This banana bread mug cake is a healthy way to satisfy your banana bread cravings, minus the oven! Ready in just one minute, it’s a single serving dessert made with no eggs or milk!
Whenever I find myself with overripe bananas on hand, I love whipping up banana bread, banana muffins, or a healthy banana mug cake.
I’m not going to lie. I love ALL kinds of banana bread. Banana bread with blueberries, a cinnamon swirl through it, or even loaded with double the chocolate– I play no favorites!
However, I needed something a little healthier, and something that would NOT be polished off within 2 days….an issue I do have with a good sweet bread recipe. Enter- a banana bread for ONE.
This healthy banana bread mug cake is a delicious single-serve sweet treat that takes just a minute in the microwave or 10 minutes in the oven! It’s incredibly moist and gooey on the inside while being tender on the outside!
It’s also suitable for many dietary lifestyles out there- It’s paleo, vegan, and gluten free!
How do you make a banana mug cake?
- Banana– Mashed, overripe bananas are best, as they add extra sweetness.
- Almond butter– I used almond butter, you can use any nut or seed butter of choice. Be sure that it is smooth and creamy, not crunchy!
- Coconut flour– Holds the batter together, and gives the mug cake the fluffy and cake-like texture. Do not substitute or omit this for something else.
- Milk of choice– I used unsweetened almond milk, but you can use any plant based/non dairy milk.
Start by greasing a large mug or cereal bowl. In a small mixing bowl, add all your ingredients and mix well, until a thick batter remains. If the batter is too thick, add extra milk. Transfer to the greased mug and microwave for 1 minute, before removing and letting sit for a minute, before enjoying.
Can I make this in the oven?
Yes, if you don’t own a microwave, you can make this 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.
Tips to make the best banana bread in a mug
- Coconut flour brands differ, and some are thicker than others. If your batter is more on the crumbly side, add more milk to compensate.
- Microwave wattage differs, and you may need to cook your mug cake longer than a minute. Remove after a minute and if it isn’t cooked well enough, continue microwaving in 30-second spurts.
- This mug cake isn’t overly sweet and relies on the banana for sweetness. If you’d like a sweeter mug cake, add a tablespoon of maple syrup or agave nectar.
- Feel free to add some mix-ins to change up the flavor. Chopped walnuts, raisins, and chocolate chips are all fantastic options.
Storing and Freezing Tips
- To store: If you’d like to enjoy the mug cake at a later time, you can let it cool completely, before covering and refrigerating it, for up to 3 days.
- To freeze: Freeze the mug cake by placing it in a ziplock bag and store in the freezer for up to 2 months. Thaw overnight in the refrigerator.
More delicious mug cake recipes to try
- 100 calorie chocolate mug cake
- Almond flour chocolate mug cake
- Blueberry mug cake
- Cinnamon Roll Mug Cake
- Coffee Cake Mug Cake
Watch how to make it
Banana Bread Mug Cake (1 minute!)
- 1/2 medium overripe banana mashed very well
- 1 tablespoon coconut flour
- 1 tablespoon almond butter or any nut or seed butter
- 2-3 tablespoon milk of choice * See notes
- 1 tablespoon chocolate chips of choice optional
- Grease a microwave safe bowl or mug.
- In a small mixing bowl, combine your mashed banana and coconut flour and mix very well. Add your nut butter of choice and mix into it- It should be a VERY thick batter.
- Using a tablespoon at a time, add milk of choice until you reach a thick batter. Stir through the chocolate chips is desired.
- Microwave for 1 minute, or until cooked through.
- Preheat the oven to 180C/350F and coat an oven safe ramekin with oil and set aside.
- Prepare the mug cake batter, before transferring it into the oven safe ramekin. Bake for 10 minutes.
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That texture! I’ll be sure to set aside an extra banana to try this one! Looks like the perfect little bedtime snack for me 🙂
You so need to- It’s so good!
Yum I make something like this often – it’s so good and easy too! Loving coconut flour lately!
This is so good- I’ve been making it for so long and was wondering why I’d never shared it! I seriously need stocks in coconut flour!
This sounds absolutely delicious, and the chocolate chips are definitely not optional. A must! 🙂
Right? Thanks so much, Blair!
This DOES look dense and delicious!! Double D’s!!! ….lol.
😀 LOL. Dirty Birdie!
I will be buying some coconut flour today. But the chocolate chips in it don’t appeal to me. I’ve lost 40 pounds over the last 3 years without trying to! Stressful, long hours job, and not enuf food or sleep. So I’m looking for things like this to make quickly and easily to get some more nutrition and calories.
Hi Betty! No worries at all- They still taste great without them 🙂 Congrats on the weight loss, that is a fantastic achievement! 🙂
Oooh the gooey cakes are always so good. I usually just end up freezing the ripe bananas to use for smoothies. That’s usually because I notice at the last minute that they’re on their last leg and am too lazy to quickly come up with a use for them.
Dude. You will love tomorrow’s recipe.
You are the king of 1 minute healthy treats! Nothing like fresh banana bread in seconds! 🙂
Oh my Gawd I am eating this right now…but I didn’t microwave it and added protien powder. I call it my banana mash lol. Yours looks prettier and now it’s official, my random throw together so are a recipe. Happy MLK day Arman!
Haha, I’ve been making this for ages so glad I can share it with my readers.
I kid you not – I think Im going to have an Arman’s 1 minute party and just make ALL of your super quick brownies, cakes, breads, cookies, etc so that I can eat them all at once. There’s nothing wrong with that – right? I mean seriously, how on earth do you freaking expect me to choose?!
You seriously need to- All of them combined would totally equate a meal haha!
Why not both textures? So as long as it’s cake!
Anyways, I’m so excited for more reader-request recipes! There’s so many cool ideas that you never hear about!
Right? Thanks so much, Cassie!
I currently have about 12 bananas just rotting on the counter so I need to make use of them asap!! I need to freeze some and the rest I could make this little delicious cake! everytime I see one of your banana bread recipes I immediately get excited and start doing flips around the house!
That is not excited enough. You should have done a double Arabian AND did a punch front out of it!
Why is it that everybody hates the word moist? Because moist is where it’s at for banana bread. Like you described, that kind of baked good keeps you going for hours while fluffy ones disappear into thin air. Long story short: this is my kind of banana bread and yes to single-serving [let’s make that a verb] ALL the baked goods and desserts!
Exactly- It needs to be common place! 😀
Loving all of your recent recipes! I have this and the brownies on my to make list this week.
Thanks, P- I’m sure you’ll love them! There’s an even better one tomorrow!
Hi Arman! These single serving recipes are so cute! Do you have any idea if this (or any of the other mug cakes) would work in the toaster oven? I don’t have a microwave and am just wondering if there’s another alternative to heaving the oven up! 🙂 Thanks!
Hi Anna! They sure do- You just need to keep an eye on it as they cook slightly quicker than a standard oven! 🙂
oh.em.gee I have everything on hand to make this! Must happen in my kitchen soon!
Please do, it’s SO good!