This banana mug cake is ready in minutes and has all the cozy, sweet, delicious vibes of banana bread-but no eggs, dairy, or oven needed! It's very customizable and works with a variety of different flours and sweeteners. So whether you're craving a wholesome mug cake for breakfast or a dessert-worthy treat, this recipe's gotcha covered!
You know those moments when you need a little something sweet, like, right now? Maybe it's breakfast time and you're not in the mood for your usual oatmeal or smoothie. Or maybe it's late at night and you're feeling snackish, but there's no dessert in the house!
Either way, this banana mug cake has your back-and it comes together in about the time it takes to find your favorite spoon. It's soft, fluffy, and full of cozy banana bread vibes, but way faster AND vegan.
I tested the recipe with a few different flours and sweeteners to make sure you can customize it however you like.
- Want something wholesome and made without oil or refined sugar? Can do.
- Or do you want a more decadent mug cake made with regular flour and sugar? Gotcha covered there, too!
Why You'll Love It
- No eggs or dairy - Totally plant-based and still perfectly moist.
- Quick and easy - One bowl, one mug, one minute (okay, 80-ish seconds), and you're in banana cake bliss.
- Customizable - Use the flour and sweetener you like best. Toss in some chocolate chips or walnuts if you're feelin' fancy.
- All-day delicious - Great for breakfast, snack, or dessert. Basically, whenever you're near a microwave.
Ingredients
See the printable recipe card below for amounts and step-by-step instructions. Here's a quick look at the ingredients you'll need:
- mashed banana - Just like with banana bread, the mug cake tastes best if you use very ripe banana-choose one with plenty of dark spots. A barely ripe banana won't add enough moisture or sweetness. You'll need ¼ cup mashed, which is about 1 super small banana or half of an extra large one. If using granulated sugar instead of syrup, bump up the banana by 1 Tbsp. Banana that has been frozen and thawed also works!
- fat - Adding a little fat keeps the texture fluffy and tender. I like to use either smooth almond butter or a neutral oil. I'm sure peanut butter or Sunbutter will taste great, too!
- sweetener - It's delicious with maple syrup, or for classic banana bread flavor, sub regular sugar. Light brown sugar, date sugar, and coconut sugar work, too.
- flour - I've tested all-purpose, whole wheat pastry, and oat flour. I think the texture provided by whole-wheat pastry flour was my favorite.
- vanilla, cinnamon & salt - Sometimes I use less cinnamon to let the banana shine, and sometimes I bump it up. It's up to you.
- baking powder - This helps the mug cake rise and cook properly.
Optional ingredients: chocolate chips, chopped walnuts, or both. Because why not?
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How to Make a Vegan Banana Mug Brownie
In a mug or small bowl, mash your banana and measure to be sure you've got a full ¼ cup.
Stir in the almond butter (or oil), maple syrup (or sugar), and vanilla extract.
Spoon and level your flour, then mix it in along with cinnamon, baking powder, and salt. Stir until it's just combined
If you want to fold in extras like chocolate chips or walnuts, now's the time. Then pour the batter into a microwave-safe mug (10 oz. or larger) and give it a little shake to level things out.
Pop it in the microwave, and start with 55 seconds on high. Then go for another 15-20 seconds depending on your microwave. The cake should be risen and mostly firm in the center.
In my 1100-watt microwave, 85 seconds is perfect.
If using a smaller, older, or lower wattage microwave you may need to add more time, in 10 to 15 second intervals. It's normal for the mug cake to rise to the top of the mug near the end of that first 55 seconds, then sink down a little bit.
Let it sit for 5-10 minutes to cool slightly and finish cooking. Then dive in!
Tip: It might look sort of gooey on top and like it's not done, but don't let it fool you! It could just be little bit of banana. So lightly press the center with your finger. If it's moist but firm, your mug cake is done. If it's still a bit squishy, give it another 10-15 seconds.
Serving Suggestions
- For breakfast: Enjoy with a dollop of your favorite non-dairy yogurt, a dash of cinnamon, and a sprinkle of nuts, seeds, or granola for some crunch.
- For dessert: Scoop on some vanilla vegan ice cream and cue the happy dance.
- For snack time: Honestly? It's great just as it is.
Recipe FAQs
Yes! I've made this mug cake a few times with frozen and thawed banana. A lot of liquid will separate from the banana as it thaws. Just drain away most of it (about ¾), before mashing the banana with a fork.
You sure can! Bake it in a preheated oven at 350°F (175°C) for about 15 minutes or until the center is sett. Just be sure to use an oven-safe dish. Or, if have several ripe bananas on hand, why not go ahead and make oat flour banana bread or easy banana muffins? Leftovers freeze well.
Top Tips
- For a pure banana cake flavor, go with all-purpose flour, regular sugar, and only ⅛ teaspoon cinnamon.
- Or for banana bread vibes, use any flour you like, maple syrup or brown sugar to sweeten, and the full ¼ teaspoon cinnamon.
- If using granulated sugar instead of maple syrup, note that you'll need an extra tablespoon of banana to keep the texture on point.
- Microwaves vary-use the cook times as a guide and adjust as needed the first time you make it.
- Have a tiny or older microwave? No problem. Just microwave in short bursts of 10-15 seconds until it's done.
The next time there's a banana getting a little too ripe on your kitchen counter, treat yourself with this quick and cozy banana mug cake! And be sure to leave a comment below to let us know. 🍌
Recipe
Banana Mug Cake
Ingredients
- ¼ cup mashed very ripe banana - increase by 1 tablespoon if using a granulated sugar
- 2 teaspoons neutral oil - or 1 tablespoon smooth almond butter
- 2 Tablespoons maple syrup - or granulated sugar; see Notes
- ¼ teaspoon vanilla extract
- ¼ cup flour - such as all purpose, whole wheat pastry flour, or oat flour
- ¼ teaspoon ground cinnamon
- ¼ teaspoon baking powder
- pinch of salt
Optional additions:
- chopped walnuts or pecans
- chocolate chips
Instructions
- In a bowl, mash the banana, and measure to make sure you have a full ¼ cup. If using sugar instead of maple syrup, increase the banana by 1 Tbsp. Add the nut butter (or oil), maple syrup (or sugar), and vanilla. Stir with a fork until combined.
- Measure the flour by spooning it into a measuring cup and leveling off the top. Add the flour to the bowl, along with the cinnamon, baking powder, and salt.
- Stir just until you have a thick batter and there is no visible dry flour. Fold in chocolate chips or chopped walnuts if desired. Transfer the batter to a microwave-safe, standard-size mug (10 oz. or larger). Jiggle the mug to even out the batter.
- Note: this recipe was tested in an 1100 watt microwave. Microwave ovens vary, so be sure to keep a close eye on the mug the first time you try the recipe. Start by microwaving on high power for 55 seconds. The mug cake should rise to the top of the mug by the end of that initial 55 seconds, then sink slightly. Microwave again in 10-15 second bursts, until the center looks moist but feels firm when pressed. In my microwave, it comes out just right with a total cook time of 85 seconds.Tip: it's normal for the mug cake to sink slightly even when done, but if it sinks a lot when you open the microwave door, it likely needs another 10-15 seconds. If using a smaller, older, or lower wattage microwave you may need to add more time.
- Let sit 5-10 minutes, then enjoy! For breakfast it's delicious with a dollop of yogurt. For dessert, enjoy as-is or add a scoop of vanilla ice cream on top while it's still warm. So good!
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Sheila says
Another great recipe! I have made your other mug cake recipes and love them all! They are so quick and easy. Mug cakes are perfect when you want a little dessert, but not too much! This one is probably my favorite! Thanks so much.