Food, Recipes, Single Serve

Microwave Mug Cakes – #4 Banana

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This is the last (but certainly not least) addition to my Microwave Mug Cake series – banana! First we had dark chocolate, then salted caramel, followed by S’mores. I like to refer to this mug cake as “breakfast in a cup” as it combines two of my favourite breakfast items – banana bread and coffee! But I guarantee you will want to eat this any time of day.

The banana ensures this cake is super moist and dense, and it’s literally like eating a hybrid banana bread-pudding in a mug! I was about to say it’s a healthier version than cafe-bought banana bread due to the relatively low amounts of butter/sugar/flour, but then I remembered I covered it in ice cream. Sorry.

**Make sure you use a large mug or the mixture can overflow!**

Microwave Mug Cakes – #3 Banana
 
Prep time
Cook time
Total time
 
Author:
Serves: 1
Ingredients
  • 1 tbsp butter, melted (or flavourless oil)
  • 1 egg (lightly beaten)
  • 1 tbsp milk
  • 1 ripe banana (mashed)
  • 3 tbsp plain flour
  • 3 tbsp brown sugar
  • ½ tsp baking powder
  • 1 scoop of coffee ice cream to serve
Instructions
  1. Put butter into mug and microwave for 10 seconds to melt.
  2. Add in egg and milk and lightly beat with a fork until combined.
  3. Add mashed banana into the mug and continue stirring with you fork until mixed through.
  4. Finally, add dry ingredients into the mug and beat with your fork until combined.
  5. Place mug in the microwave and cook for 1 minute on medium heat.
  6. The pudding should be risen and still slightly gooey in the middle. If still undercooked for your liking, cook it further in 10 second bursts in the microwave.
  7. Serve with a generous scoop of coffee ice cream.
  8. Enjoy!

I hope you enjoyed my Microwave Mug Cakes series! Are there any other series of baked treats you would like me to trial?

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128 Comments

  • Reply shez August 30, 2013 at 12:41 pm

    I have been secretly loving on your cake in a mug series (and also on your mugs… I have the matching bowls but the mugs were sold out when I got to the shops! Nooooo!)

    The idea of cake for breakfast is totally not beyond me. I’m not sure it’s a good thing that I can now do it in a matter of minutes though :)

    • Reply Swah September 2, 2013 at 11:08 am

      Aw thanks Shez! :) And what a shame the matching mugs have now sold out, nooooo!!

      (And I wholeheartedly agree that the option to make breakfast cake in 1 minute is VERY dangerous hehe)

  • Reply Tina @ bitemeshowme August 30, 2013 at 3:14 pm

    How can you go wrong with a banana cake? Minutes > 1 hour so I’m on the ball with this one ;)

    • Reply Swah September 2, 2013 at 11:09 am

      Enjoy Tina!! It’s a little too easy and tasty so I am trying not to make it a regular thing ;)

  • Reply milkteaxx September 2, 2013 at 4:39 pm

    this sounds like my perfect breakfast! deliciousness in a cup!

  • Reply vegeTARAian September 2, 2013 at 5:56 pm

    Woah, you are KILLING ME with these mug cakes! I need this in my life

  • Reply Irene @ {a swoonful of sugar} September 3, 2013 at 7:58 pm

    This must not be real life…. This is perfect!!!

  • Reply michelle September 5, 2013 at 9:37 pm

    Now, this is my style “coffee” , this looks YUMMY! :) Michelle

  • Reply justagirlfromaamchimumbai October 8, 2013 at 11:48 pm

    Oh yum that cupcake looks heavenly.

  • Reply sonakshi October 12, 2013 at 6:36 pm

    AWESOME! My cake didn’t rise much and didn’t look half as good as yours, but it tasted heavenly! Thank you so much!

    • Reply Swah October 16, 2013 at 10:55 am

      Glad you enjoyed it!! :)

  • Reply Sonja October 13, 2013 at 4:00 pm

    I’ve tried several mug cakes before, but the texture of this one is the best I’ve tried to date. It is absolutely dreamy – there are pockets of pudding-y goodness among moist cake. Heaven, even though I don’t have any ice cream. I may toss a couple of chocolate chips on top next time, though. A VERY good recipe! Thank you for sharing.

