Healthy Banana Cake in a Mug is delicious, made with wholesome ingredients takes all of 2 minutes to make in the microwave. It is perfect for breakfast, snack or whenever you’re craving a warm, comforting desert in no time.
This single serve banana bread mug cake is perfect when you want banana bread but don’t want to wait an hour for it to bake, or if you only have 1 banana. Or both actually! I especially like it in the morning when time is a deficit commodity at our house.
If you’re into mug cakes, you will love this recipe. The cake is made in a mug or a ramekin and comes out soft, fluffy and delicious! Serve it studded with dark chocolate chips for an extra indulgent yet clean and healthy treat, breakfast or snack. Make sure to also check my Healthy Pumpkin Mug Cake.
WHAT YOU WILL NEED
Ripe Banana: only use a ripe or overripe banana for this recipe to make sure your mug cake has the right amount of sweetness and the right texture. Brown spots or entirely brown skin is ok!
White Whole Wheat Flour: I like King Arthur’s. You can also use spelt flour or all purpose white flour.
Egg: to help the banana bread become fluffy and cake-y. Use organic, free range eggs for best results.
Vanilla Extract: use 100% real vanilla extract.
Maple Syrup: to add extra sweetness to the mug cake. If your banana is overripe (entirely brown skin), you can skip the syrup.
Cinnamon: for a true banana bread flavor profile.
Almond Milk: use unsweetened almond milk or any unsweetened plant or dairy milk of choice.
Coconut Oil: both virgin and refined coconut oil will work. Melt in the microwave (30 seconds is usually enough).
Baking Powder: to help the mug cake rise.
Dark Chocolate Chips: I like no sugar added chocolate chips by Lily’s.
Non-Stick Spray: to prevent the mug cake from sticking to the mug. I use avocado oil spray.
WHAT IS WHITE WHOLE WHEAT FLOUR?
I like using white whole wheat flour better than regular whole wheat flour because it has a milder flavor that resembles regular white flour. The main difference between regular whole wheat flour and white whole wheat flour is that regular whole wheat flour is made with red wheat berries using the entire grain (the wheat germ and the bran), while white whole wheat is made in the same way but using white wheat berries.
HOW TO MAKE BANANA CAKE IN A MUG
If you don’t want any extra dishes to wash, you can prepare the whole cake in the mug you will be microwaving it in. The amount of batter is enough for one large mug or 2 smaller ones. I usually make enough for 2, so I use a measuring Pyrex dish to mix the batter. A medium bowl will also work great.
STEP 1: Place coconut oil in your dish (mug or bowl) and microwave for 30 seconds to melt it. Add sliced or whole banana and mash with a fork until smooth.
STEP 2: Add all wet ingredients: almond milk, vanilla, maple syrup and egg. Stir with a fork until well combined.
STEP 3: Add all dry ingredients: flour, cinnamon, baking powder and salt. Stir until combined.
STEP 4: Stir in most chocolate chips and set aside.
STEP 5: Spray your mug (or mugs) with non-stick spray and transfer the batter into the mug. Decorate the top with more chocolate chips and walnuts, if desired.
Note: the batter should not go all the way up to the mug’s rim. Leave at least an inch of space because the cake will rise and may create a big mess in the microwave. Personally, I like when it rises enough to spill out of the cup a little bit because it looks SO satisfying but the whole point of making a mug cake is so that you can make a delicious baked treat in no time and with minimal clean up.
STEP 6: Microwave on high until the top looks set and a toothpick inserted in the middle of the cake comes out clean, 90 seconds to 3 minutes. If you’re making 2 smaller mug cakes, microwave one at a time and after about 90 seconds check for doneness with a toothpick. If it comes out mostly clean, your mug cake is ready. If not, keep microwaving at 10-20 second intervals until the top look done and the toothpick comes out clean. Don't overcook! If you microwave it for too long, the mug cake will turn tough and rubbery.
STEP 7: Let cool for at least 2 minutes (it’s super hot when you first take it out) and dig in!
CAN I USE FROZEN BANANAS FOR BAKING?
Yes, absolutely! I always have overripe bananas in my freezer to use for baking or in smoothies. That way, you don’t need to wait for them to ripen and can make delicious banana-based baked goods whenever you want.
To use frozen bananas for this recipe, take the bananas out of the freezer and leave at room temperature until completely thawed. Then mash and follow the directions in the recipe card below.
