the microwave.
  • You can also use a microwave safe bowl or small mug in place of a ramekin.
  • Kick it up by adding cinnamon and a touch of rum!

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Nutrition Information:
Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 422Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 186mgSodium: 149mgCarbohydrates: 68gFiber: 5gSugar: 51gProtein: 12g

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