Banana Bread Mug Cake
This ultra-moist banana bread boasts fresh banana, hints of vanilla and cinnamon, and melty chocolate chips. Plus, it’s made right in your favorite mug and ready in under 2 minutes!
I made this banana bread mug cake for breakfast, but it’s great any time. I’m completely obsessed with this banana bread (even though I said “cake” in the title, it’s more like banana bread). It comes together with a handful of pantry staples and you make it directly in the mug. It can be a quick and easy breakfast, or late afternoon snack, or comforting dessert.
Can you make this banana bread mug cake gluten-free? Absolutely. Choose your favorite gluten-free flour mix (with a 1:1 ratio to all-purpose flour) and swap it in.
You can also make this banana bread mug cake dairy free/vegan. For a dairy-free, vegan banana bread mug cake, use coconut milk, or almond milk instead of the dairy milk (or cream). Also make sure to choose vegan chocolate chips if desired.
It’s easy to double and/or triple this recipe. This recipe makes one mug cake, but you can easily increase the ingredients and make multiple mug cakes at the same time. Simply put the measurements below into each individual mug and cook as directed.
Can you make this banana bread in the oven? Yes! If you’d rather bake this banana bread, pour the mixture into two small (3.5-inch), oven-safe ramekins. Place the ramekins on a baking sheet and bake in a 350-degree oven for 20 to 30 minutes, until a wooden pick comes out clean or with moist bits. Cool for 5 minutes before serving. Feel free to double the recipe and fill more ramekins.
Banana Bread Mug Cake
Ingredients
- 1 very ripe banana, mashed, about 1/3 cup
- 1 tablespoon vegetable oil, or avocado oil
- 1 tablespoon milk, heavy cream, or dairy-free milk of choice (such as almond or coconut)
- 1 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
- 3 tablespoons all-purpose flour, or 1:1 gluten-free flour substitute
- 1/2 teaspoon baking powder
- Pinch of cinnamon
- Pinch of salt
- 1 tablespoon semisweet chocolate chips, plus more for sprinkling over top if desired
Instructions
- In a mug, combine the mashed banana, oil, milk, and sugar. Whisk until the mixture is blended and the banana is well mashed.
- Whisk in the flour, baking powder, cinnamon, and salt. Until well blended.
- Fold in the chocolate chips. Use a small spatula to make sure all the batter is down from the top of the mug. If desired, sprinkle more chocolate chips on top.
- Microwave on HIGH for 80 seconds, and up to 120 seconds. Timing will depend on the wattage of your microwave. A higher wattage microwave (1100W to 1700W) will take 80 seconds, and a lower wattage microwave (600W to 900W) will take slightly longer.
- Note that the banana bread will continue to cook after it’s removed from the microwave, so it can (and should) look slightly undercooked on the top when you remove it from the microwave.
- Remove and cool for 3 minutes before serving.
Oven method
- If you'd rather bake this banana bread in the oven, pour the mixture into two small (3.5-inch), oven-safe ramekins.
- Place the ramekins on a baking sheet and bake in a 350-degree oven for 20 to 30 minutes, until a wooden pick comes out clean or with moist bits.
- Cool for 5 minutes before serving.