Peanut Butter Banana Mug Cake


There seem to be hundreds of “mug cake” recipes floating around the internet lately…

…and with good reason.

A single-serving cake that’s easy to prepare is genius.

Most of the mug-cake recipes I’ve seen call for refined flours and sugars, and are then microwaved for a quick treat. That may sound appealing to some, but I felt like an upgrade was in order–> one that doesn’t sacrifice ease or flavor.

This particular “mug cake” uses only a banana for sweetness, with no added flours or sugars. The result is a truly delicious, and guilt-free treat!

Peanut Butter Banana Mug Cake
serves 1

Ingredients:

1 very ripe banana (with brown spots!)
2 Tablespoons natural peanut butter, or nut butter of choice
1 whole egg
1/4 teaspoon baking soda
dash of cinnamon (optional)

Directions:

If using an oven, preheat to 350F.

Combine all of the ingredients into a mug, and mix until relatively smooth.

Bake at 350F for 30-35 minutes, until the top is golden brown and the center is firm.

Allow to cool for 5 minutes, then dig in!

Note: Because I don’t own a microwave, the oven is my preferred method for baking. I think it’s worth the wait, but of course, if you prefer the microwave, please feel free to use it–> I’d guess about 60 seconds would do the trick, but use your best intuition, as microwaves vary. (And please let me know how it works for you!)

4.48 from 17 votes
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This particular “mug cake” uses only a banana for sweetness, with no added flours or sugars. The result is a truly delicious, and guilt-free treat!
Servings: 1
Author: Detoxinsta.com
Ingredients
  • 1 very ripe banana (with brown spots!)
  • 2 Tablespoons natural peanut butter , or nut butter of choice
  • 1 whole egg
  • 1/4 teaspoon baking soda
  • dash of cinnamon (optional)
Instructions
  1. If using an oven, preheat to 350F.
  2. Combine all of the ingredients into a mug, and mix until relatively smooth.
  3. Bake at 350F for 30-35 minutes, until the top is golden brown and the center is firm.
  4. Allow to cool for 5 minutes, then dig in!
Recipe Notes
Note: Because I don't own a microwave, the oven is my preferred method for baking. I think it's worth the wait, but of course, if you prefer the microwave, please feel free to use it--> I'd guess about 60 seconds would do the trick, but use your best intuition, as microwaves vary.

Hope you enjoy it!

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Meet Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organs— no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

82 thoughts on “Peanut Butter Banana Mug Cake

  1. LizAshlee

    This is a fun recipe! I bet the peanut butter and banana flavor is awesome! I would definitely be using my little convection oven for this recipe…I love it! I have heard that peanut butter, or rather peanuts often contain pesticides..what are your thoughts on this? do you buy organic? I haven’t been using pb for awhile and have been using almond butter and coconut oil but I do love pb!!

    Reply
    1. Megan Post author

      Yes, I only buy organic peanut butter! I actually prefer almond butter, but since much of my baking is for Austin, peanut butter usually wins out. 😉

      Reply
  2. jeanne

    Wow, I have never heard of a mug cake until you posted about them…guess I am out of the loop!

    Question…does this come out like cake or is it more souffle-ish? It seems with just banana, PB and egg it would be more like quiche or something! I’m going to try it, maybe sneak in some chocolate chips 🙂 thanks!!

    Reply
    1. Megan Post author

      It is a bit souffle-ish… kinda fluffy. The more nut butter you add, the more dense and cake-like it gets!

      Chocolate chips sound like a brilliant idea. 😀

      Reply
  3. SusanC

    This looks dee-lish! We don’t normally do eggs, but I might make an exception for a treat like this!

    Reply
    1. haya

      you can use a flax seed egg instead of an egg. Mix 1 tablespoon ground flaxseeds with 3 tablespoons water. that’s equivalent to one egg. Plus, flaxseeds are high in omega-3 fatty acids.

      Reply
  4. Amanda

    I just made this tonight for me and my husband, I put some dark chocolate chips in mine and I am now in love with this recipe!!! It was so good and reminded me of a cross between banana bread and bread pudding:) Thank you this delicious, easy, and healthy recipe:)

    Reply
  5. jessica @ keep on sparkling

    OH MY GOODNESS! I am seriously droooling over the thought of making this, in fact I want to make it tonight BUT just put my last spotty brown banana into my morning smoothie!!!!!!! If only I had read this 5 minutes sooner, this would be a treat for tonight.
    Thanks so much for a fabulous and easy treat

    Reply
  6. Sierra

    Hmmm – I just made mine in the microwave (2 min) – I didn’t feel like waiting! I’m thinking the oven is the way to go. Mine fluffed up a ton (like three inches out of the mug) and then quickly flopped back down to mush (like two inches below the rim of the mug). Mine also tastes really eggy… I’ll exercise patience next time and just use the ole oven.

