Banana Chocolate Chip Mug Cake
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My Banana Mug Cake is a quick and fun dessert that uses up one over ripe banana and made in just a few minutes in the microwave!
It’s an easy to make single-serving treat that combines the sweetness of 1 lonely ripe banana with the richness of chocolate chips, resulting in a warm and gooey dessert. It’s perfect for satisfying your sweet cravings for a late-night snack or a simple dessert for one.
Some of my other favorite single serving and easy dessert recipes are: Single Serve Chocolate Chip Cookie or these Mini Peach Cobblers.
What is a mug cake?
- A mug cake is a single-serving dessert that is prepared and cooked directly in a mug or a microwave-safe cup and made right in the microwave!
- It’s a quick and convenient way to satisfy your sweet tooth without the need for traditional baking techniques and equipment.
- You simply mix the ingredients directly in the mug and then microwave the mixture for just a few minutes. The result is a warm, moist, and fluffy cake that’s ready to be enjoyed right out of the mug.
Why this recipe works
- It’s the perfect recipe for that 1 banana sitting on your counter!
- VERY EASY and VERY TASTY.
- Satisfies your cake cravings.
- Has the perfect ratio of ingredients
- Uses common baking ingredients.
Ingredient Notes
For the ingredient measurements and entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Banana: You will want to use a ripe – over ripe banana for this recipe to add extra sweetness and moisture. I recommend measuring the banana after mashing it to ensure you dont have too much banana. 1/4 cup – 1/3 cup mashed is plenty.
- Butter: melted butter adds richness and moisture to the cake. I tested with vegetable oil too but found I like the texture and flavor better with the butter.
- Milk: I use whole milk for my recipe. You can use alternatives if needed like almond milk, soy milk, or even yogurt for added moisture and flavor.
- Vanilla: adds flavor
- Flour: I recommend using all purpose flour. I have not tested this recipe with almond flour or other flour alternatives. If you try out other options, but sure to leave a comment below on changes you made! This is always helpful for others reading reviews. ?
- Baking powder: helps the cake rise and become fluffy. Ensure it’s not expired for the best results.
- Salt: balances the sweetness and enhances the overall flavor. I use a pinch of kosher salt.
- Chocolate chips: use your favorite: semi sweet chocolate, milk chocolate, dark chocolate or even chocolate chunks!
- Toppings: Feel free to get creative and use your favorite toppings! peanut butter, more chocolate chips, frosting, sprinkles, chopped nuts, banana slices, etc.
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- The first step is to pick your mug! Ensure the mug or cup you use is microwave-safe and has enough room for the cake to rise without overflowing. I use this 14 oz. mug from Crate and Barrel. It’s the perfect size!
- Mash the banana directly in the mug.
- Add the melted butter milk, vanilla, and sugar. Stir.
- Add in the dry ingredients, followed by the chocolate chips.
- Microwave on high for 1 1/2 minutes. Check to see if the mug cake is done, but it will probably need a little more time. Microwave for another 20-45 seconds until the top looks glossy and set, but not wet.
- Sprinkle a few more chocolate chips on top, and a drizzle of peanut butter. Cool briefly, then dig in pretty much immediately!
Expert Tips
- Use a Microwave-Safe Mug: Most importantly, choose a microwave-safe mug or cup that can hold at least 12-14 ounces.
- No eggs needed: I tested this recipe multiple times. In my testing, I round the cakes using eggs turned out very dense and really was unnecessary. Save your egg for breakfast!
- Mix enough…but not too much: I used a fork for the whole process, from mashing the banana to stirring the chocolate chips in at the end. Be sure to mix well along the edges and the bottom of the mug to get everything combined, but also be sure not to over mix because that may cause the mug cake to be dense or tough in texture.
- Cook in Intervals: Cooking times can vary based on microwave so I like to recommend to start with 1 1/2 minutes. Then after than you can microwave in short 15-20 second intervals or bursts until the cake has a glossy top with a few moist crumbs. Be careful though…you don’t want to cook it too long because it will be dry.
- Enjoy pretty much immediately: mug cakes are not meant to be prepped in advance to enjoy later. They are a quick fix to a craving and should be enjoyed right when you make it. You can let it cool a few minutes and to allow the residual heat to finish cooking the cake a bit, but other than that, enjoy straight away!
