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Banana Mug Cake tastes like a slice of banana bread and cooks in just 2 minutes! It’s the perfect way to use up a ripe banana you have on hand.
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 12 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.
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. You can also add vanilla extract or a pinch of salt to enhance the flavor even more.
How to Make a 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.
2. Mix.
Add the peanut butter, egg, maple syrup, oat flour, baking powder, and ground cinnamon, then stir well.
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.
3. Enjoy!
Let the mug cake cool for 5 minutes, and then it’s ready to eat. Before digging in, add any extra toppings you like, such as sliced banana or an extra peanut butter drizzle.
Tip for Making Two Servings: If you have two 12-ounce coffee mugs, mix the batter in a small bowl first, then divide the batter between the two mugs for a snack-size portion.
The mugs pictured above are 12 ounces in size and cook for 2 minutes.
Frequently Asked Questions
All-purpose flour 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.
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 instead.
Sure! Use pumpkin puree or applesauce as an easy alternative to the banana. A 1/3 cup of puree should replace one mashed banana.
Yes! Bake in an oven preheated to 350ºF for 30 to 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 fast dessert ideas? Try 5-Minute Freezer Fudge, Banana Ice Cream, or Banana Snack Cake for more options.
Ingredients
- 1 large banana
- 1 large egg
- 1 tablespoon peanut butter
- 1 tablespoon maple syrup
- ⅓ cup oat flour
- 1 teaspoon baking powder
- ¼ teaspoon ground cinnamon
Instructions
- 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, and cinnamon, and stir well. 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.
Notes
Nutrition
If you try this Banana Mug Cake recipe, please leave a comment and star rating below, letting me know how you like it.
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
Putting a mug in the oven – would it not crack?
Nope, I’ve never had a mug crack! I use my oven-safe Fiestaware mugs, which are made in the USA. Love them!
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.
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! 🙂
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!
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.
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!
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.
My three obsessions- banana, peanut-butter and eggs!
Looks like an amazing breakfast indulgence! Thanks!
-Sara
EatFeelFresh.com
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.
I’m definitely adding chocolate chips next time! YUM.
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.
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!