A soft, sweet, fluffy, healthy, completely delicious banana bread in a mug recipe that can be made in under 5 minutes, with no eggs required!
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Banana Mug Cake
This single serving banana bread is perfect for any time you’re craving banana bread and don’t want to end up with a ton of leftovers.
Try it out for breakfast, dessert, or as a healthy snack.
The banana mug cake recipe is super quick and easy to make. Just stir everything together to form a batter, sprinkle some chocolate chips on top if you wish, and bake in the oven or microwave until it’s soft and fluffy.
You may also like: Healthy Chocolate Chip Cookies
The naturally vegan banana bread in a mug recipe can be gluten free, dairy free, egg free, nut free, soy free, and oil free.
Have fun customizing the basic recipe to create different flavors, so you can try a different version every day of the week!
Also Try This Chocolate Version:
Single Serving Banana Bread Flavors
Chocolate Chip: Stir 1-2 tbsp chocolate chips into the batter, or press a few into the top just before cooking.
Blueberry: Add a small handful of blueberries after stirring the batter, then stir again very gently so as not to burst all the blueberries and turn the cake purple.
Pineapple: Replace some or all of the banana in the recipe below with crushed pineapple. Stir in a few tbsp of shredded coconut if desired.
Peanut Butter: Use peanut butter (or Healthy Nutella) instead of the oil or extra banana in the recipe below. You can also add some chopped peanuts.
Weight Watchers Mug Cake: For a low fat and oil free version, replace the oil or butter in the recipe with an equal amount of extra banana.
For low carb banana bread: Almond Flour Banana Bread
How To Make Banana Bread In A Mug
Start by greasing either one mug or two small ramekins, so the mug cake won’t stick.
Gather all of your ingredients, and preheat the oven if using. Then stir everything together and bake or microwave until light and fluffy.
The recipe takes around a minute and a half in the microwave (depending on wattage) or 14 minutes if baked in an oven on the center rack.
*Tip: Some people like to make up little packs of the dry ingredients ahead of time so they only need to measure once to get a full week’s worth of mug cakes pre-measured and ready to go.
Trending right now: Chocolate Banana Bread
Above, watch the banana bread mug cake recipe video
The recipe was adapted from my Banana Muffins and this Healthy Banana Bread.
Banana Bread In A Mug
Ingredients
- 1/4 cup mashed banana
- 6 tbsp spelt, white, or oat flour (here's a Keto Mug Cake recipe)
- 1 tbsp sweetener of choice
- 1/2 tsp baking powder
- 1/4 tsp cinnamon
- 1/8 tsp salt
- 1 1/2 tbsp oil, butter, or additional banana
- optional 1-2 tbsp chocolate chips
- More add-in ideas are listed earlier in the post
Instructions
- Combine all ingredients in a greased mug or bowl. Bake either in the oven or microwave until fluffy and cake-like. (It takes around 60-90 seconds in the microwave, depending on wattage. Or bake at 350 F for about 14 minutes.)View Nutrition Facts
Notes
Have you made this recipe?
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More Recipes In A Mug
Sam says
Ok I am obsessed with this banana bread in a mug. No joke, I made it immediately after I saw the recipe posted on youtube and it did not disappoint! You have the best vegan recipes. thank you!!!!
CCK Media Team says
Thank you so much for making it 🙂
Elaine says
Thanks for all your great recipes – I just wish food bloggers will specify what their microwave’s wattage is and the seconds it took that way we can calculate a more exact ratio for our own microwaves?
CCK Media Team says
Katie’s microwave is 1000 W.
Helen says
That is so very helpful. Thank you media team and thank you Elaine for asking a highly relevant question. The same has often occurred to me. No author would post a recipe without an oven temperature but most will do so without stating a microwave power. Happily, my own microwave is 1000 W too.
Christine says
This looks fantastic – I love banana bread!
Question – do you think this would freeze ok? I am thinking about if I were to make it at night to have in the morning when the mood strikes.
CCK Media Team says
Sure, why not? 🙂
Kerry says
I made this with stevia (no Choc chips) and added a bit of vanilla….divided batter between 2 silicone muffin cups popped it in the air fryer for 12 min @ 350.
