Banana Mug Cake
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My 4-ingredient banana mug cake has everything you love about banana bread made into a quick and easy single-serve treat. It’s ready in under two minutes and is super moist and fluffy. Microwave or oven options.
Why you’ll love this healthy banana mug cake
If you’ve been following me long, you know I have a not-so-mild obsession with mug cakes and banana bread. I know, shocking…
Now, on the (rare) occasion someone in the house is craving banana bread but the rest of us aren’t, I’ll make them this single-serving version. Using a few pantry staple ingredients, we can recreate that same light, fluffy texture of legit banana bread–just in a neat little mug-shaped package. Here are some other reasons why you’ll love this recipe:
- 4 ingredients. Because let’s face it… Minimal effort makes everything better.
- Healthy. One serving has a generous amount of fiber, healthy fats, and potassium…but you’d never tell.
- Oven option. I usually make one mug cake in the microwave, but once my family catches on to what I’m making, I’ll end up baking 4 or 5 in the oven…
- Instant gratification. When I’m craving banana bread for an afternoon snack or late-night dessert, this mug cake option is the only way to go.
Key ingredients
Find the printable recipe with measurements below.
- Mashed banana. As always, use the brownest, softest bananas you have, as they’re going to be the sweetest.
- Almond butter. I prefer the naturally sweet flavor of almond butter, but you can use any seed or nut butter you want. Just make sure it’s smooth and drippy so it yields a fluffy cake.
- Coconut flour. Holds the batter together and gives the mug cake a fluffy and cake-like texture. I tested a few different kinds of flour, and coconut flour yielded the best texture, so I don’t recommend substituting it for something else.
- Milk. I used unsweetened almond milk, but soy milk or any other type of milk will work.
- Chocolate chips. Optional, but I’m partial to the combo (hello, chocolate chip banana bread!).
Recipe variations
- Enhance the flavor. Add ½ teaspoon of vanilla extract or a pinch of salt to elevate the other flavors.
- Swap the mix-ins. Swap the chocolate for crushed walnuts, candy buttons, or coconut flakes.
- Make it sweeter. This recipe relies on ripe bananas for sweetness, but you may prefer your mug cake to be sweeter. Give the batter a taste, and add maple syrup or honey if needed.
- Top the mug cake with a scoop of ice cream, a drizzle of peanut butter, or a dollop of frosting for an extra special treat.
How to make a banana mug cake
Step 1- Prep. In a small bowl, mash the banana with a fork.
Step 2- Make batter. Add flour and nut butter, mixing until smooth. Add milk until a cake-like batter is achieved. Stir in the chocolate chips.
Step 3- Microwave. Pour the cake batter into a greased microwave-safe mug and microwave until fully cooked.
Arman’s recipe tips
- Adjust the amount of liquid. I’ve noticed that some brands of coconut flour are more absorbent than others, so consider the amount of liquid I listed as a suggestion. You may need more or less milk in your cake batter.
- Add ½ tsp of baking powder. While optional, this will help the mug cake rise ever so slightly.
- If the cake isn’t done after 1 minute, let it rest for 1 minute. If it still feels quite soft in the center, microwave it for 15-20 seconds.
Frequently asked questions
Your banana mug cake may be dry if they were overcooked or if not enough liquid was added. The cake batter consistency should be thick but pourable, and it should only be microwaved for 1-1 ½ minutes at most.
Mug cakes are made to be enjoyed fresh out of the microwave, as they tend to cool and become hard and chewy quickly. I recommend enjoying it as soon as its out of the oven.
More single-serving desserts
- Single serve cinnamon roll
- Muffin in a mug
- Brownie in a mug
- Vanilla mug cake
- Lemon mug cake
- Coffee mug cake
If you tried this Banana Mug Cake recipe, please leave a star rating and comment. It helps others thinking of making this.
Banana Mug Cake
Video
Ingredients
- 1/2 medium banana mashed
- 1 tablespoon coconut flour
- 1 tablespoon almond butter or any nut or seed butter
- 2-3 tablespoons milk * See notes
Instructions
- Grease a microwave safe bowl or mug.
- In a small mixing bowl, combine the mashed banana and coconut flour and mix very well. Add the almond butter until combined. Using a tablespoon at a time, add the milk until a smooth batter remains. Fold through the chocolate chips, if using them.
- Microwave for 1 minute, or until cooked through. Let the mug cake sit for a minute before enjoying.
Notes
- Depending on the flour you use and the consistency you want, adjust accordingly.
- Oven instructions: If you don’t own a microwave, you can bake this banana bread mug cake in the oven instead. Simply grease an oven-safe ramekin or 8-inch baking dish and bake the mug cake at 180C/350F for 10 minutes.
- To store: Mug cakes are meant to be enjoyed immediately, but you can also store leftovers in the fridge for up to 1 day. Keep it covered with plastic wrap and reheat it in the microwave for 10 to 15 seconds before eating.
Coconut milk would also go here aswelll? As I really like combination of banana and coconut.
I need to buy bananas for this amazing sweet. I rarely buy bananas.
Easy and delish!
Thanks, Ally!
Hi Arman,
I hope you are doing fine …
Arman, have you used mandioca flour (or casava or Yuca) in any of your recipies?
I hope you never stop doing what you’re doing. This was amazingly delicious
I used to follow for your keto recipes and now I’m calorie counting. I know I can rely on you for delicious quick recipes! Thank you