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Banana Chocolate Mug Cake

1 Minute Chocolate Banana Lava Cake:

I remember two things from my family’s trip to Singapore when I was five.

First is that it was very hot, very humid, and very clean. (Stores aren’t even allowed to sell chewing gum in the country!) The second thing I remember about our vacation is that, one night while dining at a fancy restaurant along the water, I saw something on the dessert menu I had never seen before:

Molten Chocolate Lava Cake.

Chocolate Mug Cake

Chocoholic that I am, I obviously ordered it.

Molten Chocolate Banana Lava Cake
Chocolate Lava Cake

*Life changed*

From the outside, this single-serving chocolate mug cake may look like an ordinary dessert. But break into the center and you’ll discover a hidden banana cream filling! Some of the recipe testers didn’t think the chocolate mug cake even needed frosting; however it is completely delicious topped with my homemade chocolate sauce or any of my 25 Healthy Frosting Recipes.

You can make the entire thing in under 5 minutes!

Single Serving Chocolate Banana Mug Cake

1 Minute Chocolate Banana Mug Cake

  • 3 tbsp flour (oat, spelt, white all work) (24g)
  • 1 tbsp plus 1 tsp cocoa powder (7g)
  • 1 tbsp mini chocolate chips, optional
  • 1/8 tsp salt
  • 1/4 tsp baking powder
  • 2 tsp sugar OR xylitol (8g)
  • pinch uncut stevia OR 1 extra tbsp sugar
  • 3 tbsp milk of choice
  • 2 1/2 tsp oil (or mashed banana if you like the texture of fat-free baked goods)
  • 1/2 tsp pure vanilla extract
  • 3 tbsp mashed banana (Banana-Free Version here)

Chocolate Mug Cake Recipe: Grease a mug or 1-cup ramekin and set aside. (If using the oven, preheat to 350 F.) In a cereal bowl, stir all dry ingredients together fully. Add all remaining ingredients except the 3 tbsp banana and stir. Pour half the batter into the greased mug, then make a well in the middle with your spoon. Fill the well with the 3 tbsp banana, then smooth the rest of the batter on top. Either microwave 50-70 seconds (depending on microwave wattage) OR bake in the oven for 13-14 minutes. If you don’t want to eat the cake straight from the dish, be sure to wait for it to cool completely before trying to remove from the dish.

View Banana Mug Cake Nutrition Facts


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Published on October 6, 2014

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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  1. Hollie says

    That’s pretty cool and thanks for sharing! I’ve actually always wondered how they get the “lava” section inside the cake and I guess this kind of explains that.

  2. Lucy says

    Oh wow this looks amazing! I love chocolate and banana together <3 I think this is one of those rare times when I see an amazing recipe and I actually have all of the ingredients on hand! Including xylitol!

  3. Jessica says

    Yum, I’d love to try this!! Do you think almond or coconut flours would work?? I’m grain free… Thanks! 🙂

    • EVA says

      Hey hey hey….this ain’t no Cheesecake Factory or Marie Callendar-esque type molten lava cake. Look at those non-hydrogenated ingredients! The oat flour! The pureness of a simple mashed banana! Your hips aren’t going anywhere, except maybe side-to-side when you do the happy dance after eating one of these.

      I am not an ad, but I sure sounded like one.

  4. Heather @ Shards of Lavender says

    What a great memory of Singapore! My husband absolutely loves molten lava cakes and I love how you included banana inside and made this one healthier than the original version. Thanks for sharing the recipe, Katie!

  5. EVA says

    Well don’t I feel fancy….I’ve already done this with your previous Chocolate Lava Cake recipe. I’ve used mashed banana, Crofter’s superfruit spread, almond butter, even almond milk yogurt! I’VE DONE IT ALL! Never with the frosting though. So I guess I haven’t done it all.

  6. Alicia says

    OMGOMGOMGOMG love molten chocolate lava cakes AND as a Singaporean I’m just so excited to hear it being mentioned here! Hahaha this made my day xD

  7. Lindsey says

    Hey Katie this looks delish!! I love how simple and yummy your recipes are! Also I just wanted to let you know I keep seeing meat ads on your site. I’m in the UK right now, but normally I am a US reader, I know Angela of Ohsheglows had a problem with this recently and wasn’t aware of it without readers notice, but anyways just wanted to let you know! Keep up your delicious vegan recipes lovely!

  8. Chris R says

    You must have read my mind Katie, I have been looking for other ways to use up my ripe bananas apart from muffins and oat/banana cookies, will try this v soon!

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  10. Maggie says

    Hi Katie, where is the chocolate sauce recipe? I didn’t see it in the “25 Healthy Frosting Recipes” – the cake looks awesome, can’t wait to try it! Thanks!

    • Unofficial CCK Helper says

      It’s there, under Healthy Chocolate Sauce or Hot Chocolate Butter. Might be on the second page.

  11. lulu says

    i have been waiting for a recipe for a chocolate mug cake which i can use my homemade cake mix for. katie the proportions given for oil, milk etc are perfect it worked. i also used it for a pumpkin mug cake. i posted the adaptations using the homemade cake mix wherein i used nonsugar alternatives since i am diabetic. it is also convenient since i cut down the measurement of three other ingredients. here are the links

  12. Arlie says

    I just made this EXCEPT, because it is October there is only one type of puree I ever use nowadays: PUMPKIN. I replaced the banana with pumpkin puree with a little maple syrup, cinnamon, clove, and ginger, and it was out of this world. Thank you for the inspiration!

