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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?
The Ingredients
- 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.
The Instructions
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 Mug Cake
Ingredients
- 1/2 medium 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 optional
Instructions
- 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.
Oven instructions
- 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.
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.