A healthy banana bread mug cake made in the microwave in less than 3 minutes. This light and fluffy single-serve banana bread is the perfect way to enjoy banana bread without making an entire loaf. Vegan, gluten-free, oil-free, and refined sugar-free.

vegan banana bread mug cake with chocolate chips

Simply put, mug cakes are genius! In less than 5 minutes you can have your favorite cake or quick bread recipe ready to enjoy. No need to whip up an entire cake or banana bread when you can mix up a few tablespoons of ingredients into a single serving dessert. It’s the perfect way to satisfy your craving in a matter of minutes!

Healthy Banana Bread Mug Cake

This healthy banana bread mug cake insanely delicious without being overloaded with sugar, oil, or refined flours. It’s made with a few wholesome ingredients like a ripe banana, oat flour, a splash of maple syrup and tahini, or another nut butter. Simply mix up the ingredients right in the mug, pop it in the microwave for two minutes, and Voila!, a warm and gooey banana bread you can enjoy all to yourself.

Banana Bread Mug Cake Ingredients

This recipe calls for just 6 main ingredients, plus a little salt and baking powder to enhance the flavor and help it rise. It’s naturally vegan, gluten-free, dairy-free, and oil-free. Here is a list of the ingredients needed to make the best healthy banana bread mug cake, plus, some common substitutions that would work in this recipe.

    • Banana – the key ingredient. This is banana bread after all. Make sure to use a ripe banana. The spottier the better. This provides most of the sweetness in this recipe. Plus, since there is no egg, the banana also acts as a binder. Make sure to mash the banana as smooth as possible for the best results.
    • Oat flour – oat flour makes this mug cake naturally gluten-free. You can make your own oat flour by grinding it in a blender or food processor. Make sure the texture is very fine. If you still see pieces of oats, keep going. Feel free to use another flour such as whole wheat, spelt or an all-purpose gluten-free blend.
    • Maple Syrup – only two teaspoons of maple syrup to add a touch of sweetness. However, this is completely optional. If you’re using an extra ripe banana you may find you don’t need the added sweetener. If you’d like this to be more of a dessert, add one tablespoon of maple syrup.
    • Tahini – I love tahini in this recipe. It adds a subtle nuttiness that pairs wonderfully with the banana and maple syrup. Make sure to use tahini that’s very liquidy. I like Soom Food or Trader Joe’s. Feel free to use peanut butter, almond butter, sunflower butter or oil like coconut or avocado oil.
    • Almond milk – adds some moisture to the mug cake. You can sub any other plant-based milk that you have.
    • Vanilla adds a lovely flavor and helps bring out the sweetness.
    • Baking powder – necessary for helping the mug cake rise.
    • Sea salt – a pinch of salt enhances the sweetness and brings out the flavors.
    • Chocolate chips  – optional, but adds additional sweetness! Use your favorite chocolate chips or chopped chocolate bar.

That’s right, no Eggs!

You may have noticed this banana bread mug cake recipe calls for no eggs. This is key for the best mug cake. Let me repeat that…please do not put eggs in your mug cake. This makes for a mug cake that tastes like an egg souffle, or sweet scrambled eggs. One egg completely overpowers a 1/4 cup of flour.

Think about it this way, traditional banana bread or cake recipes call for one maybe two eggs and 1 1/2 to 2 cups of flour. If you’re only using a 1/4 a cup of flour in your mug cake with one egg, the ratio is totally off. If you multiply that out you’d be using 6 eggs in your banana bread. That’s why mug cakes made with eggs taste eggy. That’s not what you want!

Sure, add enough sugar to a recipe and it’ll still be delicious, but if you want a low-sugar mug cake that actually tastes amazing, skip the eggs.

vegan banana bread mug cake with chocolate chips

Tips for Making The Best Mug Cake

Making a mug cake couldn’t be easier but can help ensure your making the best mug cake possible.

    • Use a short, wide mug – use a wide short, wide mug that holds around 12 ounces. This will give the mug cake space to rise and cook more evenly. You’ll also be able to see the mug cake better than if you use a taller mug.
    • Mix the ingredient well – make sure all of the ingredients are well-mixed before placing your mug in the microwave. Your mug cake batter should be the consistency of pancake batter, meaning not too runny.
    • Keep an eye on it – the time it takes to cook your mug cake will vary based on your microwave. I recommend 2 minutes, and if it’s still not cooked, add an extra 10 seconds at a time until fully cooked. Your mug cake will rise and then drop slightly once it’s out of the microwave. You may want to stand and watch your mug cakes to make sure it doesn’t overflow.
    • Let it cool – I know it’s hard, but waiting 2-3 minutes to let the mug cake cook before enjoying really makes a difference. The mug cake continues to cook slightly and becomes less gooey after a few minutes. This also allows the flavors to come through a bit more.

