Place the half of the overripe banana in the mug. Use a fork to mash well.
Add the powdered peanut butter, flour, baking powder, cinnamon, salt, maple syrup, and milk. Stir together until well combined. Fold in the chocolate chips.
Place the mug in the microwave and cook for 45-60 seconds, or until the top of the cake does not appear damp. Do not overcook.
Let cool for a few minutes, then enjoy! Feel free to add a dollop of vanilla ice cream or Greek yogurt on top if you’d like.
Notes
*This works best with an overripe banana – one with lots of brown spots. If your banana is only slightly overripe (i.e. a few brown spots), it will not provide as much moisture. As such, you may need to increase the milk to 2 tablespoons in that situation. If your banana is completely black, it is too overripe - do not use that for this recipe.
Freeze the remaining half of the banana to use in smoothie recipes.
Nutrition analysis (approximate for the entire recipe): 210 calories, 4 g fat, 1.5 g saturated fat, 375 mg sodium, 37 g carbohydrate, 3.5 g fiber, 20 g sugar, 8 g protein, Vitamin D: 1%, Calcium: 9%, Iron: 6%, Potassium: 9%