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All of the banana bread flavor and coziness…made right in a mug. With over-ripe bananas, good honey, and your favorite chocolate bar, this is sure to become your favorite banana bread in minutes. Perfect for breakfast, as an afternoon snack, or a late-night dessert.
Why you’ll love this recipe
- Warm, banana-y comfort in minutes.
- One mug, minimal dishes.
- Easy to customize with chips, nuts, or a cinnamon-sugar sprinkle.
The story
When you’re looking for something sweet, but you still need something healthy and quick to bake up? Make these cute little mug cakes.
If you’re on the healthy January trend and you still want something sweet to enjoy on a Friday night or over the weekend, this is 100% your recipe. I tend to avoid microwaving anything, but I make an exception for a mug cake.
The inspiration? Well, it came from a few sources. First and foremost, my go-to banana bread recipe. I made it a few years back and it’s one of the handfuls of recipes I actually make on repeat.
With brown bananas on the counter and my favorite banana bread recipe in the back of my head, a banana bread mug cake was the obvious choice.
So, here we are, and the verdict? Better than I’d pictured in my head. The banana within these cakes is the real secret. Well…the banana and all those chocolate chunks. Obviously. This banana bread cake comes together in five minutes tops, so the details are pretty darn quick.
Ingredient Notes
Banana: very ripe = better flavor and moisture. Mash until mostly smooth with a few small bits for texture.
Sweetener & fat: use what the recipe lists; slight sweetness can be balanced with a pinch of salt.
Leavening: fresh baking powder/soda is key for lift in the microwave.
Spices & vanilla: cinnamon/nutmeg amplify banana bread vibes—stay within your recipe’s amounts.
Mix-ins (optional): chocolate chips = gooey pockets; nuts add crunch but can make the crumb feel denser—use lightly.
The quick details.
Start with your wet ingredients. I like to use coconut oil for these cakes. Melt it in the microwave in a microwave-safe bowl. Once melted, add a very overripe banana and give it a good mashing with a fork. The key to any sweet banana recipe is to use bananas that are way past their prime and pretty black all over. Black bananas create the best sweet recipes due to their natural amount of sweetness.
When you have the banana all mashed up, whisk in a squeeze of honey, a single egg, and a splash of vanilla. I personally like to use honey as my sweetener as I’ve found it creates a perfectly soft, tender, and moist banana bread cake. But maple syrup works well too.
Once the wet ingredients are combined. Stir in the flour, baking soda, a pinch of cinnamon, and a pinch of salt. At this point, the cake is almost ready for “baking”.
Add the chocolate chunks into the mixture, transfer the mixture to the bug, and microwave
Tieghan’s Tips
Rest: let it stand briefly—carryover heat finishes the crumb and keeps it tender.
Mug choice: use a microwave-safe mug with headroom so the batter can rise without spilling.
Mixing: stir wet, then fold in dry just until combined—overmixing leads to a tough crumb. Instead of mixing the batter in the mug you plan to “bake” in, mix the batter up in a small bowl, then transfer to a microwave-safe mug. Yes, it’s one additional dish to dirty. However, I found this ensures that the batter is more easily mixed up and in turn bakes up nicer too.
Microwave variability: wattages differ, so cook in short bursts toward the end.
How to tell it’s done: top looks set and springs back to a gentle touch; edges pull slightly from the mug; center is moist but not wet. If glossy/wet spots remain, microwave in brief intervals.
Chocolate Chunks: And a generous helping too. You will fold them into the batter as the final ingredient. As the cake bakes, the chocolate sinks in, melting as it sinks. It leaves you with a puddle of warm melted chocolate throughout your cake. And with every bite, a little of that melted chocolate is scooped up.
Ingredient swaps and variations
- Add-ins: a spoon of chocolate chips, chopped walnuts/pecans, or a cinnamon-sugar sprinkle on top before cooking.
- Gluten-free: use your preferred 1:1 baking blend (texture shifts slightly).
- Dairy-free: swap in your usual plant-based milk/fat per the recipe’s structure.
- Extra cozy: a tiny pinch of espresso powder deepens banana + chocolate flavor.
But the real KEY to success?
Eat this mug of banana bread warm, just after cooking for two minutes. This isn’t a cake you want to eat leftover, it’s meant as a quick chocolate fix. It should be eaten right away and preferably with a small pat of butter, a drizzle of honey, and a sprinkling of sea salt on top. Nothing is better.
Soo, have I convinced you that you need a banana bread mug cake in your life tonight?
This is the best afternoon pick me up…warm after-dinner dessert…or late-night treat while cozied up by the fire. It’s Friday, live a little. AND if you happen to have a snowy weekend in the forecast, you really need to bake this up. It’s great any day, but it’s best enjoyed on the coldest of days.
My mug cake turned almost rubbery – what went wrong?
Over mixing or over cooking is usually the culprit. Stir just until combined and microwave in short bursts, stopping as soon as the top is set and springy.
Can I bake this in the oven instead of the microwave?
Yes, use an oven-safe ramekin and bake until the top is set and a tester shows a few moist crumbs (time varies by vessel and oven).
How ripe should the banana be?
Very ripe with lots of brown spots. The softer the banana, the sweeter and more tender the cake.
Can I double the recipe?
Make two mugs rather than doubling in one—more batter in a single mug often cooks unevenly.
