A super easy & delicious banana mug cake for one person!
Got breakfast?
In less than 5 minutes, this bakery-style banana mug cake can be yours. And the entire recipe is under 100 calories… including the streusel topping! It’s the perfect solution for those days when you’re craving something more exciting for breakfast than the same old bowl of oatmeal. Who wouldn’t want to eat cake for breakfast?!
The recipe is based on the popular One Minute Chocolate Mug Cake.
So if you are a fan of that recipe, be sure to give this banana mug cake a try, and it might just become your new favorite!
Eat plain or top with coconut butter or my recipe for Healthy Glaze Icing.
P.S. My computer’s spellchecker keeps suggesting I change the word streusel to stressful.
Definitely not the same thing!!
Banana Mug Cake For One
Banana Mug Cake
Ingredients
- 3 tbsp spelt, white, or oat flour
- 1/4 tsp baking powder
- 1/16 tsp salt
- pinch stevia, or 2 tsp sugar
- 1 tbsp plus 2 tsp water
- 1 tbsp overripe mashed banana (Banana-Free Version Here)
- 1/4 tsp pure vanilla extract
- For the top, combine: 1/4 tsp cinnamon, 2 tsp brown sugar or xylitol or sucanat, 2 tsp overripe mashed banana, tiny pinch salt, 1 tsp buttery spread OR 1 tsp more mashed banana, optional crumbled pecans or walnuts.
Instructions
Grease a small mug or 1-cup dish, and set aside. In a small bowl, combine all cake dry ingredients, then add all cake liquid ingredients and stir. Transfer the cake batter to the prepared dish, then spoon the streusel evenly on top. Either bake at 350F for 14 minutes or until a toothpick comes out clean OR cook in the microwave until a toothpick comes out clean. (Microwave times will vary depending on wattage.) If you don’t want to eat the cake directly from the mug or dish, allow it to cool completely. Then run around the sides with a knife and it should pop right out! Eat plain or topped with coconut butter or my Healthy Glaze Icing, linked earlier in the post.
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Richa says
21st July 2015 at 9:55 amIt took only 1.5 mins in the microwave to bake. It smelled heavenly and tasted awesome. We ate it with ice-cream for deserts. Thanks for the quick recipe.
Tara says
8th March 2019 at 12:45 pmHow is this possible?? I followed the recipe and it turned into a concealed lump of banana playdoh. Lol
Jason Sanford says
8th March 2019 at 4:40 pmWhat flour did you use? It’s impossible to guess what might have happened without knowing more about the specific ingredients you used.
Jason
Min says
14th August 2015 at 12:37 amI just made these for me and my boyfriend: I didn’t know how long to microwave them in the ramekins for so for mine (test trial) I stopped every 30 seconds just to see for a total of 1 minute. His I microwaved straight for 1 minute. Mine turned out denser/ cakier while his was more of a sponge like texture – All so delicious and the streusel topping really makes it wonderful! I’m so ready to make these again – thank you so much!
Luisa says
5th January 2016 at 11:49 amI made this with a teaspoon of shredded coconut and double sized banana and it turned out great! Love this recipe!
5/5
5/5
Hayley says
9th January 2016 at 10:29 amI made this this afternoon and it was amazing and super easy. I added dark chocolate chips to the dry mix and a dash of milk as the mix looked dry (my measurements probably went wonky) and microwaved for no more than 90 seconds on 800. Highly recommend it!
5/5
5/5
Jen says
7th February 2016 at 7:59 pmThese were amazing and so easy. I doubled the recipe for my husband and I. He loved it. Always tastes better in the oven and a great use for that banana that you didn’t eat earlier.
5/5
5/5
Norm says
25th March 2016 at 9:45 amhey Katie, no Greek yogurt frosting on your link from carrot cake. did the banana mug cake take over both links? want that yogurt frosting 🙂
Kristen walker says
20th April 2016 at 3:37 pmI think im missing something but Not sure what… I used almond flour as I don’t use flour… ingredients exactly and its so dry!!! I can’t even get it to cook into cake.. the base stays crumbled but the struesel topping is amazing. What did I do wrong? It’s like there’s zero liquid in here but I added all of the water, extract, .. and extra almond milk to try cooking further 🙁 I microwaved 1.5 minutes at a time.
Alex says
21st April 2016 at 1:58 pmI’m hoping this dumb comment was left as a joke. If you used almond meal, you obviously didn’t follow the recipe even remotely and therefore know full well what you did wrong! WTF?
Angela says
21st April 2016 at 8:50 pmMade this to appease my sweet tooth tonight! A few suggestions. I did not love the “streusel” topping, so what I did was cut down from 2 tsp sugar to 1 tsp only and threw in some chocolate chips (always better with chocolate!). Also, as a side note, I did 2 tbsp oat flour with 1 tbsp regular flour and it turned out great! Microwaved it for about 1min 15 sec and perfect consistency. Thanks for a healthy single serving dessert alternative!
Debbie S. says
1st May 2016 at 6:41 pmPlease, where can one purchase oat flour? Thank you!
5/5
5/5
Makayla says
13th July 2016 at 5:50 pmSecond day of making it for breakfast. So flippin good. My fiancé asked me to quadruple the recipe today then asked if I’d make it for his parents when they visit! Happy dancing!!! Thanks for the recipe!! (Note: Only thing I changed was I added a pinch of cinnamon to the batter and a tsp of oats to the streusel).
Makayla says
26th July 2016 at 8:28 pmI’m taking on the challenge of making my own wedding cake and I immediately thought of this cake. Me and my fiancé love it so much (we make it like three times a week. No joke.). Just wondering if anyone’s converted the measurements to make a bigger cake?
Sheree says
28th February 2017 at 7:12 amMade last night, one mug for hubby and one for me. First time making cake in a mug, will not be the last. It was quick and delish.
Penny says
9th June 2017 at 5:59 pmI made this with Bob’s gf flour in the oven (also I doubled the batch lol) & it’s delicious! Thanks!
Ivy says
4th November 2017 at 5:05 pmWow, this looks very appetizing? Do you think I can use all-purpose flour for this recipe?
Jason Sanford says
6th November 2017 at 5:22 amYes!
Jaime says
23rd February 2018 at 10:17 amThis was great! Thanks! I used the American Test Kitchen gluten free blend. Topped with a big scoop of peanut butter for a calorie/protein boost and a few chocolate chips. 😀
s says
5th July 2018 at 3:09 pmSo great! Made a couple of subs because of what I had on hand. Surprised by how delicious it was 😀
Hazel says
23rd April 2019 at 12:09 pmThis recipe was very good… However when I plugged all of the ingredients into my calorie counter it came up with 199 calories, more than double of what was in the posted nutrition facts (I was hoping I could get away with making second!). I did use sugar instead of stevia, but that only accounts for 33 calories…
Jason Sanford says
23rd April 2019 at 12:35 pmHi! I’m not sure how it could be that many, because 3 tbsp oat flour is only 75 calories, and then the rest would be for the banana (if using stevia/non-calorie sweetener). But online calorie counters are often wrong so perhaps it’s really just less than yours is saying (which is a good thing haha).
Jason