Can you make a mug cake in the oven?

Yes! That being said, it’ll take a little longer to cook. First, you’ll need to use an oven-safe ramekin in place of the mug. Preheat your oven to 350F. Bake the mug cake for 10-15 minutes. Check at 10 minutes by poking with a toothpick. You want the toothpick to come out clean or with just a few crumbs, not wet or gooey.

banana bread mug cake ingredients
spoon scooping out vegan banana bread mug cake with chocolate chips

Nourished by Nutrition Facts

Oat flour

made from whole oats, oat flour is a whole grain flour that’s naturally gluten-free. It’s a great source of soluble fiber. Soluble fiber draws water into your intestinal tract, which helps support regular digestion, feel full longer, and can help lower cholesterol and blood sugar levels. (1)

Banana

This sweet fruit is a good source of potassium, vitamin B6, vitamin C, fiber, and several antioxidants. Unripe bananas contain resistant starch. This acts as a prebiotic fiber that feeds the good bacteria in your gut. As bananas ripen, the starch turns into various sugars – glucose, fructose, and sucrose. This makes the ripe bananas taste sweeter and is a good source of quick energy for your body.

Bananas also contain several antioxidants, which are responsible for many of their health benefits. These include dopamine and catechin. Catechins are a type of antioxidant flavonoids that have been linked to various health benefits, including a reduced risk of heart disease.

Tahini

This seed butter is made of ground sesame seeds. It’s a great source of plant-based calcium and iron, which can be hard to come by especially if eating a mostly plant-based or a vegan diet. It’s also an excellent source of the lignans, sesamin and sesamol. Lignans are antioxidant polyphenols that can help support the immune system and balance hormone levels. This is why they’re included in the practice of seed cycling to help support hormone balance.

spoon scooping out vegan banana bread mug cake with chocolate chips

Stay tuned for more single-serving mug cakes and dessert recipes, but in the meantime…

More Banana Recipes You Might Enjoy:

If you make this healthy banana bread mug cake be sure to leave a comment and rate the recipe below. I’d love to hear from you and it encourages others to make the recipe too.

Print

Banana Bread Mug Cake

A healthy banana bread mug made in the microwave in less than 3 minutes. This light and fluffy single-serve banana bread is the perfect way to enjoy banana bread without making an entire loaf. Vegan, gluten-free, oil-free, and refined sugar-free.

  • Prep Time: 3
  • Cook Time: 2
  • Total Time: 5 minutes
  • Yield: 1 mug cake 1x
Scale

Ingredients

½ medium ripe banana (about 3 tablespoons mashed)
2 tablespoons unsweetened almond milk⠀
12 teaspoons of maple syrup (optional)⠀
2 teaspoons tahini (or any nut/seed butter)⠀
¼ teaspoon vanilla extract
¼ cup oat flour*⠀
½ teaspoon baking powder⠀
Pinch of sea salt⠀
Chopped dark chocolate

Instructions

The batter can be made in a small bowl or directly in the mug for less clean up.

In a bowl or small mug, mash the banana. Mix in the almond milk, tahini, maple syrup (if using), and vanilla extract until smooth. Add in the oat flour, baking powder, and sea salt. Stir until just combined. If making in a separate bowl, transfer the batter to a small mug. Top with the chopped dark chocolate.

Place the mug the microwave for 2 minutes. The mug cake will rise significantly in the microwave then fall. You’ll know the mug cake is done when the bread starts to pull away from the edge of the mug. Let cool for 2-3 minutes before digging in.

Notes

  • Oat flour – oat flour makes this mug cake naturally gluten-free. You can make your own oat flour by grinding it in a blender or food processor. Make sure the texture is very fine. If you still see pieces of oats, keep going. Feel free to use another flour such as whole wheat, spelt or an all-purpose gluten-free blend. I do not recommend substituting almond or coconut flour in this recipe.
  • Tahini – any nut or seed butter would work in place of the tahini. You can also substitute melted coconut oil or avocado oil.
  • Lower sugar option – omit the maple syrup. If you’re using extremely ripe bananas you may find the banana bread is sweet enough without it. Otherwise, adjust to you’re liking
  • Add-ins – substitute chopped dark chocolate, chocolate chips, or forgo the chocolate all together. Other additions like walnuts, pecans, coconut flakes, berries, or a swirl of nut butter would be delicious.

 

DID YOU MAKE THIS RECIPE?

I’d love to hear how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #nourishedbynutriton.