Sometimes it is 9pm, the kids are in bed, the dishes are done, and one suddenly feels the intense urge to consume a decadent ooey-gooey PB and Banana and chocolate and marshmallow…cake. Stat. Okay, so maybe this is not true for everyone, but I am here to say that it happened to me last night. I borrowed the base recipe from this lovely blogger….http://backtoherroots.com/2011/07/09/sweet-saturday-one-minute-peanut-butter-cake/
But being me, I embellished a bit. You’re welcome. Cake in 30 seconds!
First, spray 2 ramekins, Pyrex dishes, or mugs with nonstick spray. Generously.
Then, mix together 1 egg, 2 tablespoons of soy nut butter (or peanut, or almond, or whatever-you-want butter)
Then, cut up about 1/4 of a banana. Note that I am too lazy to use a cutting board, so instead used the banana peel as a cutting board. I am not making this up….I really did.
Add the heaping tablespoon flour, 1/4 teaspoon baking soda, pinch salt, bananas, and any type of chip you want (chocolate, butterscotch, or PB are recommended. Highly.)
Stir it up until everything is well mixed.
Divide between the two prepared ramekins. Microwave for 30 seconds. Mine looked like they were just about to overflow, but then miraculously didn’t. I am thinking about naming a holiday in honor of said miracle (It is what my people do).
Now, you have options. You could make a simple glaze, icing, stick a marshmallow on top and torch it, or just go with a healthy dollop of marshmallow fluff. Whatever floats your boat… Just run a knife around the edge of the ramekin, turn it upside down onto your plate. Top with your favorite thing and enjoy warm.
30 Second Chunky Monkey Cake
- 1 egg
- 1 1/2 tablespoons brown sugar (light or dark)
- 2 tablespoons Wowbutter (or peanut, almond, or any other faux or real nut butter!)
- 1 heaping tablespoon (about 1-1/2 tablespoons) flour (or gluten-free flour blend)
- 1/4 teaspoon baking soda
- pinch kosher salt
- 1/4 banana, diced
- 2 tablespoons chocolate chips (substitute butterscotch, white chocolate, or peanut butter chips)
- 2 tablespoons marshmallow fluff (optional)
Coat bottom and sides of two (individual serving) ramekins or glass bowls with non-stick spray. In a small bowl, whisk together egg, brown sugar, and soy or nut butter until well combined. Whisk in flour, baking soda, and salt. Fold in chopped banana and chips. Divide evenly amongst ramekins. Microwave on high for 30 seconds. Cake might look slightly underdone, but resist the urge to cook longer. There will be some carryover cooking time, and it will become dry if heated longer. Run a knife around edge of cake and invert onto serving plate. Top with marshmallow fluff, and enjoy warm with a cup of decaf before bed.