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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 am as I type this…WONDERFUL! What a quick and easy treat. And DEF DO THE HONEY AND BUTTER on top, great recipe – thanks so much!
Hey Katherine,
Thanks so much for giving the recipe a try. I am so glad that it was enjoyed!! xTieghan
Literally just made this. Caught a sweet tooth while watching the Inauguration and this is yummy! Followed directions to a tee but used butter instead of coconut oil, all-purpose flour and maple syrup in the mix. Took 1 minute and 45 sec in the microwave. Word to the wise, do not skip the smear of butter and drizzle of honey before digging in. Quick, easy, yummy!
Hey Erin,
Thanks so much for giving the recipe a try. I am so glad that it was enjoyed!! xTieghan
This recipe can be made in less time. And even if we make 3 in a week, it will remain the best.
I will make this at home and freeze everyone.
You keep coming up with recipes that we can enjoy to the fullest.
Hey Deepa,
Thanks so much for trying out this recipe, I am thrilled that you liked it! I hope you have a great week:) xTieghan
Chocolate chip banana bread is one of my all-time favorite sweet treats so I was absolutely THRILLED to see that you created a shortcut version that is just as, if not more, delicious! The butter and honey topping is a delightful addition as well!
Hey Roxanne,
Thanks so much for trying out this recipe, I am thrilled that you liked it! I hope you have a great week:) xTieghan
Delicious! It does make a big serving like mentioned in the recipe so either plan on indulging or sharing 😉 Would make again!!
Hey Emily,
Thanks so much for trying out this recipe, I am thrilled that you liked it! I hope you have a great week:) xTieghan
For something made in the microwave in mere minutes, this is fabulous! It was fluffy, moist, and didn’t taste overly eggy like some mug recipes do. Definitely the best mug recipe I’ve tried to date!
Hey Johanna,
Thanks so much for trying out this recipe, I am thrilled that you liked it! I hope you have a great week:) xTieghan
Do you have any tips on how to avoid most of the chocolate chunks dropping to the bottom of the mug?
Hey Allison,
Make sure you stir them in well first, if not, try coating in a bit of flour to prevent that:) xTieghan
So quick and easy! Delicious!
Thanks so much Marie! xTieghan
This was amazing!!!!!!!!!! Delicious!!! I used butter by that’s all I had. And my microwave must be different by it took about 4 minutes. Loved it!
Hey Sarah,
Thanks so much for giving the recipe a go, I am thrilled that it was enjoyed! Have a great week:) xTieghan
Yum—so warm & tasty. And the perfect after dinner treat to share with my husband.
Hey Teresa,
Thanks so much for making the recipe, I am so glad it was enjoyed! xTieghan
So good and so easy!! My kids gobbled it up! It made for the perfect dessert for them!
Hey Hannah,
Thanks so much for making the recipe, I am so glad it was enjoyed! xTieghan
I agree with Emma & Katherine on the calorie count being off. I really think you should manually add the calories to double check the calorie calculator program you are using. The 1/4 cup whole wheat flour is 100 calories, 1 tablespoon coconut oil is 120 calories, 1T honey is 60, a large egg is 70, a medium banana (126 grams) is 100 calories but I believe it would produce more than 1/3 cup, my package of ghirardelli semi-sweet chocolate chips are 70 calories for 33 chips, and madagascar bourbon vanilla extract is 15 calories totaling 535 calories. I just have to believe your program has to be missing something.
Thanks so much for your feedback Deb! xTieghan
This turned out so delicious! I don’t own a microwave, so we did the oven method, and cut down the time to 15 minute because my 3 yr old wanted to make mini muffins. The whole wheat added a great almost nutty flavor, but it was still fluffy and I really liked that it didn’t just taste like banana bread. (I ended up using 1.5tsp baking powder because I didn’t have fresh baking soda, and 1/3cup flour instead of 1/4cup because I had a larger banana, and it made 12 mini muffins)
Hey Dagny,
Thanks so much for making the recipe, I am so glad it was enjoyed! xTieghan
Made the 5 minutes chocolate chunks banana bread mug cake and I was very pleased how it turned out. It was delicious, but ended up sharing with my partner as when I did the calorie count for one cup it was much higher than the estimated 214 calories but rather about 892 calories … so enjoy this excellent recipe, but you may want to do in moderation if you are struggling with your weight ! The only modification I did was using milk chocolate, chocolate chips.
Hey Joyce,
Thanks so much for making the recipe, I am so glad it was enjoyed! xTieghan
ok, had a banana in the fruit bowl that had been ignored for too long… 🙂 while I normally stash them in the freezer until I get a bunch for the regular b-bread recipe, not today! This is a great recipe. Made it with the maple syrup (I’m in NH after all) and since it seemed a little ‘liquidy’, added a couple extra tablespoons of flour and 2min later had a snack… SInce it was the first attempt, had to share but next time will need to have 2 bananas… 🙂
Hey Joe,
Thanks so much for making the recipe, I am so glad it was enjoyed! xTieghan