Variations
While I haven’t personally tried all of these variations, here are some fun options to try:
- Add 1-2 Tbsp. cocoa powder for a chocolate version.
- Add cinnamon or nutmeg for a banana bread vibe.
- Drizzle with nutella or cookie butter on top.
- Replace some or all of the flour with protein powder for a higher-protein version.
- Try adding a tablespoon of Greek yogurt or cottage cheese for extra protein and creaminess.
- Dissolve 1 teaspoon instant coffee granules in the milk for a coffee-flavored cake.
- Mix in 1-2 tablespoons of chopped nuts like walnuts, pecans, or almonds for a crunchy texture.
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Storage
- Mug cake is best enjoyed right away. But if for some reason you do have leftovers, you can store for up to 1-2 days; just cover it with plastic wrap or transfer it to an airtight container and refrigerate.
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Banana Chocolate Chip Mug Cake
Ingredients
- 1 small over ripe banana (1/4 cup – 1/3 cup mashed)
- 3 Tbsp. granulated sugar
- 2 Tbsp. melted butter (can be salted or unsalted whatever you prefer)
- 1 Tbsp. whole milk
- 1/2 tsp. pure vanilla extract
- 1/4 cup + 2 tsp. all purpose flour
- 1/4 tsp. baking powder
- 1 pinch kosher salt
- 2 Tbsp. chocolate chips or chunks of choice
- topping ideas: peanut butter, more chocolate chips, frosting, ice cream, sprinkles, chopped nuts, banana coins, nutella, whipped cream, berries
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Mash the banana in a 12-14 oz. microwave safe mug. Be sure to mash the banana well so no clumps remain & if you want to go the extra mile, measure the banana out so you don't use too much banana. Too much will make it overly wet or gooey.1 small over ripe banana (1/4 cup – 1/3 cup mashed)
- Stir in the sugar, butter, milk and vanilla until mixed. You can just use the fork that you used to mash the banana!3 Tbsp. granulated sugar, 2 Tbsp. melted butter (can be salted or unsalted whatever you prefer), 1 Tbsp. whole milk, 1/2 tsp. pure vanilla extract
- Then add in the flour, baking powder, and salt and mix just until combined.1/4 cup + 2 tsp. all purpose flour, 1/4 tsp. baking powder, 1 pinch kosher salt
- Stir well getting the bottoms and the sides to get any flour pockets, but try not to over mix.
- Then fold in chocolate chips.2 Tbsp. chocolate chips or chunks of choice
- Microwave for 90 seconds, check for doneness and microwave in short bursts for another 20-45 seconds or until cake is set, it will have a slightly shiny top. It’s better to under bake a mug cake, so be careful not to over cook.
- Top with a more chocolate chips and a drizzle of peanut butter, or any of your favorite toppings. Cool for just 1-2 minutes then enjoy straight away. YUM!topping ideas: peanut butter, more chocolate chips, frosting, ice cream, sprinkles, chopped nuts, banana coins, nutella, whipped cream, berries
Video
Notes
- Storage: Mug cake is best enjoyed right away. But if for some reason you do have leftovers, you can store for up to 1-2 days; just cover it with plastic wrap or transfer it to an airtight container and refrigerate.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
FAQ
Can I make this mug cake in the oven?
I personally have not made this banana mug cake recipe in the oven. Feel free to experiment and if you try, let me know in the comments how it went! If I did test it out, I would bake it at 350°F for ~15 minutes.
Why is my mug cake dry or dense?
It could be for several reasons: cooking it for too long in the microwave, too much flour, too little wet ingredients, using too much banana, or even over crowding your mug with too much batter (would need to choose a larger mug).
Why did my mug cake collapse?
Maybe an expired leavening agent or overmixing the batter.
Can I make this gluten free?
I would recommend a 1:1 gluten free flour, although I have not personally tested this out myself.
This recipe was so easy and the banana bread was delicious! I only used 1 tbsp. of sugar, and it was still perfect. I will definitely use this again! 🙂
thank you so much!
10/10 recommend. Shes not pretty but shes quick and easy to make and most of all scrumptious!
amazing!! thank you 🙂