Banana Protein Mini Cake (Mug Cake)
Prep Time: 5 minutes
Cook Time: 20–25 minutes (oven) or 1–2 minutes (microwave)
Total Time: 25–30 minutes
Serving Size: 1 cake
Calories & Macros per Serving:
Calories: 243 Fat: 7g Carbs: 24g Protein: 21g
Ingredients
• ½ medium ripe banana, mashed (about 2–3 tablespoons)
• 1 egg
• 2 tablespoons Chocolate Protein Powder (I use Equip Protein)
• 1 tablespoon flour
• ½ teaspoon baking powder
• Cinnamon (optional)
• Chocolate chips (optional)
• Pinch of salt
Instructions
Preheat oven to 350°F if using the oven.
Use a small ramekin, small bowl, or small baking dish.
Mash the banana until very smooth — no chunks.
Add the egg and whisk with a fork until fully combined.
Add the protein powder, flour, baking powder, and a pinch of salt. Mix until just combined.
Pour into the ramekin.
Oven
Bake 20–25 minutes, until the top is puffed, lightly golden, and the center is set but still soft.
Let it rest 2–3 minutes before eating.
Microwave
Microwave 1–2 minutes (usually 90 seconds).
The cake should rise, look set on top, and feel soft but cooked through.
Let it rest 1 minute — it finishes cooking as it sits.
Tips
• Smooth banana = best texture.
• Microwave makes it fluffy and fast; oven gives a firmer, cake-like texture.
• Add chocolate chips if you want it sweeter.
• Add cinnamon for more flavor.
• Use a smaller ramekin for a taller cake.