This easy banana mug cake recipe cooks in the microwave in just 90 seconds. Made with ripe banana, this is like banana bread in a mug.
Banana mug cake is perfect when it comes to simplicity and flavor. If you have overripe bananas sitting on your kitchen counter, a microwave-safe mug, and a handful of ingredients, you're just minutes away from a perfect single-serving dessert.
Whether you're craving a late-night dessert, an afternoon snack, or need a quick fix for your sweet tooth, this easy banana bread mug cake is the perfect way to satisfy your cravings. Microwavable banana bread is perfect when you don't want a whole loaf.
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- Simple ingredients: This recipe is egg-free and is made with pantry staples.
- Easy recipe: With just a few simple steps and a microwave oven, you can whip up a delicious banana microwave mug cake that's ready to enjoy in minutes.
- Single-serve dessert: This easy dessert is a scaled-down version of your favorite banana bread.
- Butter: Unsalted butter adds richness and moisture to the cake.
- Banana: Ripe or overripe banana provides natural sweetness and a delightful banana flavor. Mash the banana before mixing it in for more even distribution.
- Milk: Enhances the cake's texture and moisture.
- Vanilla extract: Adds a hint of vanilla flavor.
- All-purpose flour: The base ingredient that gives the cake structure.
- Brown sugar: Sweetens the cake with a caramel-like richness.
- Baking powder: Leavens the cake, making it light and fluffy.
- Ground cinnamon: Infuses a warm and cozy spice flavor.
- Salt: Table salt balances the sweetness and enhances overall flavor.
See the recipe card for quantities.
Add the butter to the mug and microwave for about 20 to 30 seconds or until melted.
Add the mashed banana, milk, and vanilla extract, mixing thoroughly with a fork to combine.
Stir in the flour a little bit at a time, then mix in the remaining dry ingredients: sugar, baking powder, cinnamon, and salt.
Microwave for about 90 seconds.* This will take more or less time depending on your microwave's wattage.
It is normal for the cake to rise above the rim of the mug as it cooks and sink as it cools. If the cake is still uncooked, microwave in 10-second increments.
- Unsalted butter: You can use vegan butter, coconut oil, vegetable oil, or margarine as a substitute. Do not use too much oil or the cake can become rubbery.
- Milk: You can use any milk (e.g., whole milk or skim milk) or milk alternative such as almond milk, soy milk, oat milk, or coconut milk.
- Vanilla extract: Vanilla bean paste is a great substitute.
- Brown sugar: White sugar, honey, maple syrup, or coconut sugar can replace brown sugar though liquid substitutes may affect the cooking time.
- Ground cinnamon: Nutmeg and allspice can provide similar warm spice flavors.
Vegan: This cake is eggless, so it's very easy to make vegan banana mug cake with vegan butter and dairy-free milk. Either way, this recipe packs all the banana flavor of your favorite banana bread recipe into a moist and fluffy banana mug cake.
Toppings: Whether you're a fan of banana slices, chopped walnuts, brown sugar glaze, whipped cream, peanut butter, powdered sugar, or dark chocolate chips, you can customize your banana mug cake to your heart's content.
Gluten-free: Try this gluten-free banana bread.
- Microwave - I developed this recipe in an 1100-watt microwave but you can make it in any microwave. Cook times will vary based on wattage (i.e., how powerful your microwave is), so you may need to experiment with your microwave to find the perfect cooking time.
- 12 oz or 16 oz mug - Use a microwave-safe mug or a large ramekin. A 12-ounce coffee mug is seen in these photos.
While mug cake is at its best right after making it, don't worry if you have leftovers. Just cover the cooled mug cake and pop it in the fridge, where it will stay fresh for 3 to 4 days. If you decide to reheat it, do so gently in 10-second increments to preserve its moisture. You can also eat it cold.
This is a popular debate, but yes, banana bread is basically cake.
Banana Mug Cake
- 1 tablespoon unsalted butter
- 3 tablespoon ripe banana mashed
- 2 tablespoons milk or milk alternative
- ½ teaspoon vanilla extract
- ¼ cup all-purpose flour
- 1 tablespoon brown sugar packed
- 1 teaspoon baking powder
- ¼ teaspoon ground cinnamon
- 1 pinch salt
- Add the butter to the mug and microwave for about 20 to 30 seconds or until melted.
- Add the mashed banana, milk, and vanilla extract, mixing thoroughly with a fork to combine.
- Stir in the flour a little bit at a time, then mix in the remaining dry ingredients: sugar, baking powder, cinnamon, and salt.
- Microwave for about 90 seconds.* This will take more or less time depending on your microwave's wattage. It is normal for the cake to rise above the rim of the mug as it cooks and sink as it cools. If the cake is still uncooked, microwave in 10-second increments.
- Resist the temptation to eat raw cake batter, even without raw eggs. Raw flour is not safe to eat, according to the CDC.
- After handling raw flour, be diligent in washing your hands, utensils, and surfaces to reduce the risk of bacteria spreading.