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Some days, the banana bread craving is strong—warm, comforting carbs, packed with banana goodness. But let’s be real. When I bake an entire loaf, I eat an entire loaf. That’s where this single-serving banana mug cake comes in. It has all the flavors of banana bread but is made in a coffee mug (hello portion control!) and ready in just five minutes.
This 5-minute recipe is not only delicious but also nutritious! It’s made with simple, wholesome ingredients, naturally sweetened with banana, and can easily be customized to fit your dietary needs if you’re vegan or gluten-free.
Why This Healthy Mug Cake Rawks
There’s a lot to love about this healthy banana bread mug cake. If you’re trying to eat healthier but don’t want to give up your favorite comfort foods, this banana bread mug cake recipe is a must-try! Here’s why I’m so excited about it:
- Quick & Easy: No oven required! Just mix in a mug, microwave, and enjoy in minutes. (If you prefer to use an oven— you can def do that. I included instructions in Common Questions.)
- Nutrient-Packed: Bananas provide fiber, potassium, and natural sweetness.
- Single-Serving: Perfect portion control (no leftovers to tempt you later!).
- Customizable: Gluten-free, dairy-free, and refined sugar-free is a given, yet you can always swap these out for cane sugar, all-purpose flour and an egg if you want a more traditional cake version.
- Minimal Dishes: One mug, one fork—less mess, more eating. You with me?!
- Omega-3’s: Flaxseeds and walnuts are both high in omega-3 fatty acids, which offer numerous health benefits, including reducing the risk of heart disease, preventing plaque buildup, and improving heart rhythm. They also enhance cognitive function, reduce the risk of dementia and Alzheimer’s disease, and regulate mood.
Ingredients You’ll Need
You probably already have everything you need in your kitchen to whip this up. I did when I first got the craving and decided to give it a shot. Here’s what you’ll need to make this healthy banana bread mug cake that’s naturally sweetened, vegan-friendly and gluten-free. Translation: you can feel good about each bite.
- Ripe banana: Adds natural sweetness and a smooth, creamy texture. For the best flavor, choose very ripe bananas — the kind with speckled skin for a rich, caramel-like taste.
- Cashew milk: Provides a subtly nutty flavor and light creaminess. Look for unsweetened varieties to keep flavors balanced or learn how to make cashew milk at home. You can use any non-dairy milk you like such as oat milk or almond milk.
- Coconut oil: Adds a hint of tropical richness and helps create a soft, moist texture. Choose virgin coconut oil for a more pronounced coconut aroma.
- Gluten-free flour blend: Delivers a neutral base with a light texture. For better results, use a high-quality, well-blended gluten-free flour mix like Bob’s Red Mill. If you don’t have an issue with gluten, swap for all-purpose flour 1:1.
- Baking powder: Lends a gentle rise and airy texture. Choose aluminum-free for a cleaner taste.
- Ground flaxseeds: Contribute a mild nuttiness, adds omega 3’s and helps bind ingredients since this is a no egg mug cake. Look for freshly ground flax for the best flavor. If you aren’t vegan and have eggs on hand, you can swap the flaxseed for 1 egg.
- Coconut sugar: Offers a subtle caramel-like sweetness that doesn’t spike your blood sugar levels. Seek finely granulated varieties in your grocery store for easier blending. You can also use maple syrup or honey if you have that on hand.
- Vegan chocolate chips or cacao nibs: Infuse the recipe with rich, bittersweet chocolate bursts. Choose cacao nibs for a more intense chocolate flavor or chocolate chips for a classic touch.
How to Make Banana Mug Cake
I love this banana mug cake recipe because you can make it in under five minutes for a quick and easy dessert or even enjoy for breakfast. It’s super easy clean up and the taste is 100% worth it. Here is how it’s done:
- Mash ½ a ripe banana in a bowl using a fork until smooth.
- Add chopped walnuts, baking powder, ground flaxseeds, and coconut sugar to the banana mug cake mixture.
- Stir in cashew milk, melted coconut oil, and vanilla extract. Mix well.
- Sprinkle gluten-free flour over the mixture and stir until just combined. Add cacao nibs (or chocolate chips) and a dash of sea salt.
- Transfer the batter into a microwave-safe mug. Microwave for 2 minutes (800-watt microwave).
- Slice a few banana pieces and place them on top for extra sweetness and the mug cake to rest for 1 minute before digging in!
Is My Banana Ripe Enough?
As bananas ripen, their starches turn into sugar, making them extra sweet and flavorful. Ripe bananas are softer, easier to mash, and blend smoothly into batter, plus they’re naturally sweeter. I would use the third banana for mug cake, where the brown speckles are more prominent.