    • Reply Swah October 16, 2013 at 10:55 am

      Glad you liked it Sonja! Choc chips would be the perfect addition! :)

  • Reply Dakota October 20, 2013 at 6:27 pm

    Im a lazy uni student and you just helped me with a 2 o clock fix haha thanks!

    • Reply Swah November 12, 2013 at 10:28 am

      Hehe happy to help Dakota, enjoy!

  • Reply Viv October 29, 2013 at 11:37 pm

    I just made it, and I can’t believe it tasted so good! I’ve made many mug-food before, and this is the only successful (and delicious one)! Too easy!

    • Reply Swah November 12, 2013 at 10:22 am

      Oh that is GREAT Viv! I am glad you enjoyed it, it’s one of my favs :)

  • Reply Jess November 13, 2013 at 8:05 pm

    This is the best thing ever!! Just had it for breakfast with sultanas and choc chips in xD so happy

    • Reply Swah November 14, 2013 at 8:09 am

      Sultanas AND choc chips?! Jess you’re a genius!

  • Reply Libby November 19, 2013 at 5:50 am

    I love this idea, and I just tried it but it didn’t work :/ just to put my two cents in, make sure you use a large mug! I think that’s what went wrong with mine. I’ll definitely try again though :) xx

    • Reply Swah November 19, 2013 at 3:24 pm

      Oh I’m sorry it didn’t work out for you Libby! I will make a note to remind people to use a large mug. Did yours overflow?

  • Reply Poh December 13, 2013 at 1:33 pm

    May I know what is the best mug size for this recipe?

    • Reply Swah December 13, 2013 at 3:37 pm

      Hi Poh, I used a large sized mug to prevent the cake from spilling over :)

  • Reply teri January 6, 2014 at 12:24 pm

    I added a splash of vanilla extract and cinnamon!! try it its super good !

    • Reply Swah January 9, 2014 at 4:11 pm

      Oh that sounds simply divine Teri! I am going to add both next time I make it :)

  • Reply Janki January 8, 2014 at 9:48 am

    This was yum, best quick sweet fix ever! I added some vanilla extract and split the mix into 2 large mugs and zapped it the microwave for roughly 90 seconds and they cooked perfectly. Tasted yummy with custard, thank you for the amazing recipe. Xx

    • Reply Swah January 9, 2014 at 4:10 pm

      Vanilla extract sounds like the perfect addition, and combined with custard? Wow! x

  • Reply Tootie January 24, 2014 at 2:57 pm

    Just how large is the banana that you use. Is it as large as a Bluefield which is about 8 inches long or more like an Apple Banana which is more like 4 – 5 inches in length.

    • Reply Swah January 24, 2014 at 3:05 pm

      Hi there, I use a banana around 4-5 inches in length. Thanks!

  • Reply Lady of The Internet February 1, 2014 at 12:59 am

    I made it after looking for microwave banana bread recipes (oven broke). I stumbled onto this I was like “Awesome I love food in a mug”. I made it and it was good I ate most of it but I have to say it was alot more like pudding than bread. It had risen but it was sorta a weird texture and some of it was uncooked around the edge. I did enjoy it but I have to say It was more of a pudding. I feel really bad now though I think I might have done something wrong along the road maybe the ice cream was a must. But I still enjoyed it so thumbs up.

    • Reply Swah February 2, 2014 at 9:07 pm

      Yes this recipe is closer to a banana pudding/cake, although a lot of Australian banana bread is quite moist and almost cake-like! If it’s still a little uncooked around the edge I would give it another 5-10 seconds in the microwave – and the ice cream makes it taste even better! :)

  • Reply Lara February 15, 2014 at 8:40 am

    I seem to be the only person that couldn’t make this, followed the recipe to the letter, cooked for 1min on medium heat and it did nothing, had to cook for 5 mins at high power and it was still half raw, tasted nice but I certainly didn’t get “cake” from it

    • Reply Swah February 15, 2014 at 1:44 pm

      Oh that’s a shame Lara! It seems your microwave must be a lower wattage? Next time try 1 – 1.5 mins on high and let me know how it goes :)

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  • Reply Looloo February 18, 2014 at 9:39 pm

    I’m sorry but mine turned out awful :(. Made a few mug cakes before but none of them happened like this. First it rose out of the mug too fast and it was all running down the sides. I quickly transferred to two separate mugs and continued cooking. The texture was fine, all gooey and nice, but the taste was… horrible! I have no idea why, but it had a chemical type tang to it. I don’t understand what happened. Oh well. I’m sure this is an isolated incidence as no one else in the comments seems to have had any problems like mine.

