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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.

overhead close up photo of 5 Minute Chocolate Chunk Banana Bread Mug Cake

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.

prep photo of mashed banana

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

prep photo of 5 Minute Chocolate Chunk Banana Bread Mug Cake before cooking

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.

overhead photo fo 5 Minute Chocolate Chunk Banana Bread Mug Cake

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.
overhead photo of 5 Minute Chocolate Chunk Banana Bread Mug Cake

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.

overhead photo of eaten 5 Minute Chocolate Chunk Banana Bread Mug Cake
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

Author: Tieghan Gerard
Prep Time 3 minutes
Cook Time 2 minutes
Total Time 5 minutes
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.

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Ingredients

US Customary – Metric

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. 
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overhead horizontal photo of 5 Minute Chocolate Chunk Banana Bread Mug Cake

This post was originally published on January 15, 2021
3.81 from 1682 votes (1,528 ratings without comment)

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Comments

    1. Hey Arnaz,
      Awesome!! I love to hear that this recipe was enjoyed, thanks for making it!! Have the best week:) xTieghan

      Reply

    1. Hi Andie,
      Fantastic!! I am thrilled to hear that this recipe was enjoyed, thanks for making it! Have the best weekend:) xT

      Reply

  3. 5 stars
    That is the best healthy mug cake I have ever tasted. Thanks for all your tips. I have to admit that I didn’t use an egg. I don’t eat eggs so I used Bob’s Red Mill Egg Replacer. So delicious!

    Reply

  5. I tested this out last night because I had a ripe banana. I microwaved it for 3 minutes instead of 2 because it looked soupy after only 2 minutes. Three minutes in the microwave was PERFECT! I loved this recipe – easy, delicious, and no artificial stuff that some of the boxed banana breads have. Will definitely be making this again!

    Reply

  6. Delicious! We added some unsweetened shredded coconut and chopped pecans and used “sugar free” chocolate chips. Definitely a keeper- thank you!

    Reply

    1. Hey Michelle,
      Happy Friday!! I am thrilled to hear this recipe was enjoyed, thanks a bunch for giving it a go! xxT

      Reply

  8. 5 stars
    This is by far the best quick dessert ever. 2 minutes I’d highly recommended as is using organic maple syrup (I love the Coombs brand) .

    I just don’t understand the calorie calculations. It says 1 serving at 214kcal but here’s a break down of the ingredients (not counting the salt, cinnamon, baking soda)…

    1 medium banana (105 calories )
    1 large egg (72)
    1Tb Coconut oil (117)
    1Tb organic Maple syrup (52)
    1/4C whole wheat APF (102)
    1/4C Chocolate chips (207)
    = 655 calories

    Wow 655 calories shouldn’t change through the baking process, right?

    Reply

    2. Hi Mariana! I subbed egg whites for the egg, almond flour for whole wheat flour, 1 tsp coconut oil rather than a tablespoon, and then 1-2 tablespoons of chocolate chips to lower the calorie count and it is DELICIOUS!!!!

      Reply

      1. Hi Mar,
        Fantastic!! I am thrilled to hear that this recipe was enjoyed, thanks for making it! The calories are based on our online calorie counter. Have the best weekend:) xT

        Reply

  11. I eat a whole foods/plant based diet (no added oil, vegan), and easilymodified this recipe to accommodate. I made a flax egg with 1:1 flax and water, then omitted the oil. It was fantastic! (Thanks Teigan- I also really appreciate the modifications you often include!)

    Reply

  13. This recipe is the best, and it’s shareable with someone if you are so inclined. Super easy, quick and definitely fulfills that craving without having to make a whole cake! Definitely recommend.

    Reply

    1. Hey Leslie,
      Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks bunch for giving it a go! xxTieghan

      Reply

    1. Hey Jordan,
      Thanks a lot for giving this recipe a try, I am glad to hear that it was enjoyed. Have the best weekend!! xTieghan

      Reply