Microwave Chocolate Banana Cake And Chocolate Sauce Recipe

Name: Microwave Chocolate Banana Cake And Chocolate Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 1 or more
Ingredients: All Purpose Flour; 1/4 cup granulated sugar (or sweetener of choice); 1 medium ripe banana; Baking Cocoa; Baking Soda; Cold Water; 2 tablespoons melted coconut oil or vegetable oil; Vanilla Flavoring; Chocolate Flavoring; Unsweetened Cocoa; 1/4 teaspoon salt; 2 tablespoons milk (dairy or non-dairy), plus 1 cup for sauce; Allspice; 1 tablespoon cornstarch

Satisfy your chocolate cravings with this incredibly easy and healthy microwave chocolate banana cake! This recipe is perfect for a quick dessert that's low in fat and adaptable to various dietary needs. The rich chocolate sauce can be drizzled over the cake, used as a pudding, blended into dairy-free milkshakes, or enjoyed as a fruit dip – hot or cold! This recipe is inspired by Healthwell.com and RecipeCottage.com, making it simple to customize for allergies or specific diets. Get ready for a delicious and guilt-free treat in under 30 minutes!

Prep Time 10 mins

Cook Time 20 mins

Calories 361.2 kcal

Protein 14g

Rating 1.0 (1 Reviews)

Microwave Chocolate Banana Cake And Chocolate Sauce

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Microwave Chocolate Banana Cake And Chocolate Sauce

All Purpose Flour
1/4 cup granulated sugar (or sweetener of choice)
1 medium ripe banana
Baking Cocoa
Baking Soda
Cold Water
2 tablespoons melted coconut oil or vegetable oil
Vanilla Flavoring
Chocolate Flavoring
Unsweetened Cocoa
1/4 teaspoon salt
2 tablespoons milk (dairy or non-dairy), plus 1 cup for sauce
Allspice
1 tablespoon cornstarch

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How to Make Microwave Chocolate Banana Cake And Chocolate Sauce

**Cake:** Preheat your microwave. In a medium bowl, mash 1 ripe medium banana with a fork. Add 1/4 cup milk (dairy or non-dairy), 1 teaspoon vanilla extract, and 2 tablespoons melted coconut oil or vegetable oil. Whisk until well combined.
In a separate bowl, whisk together 1/2 cup all-purpose flour (or gluten-free blend), 1/4 cup unsweetened cocoa powder, 1/4 cup granulated sugar (or sweetener of choice), 1/2 teaspoon baking powder, and a pinch of salt.
Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
Lightly grease a microwave-safe mug or small cake dish (approximately 8-ounce capacity).
Pour the batter into the prepared dish.
Microwave on high for 6-8 minutes, or until a toothpick inserted into the center comes out clean. Cooking time may vary depending on your microwave.
**Sauce:** In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons of milk (dairy or non-dairy) until smooth to create a slurry.
In a small saucepan, whisk together 1/4 cup unsweetened cocoa powder, 1/4 cup granulated sugar (or sweetener of choice), 1/4 teaspoon salt, and 1 cup milk (dairy or non-dairy).
Gradually whisk in the cornstarch slurry until the mixture is smooth.
Cook over medium-high heat, stirring constantly, until the sauce comes to a boil and thickens to your desired consistency (about 5-7 minutes).
Remove from heat and stir in 1 teaspoon vanilla extract.
If the sauce needs to thicken further, whisk 1 teaspoon of cornstarch with 1 tablespoon of cold milk and add it to the saucepan, stirring constantly until thickened.
Let the cake cool slightly before drizzling with the chocolate sauce. Enjoy!