Banana Bread Mug Cake (Vegan)
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!
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!!
Other mug cake recipes
Vegan Chocolate Brownie Mug Cake
Chocolate Chip Tahini 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 (Vegan)
- 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!
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Just made this with my last banana – so easy and so good to satisfy my sweet tooth! Made with some leftover TJs GF flour I had and it worked perfectly. Thank you!
Awesome! I’m so happy that you like our recipe! Thanks for leaving such a nice comment and review!
Hands down the best mug cake recipe I’ve ever tried! Ingredients are all simple and stuff I already had in the house + love that it doesn’t contain egg! Delish!
Wow, We’re so happy that you feel that way Sabina! That’s what we tried to do with this recipe, easy pantry ingredients. Thanks so much for reading.
Hi! I just made this recipe and it’s tasty but I think that I made something wrong, since it didn’t raised up almost nothing. I used the flour that already has baking powder, so next time I’ll try with classic flour and adding the baking powder. Or maybe it overcooked in the microwave? It was 80 seconds exactly. I hope my english it’s good, cheers from Chile 🙂
Hi Mary thank you so much for reading. Your English is perfect! It might be the issue with the combination flour. Like you said using regular flour and baking powder should do the trick. Thanks again for such a nice review. We hope you have an amazing day.
A very lazy baker with a sweet tooth. 🙂
I meant to give 5 stars and accidentally clicked 4!
This is so good, the gf version turned out perfectly cooking 10 seconds longer as you suggest! I’m going to make this all the time!
Instructions on point! Very helpful tips! And a very tasty banana mug cake!!! Made it with oat flour and maple syrup turned out yummyyy!
We’re so happy Linda! Thank you so much for reading and trying it, then leaving such a nice review. Have a great day!
We had some bananas that the kids didn’t eat that needed to be used soon but not enough for banana bread. Yesterday, I saw Jessica share this on Instagram and knew it was a sign. I made this for my breakfast and it was incredibly easy and delicious. I plan on using the last banana we have for another one tomorrow.
We’re so happy that we helped Victoria! Thank you so much for reading and reviewing!
My first mug cake experience, and now definitely ain’t the last!! I can see Jessica loves a mug cake so I’ll be working my way through all of the recipes now
We’re happy that we left you with a good experience. Thank you so much for reading and leaving such a nice comment.
so so delicious and super easy to make!! i’m not great at anything in the kitchen but this recipe was so clear to follow, would highly recommend to anyone 🙂
Thank you so much Lucie. We’re so happy that you enjoyed it and found it easy to follow.
I am a really big fan of banana bread and if I am honest it’s my specialty when I bake. Although, mug cakes never work out for me. I was a little skeptical of this one at first, but upon reading the tips and looking at the photo AND trying it out myself (this morning)… W O W. I am seriously addicted! Thank you so much for this recipe Jessica. — I added some chunks of banana within the mashed banana (because I really love banana), don’t skimp on the cinnamon for sure (Uh, but don’t but too much in ha ha, I used Vietnamese cinnamon), and a good amount of dark chocolate tastes amazing in here! I don’t want to say too much about it because I want you to try the recipe yourself and I promise you won’t be disappointed.
Wow Caitlin this is such an amazing review. Thank you so much for this. Your additions sound incredible we can’t wait to try your additions!