Instructions

• In a medium bowl, mash 1 medium overly ripe banana until about 1/3 cup of mashed banana remains. Add 1 tablespoon melted coconut oil (or butter), 1 tablespoon honey or maple, 1 large egg, and 1 teaspoon vanilla extract. Stir until the wet ingredients are uniformly combined.
• Add 1/4 cup whole wheat pastry flour (or all-purpose flour), 1/2 teaspoon baking soda, 1/4 teaspoon ground cinnamon, and 1/4 teaspoon kosher salt to the bowl. Stir gently until just combined and no large streaks of flour remain (do not overmix).
• Fold in 1/4 cup semi-sweet or dark chocolate chunks until evenly distributed through the batter.
• Pour the batter into a 10–12 ounce microwave-safe mug, filling no more than two-thirds full. Smooth the top with the back of a spoon.
• Microwave on full power for 1 minute 35 seconds. If the center still appears wet, continue microwaving in 10-second increments up to a total of 2 minutes, stopping when the cake is set but still slightly moist (better to err on the side of undercooking).
• Let the mug cake rest for 1 minute before eating to finish cooking and cool slightly. Optional: spread a little butter and drizzle with honey before serving. Enjoy.