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!

Course Breakfast, Dessert

Cuisine American

Diet Vegetarian

Keyword banana bread, mug cake

Prep Time 5

Cook Time 2

Total Time 7

Servings

Calories 456kcal

Author Robin Miller

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.

Nutrition