    Reply
  7. Heater

    I tried it in the mw today and loved it! I did it for 60 seconds, but I think I’ll try 70 next time (little runny at the bottom). It almost overflowed out of the mug, so definitely put something under it or use an oversized mug.

    Reply
  8. Kim

    Hi Megan,
    I became allergic to bananas after I had my first baby. However, I can eat them baked (like in banana bread). I would think I could eat this as well…it bakes as long as banana bread, so I am hoping it works fine. I crave bananas and miss eating them plain and in smoothies. If you have any tips on how I can cook a plain banana so that I can use it in cold dishes, I would greatly appreciate it. Thanks! I enjoy your site!

    Reply
  9. Sarah

    First of all, I just wanted to say that I’ve been looking for a website/blog like this for MONTHS and am so glad to have come across this one! These recipes look amazing.
    Just tried this mug cake today! It was really filling which was awesome. I could’ve used a bit more flavour, I had to spread a bit more peanut butter on it after it was done…I’m sure it would be amazing with dark chocolate chips in it!

    Reply
  10. Kim

    This was de-lish. More of a souffle than a cake, but still just as satisfying. I added in Enjoy Life brand allergy-free mini chips and a splash of vanilla extract, baked it in a 5in ramekin. Yum.

    Reply
      1. Kim

        OK I just made this again using the microwave method. The trick to getting a “cakier” texture was to add 1TBS of coconut flour, and nuked it for approximately 2.5mins in a 5in ramekin. The oven method lends a nicer caramelized taste, but for a quicker treat (I was on call shift for my job so couldn’t take the risk to bake anything!) that’s still just as yummy, the microwave also works.

        Reply
  11. Rush

    This stuff is simply delicious!! I doubled the recipe, added a few drops of almond extract. Used Natural Almond Butter and put it in a small loaf pan. Baked for 4.5 minutes. I would LOVE to tray other flour-less recipes! I wanted to add walnuts and forgot. Next time.

    Reply
  12. Jaimie Harrington

    Hold long can it be stored for, or is it a bake and eat right away type of thing? Very nice looking, can;t wait to make it…and I love your website.

    Reply
    1. Megan Post author

      Hmm, I’ve never tried storing it! I would recommend eating it soon after baking for best flavor and texture, but I imagine it would store well in the fridge for a couple of days, too!

      Reply
  13. Lucy

    Thanks for the recipe, just made it and it was yummy! I did it in the microwave for 4x 30 seconds and the cinnamon is a nice addition. I have Coeliacs and have been dairy free for a while but recently turned to paleo so this is a brilliant discovery. I’ll be making it again very soon!

    Reply
  14. Lauren

    Just made this and loved it! My peanut butter didn’t mix completely because it was cold, but I loved finding little pockets of it here and there when eating the cake. This will be something I make regularly! 🙂

    Reply
  15. kayla

    This is amazing. So easy and tasty! Perfect for mornings when you have a sweet tooth. I have also made this with pumpkin and a bit of honey instead of banana, and I have used carrot pulp instead of banana. Both turned out great.

    Reply
  16. April

    Maybe this is a weird question, but I’m wondering if there is a reason behind why you don’t own a microwave? I’ve heard a lot of people getting rid of this particular appliance because they are concerned it could be bad for your health. I am sort of on the fence about it, and unsure. Definitely limiting my use of it lately though, just in case…lol

    Reply
  17. Taneka

    I made it this morning, and got mixed reviews from the family. My daughter loved it, my hubby not some much, and I loved the flavor, but could handle the texture. I think that was part of my hubby issue with it. It was really mushy after we got through the top. Any suggestions for to help with the texture? I used a large banana, so I was thinking maybe not so much banana or more PB…

    Reply
  18. Amanda

    Oh my goodness! I just made this (eating it now!) and it is delish! I added a teeny tiny bit of agave nectar maybe 1 tsp and I did it in the microwave for 2 minutes (in 30 second intervals). I am in love with every recipe I’ve tried of yours! Thank you so much!

    Reply
  19. Katy

    This is in the oven right now! I’m low on food, and found this on your site! I’m excited! I’ll post a review after I dig in!

    Reply
  20. Katy

    Okay I just baked this and I’m like 6 bites in. I like it! This exact recipe tastes really good, but I would definitely say don’t expect a cake texture. It is more soufflé -ish. 🙂 I sort of felt like was eating really thick oatmeal. The taste is delicious! It’s very light and fluffy though! Warming my tummy up nice! Thanks! I’d make it again! X

    Reply
  21. Zae

    wow! I am so fortunate to have come across your website. I have already tried several of your recipes and they all are quick and absolutley delicious. As we speak I am enjoying this mug cake for breakfast. Thanks again for the healthy alternatives 🙂

    Reply
  22. sucho

    maybe its the lack of flour, or maybe i’m a noob and you’re always supposed to spray liners – but i’ve tried this and the pumpkin muffin recipe in a cupcake tin with cupcake liners – and while delicious! – they always stick to the liners far more than traditional recipes. i’m trying to avoid greasing pans as often, do you have any recommendations on how to make these baking recipes non-stick?

