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.
Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
Why are you listing chocolate chips as optional? I’m so confused. 😉
Hahaha my bad!
Okay, HOLD UP. I was just reading Alison’s blog and YOU SENT HER A DESSERT SAMPLER? I didn’t even finish reading her post, and high tailed it over here to leave you an angry note.
WTF? What am I to you? Send me one please. Canada and Canadians in general are super poor right now so please send food.
Haha no! You’ll be fine, the recipes are on here and you just did a grocery run!
You should rename your blog The Baking Magician because I swear, your recipes are some kind of sorcery. This looks amazing, per usual. Keep up the great work! 🙂
Hahahaa thanks so much, Sarah! 🙂
Dear Arman, what a treat! This sounds like a perfect quick fix for those busy weekday afternoons or mornings! I have not see you around but I hope the New Year is going splendidly well for you my friend. Take care..all the best, Catherine
🙂 Hi Catherine! Hope you’ve been well- I’ve been slightly MIA but back to blogging and seeing my favorites 🙂
Banana, banana… I am so curious how this tastes. After what happened to my egg-free version 😛
Hahaha, the rock! It so reminds me of the times when we used to start making protein powder mug cakes. Remember? We could have killed someone with those.
I love Single serve. Literally. Cackle.
No seriously, it looks delicious and pretty and I love that it is so easy. Maybe I attack my AirBnb hosts kitchen here in Bondi. She’ll love me.
omg. Seriously, they produced actual rocks!
Egg or no, I would have tasted the batter ahead of time anyway. 🙂
That’s what I like to hear!
Fav for any bananas, ripe or not ripe is ICE CREAM! Oh yeah! Creamy, and can do that with fruit, nut butter, cocoa, maple syrup and almonds and probably lots of other things for variety in flavour!
YESSSS! I think you’ll enjoy tomorrow’s recipe!
It’s like banana bread pudding, only a heck of a lot easier to eat. Thanks, Arman!
😀 You are so welcome, Linda! 🙂
I was skeptical but this was very good. Easy and satisfies a sweet craving or snack need. I used sunflower seed butter. I will now have to try a few of your other one minute deals! Thanks for sharing! Where would I be without bloggers like yourself who share these types of recipes? Id be eating rice cakes like an 80’s dieter and craving banana bread!! This beats rice cakes!!!
oh yay- Thanks so much for the amazing feedback, Lisa! Um….let’s burn rice cakes, unless they have peanut butter on them!
Would it be ok to use cow’s milk?
Hi DeAnna! 🙂 Of course! 🙂
Hi! Thanks for share. I don’t have nut butter. It’s difficult to find in my country. Can I replace it for any other thing?
Hi there! 🙂 Do you have peanut butter or tahini at all? You could also use coconut oil or canola oil, but I’d add a dash of sweetener 🙂
we have trademarks that are full of sugar and I do not like peanut butter, almond only, but I can hardly get it. Thanks, I’m going to try with coconut oil and a bit of sugar. Thanks!