This banana mug cake is a quick, healthy treat made with ripe banana, egg, and coconut flour. Ready in minutes, it's soft, naturally sweet, and perfect for a cozy single-serving dessert.
Want to save this post?
Enter your email below and get it sent straight to your inbox. Plus, I'll send you the latest recipes and tips every week!
I've always been a fan of quick desserts that can satisfy a sweet tooth without the hassle. This banana mug cake recipe is one of my favorites. It's perfect for those moments when you crave something warm and comforting but don't want to pull out a mixer or wait for the oven to preheat. With just a few ingredients and a couple of minutes in the microwave, you get a soft, fluffy cake that feels homemade.
With this recipe, you can turn an overripe banana into something delicious instead of letting it go to waste. It's naturally sweet, so there's no need for added sugar, and it pairs beautifully with a spoonful of vanilla ice cream or a sprinkle of chocolate chips on top. It's also a great option if you're craving banana bread but don't want to bake a whole loaf.
My family enjoys this single serve treat during the cooler months when warm, comforting desserts sound extra appealing. It's also a great quick fix after the holidays when you want something sweet but lighter than traditional baked goods. Whether you're making it as a snack, an easy breakfast, or a guilt-free dessert, this simple recipe always hits the spot.
Ingredients
- Very ripe banana (mashed) - Adds natural sweetness, moisture, and banana flavor without the need for added sugar.
- Egg - Helps bind the ingredients together and gives the mug cake a light, fluffy texture.
- Coconut flour - An alternative to all-purpose flour that creates a soft, tender crumb while keeping the recipe gluten-free.
Scroll down to the recipe card for quantities used.
Instructions
Mash the banana in a small bowl.
In a ramekin or mug, mix the mashed banana, egg, and coconut flour together.
Microwave on high for about 90 seconds, checking for doneness between 1 and 2 minutes. Continue to cook until just center is slightly wet.
Gently remove from the microwave and place on a rack to cool. You can enjoy it directly from the mug or remove it to serve.
Hint: Be careful not to overcook the cake. Cook in the microwave just until the center is slightly gooey. It will continue to firm up while cooling for the perfect soft texture.
Variations
Here are some easy ways to customize this gluten free cake in a mug:
- Add mix-ins: Stir in chocolate chips, chopped nuts, or shredded coconut for extra flavor and texture.
- Change the flour: Substitute almond flour or oat flour for a different taste and consistency.
- Boost the flavor: Add a splash of vanilla extract, a pinch of cinnamon, or a dash of nutmeg for warmth.
- Make it indulgent: Top with whipped cream, nut butter, or a drizzle of caramel or chocolate sauce.
- Add fruit: Mix in blueberries, strawberries, or raisins for a fruity twist.
- Add protein: Stir in a spoonful of protein powder or Greek yogurt for a more filling snack.
Tips
Top tip: Use a very ripe banana with plenty of brown spots. Fully ripened fruit adds natural sweetness and moisture, giving your mug cake the best flavor and texture.
More Cooking Tips:
- Mix the batter just until combined to keep the cake soft and tender.
- Use a microwave-safe mug or ramekin that's large enough to prevent overflow.
- Start with 1 minute of cooking time, then add a few seconds as needed to avoid overcooking.
- Let the cake cool for a minute before eating so it firms up slightly.
- For a richer texture, stir in a teaspoon of melted butter or coconut oil before microwaving.
- Sprinkle chocolate chips or nuts on top before cooking for added texture and taste.
Serving suggestions
One of my favorite things about this banana cake in a mug recipe is how easy it is to customize. You can keep it simple and enjoy it straight from the mug or dress it up with your favorite toppings. A drizzle of peanut butter, a few banana slices, or a sprinkle of chocolate chips can instantly turn this quick dessert into something special.
Try adding a scoop of almond milk ice cream or a dollop of dairy-free whipped cream on top to make it feel more indulgent. You can also sprinkle cinnamon, shredded coconut, or chopped nuts for added flavor and texture. For a cozy dessert pairing, serve it alongside my low-carb rice pudding which is also a dairy-free treat.
Storage
If you have any of the gluten-free banana cake left over, let it cool completely before storing it in an airtight container in the refrigerator for up to 2 days. When you're ready to enjoy it again, simply reheat it in the microwave for about 10 to 15 seconds, which is just enough to warm it through without drying it out. You can also enjoy it cold straight from the fridge for a denser, banana-bread-like texture. If it feels a little dry after reheating, drizzle a bit of milk or melted butter on top to bring back its soft, moist texture.
FAQs
You can try to replace the egg with an egg replacer like a chia egg or flax egg. The texture may be denser.
You can try substituting it with 3 tablespoons of almond flour or 2 tablespoons of regular flour, but note that coconut flour absorbs more liquid, so you may need to adjust the amount slightly.
Absolutely! Pour the batter into an oven-safe ramekin and bake at 350°F (175°C) for about 10 to 12 minutes, or until the center is just set for that soft, cake-like texture.
Follow us on Facebook, Instagram, and Pinterest to see more recipes.
Recipe
Banana Mug Cake
Ingredients
- ½ medium very ripe banana mashed
- 1 large egg
- 2 tablespoons coconut flour
Instructions
- Mash a banana in a small bowl.
- In a ramekin or mug, mix the mashed banana, egg, and coconut flour together.
- Microwave on high for 1 to 2 minutes, checking for doneness. Cooking time may vary based on your microwave's wattage.
- Gently take the dish out of the microwave and place it on a rack to cool. You can enjoy it directly from the mug or remove it to serve.
Comments
No Comments