Recipes // Desserts // Banana Bread

Banana Bread


By Dédé Wilson

1 mug cake; serves 1


  • 1 medium sized super ripe banana
  • 1 large egg, at room temperature
  • 1 tablespoon flavorless vegetable oil, such as canola or safflower
  • ¼ cup firmly packed light brown sugar
  • ¼ cup all-purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon vanilla extract
  • Pinch salt
  • 1 tablespoon finely chopped walnuts or pecans (optional)


  1. Mash the banana with a fork in a small bowl.
  2. Mash in egg (use a whisking motion with your fork) and oil.
  3. Stir in brown sugar, flour, baking powder, vanilla and salt and optional nuts just until blended.
  4. Scrape into 12-ounce microwave safe mug and cook at high power for 2 minutes.
  5. Check mug cake by testing with a bamboo skewer, which should come out with just a few crumbs clinging.
  6. Cook in 10-second bursts if it needs further baking but it shouldn’t be more than 2 ½ minutes total.
  7. Eat immediately! Top with optional Cream Cheese Frosting (see Tips), if you like.
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