Banana Bread Mug Cake (Vegan)

By Jessica Hylton - - Updated
This Banana Bread Mug Cake (Vegan) will totally blow you away! It’s vegan, easily made in under 5 minutes start to finish and has a delightful banana bread flavour that’s so addictive!
A banana bread mug cake in a coffee mug with a golden spoon in front.
Here’s a simple fact of life: there are two things you should be making while you’re staying at home right now: whipped coffee and banana bread of some sort. What’s your pick? You’ve probably made my simple vegan banana bread, or maybe my banana bread chocolate chip muffins. I have another fantastic and 80-second recipe for you: this Banana Bread Mug Cake. 
Friends, needless to say, I’m mug cake obsessed, and for good reason. It’s the cake you know and love, in a single serving, ready in just minutes. Fluffy, moist, delicious and loaded with flavour. 
I’m in love with how easy and divine this Banana Bread Mug Cake. It’s the perfect quick dessert, and so absolutely comforting. It’s loaded with banana bread flavour, comes together so quickly and uses pantry ingredients. Also, if you’re like me and keep buying bananas and then not eating then, between the vegan banana bread and this mug cake, you’ll be covered. 

Batter for banana bread mug cake in a coffee mug overhead view.

What is a mug cake?

In case you don’t know, a mug cake is exactly what it sounds like. A quick single-serving cake that’s usually whipped up in your mug and cooked quickly in it too. It usually takes about a minute to two minutes to make, and the result is a fully cooked, delicious and moist mini cake. I’ve made one before that’s the #1 search result for vegan brownie mug cake, so be sure to check that one out too.

Needless to say – mug cakes are incredibly convenient and so tasty! You usually only one a single serving anyway, and the overall time is always less than 5 minutes to make!

Ingredients in Banana Bread Mug Cake  

  • Banana – ah yes, the key ingredient here. The banana here acts as a binder, a flavouring agent, and so much more. I highly recommend using a very ripe banana, and measuring out yours. You want to ensure that your banana is very mashed, and that you measure the amount of the mashed banana, not the amount before mashing.
  • Flour – you can sub gluten-free flour, just be sure to see if it needs a bit more baking time (about 10 seconds more) but don’t overbake. It’s okay if there is a tiny bit of gooey liquid on top – it’ll set while cools.
  • Sugar – I only use 1 tablespoon because of the sweetness of the bananas. If you think you’d like something sweeter, you can add an extra tablespoon!
  • Oil – adds to the moisture and texture of the mug cake. You can use any neutral oil that you have!
  • Almond milk – adds some moisture to the mug cake. You can sub any other nut milk or soy milk that you have.
  • Sea salt – a dash always elevates flavours, don’t skip it!
  • Baking powder – aids in the rise of this mug cake and to help with the texture. P.S. be sure to test your baking powder before using it to ensure it’s fresh.
  • Cinnamon, walnut & chocolate chips  – optional, but amazing add-ins that take it over the top. I highly recommend at least the cinnamon!
A spoon of banana bread mug cake in front of a mug with banana bread mug cake.

Tips for making mug cakes

Making a mug cake is pretty much foolproof, but these few tips help to make a big difference. I’ve tested mug cakes over 2 dozen times (yes!), and here are the top tips I took away:

  • Use a wide short-ish mug (like the one in these photos!). If you have a variety to choose from, using this type of mug means the cake rises higher in a concentrated space. I’ve found this helps with cooking.
  • Ensure to stir it all together. Don’t go whisking it for minutes on end, but ensure your entire mug cake is mixed. Since it’s such a small container it can be easy to miss the bottom. Just ensure you incorporate everything.
  • Adjust your time based on your microwave. The times I’ve provided should work but yours may need an extra 10 seconds. It’ll cook edges to centre so just check the centre that it’s fully cooked…BUT:
  • BUT, don’t overcook. This will make your mug cake gummy and rubbery. Remember that the mug cake will keep cooking while it’s cooling so it’s better to slightly under bake it.
  • Let it cool for like 3 minutes before digging it. It really does make a difference, like how you’d let a cake or brownies cool first!
  • I’ve included instructions for baking this in your oven too! Similarly here, be sure to slightly underbake (you don’t want your toothpick to come out clean, it should still have crumbs attached) since it’ll continue to cook while it cools.

That’s it friends! Whip this up and enjoy so much!!

Banana bread mug cake in a mug with a golden spoon in front.

Other mug cake recipes

Vegan Chocolate Brownie Mug Cake

Chocolate Chip Tahini Mug Cake

Pumpkin Butter Mug Cake


Enjoy friends! If you make this Banana Bread Mug Cake, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much! P.S. – do you know that we have an entire blog dedicated to low carb recipes named Low Carb Vegan Recipes?! Be sure to check it out!

