Banana Mug Cake
Yield: 2 servings
Calories: 310kcal
This single-serving banana mug cake combines the sweet and moist flavors of ripe bananas with a fluffy and tender cake, making it the perfect indulgence for any time of the day.
Ingredients
- ½ cup (71 g) all-purpose flour
- ¼ cup (49 g) brown sugar, packed
- 1 teaspoon (3 g) baking powder
- ½ teaspoon (1 g) ground cinnamon
- ¼ teaspoon kosher salt
- ½ cup (115 g) ripe mashed banana, one large
- ½ cup (120 ml) whole milk
- 2 tablespoons (60 ml) vegetable oil
- 1 large egg
- 1 teaspoon (5 ml) vanilla extract
- 2 tablespoons chopped walnuts, optional
Instructions
- Mix the Dry Ingredients - In a medium bowl, whisk together the flour, brown sugar, baking powder, cinnamon, and salt.
- Whisk in the Wet Ingredients - Add the mashed banana, milk, vegetable oil, egg, and vanilla. Whisk until smooth and just combined. Stir in the chopped walnuts (if using).
- Pour into the Mugs - Evenly divide the batter into 14-ounce microwave-safe mugs. Add about 1 cup per mug. Adjust so it’s no more than halfway filled.
- Microwave the Cakes - Cook one mug at a time on high power for 75 seconds. The top will look moist but be dry to the touch. It should bounce back when lightly pressed.If needed, continue to microwave in 15-second intervals until cooked through. I usually don't go longer than 2 minutes in total. The internal temperature should reach between 200 to 210ºF (93 to 99ºC) on an instant-read thermometer.
- Serve - Rest for 5 minutes, then serve. If desired, top with banana sliced, walnuts, and cinnamon.
Notes
- Recipe Yield: 2 cups of batter
- Make it Gluten-Free: Use 1:1 gluten-free baking flour like Bob's Red Mill or King Arthur.
- Make it Dairy-Free: Substitute dairy milk with coconut, almond, soy, or oat milk.
- Make it Vegan: Use a flax egg; the texture will be denser. Use plant-based milk.
- Oil Substitution: Vegetable oil can be substituted with melted butter, melted coconut oil, avocado oil, or olive oil.
- Microwave Watts: This recipe was developed on a 950-watt microwave. If needed, adjust the time up or down by 15 seconds depending on the strength of your system.
Nutrition
Calories: 310kcal | Carbohydrates: 52g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 321mg | Potassium: 529mg | Fiber: 3g | Sugar: 21g | Vitamin A: 126IU | Vitamin C: 3mg | Calcium: 195mg | Iron: 2mg
Recipe Link
Recipe Video