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This 4-ingredient banana mug cake recipe takes everything you love about banana bread and turns it into a single-serve treat. My family swears it rivals banana bread!
Craving more mug cake recipes? Try my vanilla mug cake, lemon mug cake, or coffee mug cake next.
Table of Contents
Why you’ll love this 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:
- Made with 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
- 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 kind of milk will do.
- Chocolate chips. Optional, but I’m partial to the combo (hello, chocolate chip banana bread!).
How to make a banana mug cake
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. In a small bowl, mash the banana with a fork, then add flour and nut butter and mix until smooth. Add milk until a cake-like batter is achieved. Stir in the chocolate chips.
Step 2- 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 some brands of coconut flour are more absorbent than others, so take the amount of liquid I listed as merely 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 mug cakes may be dry if they were overbaked 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.
More single-serving desserts
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.
- Microwave for 1 minute, or until cooked through. Let the mug cake sit for a minute before enjoying.
Notes
- 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.
- 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.
Nutrition
Originally published September 2020, updated and republished December 2024
This is delicious
Hi!
I was wondering, can you make this without the peanut butter?
Thanks!
You can use another nut or seed butter
Really nice and easy. Enjoy it after my workout today <3
Thanks for sharing!
That sounds perfect 🙂
Thank you 🙂
Hi Arman 🙂
Could you please confirm : “T” (“1 T coconut flour”) means “Tablespoon” ?
Agnès, France.
Hi it sure is! 🙂
can you double the coconut flour and instead of half banana use a whole one?
I haven’t tried that, feel free to experiment and see!
Mmm made it with a couple busted up walnuts instead of chocolate chips and it was so good!
This recipe is so delicious, I’ve made it a few times already; just wondering, how to you get it so that it doesn’t sink and/or explode in the microwave? Mine only exploded once (lol) but it never looks like it does in your picture )^o^(
Hi Sam! I cook on low heat to avoid it 🙂 Or like pictured, the oven! 🙂
I have one more question (sorry omg), I tried baking it in the oven and it didn’t get done at all (I more than doubled the time in the instruction and it was still raw)… I’m wondering if I’m doing something wrong… How many tablespoons of almond milk do you put in exactly? It’s just that this recipe is so delicious but I have trouble getting it to bake perfectly
Found this recipe yesterday, made it and had another one today! Used blueberries instead of choc chips- it’s delicious and even healthier ?
Thanks for a great recipe!
This recipe would be ideal for Banana Flour (flour made from green bananas, full of fibre and nutrients)
Hope you enjoy it with it 🙂
Love love love the banana bread! It adds the fun back into eating again…guilt free and happy tummy because it’s grain free!thanks for sharing!
🙂 You are so welcome, Angela!
I tried it this morning and it didn’t work out for me. It’s just mush. I did mix the banana, flour, and peanut butter the night before, could this have been the reason it didn’t work. I wanted to have it for breakfast at work.
Hi Alisa- It is very moist, but it is still tender on the outside- I’ve never tried prepping it the night before. I have made it the night before then reheated the next morning 🙂
Similar to Alisa’s experience, mine came out very mushy as well. I only used 2 T unsweetened Almond/Coconut milk and I did not leave overnight. Maybe I should try adding a bit more coconut flour and cooking longer??
Hi Andrea! It sounds like you may have used too much banana- Definitely increase the coconut flour 🙂
Arman…..oh my stars,this was delicious……I’m having it for breakfast……yeah me!!!! I used sunflower butter…I think that is mild also…and Enjoy Life mini chocolate chips…..they are gluten, dairy, nut and soy free…..this is going to be a go to recipe for me. Thank you Arman…You are the MAN….!!!!!!!!
Can I use wheat flour, instead of coconut flour? Thanks
Hi there, I wouldn’t recommend it- Coconut flour absorbs liquids/other ingredients much differently to coconut flour 🙂 You could try, but you’d need to add 2-3 times the amount of flour.