Banana bread mug cake in a mug with a golden spoon in front.

Banana Bread Mug Cake (Vegan)

This Banana Bread Mug Cake (Vegan) will totally blow you away! It's vegan, easily made in under 5 minutes start to finish and has a delightful banana bread flavour that’s so addictive!
by: Jessica in the Kitchen
Prep Time 4 minutes
Cook Time 1 minute
Total Time 5 minutes
Servings 1 serving
Course Dessert
Cuisine American
  • 1/3 cup mashed bananas about 1 very ripe banana, but be sure to measure it out
  • 1 tablespoon oil
  • 1 tablespoon almond milk  or other vegan milk
  • 1 tablespoon raw brown sugar or coconut sugar or other granulated sugar
  • 3 tablespoons all-purpose flour or all-purpose gluten-free flour mix*
  • pinch of sea salt 
  • pinch of ground cinnamon 
  • 1/2 teaspoon baking powder
  • Optional: 1 tablespoon chopped nuts and/or chocolate chips 


  • In a mug, add in the mashed banana, oil, milk and sugar. Whisk together for about 30 seconds to combine completely and banana is completely mashed. Add in the flours, baking powder, salt and cinnamon.
  • Stir to combine for about 20 more seconds to ensure it’s all incorporated, ensuring the get the bottoms too. Add in the nuts & chocolate chips if using and fold in. Feel free to sprinkle some of them on top.
  • Place in your microwave for about 80 seconds. It's okay if it's slightly undercooked because it'll continue to cook while it cools. It's better for it to be slightly undercooked than overcooked. Remove and let cool for about 3 minutes. Trust me! If making in your oven, preheat oven to 350F and bake in about a 3.5-inch ramekin (ensure it's oven safe) for 25-30 minutes. Remove and allow to cool for about 5 minutes. Sprinkle some coarse sea salt on top and enjoy!
*I use Bob's Red Mill Gluten Free 1-to-1 Baking Flour!
This Banana Bread Mug Cake is to a general sweetness, but isn't *very* sweet. If you know you want a sweetener recipe, add another tablespoon of sugar!
You can also make this regular gluten free, just check if it needs to bake for an extra 10 seconds or so.


Calories: 321kcal | Carbohydrates: 47g | Protein: 3g | Fat: 15g | Saturated Fat: 1g | Sodium: 236mg | Potassium: 269mg | Fiber: 3g | Sugar: 21g | Iron: 1mg
by Jessica

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Recipe Rating


  1. Amanda says:

    5 stars
    This was so good and the perfect measurements for the mug! I added a tablespoon of chocolate chips and the 1 banana I had was exactly the right amount.

  2. Jen says:

    5 stars
    A perfect mug cake! Great way to use up a single aged banana and make an excellent delicious dessert, super quickly. Would definitely recommend including the cinnamon and chocolate chips.

    Thanks for another amazing recipe!

  3. Hannah says:

    5 stars
    This is the best mug cake I have ever made so far! I followed the recipe except I used date sugar to make it a little healthier and I added 2 tbs instead of 1. I added walnuts too. It’s so good!

  4. Alina says:

    5 stars
    This was perfection! I wanted to make banana bread but I also wanted to eat it like right now, if you know what I mean 🙂 This really hit the spot. Will deffo be making this again!! Thanks for the delicious recipe.

  5. Ann Omega says:

    5 stars
    I was craving banana cake today but was not willing to wait for an hour to taste it and this mug cake hit the spot. OMg. It was so good. Thanks so much.

  6. Anna S says:

    5 stars
    Just when I thought your mug cakes couldn’t get any better! This was delicious, fast and so easy. I subbed applesauce for the oil and it came out perfectly! I had truly never had a successful and satisfying mug cake until I discovered your tahini one, then the brownie one and now this. Five stars!!

  7. Minnie says:

    5 stars
    Banana bread is my favorite and have been wanting to make a huge batch of it for ever. then yesterday I couldn’t wait any longer but lacked the flour and ripe bananas needed. I had only one super ripe banana in the fridge and used almond flour. Fund your recipe in my bookmarks and made it. IT was amazing. Thanks so much.

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you liked it Minnie! Thank you so much for leaving such a nice comment!

  8. Monja says:

    5 stars
    really easy and tasty, I’ve made this many times already!

  9. Lindsay says:

    5 stars
    I have made this recipe probably a dozen times since discovering it. It is incredibly easy and delicious! My absolute favorite!

  10. Rikki says:

    5 stars
    Yessssssss! Jessica’s mug cakes are ALWAYS good and this one delivered. If you’re craving others try the chocolate or tahini one! Happened to have some dark chocolate peanut butter cups so I added those and … yessssss. Make this!

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