AMAZING!!! A super healthy breakfast that felt decadent. Thanks for sharing. This is going to be in the regular rotation!!
CCK Media Team says
Your air fryer idea sounds amazing!
Nina says
I love this! Thanks also for the suggestion of pre-measuring the dry ingredients into small packets. Sometimes I hesitate to drag out all the dry ingredients just to make a cake for myself. I never thought about measuring out the ingredients for a future cake. What a great idea!!!
CCK Media Team says
❤
Amy says
Does the sweetener have to be dry or can you use something like maple syrup? Thank you.
CCK Media Team says
Either works just as well!
Alex says
I have the same question — can the sweeter be dry or wet? (Ie sugar or maple)
CCK Media Team says
Either is fine here too 🙂
Hollie says
Could I use applesauce in place of the oil? I just wanted to make sure since it is not stated. I have been following Katie’s blog for years and I love, love, love all that she creates and posts! ♥
CCK Media Team says
We have not tried that so can’t say. You can use additional banana though for sure.
Valerie Jaske says
Is there a reason you don’t mention walnuts as a possible add in? I usually add it to my banana bread, but didn’t want to ruin this recipe. Love your blog Keep cooking Katie!
CCK Media Team says
Hmm definitely just an oversight on our part, as she does mention peanuts as an option and you’re right that walnuts are much more common in banana bread. Feel free to add!
Bunny Slippers says
Being in a hotel room on an extended stay for business can impede one comfort I’ve taken for granted: Warm banana bread with butter. Thank you for this recipe, as I am enjoying this delight as I type this review! I am thinking I will add walnuts in the next batch and serve with vanilla ice cream and a sprinkle of nutmeg. xoxo
CCK Media Team says
This makes us so happy 🙂
Sue says
My son LOVES this recipe!
CCK Media Team says
This makes us so happy 🙂
Aaron says
I just made this and I used self-rising flour and no baking soda. I added about a tablespoon of brown sugar and a little bit of maple syrup, a little bit of grapeseed oil, and chocolate chips it, cooked 90 sec in 1000w & turned out fantastic, great texture,soft, very tasty will make again!
Lora says
I have made this recipe a number of times since I first saw it and Love it! Today was the first time I input the recipe into my app for tracking purposes and notice my calories total 524, not close to the 194 calories from your nutrition facts. Is the amount of flour 6 tablespoons for this recipe accurate?
Deni Bouillon says
Made two because my banana was so big…one with oat flour and one with almond flour. Both delicious! The almond flour took quite a bit longer to bake.
Adrienne says
I was skeptical because I’ve never baked in the microwave before but this turned out delicious and it was so easy! Thanks for sharing!
CCK Media Team says
This makes us so happy!
Marie says
Delicious, moist and satisfying. I used swerve and Lily’s semi-sweet chips to reduce the sugar content, but not the sweetness. We can’t wait to make this treat again.
CCK Media Team says
Thank you so much for making it!
Zia Tenderich says
Absolutely adore this recipe because I always want banana bread but it’s best freshly made:) Also, didn’t have oil so I substituted it with the same amount of plain cashew yogurt and it comes out perfectly every time!
Diane P says
Hello! Wondering how the 6.7g fiber per serving is calculated?
Thank you for this easy, amazing recipe!
Anissa says
I’ve made this countless times for breakfast and it’s the best mug cake recipe I’ve ever tried! For the flour I use 4 tbsp oat flour + 2 tbsp unflavoured protein powder. I use honey as the sweetener, and melted butter as the oil. I also sometimes double the cinnamon (depending on the type), and use 2 tbsp semi-sweet chocolate chips. I found the microwave time wasn’t enough, it works best for me when I microwave it for 1 min & 40 seconds. It gets the perfect texture. My microwave is 1050 watt.
Jasmine says
Used gluten free flour for this recipe, and it seemed like it dried the final result out a bit. Next time I’ll use a little more banana and butter to give it some moisture. Other than that, super quick cook time!