  13. Gemma says

    Lava cakes or coulants changed my life too, hehe. I’m a die hard fan of this type of cakes, so easy and quick to prepare yet delicious and mouth-watering.
    I love the original and yummy twist you gave to this classic recipe. Banana filling? Oh yeah, I’m in love!

    PS: happy weekend Katie! <3

  14. Am says

    Delicious! I made this for breakfast. 😛 I was out of a lot of stuff, so I made a lot of substitutions. I used oat flour, skipped the chocolate chips (*gasp!), used water instead of milk, used half olive oil and coconut butter for the oil, and imitation Jamaican rum for the extract. I also had no fresh bananas, so I broke off about a 1/4 of a frozen banana, and covered it over with the rest of the dough and microwaved the entire thing. I probably did it for a little more than a minute with breaks in between. Then I topped it with peanut butter. It was great!! 😀 Thanks Chocolate Covered Katie!

  15. Chris R says

    OMG Katie you are amazing! I just made two of these (honest one was for my hubby, I didn’t eat them both though I could have!) and they were AMAZING!! We ate them straight from the ramekins so didn’t get the lava effect, will do that next time, but this is my go to recipe for over ripe bananas now. Happy tummies 😀

  16. nicole says

    hello from Singapore!!! 🙂

    I can’t express how thrilled I am right now knowing that you’ve been to out tiny island! 😀
    I reallyreallyreally love your blog and what you do to encourage healthy (and fun!) eating.
    Thank you for being such an inspiration <3 and please come back!! 😀

  17. Peanutbutterismyboyfriend says

    Hey! So I just made this and it was ORGASMIC!

    I did a couple different things though. >.>
    So, I used quinoa flour instead of what was listed, aaaaand added chestnut spread to the banana mix, instead of oil.
    And it turned out with a reaaaaaally yummy alcoholic taste! Like Brandy, OhmyGod!

    Soo ahh. To anyone who may be bit of an alco’ on here, heed this tip! 😀

  18. samantha mckenzie says

    that was AMAZING! thank goodness I only made one because I would have eaten more! I did not use all the sugar; I think that would have been too sweet for me. I cut it about in half and didn’t use the extra 1 TBS, but I do not like things very sweet. Thank you!!! I couldn’t wait for the mug to cool after I took it out of the oven so I dumped it in a bowl. It didn’t look pretty like yours, but I didn’t care!!!

  19. Ruthie says

    I have all of the ingredients to make the “1 Minute Banana Chocolate Mug Cake!
    Did you ever hear of Sweet Leaf Sweet Drops that comes in different flavors, e.g., vanilla cream, chocolate, and many others? I just realized it is flavored stevia in liquid form!

    I was thinking it might work in some of your recipes. What is your opinion?

  20. Melissa says

    what will happen if i use olive oil and soy milk? willl it taste different?
    I’m also thinking of using honey instead of sugar (:

  21. Florencia Ascanio says

    Oh my God!! This one is just soooooo good! Is super moist and delicious kinda of a brownie texture I’m having it for breakfast with a huge cup of coffee and strawberries and its perfect!

    I used coconut oil in mine 🙂

  22. Nichola Stephenson says

    Just made this chocolate banana mug cake, i think i need to perfect my technique at getting the lava to be where its supposed to be but it tasted better than most cakes you can buy! Thank you its delicious x

  23. Emily says

    This was amazing and just what I needed for my sweet tooth tooth tonight! I made my mine with out oil and it was delicious! 🙂

  24. Jessica says

    I just made it. Im having one of “those” days. Where i just don’t feel good and everything thats chocolate or carbs sounds like heaven. So i made it but it fell apart and it was really dry I had to add extra milk to it. But it fell apart when i slid it out of the mug. That’s okay though! Still was so good. I used half and half for milk choice i ran out of the other stuff and i used olive oil and cane sugar and dark chocolate. So good!!

  25. Violette says

    Katie, I have been in love with your recipes. I’m totally mind blowing by your recipes. Well I love the idea you put the nutrition tables in for every recipes. And can I ask where you find the nutrition table for the recipes. Btw I tried this recipe and it turn out spongy and yummy <3 Thank You.

  26. Carolyn says

    This cake is amazing!! Sweet, decadent and chocolaty!! I used coconut oil and coconut palm sugar and can’t believe how good it turned out. Thanks for the great recipe!!

  27. Toria says

    Hi, I made this tonight and it was absolutely incredible, but then I logged the ingredients (the banana version rather than the oil) and it’s coming out at around 250 calories!
    This does include the chocolate chips but even without them, it’s about 200 calories – and this is using the exact weights.
    Please can you advise how you got 135?

  28. Cata says

    I tried this recipe yesterday, died and went to chocolat-banana heaven! This cake is just so easy and quick to make, I am absolutely in love with it! I got a question: will the consistency be similar when I am using almond flour (not grounded almonds!) instead o regular flour? I’m thinking about trying it to have something like “protein-choclate mug cake”.
    Have a great day!
    Greetings from Germany:)

  29. Katie says

    This is really good! It works well with buckwheat flour, if you like the taste like I do. I made the oil version and used xylitol, plus maple syrup in place of the Stevia/sugar. Great recipe 🙂

  30. Mason says

    Great recipe! I used 2 ½tsp sugar and 2tsp peanut butter instead of adding stevia and oil and it worked perfectly. i blitzed some rolled oats in a food processor for oat flour which worked well, and this would actually make a delicious breakfast too if you make it with oats and peanut butter! You could even add protein powder

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