    • Reply Swah February 20, 2014 at 10:02 am

      Oh no sorry to hear it didn’t work out! The chemical tang sounds like perhaps you used bicarb instead of baking powder? And I definitely recommend using a large mug when cooking, will make a note of that on the recipe :)

  • Reply kay February 19, 2014 at 7:10 am

    Hey just woundering if u have a recipe that uses gluten free flour and no baking soda ..I really want to try this x x

    • Reply Swah February 20, 2014 at 10:08 am

      Hi there! I would try and substitute the flour and baking soda for gluten free self raising flour – let me know how you go!

  • Reply Jana March 11, 2014 at 6:23 am

    Oooh this is my fave mug cake recipe ever and I’ve tried my fair share. I tried something a little different my 3rd time making this, I put 2 tbsp sugar instead of 3 and added a small handful of chocolate chips. YUM!

    Thanks for this recipe!!!

    • Reply Swah March 11, 2014 at 1:32 pm

      You are very welcome Jana! Enjoy!

  • Reply Bharti March 25, 2014 at 11:36 pm

    Yeahhhhh!!!! Tried this stuff this morning – Banana Walnut Cake rules – thanks for bringing this awesomeness in my life!

    Only thing – ” What is “medium heat” ? I did 720 degrees for 1 minute and then 2 bursts of 10 secs but it was a bit gooey at the bottom!

    It cooks as good as the picture. I just used way less sugar – 2 Tbsp and it was sweet enough.

    You only want to fill ¾ of the cup because it really rises well.

    Overall BIG SUCCESS:D

    • Reply Swah March 29, 2014 at 10:43 am

      So glad you enjoyed it Bharti! Every microwave is different, so you’ll have to work out what suits yours best. I usually set mine to “80” – I am not sure what degrees rating that is unfortunately!

  • Reply rey March 27, 2014 at 4:14 pm

    how if i want to change the brown sugar (solid) with honey (liquid), will it still work? how much I need then?
    Thanks.

    • Reply Swah March 29, 2014 at 10:41 am

      Hi Rey, yes it definitely would work. I would replace the brown sugar with 1-2 tablespoons of honey, depending on how sweet you like it. Let me know how it goes!

  • Reply Bryanna March 28, 2014 at 9:22 am

    Just tried this, OMG I’m in love. Wasn’t for breakfast so I made it a little sweeter with a teaspoon of white granulated sugar and a splash of vanilla extract. I like it more cake-y so I put it in the microwave for 2mins on 60% power and it came out AH-MAY-ZING!!!! Added a scoop of Vanilla ice cream and I was in heaven. I’m actually eating it as I’m typing. shared it with my grandmother and grandfather and they couldn’t believe I made it in the microwave. I don’t think they would have believed if they didn’t see me whip it up in front of their very eyes!
    Anyway, just wanted to say how much I loved this recipe and how excited I am to try the other ones!

    • Reply Swah March 29, 2014 at 10:40 am

      Your version sounds like heaven Bryanna and so glad your grandmother and grandfather enjoyed it! People are always so surprised when you tell them it was cooked in the microwave :)

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  • Reply Artisan May 14, 2014 at 10:10 am

    This tasted great! I tried another recipe before this one, but yours definitely had a more defined “banana” taste.

    The only problem was that I used a full, large banana, whereas you mentioned in the comments that you used a small banana… After cooking this, I had about 1-2 inches of actual “cake” at the top, and the bottom 1-2 inches was pretty much the same consistency as the batter. I tried cooking it a little longer but it still stayed its super pudding consistency,

    I loved the cake portion but the texture of the swishy-swashy batter at the bottom put me off a little. Next time I’ll use only half of a banana, but other than that everything about it was definitely quick-snack material!