Ingredient Swaps and Add-Ins
One of the best things about this banana bread mug cake recipe is how easy it is to customize! Whether you have dietary preferences or just want to experiment with flavors, here are some simple ingredient swaps to try:
- Swap flour: If you don’t have gluten-free flour, you can use almond flour for a slightly nutty taste or whole wheat flour for extra fiber. All-purpose flour works in this recipe too, but you may need a splash of more liquid.
- Swap maple syrup: Swap maple syrup for honey, agave nectar, or date syrup. You can also use a mashed Medjool date for a natural, fiber-rich sweetener.
- Swap coconut oil: Instead of coconut oil, try melted butter, avocado oil, or even my homemade nut butter for a rich and nutty twist.
- Swap cashew milk: While cashew milk keeps this mug cake light, you can use oat milk, coconut milk, soy milk, or even regular dairy milk if that’s what you have on hand. Check out my guides for buying the best coconut milk brands—canned and carton and the best oat milk brands.
- Add fluffiness: This recipe doesn’t need eggs— we’re using flax eggs. If you want to learn more about flax eggs, check out my in-depth tutorial on how to make a flax egg.
- Add spice: Add a pinch of nutmeg, cardamom, or pumpkin spice for extra warmth and depth.
Make Ahead Tip
Banana mug cake is best enjoyed immediately— it tends to dry out quickly. If you have leftovers or want to make it ahead of time, follow the recipe directions. Then then store in an air-tight container on the counter for a day or in the fridge for 2-3 days. Reheat the mug cake in the microwave at 15-second increments until warm to prevent drying out.
Common Questions
Yes, you can use frozen bananas when making this banana mug cake recipe. Make sure they are fully thawed and mashed before adding them to the batter.
Yes, you can use other sweeteners like maple syrup, honey, monk fruit or cane sugar instead of coconut sugar.
Banana bread mug cake can be high in calories, depending on the ingredients used. Traditional banana cakes often contain butter, sugar, and refined flour, which can make them calorie-dense. However, healthier versions like this banana bread mug cake use natural sweeteners, oat flour, and healthy fats, making them a more nutritious and lower-calorie option. The calorie count also depends on portion size; a single-serving mug cake helps with portion control compared to a full banana cake.
Yes, you can make a banana mug cake without eggs (like we do in this recipe), but the texture will be denser. Swap eggs for a flax egg for better binding.
If you don’t use enough oil or overcook it, the mug cake will be dry. If it’s too dense, you might be using too much flour, or not using ripe enough bananas. To salvage a dry mug cake, add a dollop of butter or maple syrup on top.
Yes, you can bake banana mug cake in the oven. Make sure to use an oven safe container and preheat your oven to 350°F and bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Banana bread mug cake can be both healthy and unhealthy, depending on the ingredients used. Traditional banana bread recipes often contain refined flour, sugar, and butter, making them more of a dessert than a health food. However, when made with wholesome ingredients like oat flour, natural sweeteners (such as maple syrup or mashed bananas), and healthy fats like coconut oil, banana bread can be a nutritious and balanced dessert or even enjoyed for breakfast.
More Healthy Dessert Recipes
If you loved this banana mug cake, here’s some more healthy + quick desserts:
If you make this vegan banana mug cake recipe, I’d love to hear how it turned out in the comment box below. Your feedback helps me and all the readers in this community. And if you’re interested in more healthy recipes (and exclusive content), sign up for my weekly recipe newsletter.
Healthy Banana Mug Cake (Vegan + GF)
Ingredients
- ½ ripe banana
- 1 tbsp cashew milk
- 1 tbsp coconut oil melted
- 1 tsp vanilla extract
- ¼ cup gluten free flour
- ¼ tsp baking powder
- 1 tbsp ground flaxseeds
- 1 tbsp coconut sugar
- dash of sea salt
- 1 tbsp chopped walnuts
- 1 tbsp chocolate chips or cacao nibs
Instructions
- Mash banana with fork to create a puree. Mix in other wet ingredients (milk, oil and vanilla.)
- In separate bowl, combine remaining ingredients.
- Pour dry ingredients into mug with wet ingredients, and stir until mixed, but not any longer.
- Microwave for 2 minutes. (800 watt microwave)
Equipment
- Microwave-safe mug
- Fork (for mashing)
- Spoon or whisk
Notes
- For extra moisture, stir in a teaspoon of coconut oil before microwaving.
- Microwave times vary—start with 90 seconds and add more time in 10-second increments if needed.
- No gluten-free flour? Try oat flour, almond flour, or us all-purpose if you can tolerate gluten.
- Try a drizzle of nut butter, sliced bananas, or coconut whipped cream for extra flavor.
