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close-up of soft banana mug cake crumb with melted chocolate chips, golden-brown crust texture

Banana Mug Cake

AuthorLily Mellow
A soft, warm, eggless banana mug cake ready in 60 seconds. One mug, one fork, zero mess — made with a ripe banana, chocolate chips, and simple pantry staples.
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Prep Time3 minutes
Cook Time1 minute
Total Time4 minutes
Servings1 mug cake
Calories460 kcal

Equipment

  • 1 microwave-safe mug (min. 250–300ml / 8–10 oz)
  • 1 fork
  • Measuring spoons

Ingredients  

WET INGREDIENTS

  • ½ medium ripe banana approx. 50g, mashed to a smooth purée
  • 1 tbsp 12g brown sugar
  • 1 tbsp 15ml milk of choice (whole, oat, or almond)
  • 1 tbsp 14g neutral oil (sunflower or melted coconut oil)
  • ⅓ tsp vanilla extract

DRY INGREDIENTS

  • 3 tbsp 24g all-purpose flour
  • ⅛ tsp baking soda
  • ¼ tsp ground cinnamon
  • 1 pinch salt

MIX-INS

  • 2 tbsp 30g chocolate chips or chunks (semi-sweet or dark)

Instructions 

  1. Mash the banana directly in your mug with a fork until completely smooth and lump-free.
  2. Add the brown sugar, milk, oil, and vanilla extract. Stir with the fork until the mixture looks emulsified and glossy.
  3. Add the flour, baking soda, cinnamon, and salt. Fold gently until just combined. Do not overmix.
  4. Fold in 1 tablespoon of chocolate chips. Press the remaining tablespoon into the top of the batter, pushing a few pieces toward the center.
  5. Microwave on full power for 60 seconds (800–900W). The top should look just set. Add 10 seconds at a time if the center appears liquid.
  6. Rest for 1 full minute before eating. Top with fresh banana slices and a pinch of cinnamon.

Notes

Note 1 — Storage: Best eaten immediately. Keeps in the fridge for up to 2 days covered with plastic wrap — reheat for 20 seconds in the microwave. Not recommended for freezing.
Note 2 — Substitutions: All-purpose flour can be replaced with a 1:1 gluten-free flour blend. Brown sugar can be swapped for coconut sugar or 1 teaspoon of maple syrup. Any milk works — dairy or plant-based.
Note 3 — Microwave wattage: Recipe tested at 800–900W. At 1000W+, start checking at 50 seconds. Microwaves vary — after one test run you'll know your machine's exact sweet spot.