Banana Mug Cake – Ready in 6 Mins

Banana Mug Cake - Beat Cravings The Healthy Way |

Yesss…it’s finally here! The banana mug cake!

If people asked me to name two things I love in life then bananas and cakes would definitely make it onto that list.

Mugs might not, although for the sake of this recipe I’ll also add mugs somewhere near the bottom, as I do have a couple of cool ones.

Just like with Buddha Bowls, the name grabbed my attention right away and I knew it was a recipe made with me in mind.

There’s even an egg-free, vegan version available, depending on your particular tastes.

So back to the topic in hand. Mugs, cakes and bananas. The two minute treat in a cup. How cool is that?

All you need is said mug, banana, some milk and a couple of basic cupboard-standard ingredients and you’re good to go.

Grab the items, quick blend, blast in the microwave – and done! Banana mug cake is ready.

Banana Mug Cake - Beat Cravings The Healthy Way | hurrythefoodup.comBanana Mug Cake - Beat Cravings The Healthy Way | hurrythefoodup.comBanana Mug Cake - Beat Cravings The Healthy Way | hurrythefoodup.comIt’s the perfect recipe for when you need that quick nutritious boost – after all it’s hard to beat the nutrient combination of bananas, nuts, milk and (possibly) eggs.

It’s also sweet and tasty, perfect for taking away those horrible sugar cravings without gorging on those nasty store-bought over-processed alternatives.

We should be aiming to keep our sugar intake low (6 teaspoons a day for women, 9 for men), and if this banana mug cake helps us do it, then all the better.Banana Mug Cake - Beat Cravings The Healthy Way |

The Banana Mug Cake – Why we love it

  • From cupboard to table (or sofa) in less than five minutes
  • High in protein, low in processed sugar, packed with potassium
  • Beats ‘comfort’ cravings in a healthier way
  • Fun for kids who won’t realise they’re eating fruit
  • It includes bananas! And they’re just great.
  • Make it the way you like it – I love it ‘plain’ but anything goes – raisins, chocolate drops (dark choc if you’re being good), other fruits and sauces (or syrup if you’re being naughty). So many choices!

Banana Mug Cake - Beat Cravings The Healthy Way |

Thanks a ton for passing us this recipe, Cris! We’ll be asking you for many more, that’s for sure 😉

Banana Mug Cake - Beat Cravings The Healthy Way |
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Banana Mug Cake

Banana Mug Cake. The ideal snack for beating sugary cravings in a healthier way. Very easy and quick to make - from cupboard to sofa in less than five minutes!
Course Snack
Cuisine Vegan, Vegetarian
Keyword Banana Mug Cake
Prep Time 3 minutes
Cook Time 3 minutes
Total Time 6 minutes
Servings 1 person
Calories 407 kcal
Author Cristina & HurryTheFoodUp


For the vegan version

For the regular version

  • 1 egg
  • 1 banana, ripe, sliced
  • 4 tbsp flour
  • 1 tsp maple syrup (or honey or sugar)
  • 2 tbsp milk (any kind works!)
  • ½ tsp baking powder
  • 1 tbsp butter

Topping ideas (optional)

  • Raisins, nutella (naughty), peanut butter, walnuts, almonds, coconut shavings, grated dark chocolate. Whatever you fancy really - it’s also great on its own!


For the vegan version

  1. Add the flour, maple syrup, baking soda, salt, milk, the oil, sliced banana, a pinch of cinnamon or vanilla and the hazelnuts into a mixing bowl. Blend well using a hand blender. Alternatively use a food processor, or even a fork can be used in a pinch. Make sure the banana gets crushed.

  2. Use a tissue to wipe the olive oil around large mug and pour the dough in. Cook in the microwave for 1 minute and 40 seconds with a 1000w microwave (adjust as appropriate for your microwave). Use none, some or all of the toppings and enjoy!

For the regular version

  1. Using a bowl or large mug, melt the butter in the microwave for about 20 seconds. Then add the egg, sliced banana, flour, maple syrup, milk and baking powder. Give it a good whisk with a fork, hand blender or by using a food processor. Make sure the banana gets crushed.
  2. Pop the mug or bowl into the microwave for 1 minute 30 seconds, using a 1000w microwave (adjust as appropriate for your microwave). Take it out, turn it round and give it another 1 minute blast. Use none, some or all of the toppings and enjoy!

Tips for making the perfect Banana Mug Cake

  1. Use a very large mug and don’t overfill
  2. If the cake is leaning to one side, stop cooking, turn and continue cooking
  3. It’s easiest to mix all the ingredients in a separate bowl
  4. Cook shorter times rather than overcooking - an overcooked cake isn’t what you want - you can always give it another ten seconds when needed

Recipe Notes

WHAT IF YOU DON'T HAVE A MICROWAVE: No problem! Preheat the oven to 180°C/360°F. Then chuck in the mug for 20 minutes. Make sure it's heat resistant, though 🙂

IF YOU LIKED THIS RECIPE: there are so many cool snacks out there! Not least this avocado chocolate mousse, or this delicious torn pancake known as Kaiserschmarrn!

Nutrition Facts
Banana Mug Cake
Amount Per Serving
Calories 407 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 9.3g 47%
Cholesterol 197mg 66%
Sodium 163mg 7%
Potassium 890mg 25%
Total Carbohydrates 56g 19%
Dietary Fiber 6.8g 27%
Sugars 20.2g
Protein 12g 24%
Vitamin A 22%
Vitamin C 17%
Calcium 15%
Iron 14%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. Oh yum! Thank you for more banana deliciousness!! I love that there is a vegan and non vegan version of the recipe, perfect for our family! You bet this will be tried asap 🙂

  2. What if you don’t own a microwave

  3. Is it possible to cook this mug cake in the oven? I don’t have a microwave. (I know,… I know)

  4. Gabrielle Levering

    Wanted to use over-ripe bananas, too hot to use the oven- excellent, moist cake- Leary of microwave cake-love this recipe!

