Banana Mug Cake

This healthy banana mug cake is a quick and easy single-serving dessert that can be made in the microwave or in the oven. It’s moist, fluffy, and tastes like banana bread. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 1

Cook Time 1

Total Time 2

Servings serving

Calories 172kcal

Author Arman Liew

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.

Video

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.

Nutrition