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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
I was afraid a whole egg in just one cup would taste too eggy for me, so I substituted 2 tsp meringue powder and 2 tsp ground flaxseed mixed into 2 Tbsp water. It worked great!
Hey Dee,
Perfect!! I am delighted to hear that this recipe turned out well for you and thanks so much for trying it out! xx
Wow! What a delicious treat in a hurry! So easy!
Hey Sandra,
Wonderful!! I love to hear that this recipe turned out well for you and thanks so much for trying it out! xx
Everything I have made on here had never been anything short of amazing. It’s always so good, but this one was a huge fail for me unfortunately. I added everything right but must have done something wrong to make it taste like scrambled banana eggs…
Hi Sam,
Thanks so much for making this recipe, so sorry to hear it was not enjoyed! Please let me know if there is anything that I can help with! xx
Do you think almond flour will work for this as a substitute?
Hey Kari,
I think a gluten free flour blend would work best for you! Please let me know if you have any other questions, I hope you love this recipe! xx
This is my go-to recipe for when I have one single over ripe banana laying around. So easy to make, makes one perfect serving, and SO tasty. Never throw out an over ripe banana ever again!
Hi Mackenzie,
Happy Tuesday! I love to hear that you enjoy this recipe, thanks for making it so often! xt
I have made this recipe twice now. It is my favorite way to reuse over ripe bananas. Our family loves to our some maple syrup on top.
Hi Brittany,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks for sharing your review and making it! xxT
I liked the fluffiness, but it had too much salt for my taste. I’ll make again, but use only a pinch of salt. Also I threw in a tablespoon of chopped nuts after cooking. I love the chocolate and the crunch.
Hi there,
Wonderful! I love to hear that this recipe was a winner, thanks for trying it out! Sorry about the salt! Have a great weekend:)
Great for satisfying the need for a little something sweet after dinner! I usually bake mine in 2 ramekins for a double treat!
Hi Linda,
Happy Friday!!? Thanks for giving this recipe a try and sharing your review, I am so glad it was a hit! xT
So good! I accidentally dropped an already-overly-ripe banana, which basically turned to mush inside the skin, so I needed something quick, easy and delicious to do with it. This fit the bill! I also mixed everything inside the mug (after first melting the butter in there,) and the end result was perfect — moist & spongy, like a decadent bread pudding. I added both semi-sweet and white chocolate chips, which was what I had on hand, but next time I was thinking of including/subbing in other add-ins like walnuts, dried cranberries, etc. My advice is to definitely make it in a larger, wider mug if you have one — it will contain the ingredients better as they expand during microwaving, plus it will be easier to cut into portions to share! 🙂
Hey April,
Happy Friday! Thanks a bunch for trying this recipe out and sharing your feedback, I love to hear that it was a hit! xTieghan
OMG! Just what I *needed* for a quick sweet tooth satisfaction! I was lazy and mixed everything in the mug instead of in a separate bowl, and it actually worked out well. I was surprised at how substantial this recipe is. A lot of mug cakes only fill half of the mug. This was up over the top. Enough for two people, really (but I decided not to share). Perfect use for those overripe bananas!
Hey there,
Happy Wednesday! Thanks for sharing your review and making this recipe, I am so glad it was a winner! xxTieghan
These little banana delights turned out perfectly! They are not overly sweet, which I prefer. Instead of microwaving, I used two glass ramekins and baked 350° for 22 minutes in my small convection oven. They look gorgeous! Thank you.
Hey Jann,
Wonderful!! Thanks so much for sharing your review and making this recipe. Love to hear that it was a winner! xxT
When I clicked on this recipe, it looked like it was going to be a really good dessert choice. But when I made it, I put less chocolate chips than the recipe said just to be healthier, and it turned out very bland and salty. I added the exact amount correctly of all the ingredients, but without sugar, this recipe is downright gross.
Hi Carrie,
Thanks so much for trying this recipe and sharing your feedback. Sorry to hear it wasn’t enjoyed! Have the best day! xx
I have NEVER liked any mug cakes
I have tried… and I have tried quite a few. This is literally up there with actual baked goods from the oven. I don’t usually write reviews, but I am honestly on here to to say, well done, and this will be a repeat quick fix for my sweet cravings! Thank you so much for sharing this GEM!
Hi Meghan,
Happy Sunday!! Thanks so much for making this recipe, I love to hear that it was enjoyed! Thanks so much for your kind message and sharing your feedback!? xTieghan
I made this (exactly as written) then added the butter on top after microwaving. I shared it with my husband and he said it was “heavenly”! Thanks for always making me look like a cool wife! …I’ve since forwarded the recipe to many friends 🙂
Hey Maryjane,
Love to hear this!! Thanks so much for making this recipe and sharing your feedback! ☀️xTieghan
My husband asked me if my favorite recipe gal has any recipes for one over-ripe banana – and here we are! This quick recipe was terrific! I made no changes and cut the finished mini-mug cake in half. Perfect (my husband was amazed that you have a one banana recipe)!
Hi Renee,
Thanks so much for making this recipe, I am so glad it was enjoyed!! Have the best week:) xTieghan
This was the best baked good I’ve ever made!!! I avoid baking at all costs but I had a craving for banana bread and obviously came to HFB for a recipe. I made these in a muffin tray instead of a mug (I don’t have a microwave) and it turned out better than I thought. I added a little more coconut oil than instructed and my bananas we’re frozen but it came out super moist and super good. This will be my go-to for a quick sugar fix.
Hi Kristen,
Wonderful!! Thanks a lot for giving this recipe a try, I love to hear that it was a winner! xTieghan