This banana bread mug cake is so delicious especially when served warm with ice cream yet it takes just 5 minutes and cooks in the microwave! It’s made completely dairy free and vegan, but is packed with a rich banana flavour combined with cinnamon, brown sugar and of course, chocolate chips!
Looking for more single serve mug cakes? Try my biscoff mug cake or this butterscotch mug cake next!
Mug cakes are the ultimate late night, single serve dessert. They are the thing you need to remember exist when you’ve finished your dinner, are watching another episode of your show, and just feel like something sweet and cosy.
They are quick, easy and so convenient! Make this one when you realise you forgot to eat the bananas you bought again, but can’t be bothered to bake a whole loaf of vegan banana bread.
I also love recipes that use just one super ripe banana as often that’s all I have left over for whatever reason. Depending on the size, you may actually get two mug cakes if you have a large banana!
This banana mug cake combines the flavours of brown sugar, cinnamon and throws in some chocolate chips because why not. It’s everything you love about banana bread but in a soft, fluffy mug cake and with so much less effort.
Key Ingredients
Once you have your ripe banana, you’ll just need a few key baking staples to whip up this super easy mug cake in just 5 minutes.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Banana – your banana should be super ripe, almost too black on the outside for the best flavour. Make sure to measure your mashed banana as they can be all different sizes, but ¼ cup is about 1 small banana.
- Coconut oil – keeps the mug cake soft and moist. You can use any light tasting vegetable oil instead if you prefer.
- Brown sugar – adds sweetness, a little caramel flavour and all important moisture to the cake.
- Vanilla extract – adds so much flavour to the mug cake.
- Self-raising flour – I like a mug cake to be as simple as possible so I like to use self-raising flour to keep the ingredients to a minimum but you can use plain flour and just add ½ teaspoon of baking powder.
- Cinnamon – because banana and cinnamon are just meant to be together.
- Dairy free chocolate chips – these are technically optional but encouraged. You could also add some chopped walnuts instead if you prefer.
Step-By-Step Instructions
There aren’t any fancy tools you need to make this mug cake, just grab your favourite microwave safe mug ensuring it’s got at least a 250ml capacity.
Start by mashing up your banana and then measuring out the ¼ cup that’s needed. Add this straight into the mug with the coconut oil, brown sugar and vanilla and mix that all together really well.
Next, add in the self-raising flour, cinnamon and salt and mix that up just until combined and you have a sticky batter. Add the chocolate chips and stir them through. You can reserve a few and sprinkle them over the top of the cake as well.
Put the mug in the microwave and cook for around 60-90 seconds. The exact amount of time will depend on your microwave so start at the lower time and then add more if needed. The cake should have risen and be firm to touch but still soft.
Mug cakes are better on the under-baked end of the spectrum and when over baked they can get rubbery.
This is an enjoy immediately kind of treat, so once it’s cooked add some vegan vanilla icecream and enjoy while warm so the chocolate chips are all melty.
Recipe FAQs
Yes! While self-raising flour is a common ingredient in Australian and UK homes, it’s less common in the US. If you only have plain flour (also known as all purpose flour) then you can use that instead but make sure to add ½ teaspoon of baking powder.
You want a ceramic, microwave safe mug that has at least a 250ml capacity. The best shape mugs for cooking mug cakes are going to be short and wide as this allows them to cook more evenly so try and avoid a narrow, tall mug.
There are a couple of reasons this may occur. The most common reason is overcooking. All microwaves are different so start with 60 seconds and then cook in 10 second bursts until cooked. The other common reason is too much flour. Make sure to measure correctly using a levelled tablespoon.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More recipes using overripe bananas:
Vegan Banana Pancakes (Gluten Free)
Healthy Banana Bread with Oats
Vegan Banana Walnut Muffins
Vegan Banana Cake with Cinnamon Buttercream
Banana Oat Chocolate Chip Cookies
5 Minute Banana Bread Mug Cake
Ingredients
- ¼ cup mashed very ripe banana about 1 small banana
- 1 tablespoon coconut oil melted
- 1 tablespoon brown sugar
- ¼ teaspoon vanilla extract
- 3 tablespoons self-raising flour
- ¼ teaspoon ground cinnamon
- Pinch of salt
- 1 tablespoon dairy free chocolate chips
- Vegan vanilla ice cream to serve
Instructions
- In a microwave-safe mug (at least 250ml capacity), mix the mashed banana, melted coconut oil, brown sugar, and vanilla extract until smooth.
- Stir in the self-raising flour, cinnamon, and salt until just combined. Mix through the chocolate chips, sprinkling a few on the top to finish.
- Cook on high (800W) for 60-90 seconds, or until the cake has risen and the top looks set but slightly soft in the centre. Cooking time may vary depending on your microwave, so start with 60 seconds and add 10-second bursts as needed.
- Top with a scoop of vegan vanilla ice cream and enjoy immediately!
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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