    • Reply Swah May 14, 2014 at 11:16 am

      I’m so glad you liked it! Good to know a big banana is way too much and I can understand why you wouldn’t want to eat the pudding-like bit at the bottom, thanks for the feedback :)

  • Reply Luiza May 29, 2014 at 6:03 am

    I’m eating it right now and it’s absolutely delicious. The consistency is amazing. I used powdered chocolate instead of sugar, though, because I can’t help it.

    • Reply Swah June 17, 2014 at 4:14 pm

      Powdered chocolate instead of sugar? Are you some kind of genius?! Sounds amazing! I must give it a go

  • Reply Fiona June 1, 2014 at 12:12 am

    I tried this but substituted with gluten free flour and soy milk instead of milk, I cooked on high for 1 min and it still wasn’t completely cooked, then another 15 seconds before turning it out onto two dishes. It was like pudding with its own sauce following at the bottom, the bit that I presumed maybe I should have cooked longer, but oh it was so delicious. I made it as I had a craving for something sweet, but I didn’t have any butter to cook a cake, but I had a banana on hand. I actually like that it was a little undercooked due to the delicious sauce that I ended up with. My daughter definitely wants me to cook this again. Thank you.

    • Reply Swah June 17, 2014 at 4:13 pm

      I am so glad you enjoyed it, and good to know you can easily make a gluten and dairy free version too :)

  • Reply milly June 2, 2014 at 4:50 am

    This is the best mug cake recipe I ever tried. And I try a lot :)
    The pudding at the bottom gave it an awesome texture.
    And bananas in the Caribbean are very sweet so I reduced the amount of sugar to be added and it was perfect. I also added a dash of coconut essence that gave it additional flavors. :)

    • Reply Swah June 17, 2014 at 4:12 pm

      The addition of coconut essence is genius! I am so glad you enjoyed it :)

  • Reply Spencer @ Moo-Lolly-Bar June 2, 2014 at 12:15 pm

    What a novel idea! I have never tried to make a cake like this before. Might have to give it a go later.

  • Reply Nonye June 4, 2014 at 1:26 pm

    This is such a great and yummy idea but will it still work without the egg?

    • Reply Swah June 17, 2014 at 4:11 pm

      It will work without the egg, it will just be a little heavier

  • Reply Lauren June 12, 2014 at 2:51 am

    I left out the bannana and added saltanas and a few drops of vanilla extract. To serve I drizzled over golden syrup and put a scoop of vanilla ice cream on top. It’s like eating a delicious big pancake!! Yummy !

    • Reply Swah June 17, 2014 at 4:05 pm

      Oh wow Lauren that sounds heavenly! Love your spin!

  • Reply Jasmeet Soni June 12, 2014 at 7:08 pm

    My first attempt at baking!! Thanks to you since the banana cake turned out so yummyyyyyy! I didn’t have brown sugar, so I used white sugar instead. The color didn’t turn out as good as yours but it was definitely gooey inside… Looking forward to many more such mug recipes from you :)

    PS: is it possible to make red velvet mug cake?

    • Reply Swah June 17, 2014 at 4:04 pm

      So happy to hear it turned out well Jasmeet! It is definitely possibly to make a red velvet mug cake, I’ll add it to my list! :)

  • Reply Zoe June 15, 2014 at 5:50 pm

    I’ve been wanting to make a mug cake and found your blog. Because I’ve never made one I didn’t know how it would actually turn out. I expected it to be moist because of the banana but what I didn’t realize is that because the main ingredient is egg it reminded me of more like a soufflé. It has a very eggy texture.

    • Reply Swah June 17, 2014 at 4:01 pm

      Hi Zoe, I must admit I didn’t notice my mug cake to be particularly eggy, as the banana masked the flavour quite well. The egg does work to give the mug cake a light, souffle-like texture in some respects though! :)

  • Reply Jazz June 21, 2014 at 12:18 pm

    Just made this, I tweaked it a little and added extra flour, to make more of a cake mix than a batter mix. I made mine with gluten free flour and soya milk and it absolutely hit the spot. When cooking, do what you would do with an oven cake, stop it periodicaly and prod with a knife/fork/skewer to see if it is cooked… once your prodding implement comes out clean… it is done. Going to try this with cocoa tomorrow and serve it with caramel sauce :D

    • Reply Swah July 7, 2014 at 11:33 am

      Thanks for the tips Jazz and glad to know it works gluten and dairy-free too!

