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Banana Mug Cake tastes like a slice of banana bread and cooks in just 2 minutes! It’s the perfect single-serve dessert to use up a ripe banana you have on hand.

banana mug cake topped with chocolate chips close-up with a fork.

This banana bread mug cake makes a delicious breakfast, afternoon snack, or late-night dessert. You can mix it directly in a microwave-safe mug to save on dishes.

Because this recipe calls for a whole ripe banana and a whole egg, it will fill two coffee mugs that are 10 ounces in size or one large mug that is 16 ounces or larger.

If you want to make a large single serving, use an oversized mug to avoid overflow as it cooks in your microwave. (There are oven directions below, too!)

Ingredients You’ll Need

This mug cake recipe calls for oat flour, which you can buy at the store or make at home using your blender. (Just process rolled oats or oatmeal in a blender until it has a fine texture.)

Use certified gluten-free oats if you need a gluten-free option.

banana mug cake ingredients labeled on a marble cutting board.

Ingredient Swap

If you need to use a different sweetener, you can replace the maple syrup with coconut sugar or honey. Or simply leave it out for a less-sweet mug cake recipe.

This recipe uses peanut butter instead of vegetable oil, but you can use any other nut or seed butter you like with similar results. You can also add vanilla extract or a pinch of salt to enhance the flavor even more.

For added texture, add a handful of walnuts, or make it more of a dessert with a few dark chocolate chips sprinkled on top. It’s easy to customize with the perfect amount of banana flavor. 

How to Make Banana Mug Cake

1. Mash the banana. 

To make one large serving, add the peeled banana to a 16-ounce mug and use a fork to mash until it looks relatively smooth.

banana mashed in a large mug with flour added in.

2. Mix the batter.

Add the peanut butter, egg, maple syrup, oat flour, baking powder, and ground cinnamon, then stir well. 

There’s no need to mix the wet ingredients before adding the dry ingredients in this case. The mixture should have a similar consistency to cake batter, but it will be slightly more lumpy because of the mashed banana.

mug cake batter before and after baking.

3. Cook. 

Add any toppings you like, such as chocolate chips or walnuts, then place the mug in the microwave and cook at high power for 2 minutes. The center should feel firm to the touch when the cake is done cooking.

Depending on the wattage of your microwave, your mug cake might need an additional 30 seconds of cooking. Test the cake with a toothpick if you want to make sure the center is no longer wet.

fork lifting up a bite of cooked mug cake to show the fluffy texture.

Let the mug cake cool for 5 minutes. (The mug will be very hot!)

After that, it’s ready to eat. 

Before digging in, add any extra toppings you like, such as sliced banana or an extra peanut butter drizzle.

Make 2 servings

If you have two smaller coffee mugs, mix the batter in a small bowl first, then divide the batter between the two mugs for a snack-size portion. They still cook in 2 minutes!

Frequently Asked Questions

Can I use a different flour?

All-purpose flour or a gluten-free flour blend should work similarly in this recipe, but a grain-free option like almond flour may produce a more “eggy” texture. Do not use coconut flour with this ratio; it will be too dry and grainy.

How can I make this egg-free? 

The egg provides structure and rise in this recipe, so omitting it will result in a more flat, less cake-like texture. That said, you can experiment with using a flax egg to make a vegan version.

Can I replace the banana? 

Sure! Use pumpkin puree or applesauce as an easy alternative to the banana. A 1/3 cup of puree should replace one mashed banana.

Can I cook mug cake in the oven?

Yes! Set the mug on a baking sheet so it has something flat to rest on. Then bake in an oven preheated to 350ºF for about 35 minutes in an oven-safe mug, or until a toothpick comes out clean when inserted into the center of the cake. Since this method takes much longer, you might prefer to make a batch of healthy banana muffins instead.

Looking for more healthy sweets? Try 5-Minute Freezer Fudge, Banana Ice Cream, or  Banana Snack Cake for more options.

banana mug cake with a fork in the middle to show the fluffy center texture.

Banana Mug Cake

4.97 from 28 votes
Banana Mug Cake tastes like a slice of banana bread and cooks in just 2 minutes! It's the perfect single-serving treat to make when you have a ripe banana to use up.
prep5 mins cook2 mins total7 mins


  • 1 large banana
  • 1 large egg
  • 1 tablespoon peanut butter
  • 1 tablespoon maple syrup
  • cup oat flour
  • 1 teaspoon baking powder
  • ¼ teaspoon ground cinnamon
  • pinch of salt


  • Place the peeled banana in a large microwave-safe mug (16-ounce or larger) and use a fork to mash until smooth.
  • Add in the egg, peanut butter, maple syrup, flour, baking powder, cinnamon, and a pinch of salt. Stir well until the mixture looks like a lumpy cake batter. Sprinkle a few chocolate chips or walnuts on top, if you'd like extra texture.
  • Place the mug in the microwave and cook on high power for 2 minutes. The cake will rise above the top of the mug as it cooks, but it shouldn't spill over as long as you use a 16-ounce or larger size mug. The cake should feel firm to the touch in the center when it's done cooking; add another 30 seconds of cook time if you need to.
  • Carefully remove the mug from the microwave (it will be hot!) and let it cool for 5 minutes before digging in.



Nutrition information is for a single serving without the optional toppings. This information is automatically calculated and is just an estimate, not a guarantee.
Oven Directions: Preheat the oven to 350ºF. Place the oven-safe mug on a baking sheet for easy removal (this will ensure the mug doesn’t tip over on a wire shelf). Bake for 35 minutes, or until a toothpick comes out clean from the center of the cake. Let it cool for 5 minutes before serving.
Mug Cake for Two: If you want to make a snack-size portion or have smaller mugs to work with, divide this batter into two 10-ounce coffee mugs and cook them simultaneously for 2 minutes in the microwave.
Update Note: This recipe was updated in July 2023 to use a microwave and turn out more like banana bread. Find the original recipe here if you prefer the flourless oven-baked version, which does not work in a microwave.


Calories: 509kcal | Carbohydrates: 77g | Protein: 17g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 186mg | Sodium: 154mg | Potassium: 1246mg | Fiber: 7g | Sugar: 31g | Vitamin A: 359IU | Vitamin C: 12mg | Calcium: 265mg | Iron: 4mg
Course: Dessert
Cuisine: American
Keyword: banana mug cake

If you try this banana mug cake recipe, please leave a comment and star rating below letting me know how you like it.

Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. I create healthy recipes made with simple ingredients to make your life easier.

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  1. 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

  2. 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.

  3. 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! 🙂

  4. 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!

  5. 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.

    1. 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!

  6. 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.

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

  8. 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.

      1. 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.

  9. 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!