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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
Wonderful recipe! This is a new favorite
Hi Lori,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
This was my go-to dessert when I was living by myself and craving something sweet. Sooo good!
Hey Emily,
I love to hear that this recipe was a winner, thanks so much for testing it out! Have a great week! xTieghan
Just made this. So good!
Hi Rachel,
Fantastic! Love hearing that this recipe was enjoyed, thanks for giving it a try. xTieghan
I’d never met a mug cake I couldn’t finish—until this one. I couldn’t take more than two bites. One egg for a single mug cake is way too much. As others have mentioned, the eggy texture was overpowering and undesirable—definitely more a British pudding than a cake. Disappointed.
Hey Maureen,
So sorry you did not enjoy the recipe, thanks for giving it a try. xTieghan
Yummy! Did it in the microwave for about 2 mins – it was still slightly gooey, and totally satisfied my cake/pudding craving. I’ll be making this again, thank you ?
Hi Emma,
Happy Sunday! Thanks for giving the recipe a try, I love to hear that it was enjoyed! xTieghan
I’ve tried making a LOT of mug cake recipes, and this one is my absolute favorite! Just right for a busy weeknight pick me up!
Hey Sophie! Thank you so much for giving this recipe a try, I’m so happy you enjoyed it! xTieghan
Super good! Easily adaptable – made it for breakfast, didn’t need it real sweet, so left out the maple. Also was out of Vanilla. Used carob chips (not allowed to have chocolate at the moment). Turned out really tasty! Spread a little Sun Butter on top. Definitely will make again!
Hi Eva,
I love to hear that this recipe was enjoyed, I truly appreciate you giving it a try!!? xTieghan
Made this last night for my Mom and I for a quick dessert! She was so impressed since she never heard of a mug-cake before. So easy and not too sweet. Split it into two mugs and it was the perfect portion for two for a small dessert. Definitely top with a little butter and honey like Tieghan says! Can’t wait to make this again!
Hey Julia,
Love to hear that this recipe was enjoyed, thanks a bunch for making it! Have the best weekend? xTieghan
My 5 year old said it tastes like marshmallows. My 7 year old said it tastes just like banana bread. Kids don’t lie lol. Mine wasn’t done in the middle but I always lick the banana bread bowl so what’s the difference?! Next time I will make it in 2 mugs for 2 servings. Thanks for the recipe!
Hey Becky,
Happy Sunday! I am thrilled to hear this recipe was enjoyed, thanks so much for making it! xTieghan
Such a quick easy dessert! I baked it in the oven and it turned out perfect.
Hey Kaitlin,
Happy Wednesday! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Have the best day:) xTieghan
One of my favorite quick snacks when I’m craving something sweet and one of my kids favorites after school treats!
Also, I can split this recipe into two smaller mugs and it’s perfect.
Hey Chelsey,
Awesome! I am so glad to hear that this recipe was enjoyed, thanks so much for making it! Have the best weekend:) xTieghan
This turned out so deliciously perfect!! I used gluten free flour and it worked great.
Hey Liz,
I am thrilled that this recipe was enjoyed, thanks so much for making it! Happy 4th of July!?? xTieghan
Fantastic recipe, it is simple and easy to follow. I love how quick it all pulls together and is a great alternative for breakfast or even a quick snack.
Hey Natalie,
Awesome!! I am so glad this recipe was enjoyed, thanks so much for making it! xTieghan
I think your response to readers who express concerns about your calorie estimation is deeply disappointing. You are completely ignoring the voices of people who support your blog and dismissing their concerns through your disclaimer that the calories counts are just estimates. This is clearly not an estimate, as estimates are approximate calculations. It would seem more appropriate to listen to and respond to the voices and concerns of your readers…especially given that your success is based on their engagement. Just a thought.
Hmm maybe dial it back a smidge. This is not a wellness or nutrition blog. She doesn’t owe it to anyone to include calories or any other nutrition info. If anyone is that invested in knowing the exact energy and macronutrient breakdown in their food they can easily plug the ingredients from any recipe into an app that calculates these values.
I think you’re doing great, Teighan! You are a cook, artist, kind human, and very talented at creating yummy food. Thanks for sharing it with the world. I think the person above needs to find a nutritionist and perhaps make a friend in the small biz world. You keep up the great work!
Agreed – there was clearly a mistake in the calculations (which is allowed – everyone is human!) but that should have been adjusted when so many people noted it.
Made this tonight after an unseasonably cold day in GA. So good!!
Hey Katie,
Thanks so much! I am so glad the recipe was enjoyed, thanks for making it! xTieghan
My microwave struggles (1997 build) so it took about three minutes to cook but it was delicious.
Also easy to add in my 4 dates for my daily date consumption and still amazing.
Hey Jennie,
So great to hear! Love that this recipe was enjoyed and thanks so much for making it! Have a great week? xTieghan