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.
Made this twice since I saw it posted, this is addicting…so good! I thought it was super easy to put together! I measured out the banana and just did one tablespoon of sugar and thought it came out plenty sweet, very satisfying (but I did use a very ripe banana so I’m sure that contributed to the sweetness!) added pecans and vegan chocolate chips and it tasted better than any banana bread I’ve ever made! Highly recommend!
We’re so happy that you enjoyed this recipe Dani! Thank you so much for reading and leaving such a nice comment!
I just made this today in the oven and it was deeeeeelllliish!!! I made a triple recipe (to use the whole banana) split between 2 largish mugs and it was perfect. Will be a lazy weekend day special from now on.
We’re so happy that you enjoyed this recipe Anna! Thank you so much for reading and leaving such a nice comment!
This was phenomenal! I added the optional chocolate chips and chopped walnuts and it was so so so good!
We’re so happy that you enjoyed this recipe Emily! Thank you so much for reading and leaving such a nice comment!
This recipe is so simple and so delicious! Perfect thing for that late night sugar craving haha! I made it twice last week after putting my toddlers to bed. Such a great recipe though for any time, quick and easy. I topped it with some fresh berries I had on hand, so so good! 🧡
Fresh berries on top sound amazing Camille. We’re so happy that you enjoyed this recipe! Thanks again for reading and leaving such a nice comment!
Oh my goodness, Jessica! I’m not so happy that I discovered you (via Gena Hamshaw’s inta post). I have made this recipe 3 days in a row now!! I have tried mug cakes before but they were just so so. This is a perfect recipe. Thank you!
We’re so happy that you enjoyed this recipe Crystal! 3 days in a row wow. Thank you so much for reading and leaving such a nice comment!
SO good. You wouldn’t know it’s vegan at all. Wow!
So easy to make and delicious! I didn’t make any adjustments, was perfectly sweet as is (with the choc chips of course). Added a tbsp of chopped walnuts and have it some good texture. Will make again for sure!
I love that you can make adjustments and spice up this mug cake to your liking. Very yummy.
Wow, indeed the yummiest banana bread ever. And the perfect quantity. I do not own a microwave, so I used the oven and those turned out beautifully! Thanks, now I will explore the rest of your recipes!
My boyfriend and I both loved this treat 🙂 it was a perfect way to use up some ripe bananas!!