    Reply
  23. Céline

    Hi there!
    This recipe sounds delicious, I was wondering if it’d work with only an egg white? Thanks for sharing ! Céline

    Reply
  24. Kayla Mae

    Love your website!!! I just made this recipe (just 1/2 actually) in my mw, with a few changes. IT WAS SOOOOOO yummy! I made these changes: flax instead of egg, added 1 T almond flour, mw for 2 min in a wide mug, then topped with warm chocolate sauce: 1 T agave, 1 T cocoa powder, 1/2-1 T water, stir and mw for about 30 sec…careful it doesn’t boil over. I’m considering having seconds! 😉

    Reply
  25. Liz B

    I just made this and am enjoying it!!! Great combo of flavors and I really like the soft texture. I feel less guilty eating it instead of another cake mug. Definitely making this again! Thanks for the recipe.

    Reply
  26. Leslie

    Megan, would you think this would work with egg replacer or a flax egg. I’m sensitive to flax, but would try it if you know the egg replacer wouldn’t work.

    Thanks!

    Reply
  27. Debbie

    I just made this.. it was yummy! I had to MW it for 2 minutes, and it needed a little more sweet, so I added 2 tsp of pure maple syrup to the top when done. It was more like a souffle but still delish. I will add dark choc chips next time and maybe try with coconut flour to make it more cakey.

    Reply
  28. Jared

    Just made this recipe, love it. Love the website, totally hooked. Originally found the site when researching ‘food combining’. Thanks, Megan.

    Reply
  29. Katie

    I to love this website and found it when searching food combining. I am completely hooked. One question though is this more of a treat cause the ingredients dont look properly combined? I did try it though in the microwave for two minutes and it is delicious!!!

    Reply
  30. Margot

    I love peanut butter and bananas, so I made this this morning. In leu of my excitement I forgot the baking soda. Still tasted yummy! Thank you.

    Reply
  31. sabrena

    This is soooo good!!! I used almond butter and a T of almond flour and added a few dark chocolate chips. I have made several of your recipes and they are all so wonderful!

    Reply
  32. Brittany

    Gotta say, not a fan. I’m not sure if it was the fact that I made it I. The microwave or whether my banana wasn’t ripe enough; but it didn’t taste like much to me. It tasted more like a peanut butter sponge.

    Reply
  33. Karen

    Hi Megan, these are wonderful! I’ve been making them for a while (I say ‘them’ because I make muffins out of the batter) but yesterday I decided to put one tablespoon of coconut flour in the batter and it made it taste just like a regular banana muffin. I’ve always enjoyed the flavour but with the extra dry ingredient they don’t fall when they cool and they’ve got that cakey texture. Next time I’ll throw some walnuts in there for sure. Thanks for the great recipes…I love your site!

    Reply
  34. lori

    my question is how the ingredients can be combined in the mug and then blended. The photo has the ingredients blended so well almost as if it had been done in a blender.

    thanks for the answer

    Reply
  35. lori

    my question is how the ingredients can be combined in the mug and then blended. The photo has the ingredients blended so well almost as if it had been done in a blender.

    thanks for the answer

    Reply
    1. Megan Post author

      I mashed the banana with a fork on a plate, since I find a flat surface easier for mashing a banana. Then I just mix everything directly in the mug!

      Reply
  36. Katie M.

    Holy Canoli!!

    My husband who hates “fake” stuff walked into the kitchen sniffing this stuff out. Hubby “What IS that!? it smells so good!”…Me: A mug of awesomeness you wanna taste?”…..Hubby then proceeds to steal MY mug and I have to make another one.

    The only thing I changed was I used raw almond butter. SO GOOD! Thanks for sharing this recipe!

    Reply
  37. Maddie

    I made this last night and it was sooo good! My banana was more ripe than over-ripe but I was craving dessert so I made it anyway. Thanks Megan, it was delicious!!

    Reply
  38. Carolyn

    I used 1/4 tsp baking powder in place of baking soda and baked for 35 minutes. The consistency was perfect. Mini chocolate chips are also a good add. 🙂

    Reply
  39. Grace

    Can you make this without peanut butter, and add extra banana?
    Or would you need to add some other ingredient to get the right cake texture when baked?

    Reply
  40. Jade

    Just made this – was so nice. My mum always makes banana cake and since I have banned desserts with refined sugar/flour/butter etc I’ve missed her lovley cake. This was a great replacement- takes very similar although more banana-ey than banana cake. Was gorgeus and brown all the way round the cake, I’m not sure it’d work in a microwave but maybe will try. Thanks for the recipe!

