Banana Bread Mug Cake

Skip the baking and make this banana bread mug cake with chocolate chips for a quick, easy and delicious dessert.

The best thing about mug cake recipes is they couldn’t be easier to make! Just mix up the batter, microwave and enjoy! You really can’t beat them for a quick and easy dessert. They’re also perfect for a single-serve option…no need to make an entire loaf of banana bread!

If you’re craving chocolate and banana bread, this recipe is the perfect way to satisfy that craving with minimal effort. You’ll need just 5 minutes and a few simple ingredients. You’ll be enjoying these cute little mug cakes before you know it.

Recipe Features

• This mug cake is vegan (egg-free and dairy-free) and can be made gluten-free and sugar-free.
• Ready to enjoy in 5 minutes.
• Great way to use up over ripe bananas.
• Can be made in the oven if you prefer.
• Make it gluten-free by using a 1:1 gluten-free flour mix.
• Perfect single-serve dessert – no need to make a whole banana bread loaf!
• Sweet, delicious banana flavour and gooey texture studded with chocolate chips.

Ingredient Notes

A complete list of ingredients with amounts and full instructions is located in the printable recipe card below. This section covers ingredient and substitution considerations.

• Banana: Slightly overripe spotty banana works best for flavour and sweetness. If you don’t have overripe banana on hand, ripe banana is ok too.
• Oil: Use olive oil, canola oil or melted coconut oil. For an oil-free cake, this can be replaced with applesauce.
• Maple Syrup: This can be substituted with agave syrup, date syrup, coconut sugar, cane sugar, or brown sugar, or for a sugar-free cake, monk fruit sweetener, erythritol or stevia.
• Milk: Soy milk, cashew milk and almond milk work well.
• All-Purpose Flour: This can be substituted with white whole wheat flour or a 1:1 gluten-free baking mix.
• Chocolate Chips: Use vegan chocolate chips like Enjoy Life for a dairy-free and vegan cake. Chopped dark chocolate also works.

How to Make It

Add everything but the chocolate chips to a mixing bowl and fold together until all of the dry ingredients have been incorporated.

Though you could save a dish and mix the batter in the mug you plan to “bake” in, I recommend mixing the batter in a separate bowl and then transferring it. It’s easier to mix the batter properly when you have a bit more room and this will ensure the ingredients are well incorporated for mug cake success.

Stir in the chocolate chips, chocolate chunks or chopped dark chocolate.

Transfer the batter to a microwave-safe mug. I’d suggest using a bit of cooking spray in the mug for easier clean up!

Microwave for 90-120 seconds. The exact cooking time will depend on your microwave. I’d suggest checking it after 75 seconds, then continuing in 15-second increments after that.

You’re looking for the edges to appear firm and dry and the middle to look slightly underdone. If you prefer a firmer, texture, cook it slightly longer.

At this point, remove from the microwave and let it cool for a few minutes before you dig in.

Notes & Tips

Sugar-Free Option: Omit the maple syrup and sweeten to taste with stevia or monk-fruit sweetener.

Gluten-Free Option: Swap the all-purpose flour for a 1:1 gluten-free flour mix such as Bob’s Red Mill.

Oven Instructions

To make this mug cake in the oven, preheat the oven to 350 F. Follow the recipe to prepare the batter then transfer to an oven-safe mug or small baking dish.

Bake the cake for approximately 15 minutes until the edges look baked and the cake is golden brown. Let it cool for 5-10 minutes before enjoying.

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