Are you hungry for a slice of homemade banana bread, but you don't have time to make a loaf? Whip up one of these moist and fluffy banana mug cakes, and your problem is solved. This treat smells and tastes amazing!
Looking for more delicious mug cakes? Make sure to try these recipes for funfetti mug cake and cinnamon roll in a mug.
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Ingredients
Fortunately, this treat only uses basic pantry ingredients that you probably already have. Make sure that your bananas are on the ripe side for the best flavor and texture.
- Bananas: Make sure to use overripe bananas or frozen and thawed ones if you can. Otherwise, the banana flavor won't be as strong and sweet.
- Dry Ingredients: A mixture of all-purpose flour, baking powder, cinnamon, and salt binds the cake together and helps it rise.
- Wet Ingredients: Brown sugar sweetens the cake, and the milk and olive oil bring everything together. A little vanilla extract adds some flavor.
- Mix-Ins: I added a small amount of chopped walnuts for crunch. You can swap these out for a different nut or seed of your choice, or put in mini chocolate chips.
See recipe card for full information on ingredients and quantities.
Variations
- Vegan: Use your favorite non-dairy milk. We recommend almond or coconut milk.
- Gluten Free: Use your favorite measure-for-measure gluten free flour (affiliate) instead of the all-purpose flour.
- Nut Free: Simply omit the walnuts or substitute with chia seeds or crushed sunflower seeds to have this banana mug cake nut free.
- Oil Free: Use 1 tablespoon of unsweetened applesauce (affiliate) in place of the oil.
- Oven Baked: Bake at 350°F for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
How to Make
Gather the ingredients. You'll need all-purpose flour, baking powder, cinnamon, salt, brown sugar, mashed banana, milk, oil, vanilla extract, and chopped walnuts.
- Stir together the flour, baking powder, cinnamon, and salt until blended.
- Add the sugar, milk, oil, vanilla, and mashed banana. Stir the batter until it's well mixed, being sure to scrape into the corners of the mug for an even mix.
3. Add the chopped walnuts.
4. Stir the batter until the nuts are evenly dispersed.
5. Microwave it on high for 2 minutes, until a toothpick comes out clean from the center.
6. Let the mug cake cool for 10-15 minutes before enjoying.
Recipe FAQs
Mug cakes can be rubbery for a variety of reasons, including adding an egg or too much oil, overmixing the batter, or overcooking. As long as you're careful to avoid these mistakes, you shouldn't have a rubbery treat.
Make sure you measure the ingredients accurately, and that you're using baking powder that's less than 3 months old. Mix the dry ingredients thoroughly, then add the wet ingredients and stir well. Microwave on high until a toothpick inserted into the middle comes out clean. Let it cool for 10-15 minutes before enjoying.
Try making banana bread, banana muffins, pancakes, or cookies. Blend them into milkshakes or smoothies, or simply freeze them in a zip-top bag for baking later.
The microwaves and radio waves produced by the microwave excite the water molecules in the batter, causing it to heat up. This heat speeds up the reaction of the baking powder with the batter, causing the cake to rise, then the mixture sets into a cake.
Serve
Looking for more mug cakes? Try our recipes for banana mug cake, Oreo mug cake, cinnamon roll in a mug, vegan brownie mug cake, funfetti mug cake, and lemon blueberry mug cake.
Store
Leftovers: This will taste the best the same day that it's made. If you can't eat the whole thing in one sitting, cover it tightly with plastic wrap, store at room temperature, and eat within 24 hours.
Reheating: Microwave the dessert on high for 15-20 seconds, or until it's warm enough for you.
Expert Tips
- Use overripe, sweet organic bananas for the best flavor. Bananas that have been frozen in their peels are also a good option.
- Mash the bananas until they are quite smooth for the best texture.
- Mix the ingredients well. It's important that there are no lumps or streaks of flour in the batter.
- For a high rising, fluffy cake, let the batter stand for 5-10 minutes before cooking.
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Recipe
Banana Mug Cake
Ingredients
- 5 tablespoons all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
- ¼ cup light brown sugar, packed
- ¼ cup mashed banana
- 2 tablespoons milk
- 1 tablespoon light olive oil
- ½ teaspoon vanilla extract
- 1 tablespoon walnuts, chopped
Equipment
Instructions
- Pour the flour, baking powder, cinnamon, and salt into a 14 or 16 ounce mug and stir until well blended.
- Add the brown sugar, mashed banana, milk, olive oil, and vanilla extract and mix until thoroughly combined. Be sure to scrape the spoon all the way into the corners of the mug, and stir until there are no lumps of flour.
- Gently stir in the walnuts, then microwave on high for 2 minutes. A toothpick inserted into the center of the cake should come out clean.
- Let the mug cake cool for 15 minutes before enjoying.
Notes
- Use very ripe bananas that have been thoroughly mashed for the best flavor and texture.
- Be sure to mix the batter well so there are no lumps or streaks of unincorporated flour.
- For a higher rising, fluffier cake, let the batter stand for 5 minutes before microwaving.
- Mash the bananas until they are quite smooth for the best texture.
Nutrition
Serving sizes and nutritional information are only an estimate and may vary from your results.
This recipe was originally published on June 12, 2020 and was republished on August 26, 2022 with resized images and refreshed content.
Alex
I like the strong cinnamon flavor and the fluffy texture of this mug cake. I like the crunchy nuts and the soft banana flavor.
Emma
Thank you, Alex! I'm glad that you enjoyed the mug cake!
Alex
The bananas make this cake soft, and the walnuts are crunchy. I like the fluffy texture of this cake!
Emma
That's great, Alex!
Beth
This dessert smells and looks like a banana muffin! The cake is sweet, and the walnuts add a nutty crunch. The fluffiness and the cinnamon flavor is just right!
Emma
I'm so pleased that you enjoyed this dessert, Beth.