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.
Banana Mug Cake
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.
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!!
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. 😉
Hi I’m a big fan! I just wanted to let you know your recipe page for your peanut butter banana muffins is down! I just made them for the first time and they were AMAZING and I wanted to save the recipe!
Thanks for letting me know; it should be back up now: https://detoxinista.com/2012/08/flourless-peanut-butter-banana-muffins/
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!
You can’t beat the golden top. 🙂
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!
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!!
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. 😀
This looks dee-lish! We don’t normally do eggs, but I might make an exception for a treat like this!
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.
Thank you for this!
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:)
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
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.
Interesting! Thanks for trying it out in the microwave and letting us know!
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.
I’m glad you enjoyed it, and thanks for letting us know how it turned out in the microwave!! 🙂
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!
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!
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.
My three obsessions- banana, peanut-butter and eggs!
Looks like an amazing breakfast indulgence! Thanks!
-Sara
EatFeelFresh.com
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.
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!
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!
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! 🙂
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.
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!
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
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…
I couldn’t Handle the texture…
DELICIOUS!!!
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!
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!
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
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.
mug cake awesome idea never heard of such a thing how cool prefect for a little treat when you want it
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 🙂
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?
Hi there!
This recipe sounds delicious, I was wondering if it’d work with only an egg white? Thanks for sharing ! Céline
In baking, 1 whole egg = 2 egg whites.
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! 😉
could I potentially make a whole cake or sweet bread loaf like this? SO GOOD. THANKYOU
Yes! We double the recipe up and make a small cakes for our dogs birthdays (oven cooked) and it’s a great cake recipe!
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.
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!
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.
Just made this recipe, love it. Love the website, totally hooked. Originally found the site when researching ‘food combining’. Thanks, Megan.
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!!!
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.
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!
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.
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!
I bet you could replace the banana with pumpkin puree! Yum!
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
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
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!
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!
This treat was delicious…I added a scoop of ice cream!
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!!
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. 🙂
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?
Can we do this recipe on stove by any chance?? Pls could u help