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About This Recipe
I had some extra bananas on hand and I knew they made an awesome base from some of my other desserts (looking at you Banana Bread Blondies) so I decided to try them in this mug cake!
Bananas are the perfect cake base because they keep the cake moist and naturally sweet without needing to add a whole lot of extra sweetener.
With the addition of a few other ingredients, this banana mug cake comes together super quickly. It’s soft, moist, gooey, and chocolatey…and it makes a perfect night cap to tuck that sweet tooth into bed for the evening.
This Banana Mug Cake is more than a yummy treat though. It’s full of protein, fiber, and the macros are balanced so you can enjoy without guilt!
Why You’ll Love This Banana Mug Cake
- Sweet and moist banana cake with gooey chocolate chips in each bite!
- Simple ingredients & and they’re all kitchen staples.
- 5 minutes to make.
- Great when you’re craving something sweet but don’t want to put in a lot of effort.
- Macro-balanced with more protein (and fiber!) than your typical cake.
- Single serving – the perfect size to curb your sweet tooth without feeling like you’re over doing it.
- Banana – The foundation of the mug cake! Banana is going to be the best bet here. It is possible to use applesauce or pumpkin but note the texture may be a little more spongey with those subs.
- Protein powder– I used PEScience. Use my code Laurenfitfoodie to save 10% on your purchase. If you need to sub, please make sure it is a protein powder you know bakes well (ideally a whey + casein blend OR a plant based blend, versus a stictly whey blend for example).
- Flour– Oat, all-purpose, and gluten free flour all work great here! My favorite gluten-free flours to bring about the most similiar flavor/texture are Bob’s Red Mill and King Arthur’s.
- Milk– Any milk of choie works here!
- Sweetener – Any sweetener works here so use your favorite. I love using Truvia, Swerve, or monk fruit sweetener but normal sugar always works as well.
- Baking essentials – vanilla extract and salt (both to bring out the flavor more!) and baking powder (to help this mug cake rise!)
- Chocolate Chips – I love using the mini ones so the chocolate spreads further but any chocolate works! You could even chop up a little chocolate bar or some Reese’s you have on hand and throw those in there!
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Spray a mug or shallow dish with cooking spray. Add the banana to the mug and mash with a fork.
2. Mix in the milk and vanilla.
3. Then add the flour, protein powder, sweetener and baking powder and mix until well combined.
4. Fold in the chocolate chips (save a few for topping!)
5. Microwave at 70% power for 1 minute to 1 minute and 15 seconds. I like to take mine out when it’s still a little gooey at the top for best texture and to ensure I don’t overcook it.
6. Take out and let cool for a few minutes. Top with cool whip, sliced bananas, more chocolate chips, whatever sounds yummy and enjoy!
This banana mug cake is best enjoyed fresh! However, you can pre-make mug cakes and store them in the fridge for 2-3 days.
Prep in advance! If you want to make prep even quicker, you can pre-measure and mix your dry ingredients. Then all you have to do is add in the banana, milk and vanilla!
Can you make this Banana Mug Cake gluten-free?
Can this Banana Mug Cake be made dairy-free?
It sure can! Just be sure to use a non-dairy milk and dairy-free chocolate chips. (I like Enjoy Life chocolate chips).
What other toppings go well with this Banana Mug Cake?
This mug cake tastes amazing with the chocolate chips included in the recipe, but if you are looking to add a little more, I think whipped cream, nut butter, Reese’s, or even adding some frosting would taste fabulous!
More Single-Serving Desserts You’ll Love
- 1/2 medium banana (75g) the riper the better!
- 2 Tbsp almond milk (30g) or milk of choice
- 1/2 tsp vanilla extract
- 2 Tbsp oat flour (15g) or all purpose or gf flour
- 2 Tbsp protein powder (15g) or sub for more more flour
- 1 Tbsp granular sweetener of choice*
- 1/2 tsp baking powder + pinch of salt
- 1 Tbsp chocolate chips (15g)
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- Spray a mug or shallow dish with cooking spray.
- Add the banana to the mug and mash with a fork. Mix in the milk and vanilla. Then add the flour, protein powder, sweetener and baking powder and mix until well combined. Fold in the chocolate chips (save a few for topping!)
- Microwave at 70% power for 1 minute to 1 minute and 15 seconds. I like to take mine out when it's still a little gooey at the top for best texture and to ensure I don't overcook it.
- Take out and let cool for a few minutes. Top with cool whip, sliced bananas, more chocolate chips, whatever sounds yummy and enjoy!
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.