Super Simple But Oh So Delicious Microwave Cocoa and Banana Cake

Possibly the easiest (and quickest) way to save some over ripe Fairtrade bananas from the bottom of your fruit bowl. Packed with four different plant points, these little cakes make the perfect pudding in a hurry or even a tasty brunch favourite when served with plain yoghurt and berries. 

Dr Pippa Gibson's Cocoa and Banana Cake


Serves 2


  • 60g butter
  • 2 very ripe Fairtrade bananas (total weight 175-200g)
  • 1 egg
  • 1 Medjool date, finely chopped or 20g chopped dates
  • 60g self-raising flour
  • 15g Fairtrade cocoa powder

To serve (optional)

  • Yoghurt
  • Defrosted frozen berries


  • Melt the butter in the microwave for 30 seconds till very soft. Add the bananas and mash into a lumpy paste.
  • Mix in the egg and chopped date.
  • Add the flour and cocoa powder and mix till just combined.
  • Pour into 2 large ramekins. Cook each cake for 90-100 seconds in the microwave (900 W) till puffed up and cooked. If you still have raw batter keep microwaving 10 seconds at a time till cooked.
  • Leave to cool for 30 seconds before turning out onto a plate and serving with yoghurt and berries.

Per serving: 499kcal/ 29.1g fat/ 18.0g saturated fat/ 31.9g carbohydrates/ 6.3g fibre/ 9.2g protein

Want to keep learning? Find more recepies from Dr Pippa Gibson:

Healthy Recipes

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