Banana Mug Cake

Make weeknight baking a breeze with this banana mug cake! With just 10 simple ingredients, you can easily whip up this banana mug cake in under 5 minutes. Plus, you can easily make it egg-free, vegan, and dairy-free!

Course Breakfast, Dessert, Snack

Cuisine American

Diet Vegan, Vegetarian

Prep Time 4

Cook Time 1

Total Time 5

Servings mug cake

Calories 462

Author Gabby Kislanko

Equipment

Mug or Ramekin

Ingredients

½ ripe banana, mashed
1 Tablespoon butter, melted (or oil) (regular or vegan)
1½ Tablespoons granulated sugar
1 Tablespoon milk (regular or vegan)
½ teaspoon vanilla extract
pinch of salt
½ teaspoon baking powder
½ teaspoon ground cinnamon
¼ cup all-purpose flour
3-4 Tablespoons semisweet chocolate chips (plus more for topping if desired)

US Customary - Metric

Instructions

This recipe makes one medium/large mug cake.

Microwave Method

Add the banana to the mug and mash it. Add in the melted butter, sugar, vanilla extract, and milk and mix until combined.
Add in the flour, salt, cinnamon, and baking powder and mix until combined.
Stir in the chocolate chips. You can add a few on top if desired too!
Microwave the mug cake for 45-65 seconds. The exact time will depend on your microwave. The top of the cake should look a little bit shiny. Be sure to not over-cook it or it will be dry!
Let it cool for a couple minutes, then top with ice cream, whipped cream, or nut butter, if desired. The mug cake should be eaten immediately!

Oven Method

Preheat the oven to 350°F.
Make the mug cake following the steps above and using an oven-safe mug or ramekin.
Place in the oven and bake for 22-30 minutes or until a toothpick inserted in the middle comes out clean. Be careful removing the dish from the oven! Let it cool for 5 minutes then enjoy!

Video

Notes

BUTTER: You can use melted butter, canola/vegetable oil, or melted coconut oil at a 1-1 substitution ratio.

FLOUR: Whole wheat flour, oat flour, or gluten free 1-1 baking flour can be substituted at a 1-1 ratio.

SUGAR: You can replace all of the granulated sugar with brown sugar, coconut sugar or maple syrup for a refined sugar free version.

MUG SIZE: If the mug is too small, the cake batter will spill over the sides in the microwave, so I recommend using a regular sized (but not too large) coffee mug. If using the oven method, the cake will rise slowly, so you can use a 3.5 or 4 inch ramekin if desired.

MICROWAVE: Microwave times vary greatly! You can start at 40 seconds and go up from there until the mug cake is cooked. The top will still look a little bit wet but it's better to under-cook than over-cook it.

Storage Instructions:

Microwave Method: If you make this mug cake in the microwave, it should be enjoyed immediately once cooled. As with most food that gets microwaved, it will start to dry out if left out for a few hours.

Oven Method: If you use the oven method, the mug cake can be tightly covered with plastic wrap or aluminium foil and stored at room temperature for a few hours, up to one day.

Nutrition