Microwave Mug Cakes – #4 Banana

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?

Comments

  1. says

    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 :)

    • Swah says

      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)

  2. says

    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.

  3. says

    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!

  4. Libby says

    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

    • Swah says

      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?

  5. Janki says

    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

  6. says

    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.

  7. says

    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.

    • Swah says

      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! :)

  8. Lara says

    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

    • Swah says

      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 :)

  9. Looloo says

    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.

    • Swah says

      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 :)

    • Swah says

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

  10. Jana says

    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!!!

  11. Bharti says

    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

    • Swah says

      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!

  12. rey says

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

    • Swah says

      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!

  13. Bryanna says

    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!

    • Swah says

      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 :)

  14. Artisan says

    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!

    • Swah says

      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 :)

  15. Luiza says

    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.

    • Swah says

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

  16. Fiona says

    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.

    • Swah says

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

  17. milly says

    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. :)

  18. says

    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 !

  19. Jasmeet Soni says

    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?

    • Swah says

      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! :)

  20. Zoe says

    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.

    • Swah says

      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! :)

  21. Jazz says

    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

  22. Shayla says

    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

  23. Denise says

    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.

    • Swah says

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

  24. Anja says

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

  25. Ken says

    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! :)

    • Swah says

      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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