Recipes // Desserts // Banana Bread Mug Cake

Banana Bread Mug Cake


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.

Bakepedia Tips

It is hard to standardize recipes for microwaves because they all differ. Wattages can vary from less than 700 watts (often smaller or older microwaves) to over 1000 watts. It is easy to see how high power (the full 700 or 1000 watts) will affect how fast something cooks. Use the lower end of the cooking time as a gauge; check your mug cake at that time, then cook further if necessary. You will get the hang of it. Better to check early than to overcook.

If you want to top with a dollop of cream cheese frosting simply cream together 2 tablespoons of room temperature cream cheese and 1 tablespoon softened unsalted butter with ¼ cup sifted confectioners’ sugar. Dollop frosting on warm cake so that it melts in, or let cake cool briefly.

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