Aug 30, 2013

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


Serves: 1

  • 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

  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?


  • 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 :)

    • 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)

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

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

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

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

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

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

  • Oh yum that cupcake looks heavenly.

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

    • Glad you enjoyed it!! :)

  • 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.

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

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

    • Hehe happy to help Dakota, enjoy!

  • 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!

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

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

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

  • 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

    • 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?

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

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

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

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

  • 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

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

  • 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.

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

  • 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.

    • 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! :)

  • 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

    • 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 :)

  • […] […]

  • 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.

    • 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 :)

  • 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

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

  • 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!!!

    • You are very welcome Jana! Enjoy!

  • 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

    • 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!

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

    • 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!

  • 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!

    • 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 :)

  • […] Mug Cake with Vanilla Glaze - Averie Cooks 3. Chocolate and Salted Caramel Mug Cake - Babble 4. Banana Mug Cake with Coffee Ice Cream - Love Swah 5. Chocolate Hazelnut Mug Cake - Running to the […]

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