Banana mug cake ready in 5 minutes — soft, warm, and packed with real banana flavor for a quick single-serve treat.
I make this banana mug cake all the time at home, and after testing it over and over, this version gives the softest texture and real banana flavor in just 5 minutes.
It’s the kind of quick treat busy moms and banana-bread lovers appreciate — simple ingredients, no mess, and a warm little cake whenever you need a sweet break.
Why you'll love this recipe
- Soft in minutes - A tender, moist texture that cooks in just a few minutes in the microwave.
- Real banana flavor - Made with a full mashed banana for a warm, comforting banana bread taste.
- Everyday simple - Perfect when you want a quick sweet treat with ingredients you already have.
Ingredients You Need
- Banana: Brings natural sweetness and keeps the mug cake soft and moist.
- Brown sugar: Adds warm flavor; white sugar or honey also work.
- Egg: Helps the cake set and stay fluffy.
- Oil: Keeps the texture moist; use a neutral oil or melted butter.
- Vanilla: Boosts the banana flavor.
- Flour: All-purpose flour works best; alternatives change the texture.
- Baking powder: Gives the mug cake its rise.
- Salt: Balances the sweetness.
- Chocolate chips: Optional but delicious for extra richness.
Tips for this recipe
- Use a large mug: At least 12 oz so it doesn’t overflow.
- Mix well: No dry pockets in the batter.
- Don’t overcook: Start with 1 min and add a few seconds if needed.
- Ripe banana: For better sweetness and texture.
- Let it rest 1 minute: The crumb sets and stays moist.
How to make banana mug cake
Mash the banana in a mug or small bowl.
Add brown sugar, the egg, and vanilla and mix until smooth.
Add flour, baking powder, and salt, then stir in the chocolate chips.
Pour the batter into a large mug (12 oz).
Microwave 1 min 30 until the center looks set (add a few seconds if needed).
Serve warm with chocolate spread, whipped cream, or ice cream.
Serving suggestions
- Whipped cream
- Vanilla ice cream
- Chocolate spread
- Fresh berries
- Caramel drizzle
Recipe variations
- Banana nut: Add chopped walnuts or pecans.
- Chocolate banana: Add a spoon of cocoa powder.
- Peanut butter swirl: Drop a teaspoon on top before cooking.
- Cinnamon banana: Add a pinch of cinnamon.
Recipe FAQ
Can I use a very ripe banana?
Yes — it makes the mug cake sweeter and softer.
Why did my mug cake overflow?
The mug was too small; use at least 12 oz.
Why is my mug cake dry?
It was overcooked; reduce the microwave time.
Can I replace sugar with honey or maple syrup?
Yes, adjust the amount to taste.
More banana recipes
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!
Print
Banana Mug Cake
- Total Time: 4 minutes
- Yield: 1 cup
Description
Banana mug cake with chocolate chips, soft and ready in 5 minutes — perfect for a quick breakfast or snack.
Ingredients
- 1 banana – medium, ripe
- 1 egg – room temperature
- ¼ tsp vanilla
- 2 tbsp brown sugar – approx. 25 g
- 1 tbsp neutral oil – approx. 20 g
- 3 tbsp flour – approx. 40 g
- ¼ tsp baking powder
- 1 pinch salt
- 2 tbsp chocolate chips
Instructions
- Mash the banana with a fork until slightly chunky.
- Add the brown sugar, egg, oil, and vanilla and mix until smooth.
- Add the flour, baking powder, salt, and chocolate chips and mix to combine.
- Pour the batter into a large mug and microwave about 1 min 30, until the center is set.
- Let cool slightly and serve warm with whipped cream, Nutella, or crushed nuts.
Notes
Storage: Best enjoyed immediately; keep up to 1 day in an airtight container.
Tips:
- Use a ripe banana for better texture.
- Use a 12 oz mug to avoid overflow.
- Start with 1 min 30 and add a few seconds only if needed.
- Mix gently once the flour is added.
- Serve warm for the softest texture.
- Prep Time: 3 minutes
- Cook Time: 1 minute
- Category: mug cake, cake
- Cuisine: American
MRC
This recipe is definitely worth making, I made it and it turned out great. I then adjusted almost everything just a little bit and freestyled it with a new ingredient and no measuring and it still worked!
Lauren
This recipe was delish! I am going to find alternatives for the sugar and flour for my next go around! Thanks for posting!
Fadela
Thank you Lauren for your feedback on this recipe. I'm happy you like it.
Krit
It was great but all the chocolate chips sank to the bottom of the mug! I would try it again with smaller chocolate chips or try coating them in flour first before adding to the mixture, as that trick is supposed to help them be distributed throughout the mixture evenly. I also added 1 tbsp of unsalted butter and found it to be TOO moist. I would reduce the amount of butter next time as well.
Karen T
This was delicious! I have tried mug cakes before without success. I made the recipe as stated, using mini chocolate chips. It seemed like a lot of batter for the mugs I had so I used a 4" ramekin. It was ready in 90 seconds. Thank you!
Shelley
Hi! Beginner here, I don’t see where the oil is added but is it to oil the cup?
Fadela
Hi there! Thanks for reaching out. It seems I missed mentioning the oil in the instructions. Apologies for the oversight! You should add the oil along with the other liquid ingredients. Let me know if you have any other questions!
Jen
Very good and very moist. Kind of messy to make, but that is why we have a dishwasher. Mt son wanted it more bread or cake like, he said it was more like a bread pudding, which I did not think. You could maybe get by with lett banana or some of the oil, but I liked it the way it was. Thanks!
Rhonda Heyen
I wouldn’t change a thing. Yummy