  5. I’d love to make these but clips there any repercussion for not using hazelnuts in the vegan version?

    • Not at all, Zita! It’ll still taste great 🙂

      • Thanks Dave!
        So I made it this morning and it was BOMB! I subbed in spelt flour, added in some chocolate chips to this mix with blueberries as a topping and it was soooo good! I did need to give it an additional minute in the microwave but kept it in the small glass bowl I’d used to mix in so maybe that’s why. Anyhow, thanks a million – a delicious, easy breakfast/ snack staple has been added to my diet. 🙂

        • Woohoo! Hahaha yeah, it rocks, right?? The spelt flour is a great idea (I love the stuff!) and I bet the topping was lush. Yes, funny, it definitely needs different times in different microwaves. Cheers Zita!

  6. Thanks for the recipe (I can barely boil an egg). I’m having trouble nailing the microwave time down. What wattage of microwave do you use? Or any tips for knowing when it’s done?

    • Hi Amanda! Good question, and I’ll update it in the recipe, too. I use a 1000w microwave and the times are based off that. For telling when it’s done, just use a knife to poke down the middle – as long as it’s not still liquidy in the middle then you’re good to go 🙂

  7. A fairly good recipe. As I made 2 serving I doubled the recipe, which made 2 very large servings – a single serve would have been sufficient. There is also a lack of sweetness. I think I will double the maple syrup next time.

    • Hi Simon, and thanks for the feedback. I normally stick to the maple syrup in the recipe and get a little sweetness from the toppings, but you’re right – add another spoonful if you like it sweet! Regarding the serving size – out of interest, did you make the regular or vegan version?

  8. I made the regular version. It was good but next time I will mix the dry ingredients first because it had a slight baking powder taste. Thanks for the easy recipe!

  9. I followed your standard recipe to the letter but the cake came out like sludge; no cake texture. Thoughts?

    • Hi, strange indeed! My first thought is that the heat wasn’t enough in the microwave – that could be why it didn’t rise. What settings did you use and for how long?

  10. Is baking powder really necessary? I dont often bake so when it comes to flour or anything similar Id prefer to just go for one for the sake of space and avoiding the waste of money…

    So I was wondering if I could just use flour? Or is there an alternative thats good in place of a combination of flour and baking powder? Thanks!

    • Hi Abby! Sorry for the slow reply, we’ve pretty much been locked in the kitchen for the last few days, experimenting with new recipes :D. So, in the regular version, I think you could probably get away with no baking powder. It contains egg which already helps things to rise. It might not be quite as fluffly usual, but I’m sure it would still be more than edible. In the vegan version I think it needs something to help it rise. You could use baking powder or soda, maybe one is cheaper than the other where you live? Also baking powder usually comes in tiny packets so it shouldn’t take up tooo much space. I hope that helps and when I make my next mug cake (the kids always ask for them) I’ll let you know my findings!

  11. I made the batter for the peanut butter and chocolate mug cakes and took them on a camping trip. We put them in mugs and straight into our campfire for a delicious breakfast! It was so fun to do. I seem to be going backwards in my cooking methods

    • Ha, that sounds awesome! I’d argue it’s an evolution though, those are some next-level mug cakes. And if you can get them to work on a campfire I bet you can get them to work anywhere!

  12. I have never used the microwave to bake before and found the way the muffins cooked was weird- One of the muffins started spilling out over the top of the jar- but when I checked it the bottom was still raw. It was hard to tell when they were done and they were often unevenly cooked. I think a lot of it depended on our lousy microwave. The flavor was good- I added chia seeds and vanilla. I will definitely try the oven version next time. Also, I quadrupled the recipe so there would be enough for my kids as well (and made the adult ones with protein powder).

    • Oh dear! Sorry to hear they didn’t come out perfectly, Elise. It definitely could be something to do with the microwave, especially of they’re cooking unevenly. I would recommend a couple of things (as well as trying the oven). First, reduce the heat to 80% or even 60% in the microwave, and cook for longer. Secondly, stop the cooking after a minute or so, and give it all a good stir. Then let it continue cooking. That helped when I made one in a friend’s microwave. Hope it helps you too!

  13. My kids loves these! I had to extend microwave time but came out delicous! Thanks for the recipe.

    • You’re very welcome, and I’m glad the kids enjoyed them so much. The microwave really does seem to make a massive difference! Thanks for the heads up 🙂

  14. Hi! I tried the vegan version and it tastes great. I doubled the maple syrup and also added dates instead of nuts.. Tastes great! However, the mug cake has become a bit hard when cooled. Please let me know how I can correct it next time.. Thank you..

    • Hi Poornima! Glad you enjoyed! I’ll make it again and see what I can offer in terms of keeping it soft. In the meantime I’d suggest just a drop more almond milk, either when cooking or poured over at the end. Also the softer the banana, the better! Leave it with me 🙂

  15. Wow! I just made this Banana Mug Cake & it came out Super-Dee-lish! (: Along with the original ingredients, I experimented & used 1 T. regular, organic sugar (instead of maple syrup) & I also added 1/8 t. cinnamon & 1/4 t. vanilla & some chopped walnuts into the batter. I nuked it in a heavy duty microwave safe, ceramic soup bowl & for my microwave, I cooked it for 2 mins 20 secs & it came out great! (: I’m going to be making this often & for guests! Thanks so much! (:

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