
This healthy Banana Bread Mug Cake is so moist and fluffy you won't believe it's made in the microwave in under 3 minutes! The perfect fuss-free way to use up over ripe bananas. Vegan, gluten free, oil free and refined sugar free!

Current real life situation includes:
- having a lot of over ripe bananas at once
- craving comforting food
- and being too lazy and impatient to actually bake something
The answer to these woes? Banana Bread. In a mug. Made in the microwave. In under 3 minutes.
Yes it is possible and I'm here to show you how its done! Lets do this.

How to Make Banana Mug Cake + Tips
The beauty of mug cakes is how dang quick and easy they are to make. I mean, that is the whole point of mug cakes after all.
All you need to do is mix the ingredients together in a mug (or bowl) and microwave it for about a minute and a half!
Speaking of ingredients, you only need 6: over ripe bananas, non-dairy milk, any runny nut or seed butter, coconut sugar, gluten free oat flour, vanilla and salt.
I've seen a lot of people have trouble with making cakes in microwaves but luckily for you, after testing this recipe at least 15 times, I have some tips for you to make sure your banana bread mug cake comes out perfectly:
- Use a short wide mug: Use a mug that holds at least 12 oz and with a wide base. I've found wider mugs to help cook the cake more evenly.
- Rotate the mug in the microwave: If you find that one side of your mug cake is rising higher, rotate it and finish cooking it.
- Use a mini spatula (if you have one): I love this mini spatula to make mug cakes because it scraps all the sides of the mug to ensure the ingredients get mixed together evenly.
- Adjust the wet ingredients: depending on how large your banana is, you might have more or less which is why I do recommend measuring or weighing it out. However, you can eyeball it once you know what kind of consistency you're looking for. It should be easily stir-able but also not runny like pancake batter. If you find it too dry, add in a splash of nondairy milk.
- Adjust time based on your microwave: This is where a lot of people have trouble with and you might even not get the perfect mug cake until you get to know your microwave BUT a good rule of thumb is to microwave it for 1 minute and then in 10 seconds intervals. I actually stand and watch my mug cake as it rises to make sure it doesn't over flow and to watch the consistency. Mug cakes can go from under cooked to perfectly cooked to over cooked in seconds so keep your eyes PEELED (haha get it? peeled? ๐).
- Let it cool (!!): Usually, when making mug cakes I like to eat it straight away, especially brownies and chocolate cakes because it's nice and fudgy but for this banana bread, it does continue to slightly cook as it sits helping it become more banana-bread like. If you're into fudgy almond bread-pudding like banana breads, go ahead and eat it right out of the microwave.

How to Know Mug Cake is Cooked
So to know if your mug banana bread is ready or not is to look at the edges. They should pull from the cup ever so slightly and also look mostly cooked on the top. Its okay if the middle is slightly undercooked as it'll continue cooking when letting it cool. If you're unsure, go with the less-er amount of time because a slightly undercooked banana bread is way better than a overcooked one. Over cooked mug cakes is what causes rubbery gummy no-nos.

I'm obsessed. It's honestly a anytime mug cake: have it for breakfast, mid-day snack or dessert. Fancy is up with some chocolate chips, walnuts, caramel sauce, whip cream, ice cream or whipped coffee.
I've tried to capture how fluffy this microwaved banana bread is in the photos and recipe video. I hope I've succeeded. I also hope I've succeeded in showing you just how dang easy it is to make and convinced try it ASAP.

More mug cakes to come but for now, if you need to use up those ripe bananas, check out these recipes!
- Easy Vegan + Gluten Free Banana Bread
- Banana Protein Muffins
- Healthy Banana Oatmeal Bars
- Air Fryer Caramelized Bananas
- Flourless Vegan Banana Blender Muffins
- Banana Snack Cake
- Korean Banana Milk
- Banana Breakfast Cookies