  • Reply Shayla June 21, 2014 at 8:51 pm

    Omg this is amazing♡ I’ve been looking around for a perfect mug cake and this one hit the spot! Gooey, spongy and even banana. Love it. Thanks a bunch

    • Reply Swah July 7, 2014 at 11:33 am

      You are very welcome Shayla! :)

  • Reply Denise June 24, 2014 at 10:09 am

    This is my individual, go-to snack when I want cake. I have added cinnamon, chopped pecans and raisins and a center made of shredded, sweetened coconut. In my microwave, the perfect cook time is 2.5 minutes. I loosen the cake from the side of the mug at 2 minutes and create a hole with a butter knife and press about 4 Tbsps of shredded coconut into it. Continue to bake for an additional 30 seconds for a total of 2.5 minutes. Remove from cup and allow to cool on plate for a few minutes before enjoying. Whipped cream or Dole Whip compliments this perfectly.

    • Reply Swah July 7, 2014 at 11:31 am

      Oh wow Denise, I love your addition of cinnamon, chopped pecans and raisins! Sound absolutely amazing!

  • Reply Anja July 3, 2014 at 4:17 am

    I was having a terrible day until I made one. Thank you for this delicious recepie it made my day better.

    • Reply Swah July 7, 2014 at 11:29 am

      So glad to have helped Anja! :)

  • Reply Ken July 11, 2014 at 4:31 am

    Hi Swah, speaking of mug, do you think I could use a microwavable small bowl instead of big mug (since I don’t have one)? Actually I’m afraid the banana cake won’t cooked well if I use bowl, because bowl has a lower height and wider base, unlike a mug which is actually a taller cylinder with narrow base. Do you think bowl will work on this? Thanks! :)

    • Reply Swah July 11, 2014 at 12:27 pm

      Hi Ken! It definitely will work in a microwavable bowl, however the cooking time would be different. To play it safe, I would probably cook it in 30 second bursts, checking it each time so it doesn’t overcook :) Good luck!

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  • Reply The fox July 27, 2014 at 2:20 am

    Omg this made the best dinner. Threw in a dollop of Ovomaltine crunchy chocolate spread on the top- it’s just the best. Although as a side note, one should sift the flour first, had lumps of flour! Still great though.

    • Reply Swah July 30, 2014 at 12:39 pm

      The addition of Ovaltine is genius! And thanks for the sifting tip, it certainly helps! :)

  • Reply Dolores August 13, 2014 at 11:51 pm

    I made this and at FIRST was disappointed in the texture…as the title is called “Microwave Mug Cake” #4.

    I rec’d about 30 over ripe bananas and was seeking a way to use some of them up.

    I think that if it was titled, “Banana Mug Pudding”….I would not have thought an error was made in it’s preparation.
    Having said that, this is the BEST breakfast “pudding’ I’ve ever had! Outstanding served warm with ice cream or heavy cream poured over top. Better than oatmeal ANY DAY!!

    But don’t expect “cake”. It’s pudding. What’s possible in the different textures from everyone is that some bakers measure flour incorrectly or differently. If scooping 3 Tbsp directly from bag (more compact), more flour will result in a “cakier” result. I weigh all my ingredients and figured .28 oz per tablespoon for a total of .84 oz in each cup. That’s not a lot of flour. I was using industry standard with 4.5 oz per cup of flour.

    GReat way to use leftover bananas! It uses more bananas this way.

    Dolores

    • Reply Swah August 21, 2014 at 12:24 pm

      Thanks for your feedback Dolores! I definitely think I was more generous with my flour scooping which resulted in a more cakey texture – but banana pudding sounds amazing too!

  • Reply Josefine August 19, 2014 at 1:21 am

    This cake was delicious!
    – try it with cinnamon

    • Reply Swah August 21, 2014 at 12:10 pm

      I LOVE the idea of adding cinnamon, thank you Josefine!

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  • Reply Mina September 10, 2014 at 5:22 pm

    Holy crap. This is so, so good.
    I didn’t have any ice cream so i put a tiny bit less sugar and put a bunch of chocolate chips…………. this is an awesome recipe.. very dangerous but very awesome.

    • Reply Swah September 11, 2014 at 9:41 am

      Oh adding choc chips is a great idea!! Yum!!