    Reply
  41. Dee

    I made this today. I addaed a tlb spoon of coconut f,our and a tlb spoon of flex seed flour with some vanilla esscense. It was wounderful. I made mine in the toaster oven. Mix everything together and place my mug to bake. I will make again with other add ins next time. Like chocolate chips or nuts

    Reply
  42. Pingback: Nailed it: guilt free microwave mug cake | Team Confetti

  43. Nadia

    If i wanna make this cake in the microwave how can i do that?need to know the time is that goin to take the same time and does it gonna taste same?

    Reply
  44. Sarah P

    If you are looking for the bread texture, add 1 tbs coconut flour and 1 tbs almond flour. I also added 1/4 tsp vanilla. Baked for 40 min to get it cooked all the way through. Had a perfect texture! Thanks for the delicious idea 🙂

    Reply
  45. breanna

    So I really wanted to try this but I didn’t have all the ingredients. I didn’t have baking soda, however I did have baking powder. So I read online a few places that If you triple the amount of baking powder you a bitter baking soda. So i tried this the microwave and it ended up being a bit bitter but I could tell if I wouldn’t have altered the recipe it would’ve been very good. Thanks for the recipe. I’ll do it right next time!! 🙂 😁

    Reply
  46. Victoria

    Added cinnamon and vanilla, and used Almond butter over PB, but this tasted amazing cooked in the microwave for 2 minutes! Thanks for the recipe!

    Reply
  47. Dawn

    I tried it with a mix of peanut butter and almond butter, and with speculaas spices… that’s a Dutch mix that is popular around December time. I put it in the micro for 1,5 minutes, in a slightly bigger bowl, which was a good thing, because it grew a lot! It was absolutely scrummy. 🙂 Next time, in order to be Paleo, I will use almond butter, and add more of the speculaas spices for flavour. Thanks so much for the idea!

    Reply
  48. Cindy

    DELICIOUS! I followed the recipe as written (except being a chocolate lover, I couldn’t resist throwing in a few milk chocolate chips that I had on hand). I wanted to try the fastest option so I used the microwave for a little less than 2 minutes then let it set for 5 minutes. It tasted great! Hard to believe I was eating fruit and protein with no added sugar, but tasted like I was eating a dessert. It did remind me more of bread pudding texture than a muffin but I liked that texture. GREAT use for that one last banana that always seems to get overripe before I can eat it. Thank You!

    Reply
  49. Kelly

    Thanks, awesome recipe. As the wife of a military member, I’m always looking for that quick single dessert, it saves on temptation. I did make a few changes like adding 1 tsp of gluten free flour and a drop of Nutella in the center of the mug. I had to microwave it for 3 minutes, but my oven is a bit small. Will try it next time with coconut flour and a bit of coconut milk, as that flour is a moisture hog! Caramel seems like a natural choice as well. Thanks again.

    Reply
  50. Shelley

    I used PB2 peanut butter powder, 2 Tbsp with 1 Tbsp water, with 1/4 tsp olive oil and microwaved for 80 seconds. Turned out well!

    Reply
  51. Rosemary Clare

    Hello Detoxinista! Thank you for the inspiring recipe. In keeping with my usual nature, I allowed it to serve as a platform upon which to build, and the resulting batter is baking in the toaster oven as I type. It smells divine! I substituted a “flax egg” for the egg, added a tablespoon of oats and a half a tablespoon of coconut flour (for a more cake-like texture), a drizzle of maple syrup, vanilla extract, a touch of sea salt, and dark chocolate chips. I also melted a pat of butter in my small Pyrex dish before adding the cake batter. It tasted delicious straight off the mixing spatula, and I am quite certain that it will turn out very nicely! 🙂

    Reply
  52. Pat

    Love this, I’m really loving this as a new go to breakfast treat! I like that there are no nut flours in it, love nut flours and the mug cakes I’ve tried out with them but this is tasty without the texture you get with the flours. I used cashew butter to be more paleo. I microwaved mine as I couldn’t wait and it took a good couple minutes. It was light and fluffy. I didn’t mind it was a little gooey on top… reminded me of my cake making days and the raw mixture … another life … mixed a little coconut cream and honey together (another new fav) a little dollop on top and it was delish! I will defiantly try the oven version for an afternoon treat!
    Thank you 😊

    Reply
  53. Haydee

    Delicious! I didn’t have really ripe bananas on hand so i added a little maple syrup and raisin. I also added a little butter in my mug before pouring in the “batter” and the bottom did stick to the mug. I’ll have to either spray the inside or add a little more butter next time. Definitely will have this again. Thank you!

    Reply

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