If you recreate this Banana Bread Mug Cake recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
Hungry for more? Be sure to subscribe to my newsletter and follow along on Instagram, Youtube and Pinterest for more deliciousness!
PrintBanana Bread Mug Cake
Fuss-free and HEALTHY Banana Bread Mug Cake! Doesn't get better than this. So moist and fluffy without using any eggs. Served with a generous amount of of chocolate chips and walnuts. YUM.
- Prep Time: 2 minutes
- Cook Time: 1 minute
- Total Time: 3 minutes
- Yield: 1 serving 1x
- Category: breakfast
- Method: microwave
- Cuisine: vegan, gluten free
Ingredients
- ยฝ small banana (60g)
- 1 tbsp non-dairy milk (15ml)
- 2 tsp runny peanut butter (10g // or any runny nut/seed butter of choice)
- 1 tbsp coconut sugar* (12g // can substitute maple syrup or any sweetener of choice)
- ยฝ tsp vanilla
- ยผ cup gluten free oat flour (30g)*
- ยฝ tsp baking powder
- ยฝ tsp cinnamon, optional
- pinch of salt
- Optional toppings: chocolate chips, walnuts, flaky sea salt
Instructions
- In a wide mouth mug, mash the banana well. Then add in the non dairy milk, peanut btuter, coconut sugar and vanilla and stir until combined.
- Add in the oat flour, cinnamon, baking powder and salt, and stir to combine. The consistency should be similar to banana bread (stir-able but not runny). If the consistency is too thick, add in 1-2 teaspoon more non-dairy milk (see video for ideal consistency).ย
- Add toppings if using and then microwave on high (1000 W) for 1 minute. Turn the mug and microwave for another 20-40 seconds in 10 second intervals. If your microwave is stronger, it should be done within 1 minute and 20 seconds. If you have a weaker microwave, it may take about 1 minute + 40 seconds. For my 1000 W microwave, the perfect time is 1 minute + 20 seconds. You'll know it's ready when the edges slightly pull away from the mug and the top edges are cooked. It's okay if the middle is slightly underdone! It will continue to slightly cook as you let it cool and it's better than if its overcooked. If you do end up overcooking it, add 2 teaspoon of non dairy milk on top and it'll moisten it back up.ย
- Add some flakey sea salt and let it cool for 2-3 minutes before digging in!
Notes
- *You can reduce the sugar or remove the sugar all together if you have a super ripe banana or don't like things too sweet. Add an extra teaspoon of peanut butter or non-dairy milk to compensate.ย
- Helpful Equipment: Wide Mug
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool without any toppings (Cronometer).ย
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 21g
- Sodium: 15mg
- Fat: 7.5
- Saturated Fat: 1.4
- Unsaturated Fat: 5.3
- Trans Fat: 0
- Carbohydrates: 48.6
- Fiber: 5.1
- Protein: 7
- Cholesterol: 0
Keywords: banana bread mug cake, banana bread, no egg, vegan mug cake, gluten free banana bread, mug cakes
SAVE IT FOR LATER! โ