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  • Reply Putri October 11, 2014 at 3:46 pm

    This is amazing! added a few drop of lime juice it was soooo goood!!! definitely making this again!

    • Reply Swah October 13, 2014 at 12:29 pm

      Ooo lime juice, what a fantastic idea! Glad you enjoyed it :)

  • Reply Odelia November 18, 2014 at 7:44 pm

    Favorite banana mug cake recipe I’ve tried. Of course I just had to add chocolate. Gooey chocolate banana heaven! Thanks! I will def try this again and your other recipes.

    • Reply Swah November 26, 2014 at 3:19 pm

      I think everything requires the addition of chocolate! Glad you loved it x

  • Reply Saragobr January 5, 2015 at 4:33 pm

    I just made it and I loved it!!!!!!! It was too gooey so I had to put it for 40 more seconds on the mwave and it turned great! Thankyouuuuuuu!

    • Reply Swah January 5, 2015 at 5:02 pm

      You are so very welcome!! x

  • Reply Eve January 6, 2015 at 2:16 am

    My aunt didn’t believe I made it. Delicious! I replaced milk with vanilla ice cream cos i didn’t have any milk. Yum! Thanks for the recipe!

    • Reply Eve January 6, 2015 at 2:16 am

      Oh… and chopped almonds!

    • Reply Swah January 8, 2015 at 4:12 pm

      Sounds delicious Eve!!

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  • Reply Aiman February 5, 2015 at 6:48 pm

    Hey today I tried it at breakfast with coffee.it was yummy I added a pinch of coffee and chocolate sprinkle s over it.But the cake rised only in microwave n once I took it out, it set down quickly. .I give it few short bursts of 10 seconds.every time it rises in microwave n sat down outside..

    • Reply Swah February 10, 2015 at 12:32 pm

      A pinch of coffee and chocolate sprinkles is a great idea! And yes, due to the eggs acting as a rising agent, the mug cakes do naturally sink slightly once they have finished cooking. Totally normal and doesn’t effect the texture at all :)

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  • Reply Eva February 28, 2015 at 12:42 pm

    I was going to say I made it exactly like described but I forgot the milk. It was great. I had a banana I wanted to use up that had turned brown from being in my bag.

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  • Reply Vika March 3, 2015 at 9:39 am

    Hi Swah, awesome recipe!
    See also this top 7 of the best mug cake recipes from internet!
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  • Reply Cherise April 20, 2015 at 1:03 pm

    So I’ve been craving banana bread for days now but didn’t want to make an entire loaf. I came across your recipe and decided to try it. I’m so glad I did! I added vanilla as other people suggested and also added 1/2 tbsp more flour and put it in the microwave for 2 min. It came out perfect. Just what I needed, thanks so much (:

    • Reply Swah April 20, 2015 at 4:28 pm

      Aw so glad you liked it Cherise! :)

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  • Reply Marubi May 30, 2015 at 12:50 am

    Had a craving for something sweet and simple, and decided to try this one. With the banana inside, I can pretend it’s healthy :P I skipped the egg, didn’t have one at home, and it worked anyway. I also used half/half light muscovado and white granulated sugar, as that was what I had. And I chopped up some dark chocolate and threw it in. Delicious and pinned!

    Btw, when reading through comments, there was some confusion about microwaves They are marked with power, so wattage, not degrees. I used the 850 Watt setting on mine and it took 1 and a half minutes to cook to a perfect puddingcake consistency.

    • Reply Swah June 1, 2015 at 10:47 am

      Thanks for your feedback Marubi, and it’s good to know this recipe can work without an egg as well! Glad you enjoyed it :)

  • Reply nikki June 2, 2015 at 2:44 pm

    Wow, these are really good! Thanks so much, and also I added chocolate chips to mine ;) mm

    • Reply Swah June 8, 2015 at 1:26 pm

      Oh yum! Banana and chocolate is a winning combination

  • Reply Beki @MissWheezy June 28, 2015 at 6:13 am

    Just stumbled across this recipe whilst looking for a quick banana cake – I whipped it up, and added some cinnamon and sultanas before microwaving. It was amazing! Thank you! :D

    • Reply Swah June 29, 2015 at 3:14 pm

      So glad you liked it Beki! Love the addition of cinnamon and sultanas. Yum!

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