CAN I MAKE THIS MUG CAKE AHEAD OF TIME?
Mug cakes are best served freshly made. Warm and fluffy is how they should be! If you have leftover mug cake, let it cool completely, cover the top tightly with plastic wrap and store in the fridge for up to 3 days. When ready to eat, remove the plastic wrap and nook in the microwave for 20-30 seconds. You can also eat it cold or at room temperature but I like it best warm.
Serve Banana Bread in a Mug straight in the mug you make it in! Cool it for a couple minutes before you dig in because as everything that’s taken out straight out of the microwave, it is hotter than lava. Serve on its own with a cup of tea or coffee, or, if you’re feeling fancy, maybe with a dollop of coconut whipped cream, sliced strawberries and chopped walnuts. Fresh banana slices are nice on top, too.
SUBSTITUTIONS & SPECIAL DIETS
- Instead of white whole wheat flour you can use spelt flour or unbleached white flour.
- Almond milk can be replaced with any plant milk of choice (coconut, oat, soy) or regular dairy milk.
- For fat I use refined coconut oil (has a more neutral flavor than extra virgin coconut oil) but any neutral tasting plant-based oil will work (avocado, light olive oil, sunflower). Melted butter is also an option.
- If you like nuts in your banana bread, feel free to add some chopped walnuts or pecans to the batter.
- For a vegan version of this mug cake, replace the egg with a flax egg (1 teaspoon flax mixed with 3 tablespoons of water) and use vegan chocolate chips.
CAN YOU MAKE BANANA CAKE IN THE MUG IN AN OVEN OR AIR FRYER?
As long as your mug is heat resistant, yes. It is probably safer to use ramekins if you’re making this mug cake in the oven or air fryer. Depending on the size of your mugs or ramekins, this cake will take about 30-40 minutes in the oven and about 10 minutes in an air fryer at 350 degrees Fahrenheit. Check with a toothpick when the top looks set.
WHAT IS THE TEXTURE OF A MUG CAKE?
Mug cake is NOT like regular cake. Mug cake is soft, sticky, gooey and satisfying. It’s definitely different than “regular” cake but I still consider it cake, just warm and fluffy. If you’ve ever had a steamed English pudding, that would be the closest texture I can think of. In fact, when you nuke batter in the microwave, you are steaming it, not baking.
The texture of this banana mug cake will also depend on the kind of flour you use. White whole wheat flour and spelt flour will produce a cake that's denser and chewier than mug cake made with regular white flour, which is lighter and fluffier. I personally don't mind the texture of mug cake made with whole wheat flour but if it's too dense for you, try it with regular white flour!
WHY IS MY MUG CAKE RUBBERY?
If your mug cake turns tough and rubbery, you likely microwaved it for too long. It should be barely set when you take it out of the microwave. Another reason may be that you wait too long before eating it. It really is only good warm and after about 10 minutes it will turn tough.
OTHER HEALTHY WAYS TO BAKE WITH RIPE BANANAS
- Healthy Banana Oat Bread
- Banana Strawberry Oat Muffins
- Banana Peanut Butter Cookies (No Flour, No Oats)
- Banana, Chocolate & Cherry Oatmeal Cookies
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Banana Cake in a Mug is delicious, made with wholesome ingredients takes all of 2 minutes to make in the microwave. It is perfect for breakfast, snack or whenever you’re craving a warm, comforting desert in no time.
1 ripe banana
1 large egg
1 teaspoon vanilla
6 tablespoons white whole wheat flour
1 tablespoon maple syrup
1 teaspoon cinnamon
1 tablespoon coconut oil, melted
1 tablespoon almond milk
½ teaspoon baking powder
2 tablespoons dark chocolate chips
A pinch of salt
- Mash banana using a fork until smooth.
- Add almond milk, egg, melted coconut oil, maple syrup and vanilla. Stir well.
- Add dry ingredients: spelt flour, baking powder, cinnamon and salt and stir until combined. Don’t overmix.
- Fold in most chocolate chips.
- Spray 2 microwave safe mugs with non stick spray (I use avocado oil). Pour the batter into the mugs and decorate the top with remaining chocolate chips.
- Microwave on high for 90 seconds to 3 minutes, one mug at a time.
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Category: dessert, breakfast
- Cuisine: American
Keywords: banana mug cake, banana bread in a mug, banana bread microwave