Okonomi Kitchen is a participant in the Amazon Services LLC Associates Program. When you purchase something through my amazon affiliate links, I earn a small commission that helps me produce consistent content at no cost to you. Thank you for supporting my plant based kitchen!
kristin says
hi !! is it possible to make this in an airfryer instead? i dont have a microwave ๐
Lisa Kitahara says
Hi Kristin!
I haven't tried in an air fryer so I'm not too sure, sorry! But you could bake it in a small ramekin for about 15 minutes at 350 F ๐
Alison says
I tried this out today and it turned out really yummy! Mine was really ugly because I was too lazy to follow instructions and I have no idea what I am doing when it comes to cooking (disclaimer: I do not cook much unless you count instant noodles, and I bake things almost never). Despite that, it was good and I am definitely going to make this again. It was really fast to make and I ate it with the other half of the banana and some agave - delicious!
★★★★
Lisa Kitahara says
So glad you enjoyed Alison!! ๐
Scarlet says
What can I use instead of peat flower ?
Lisa Kitahara says
I haven't tried with other flours but I think spelt or all purpose will work ๐
Krystal says
This recipe was so tasty and easy to make! I subbed regular sugar and added a few coconut flakes. I will definitely be making this again. Honestly, I'll probably make it tomorrow. ๐
★★★★★
Lisa Kitahara says
dang i gotta try it with coconut flakes!!
Rachelle says
Uggghh!! My eye sight is going...I accidentally used 2 TBS of peanut butter instead of 2 tsp ๐ Much thicker and chewier than I expected, but I'm guessing it's because of the excess peanut butter. I'll try again tomorrow using the CORRECT measurements ๐
★★★★★
Lisa Kitahara says
Haha, I hope it was still good! Thank you for trying the recipe ๐
Rachelle says
It was!! Just MORE dense and chewy. I think I'll try again this weekend. Gonna enjoy another chocolate green smoothie muffin later today ๐
Raven says
could I make this in oven?how long should I bake?
Lisa Kitahara says
Yes! 350 F for 10-12 minutes or until cooked! Check with a toothpick, it should come out clean when inserted in the middle.
Kazura says
I made 1 1/2 the amount for breakfast this morning and it turned out perfect!! This is honestly the best mug cake I've ever made. The trick to only microwave it in small intervals is super helpful. I know what it is like to overcook a mug cake, so I took it out as soon as it was slightly firm on the top, and maybe it was a bit early but it turned out to be soo good. Kinda fudgy but also cakey at the same time! I additionally put in some tiny strawberry pieces as well which made it extra moist ๐
★★★★★
Vidhi says
I MADE 2 of your mug cakes , blueberry and this one and hands sown both of them were so easy to make and were delicious. It felt exactly like a banana bread and so wholesome. LOVE YOU
★★★★★
Francesca says
This was delicious, especially with the added walnuts! ๐
★★★★★
Lydia says
WOW. This is the best mug anything I have ever eaten. I have tried so many mug cakes that just turn out tasting eggy and I love that this does not have any eggs. I have recently been going dairy and gluten free because of health reasons and this recipe is so delicious. I added a scoop of collagen, 2 TBS coconut flour and some pea milk for more protein and it still turned out so gooey and flavorful. I omitted the sugar and it's still sweet (in the best way). I topped it off with some wild blueberries and crushed walnuts. Will definitely be making this again. Thank you!
★★★★★
Karly says
So good! I made mine a bit doughy but canโt wait to try again and perfect it ๐
★★★★★
kirsten says
absolutely loved this recipe! not a fan of banana bread usually but this was divine and so quick!!
★★★★★
Lisa Kitahara says
So happy to hear you enjoyed Kirsten, thank you!
Heather says
Well, this is tasty. The peanut butter is subtle and you donโt really taste it unless you think about it; it more so enhances the other flavors. This gave me mug cake meets bread pudding meets baked oatmeal vibes (which is maybe obvious because of the oat flour). I added toasted chopped pecans both in the batter and on top. 1 TBSP of coconut sugar is really delicious but gives me more of a dessert feel - Iโll reduce in the future for breakfast. Thanks for the great recipe!
★★★★★
Emily Vermillion says
I made this and it was pretty good. I use regular flour instead of oat flour and I used maple syrup instead of coconut sugar. I found the banana taste to be a little faint, but overall I really liked it.
★★★★
Sherif says
Super delicious. I used maple syrup instead of coconut sugar and the whole kitchen smells like banana cake ๐
★★★★★
Maisie says
Loved this recipe 100% recommend you try this would make again ๐๐ฅฐ
★★★★★
Heidi says
I just made this and I love it! I put some organic raspberries and raspberry jam on top and it was to die for. I didn't see the baking powder in the instructions so I added it in with the dry ingredients. Thanks for this new go-to breakfast or snack!!!
Lisa Kitahara says
Thanks for catching that Heidi, just updated! So happy to hear you enjoyed as well and love the addition of the raspberries!
Amanda says
SO GOOD. This is now my go-to whenever I have a single overripe banana. Perfect!!
★★★★★
Kai says
This was amazing! I didnโt have enough overripe bananas for muffins, so I looked up a recipe for vegan gf mug cakes and this popped up and HOLY CRAP what a great find. Super delicious, warm, filling, great ingredients, just WOW. Thank you! This recipe is going into my back pocket for sure
★★★★★
Manisha Sharma says
Really good mug cake!! Made this for my two daughters and I. We loved it! Healthy and yummy at the same time.
★★★★★
Ana says
Loved it
★★★★
Sophia says
Ok this is one of the best, healthiest, and easiest vegan breakfast cake recipes out there! Iโve been making this every single morning, and my daughter and I split this for breakfast (I double the serving). We donโt use sugar because we use super ripe bananas and sweetened vanilla soy milk , and I started using Trader Joeโs 72% dark chocolate chips, and it comes out perfect every time. Pairs perfectly with freshly brewed coffee.and keeps me fueled. Adding the vanilla makes a huge difference.
★★★★★
Nicole says
This is my first mug cake and it is so incredibly easy and delicious. I feel like I'll be eating it all the time now. Thank you for sharing your recipe
★★★★★
Melinda says
This was yummy! Mine didn't really have a strong banana flavor, so I wouldn't have even thought about it as "banana bread"... But regardless, it was like a yummy gooey mix between a cake and the batter. Great mix of healthier ingredients. ๐
(my peanut butter wasn't drippy at all - it's homemade from just ground peanuts - and it turned out fine!)
★★★★★
Courtney says
Obsessed! I would microwave a whole loaf of this. Itโs that good. Thank you for this recipe.
★★★★★