This Banana Mug Cake is easy to make in a healthy single-serving size and has all the flavors of a classic banana bread. It’s moist, soft, and made with simple pantry ingredients that are gluten-free, paleo and refined sugar free.
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Banana Cake in a Mug
Have some spotty bananas on your counter that you need to use up but don’t feel like making an entire banana cake or banana bread? This banana mug cake is just the solution! It’s easy to make with just a handful of healthy pantry ingredients. Plus, it doesn’t require any eggs, all purpose flour or butter! Made with grain-free, gluten-free, dairy-free and refined-sugar-free ingredients. Plus options for low carb, keto and paleo-friendly sweeteners. This banana bread in a mug is the perfect way to curb that sweet tooth without any guilt!
What is a Microwave Mug Cake?
Microwave mug cakes are a way to cheat the system by making a single-serving cake with no oven necessary! So it’s less of a hassle to prepare and you won’t have to feel bad about eating the whole thing. Mug cakes are perfect for those lazy days when you want something sweet, but can’t bring yourself to fire up the oven. We have a few mug cake recipes here like our Chocolate Mug Cake, Vanilla Mug Cake, Lemon Mug Cake, Blueberry Mug Cake, Carrot Mug Cake, Strawberry Mug Cake, Keto Mug Cake and this banana bread mug cake is our latest favorite!
Recipe Ingredients
This single serving cake recipe uses simple ingredients that you probably already have in your pantry. Plus, there are plenty of optional add-ons that’ll take your mug cake to the next level. However, it’s super delicious without them too!
Mug Cake Ingredients
Traditional mug cake recipes are made with a combination of all purpose flour, butter and granulated sugar.
- Nut Butter: we like cashew butter for the best banana mug cake flavor and texture but you can also use almond butter, peanut butter, sun butter or tahini if you want a nut-free mug cake.
- Ripe mashed banana: you want to be sure to use a brown spotty banana for the best flavor & moisture without having to use an egg.
- Coconut Sugar: a refined sugar-free sweetener that resembles the taste of brown sugar and is paleo-friendly. You can also sub with Lakanto golden monk fruit sweetener for a lower-glycemic sweetener if you prefer.
- Superfine Blanched Almond Flour: I used almond flour for this banana cake in a mug cake recipe and do not recommend swapping for coconut flour or any other flour.
- Just 2/3 tsp Baking powder: helps the mug cake rise.
- Vanilla extract and cinnamon and sugar free chocolate chips (Lily’s): makes this easy banana mug cake tasty, delicious and brings out the flavors from all the other ingredients.
Optional Toppings
- chopped nuts
- freeze-dried berries
- flakey sea salt
- nut or seed butter
- whipped coconut cream
How to Make a Banana Mug Cake
In a large (14 oz) heat-safe mug or (12-14 oz) ramekin, use a small fork or mash a ripe banana. Add the nut butter, coconut sugar and vanilla and stir until smooth.
Add the flour, baking powder, cinnamon and stir until the batter is mixed together and has no clumps. Top with chocolate chips, if desired.
- Place mug on a small plate (in case of spillage) and microwave for about **65-75 seconds. Check on the cake to see that it’s done. (You may need to microwave for less or an additional 5-10 seconds depending on how powerful your microwave is.)
- Serve with coconut whipped cream, melted chocolate, berries or chopped nuts.
Tips for the Best Mug Cake
- Use a Fork for Mixing. If you don’t have a mini whisk, using a fork is a fool-proof way to get your ingredients thoroughly mixed. This is important because clumps will interfere with the cooking of the cake.
- Know your Microwave. If your microwave is a particularly high or low wattage, adjust your cook time accordingly. You’ll know the cake is ready when it’s firm to the touch but your thumb can press into it a bit.
- Let your Mug Cake Cool. Just because you’re not baking your lemon cake doesn’t mean you don’t have to let it cool! It will be hot when it first comes out of the microwave, so wait a few minutes before digging in.
Serving Suggestions
I’ve given you a few extra topping ideas, but there’s plenty more you can add to this banana cake if you’d like. It tastes great with whipped cream or vanilla ice cream if you want to add something cool and creamy.
The banana bread flavor also goes well with all kinds of other nut butter or various other berries and fruit.
More banana recipes you might like:
This Banana Mug Cake bakes up in the microwave in just one minute with simple pantry staples. It's the perfect low carb, paleo vegan cake that will satisfy any sweet tooth craving!
- 2 tablespoons mashed very ripe banana (about half of a small banana)
- 2 tablespoons cashew butter , (can also sub with peanut butter, almond butter, tahini or sunbutter)
- 2 tablespoons coconut sugar OR Lakanto golden monk fruit sweetener
- 1 teaspoon vanilla extract
- 4.5 tablespoons super-fine blanched almond flour (you can also sub with 2.5 Tablespoons coconut flour)
- 2/3 teaspoon gluten-free baking powder
- 1/2 tsp cinnamon
- 3/4 teaspoon Lily's no sugar-added chocolate chips OR chopped chocolate
In a large (14 oz) heat-safe mug or (12-14 oz) ramekin, use a small fork or mash a ripe banana. Add the nut butter, coconut sugar and vanilla and stir until smooth.
Add the baking powder, flour, cinnamon and stir until the batter is mixed together and has no clumps. Top with chocolate chips, if desired.
Place mug on a small plate (in case of spillage) and microwave for about **65-75 seconds. Check on the cake to see that it's done. (You may need to microwave for less or an additional 5-10 seconds depending on how powerful your microwave is.)
Serve with coconut whipped cream, melted chocolate, berries or chopped nuts.
Preheat oven to 350 F.
Lightly coat a large 12 oz ramekin and transfer batter into the ramekin. Bake for 11-14 minutes or until cake is set.
**The cook time will vary according to your microwave - check after 45 seconds then pop it back in the microwave in 10 second increments if not done - do not overcook or mug cake will be dry
Sarah -
This was excellent! I lEft out the sugar and added chocolate chips. Will dEfinitely nake again and again.
Helen -
Just made this and it was so delicious and easy to make! Loved that I didn’t need any eggs too!