Banana Mug Cake

My family can't stop making this banana mug cake! It's super moist, fluffy, and secretly healthy. 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.
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.

Variations + Advice

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