Peanut Butter & Banana Mug Cake
1 stick butter
1 ¼ cups sugar
¼ cup light brown sugar
½ cup oil
1 tablespoon vanilla extract
½ cup milk
1 teaspoon vinegar
1 ½ cups flour
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons peanut butter
¼ cup chocolate chips
6 slices banana, fresh or banana chips
Heat oven to 350F.
In a medium bowl, stir together butter and sugars until evenly combined. Add eggs and whisk to incorporate. Add oil and vanilla, then milk and vinegar. Whisk in flour, baking powder and salt and stir until batter is smooth.
Reserve 1 ½ cups batter, or roughly ⅓ of your batter to the side.
Spray a small baking sheet. And spread the remaining cake batter evenly over the baking sheet. Bake for 10-15 minutes until batter is set and bounces back to the touch at the center of the pan. Once baked and cooled, wrap in plastic and save for tomorrow!
With the remaining 1 ½ cups batter, fold in peanut butter, chocolate chips and banana and divide evenly over two mugs from your cupboard. Microwave until the cake rises and puffs but is still seemingly gooey and glossy on top, 60-90 seconds.
Remove the mugs from the microwave and let cool slightly 30-60 seconds. The roof of my mouth says: YOU WILL BURN THE ROOF OF YOUR MOUTH IF YOU DON’T :)