Peanut Butter Banana Mug Cake

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

peanut butter banana cake in a blue mug

…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.

mixing ingredients of peanut butter banana mug cakeBake at 350F for 30-35 minutes, until the top is golden brown and the center is firm.

peanut butter banana cake in a blue mugAllow 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!)

4.92 from 23 votes
Peanut Butter Banana Mug Cake
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 
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!
Course: Dessert
Cuisine: American
Keyword: banana, cake, peanut butter
Servings: 1
Calories: 356 kcal
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 Video

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.

Per Serving: Calories: 356, Fat: 20g, Carbohydrates: 33g, Fiber: 4g, Protein: 14g

Hope you enjoy it!

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Comments

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!!

    Megan

    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. 😉

Angela @ Eat Spin Run Repeat

Mmm sounds good! Even though I do have a microwave, I think I’d still put it in the oven to get that lovely golden top like yours!

Danielle @ Clean Food Creative Fitness

What an easy recipe! I’m with you I can see why these are so popular because they are so easy and so delicious! Plus it’s automatic portion control! You can’t overeat if you only make one! Great ingredients in that recipe too! I love it!

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!!

    Megan

    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. 😀

SusanC

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

    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.

      Michelle

      Thank you for this!

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:)

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

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.

    Megan

    Interesting! Thanks for trying it out in the microwave and letting us know!

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.

    Megan

    I’m glad you enjoyed it, and thanks for letting us know how it turned out in the microwave!! 🙂

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!

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!

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.

    Megan

    I’m definitely adding chocolate chips next time! YUM.

      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.

Sara

My three obsessions- banana, peanut-butter and eggs!
Looks like an amazing breakfast indulgence! Thanks!
-Sara
EatFeelFresh.com

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.

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.

    Megan

    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!

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!

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! 🙂

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.

susie

Putting a mug in the oven – would it not crack?

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

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…

    Taneka

    I couldn’t Handle the texture…

Megan

DELICIOUS!!!

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!

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!

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

Shari

I tried this! Loved it! Here’s the picture. http://instagr.am/p/WKRF9cxr6y/ thanks for this website! I am so excited to have found u! I tried it with a tbsp of coconut flour and almond butter. I may add a drop or two of honey next time.

Tried to give it 5 stars.

TeaJae

mug cake awesome idea never heard of such a thing how cool prefect for a little treat when you want it

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 🙂

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?

Céline

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

    Megan

    In baking, 1 whole egg = 2 egg whites.

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! 😉

Jennifer

could I potentially make a whole cake or sweet bread loaf like this? SO GOOD. THANKYOU

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.

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!

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.

Jared

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

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!!!

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.

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!

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.

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!

leah

I bet you could replace the banana with pumpkin puree! Yum!

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

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

    Megan

    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!

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!

Lena

This treat was delicious…I added a scoop of ice cream!

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!!

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. 🙂

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?

sow

Can we do this recipe on stove by any chance?? Pls could u help

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