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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
Thank you for your creative recipes. I need to echo Emma’s comment below–some of your calorie counts seem to way off. (I say this to be helpful, and certainly not just to criticize!) Each tbsp oil contains ~120 kcal and 1/4 cup ww flour has ~110 kcal, so those 2 ingredients alone provide more than the estimated total you have here. I’d suggest double-checking to make sure the platform you’re using to calculate nutrition facts is accounting for ALL ingredients and also uses the correct number of servings. And I think this is a recurring problem on your site–I checked your recent buffalo chicken wrap recipe and also see that the calorie count is far too low (since each burrito-size tortilla provides about 200 kcal alone). I am a registered dietitian and have developed and analyzed recipes for many years, so I’m well-versed in this (and please let me know if you’d like assistance figuring this out). I think your readers would appreciate fully accurate nutritional information!
Hey Christina,
Thank you so much for your feedback, we use an online calorie counter, but it is just an estimate:) I hope you have a fantastic week. xTieghan
These were amazing! I LOVE banana bread, and that I can get a quick fix for the taste. Had never guessed I’d be able to use a microwave to get that result! I followed the recipe exactly as written, at 1:35 I checked on it and did a quick swirl of the bottom to make sure it wasnt burning, then put in for the last 25 seconds. Now that I’ve tried in my microwave I’ll just do the full 2 min next time.
Also love that unlike banana bread, these are single serve and can just make one for dessert. My boyfriend will eat the entire loaf if I make it, so this help us not overindulge in one sitting 🙂
Hey Meghan,
I am thrilled that you liked the recipe, thanks so much for giving it a go! Have an awesome week:) xTieghan
Can I substitute a healthy alternative for the coconut oil? Like applesauce?
Hey Ariana,
I would use butter in place of the coconut oil. I hope you love the recipe! xTieghan
This was delicious! I cooked mine right in the 2 cup Pyrex measuring cup I used to make it. Then transferred it to a bowl once cooked and topped with a smear of butter and honey as recommended. Soooooooo good. Perfect when you’re craving banana bread but don’t want to make a whole loaf.
Hey Jacki,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy Sunday! xTieghan
This recipe looks so yum! Unfortunately we don’t have a microwave at home, we use a Breville oven to heat up our food instead. Do you know if the recipe still works with an oven?
Hey Amy,
Yes, the oven instructions are listed above:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Amazing! I had big chunks of chocolate and Kerrygold butter which were perfect!
It’s so rich that it is plenty for two people. Delicious!
Hey Diane,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy Sunday! xTieghan
Really wanted to love this one, but I think the ratios were a bit off… it came out tasting very strongly of egg and banana, with a moist, mushy texture. Too bad- it’s a great idea!
Hey Gabrielle,
So sorry you did not enjoy the recipe, was there anything you adjusted? Let me know how I can help! xTieghan
I made this 2 nights in a row. It is amazing with a scoop of vanilla ice cream on top! Definitely a keeper recipe
Hey Carina,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy Sunday! xTieghan
This was the best! I just had to cook mine a minute longer than your’s in my microwave and it was so soft and delicious! Such an indulgent treat, your recipes never fail!
Hey Alex,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy Sunday! xTieghan
Just tried this…. soooo good!! Did melted butter instead of coconut oil and maple and it is so good ? it would be fun to do more mug bread/cake recipes!!!
Hey Abby,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy Sunday! xTieghan
Can I substitute coconut flour or almond flour ? How much?
Hey Camille,
Yes, you can use an equal amount of almond flour. I hope you love the recipe! xTieghan
Great for last minute dessert craving!
Hey Judy,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy Sunday! xTieghan
I just made this abs it was TOO DIE FOR!!!!(as all your recipes are). I can’t believe how amazing this turned out and it was so simple!! It was like a restaurant style dessert!!
Thank you so much for sharing! GO BILLS!!!
Hey Christina,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy Sunday! xTieghan
My 9 and 11 year old made these for dessert tonight with RAVE reviews. They doubled the recipe for 3 cakes. I told them I’ll print out the recipe and they can even make it for breakfast on the weekends. Thank you!
Hey there,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy Sunday! xTieghan
Would other types of flour work? Looks so yum!
Hey Natalie,
You bet! I hope you love the recipe, please let me know if you have any other questions! xTieghan