Looking for more simple, healthy dessert recipes to bake? Here are a few favorites:
One Bowl Chocolate Chunk Chai Banana Muffins
Salted Tahini Butter Chocolate Chip Cookies
5 Minute Molten Chocolate Mug Cake
Lastly, if you make this 5 Minute Chocolate Chunk Banana Bread Mug Cake, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
5 Minute Chocolate Chunk Banana Bread Mug Cake
Servings: 1 large mug
Calories Per Serving: 788 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 1 medium overly ripe banana, mashed (about 1/3 cup mashed)
- 1 tablespoon melted coconut oil (or butter)
- 1 tablespoon honey or maple
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup whole wheat pastry flour, or all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/4 cup semi-sweet or dark chocolate chunks
Instructions
- 1. In a bowl, stir together the mashed bananas, coconut oil, honey, egg, and vanilla until combined. Add the flour, baking soda, cinnamon, and salt, mix until just combined. Fold in the chocolate chunks. 2. Pour the batter into a (10-12 ounce) microwave-safe mug. Microwave on full power for 1 minute and 35 seconds to 2 minutes (I always do 1 minute 35 seconds, but it's better to under "bake"). Eat warm with a smear of butter and a drizzle of honey (you should do this!). Enjoy!
Notes
To Oven Bake: Preheat the oven to 350 degrees F. Lightly grease a 2 cup oven safe ramekin/mug or 2 muffin tins. Add the batter and bake 22-25 minutes.
Microwave: every microwave is very different, so results may vary slightly. I have a 1200 watt microwave and found 2 minutes to be the perfect cooking time. You may need to cook 1 minute 45 seconds or 2 minutes 15 seconds. Start with 2 minutes.
This post was originally published on January 15, 2021
Hey – love this but have to point out the calories are way out – it’s more like 614 calories a serving and as someone who is counting at the moment this is a bit of an issue as it looks low at 214! Sorry to leave a negative comment as otherwise it’s delicious but I did have to skip dinner!
Hey Kat,
Thanks so much for letting me know, this is the calorie count that our calculator gave us:) xTieghan
this recipe is awesome. i didn’t measure anything as i don’t have access to measuring cups and spoons and it still turned out really well, by some miracle lol. . i didn’t use vanilla cinnamon or salt, and used a frozen banana. epic recipe
Hey Josie,
Thanks so much for giving this recipe a try, I am so glad that it was enjoyed! Have a great week:) xTieghan
I made this with almond flour and omitted the honey/syrup. It was delicious. Making it again tonight 🙂 thanks for the simple and yummy recipe.
Hey Mia,
Thanks so much for making this recipe, I am delighted that it was enjoyed! xTieghan
I thought this was delicious! A+! Perfect banana bread flavor, not too sweet but certainly satisfied the dessert itch:)
Hey Emilie,
I am absolutely delighted that you enjoyed the recipe, thanks for making it! Have the best week☀️ xTieghan
I absolutely love this recipe! I was wondering if it is possible to prepare it at night, then leave it in the fridge over night and bake it in te morning?
Hey Danique,
I am delighted that this recipe was enjoyed, thanks so much for making it! I am sure that would work just fine. Happy Friday? xTieghan
This my my go-to dessert for when I’m feeling healthier! I like how it has a cake-like texture and doesn’t come out like raw batter (I have tried a lot of mug cake recipes that just taste like raw batter.) This mug cake has great flavor and natural sweetener, I highly recommend!
Hey Kristina,
I am thrilled this recipe was enjoyed, thanks a lot for making it! Happy Sunday! xTieghan
So yummy! I made this for my kids for breakfast this morning and they both loved it. I ate their leftovers because one serving is pretty big.
Hey Danielle,
I am thrilled this recipe was enjoyed, thanks a lot for making it! Happy Sunday! xTieghan
Pregnancy craving satisfied! I wanted banana bread but was going to settle for a chocolate mug cake when I stumbled upon this recipe! Delicious flavor and shockingly fluffy.
Hey Whitney,
Thanks a bunch for making this recipe, I am delighted it was enjoyed!! xTieghan
This recipe was so perfect like WOWOW! You are a genius thank you for being the absolute best <3
Hey Erika,
I am delighted that this recipe was enjoyed, thanks a lot for trying it out! Happy Friday! xTieghan
This was one of the better mug cakes that we’ve tried! We put reese’s cups in the center 🙂
Hey Izzy,
I am delighted that this recipe was enjoyed, thanks so much for giving it a try! xTieghan
I was very excited to try this! I’m a newbie at baking and this seemed like an easy recipe. The texture was spongey for me. Going to try the recipe another time! Any suggestions on how I can get the texture less spongey? I microwaved it for 1 min 45 secs. Thanks!
Hey Kathy,
I would try microwaving for less time next go around, I hope this helps! xTieghan
This was delicious. My daughter’s roommate has had to go gluten free for health reasons, and has not found a good dessert recipe yet. Do you have a suggestion for which kind of flour would work best with this recipe? It is fabulous!
Hey Leslie,
Thank you so much for giving the recipe a go! I am thrilled it was enjoyed. I would recommend Cup4cup GF flour. xTieghan
Made this just now. So good! Followed recipe as directed. Thanks for fulfilling my bed time snack cravings.
Hey Alyssa,
I am so glad you have enjoyed the recipe, thanks so much for making it! Have a great week! xTieghan
This was so easy and so delicious! Made it after dinner for a not so guilty dessert. It was larger than expected so I saved half for my husband to eat later (although I thought about hiding it away for breakfast). I will definitely be making again.
Hey Sara,
Thanks so much for giving this recipe a try, I am so glad it was enjoyed! Happy Sunday:) xTieghan
delicious and SUPER easy to bake!! Our family loved this recipe and we told it to a couple of our friends and they loved it too. ❤❤
Hey Annika,
Thanks so much for giving this recipe a try, I am so glad it was enjoyed! Happy Sunday:) xTieghan