Enjoy fresh banana bread for one, whenever you want with this delicious mug cake recipe! Make a traditional or low-carb banana bread in your microwave in just a matter of minutes!
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Banana bread is delicious year-round and since this recipe only takes a few minutes to make, you can have it whenever the mood strikes.
This was inspired by my recipe for Keto Banana Bread, and just like the original it is great as a dessert or breakfast and you can serve it with chocolate chips or chopped nuts.
Unlike my original keto recipe, you can make this banana bread either low carb by using almond flour and sugar substitute, or traditional by using all-purpose flour and white sugar.
Ingredients and substitutions
- Banana - It is best to use an overripe banana.
- Egg White
- Butter - use ghee or coconut oil for dairy free, paleo options
- Vanilla extract
- Almond flour or all purpose flour
- Flax meal
- Sugar or Sugar Substitute of choice. I use Lakanto Golden, It's my all-time favorite sugar substitute! Right noW can get 10% off with the code "THISMOMSMENU"
- Baking Powder
- Chocolate chips, chopped walnuts, and/or chopped pecans (optional)
See the recipe card for quantities.
If you are new to the world of mug cakes, then you are in for a real treat! They are so stinking easy to make that you will be seriously questioning why you haven't tried one sooner.
To make this banana mug cake simply combine all of the ingredients, except chocolate chips or nuts, in a coffee mug. Give it a mix, then microwave on high for 30 seconds.
Take the mug out of the microwave and add the chocolate and/or nuts if you are using them. Then, stir the contents and microwave again for 90 seconds.
Check that a toothpick inserted into the center of the cake comes out clean. If it doesn't continue microwaving in 30-second intervals until it does.
Once it is cooked through, let it cool for a minute or two, and then enjoy!
Hint: The end result will be about the size of a standard cupcake. But since it expands while cooking, you will want to use a mug that has a 12 to 16-ounce capacity to prevent it from spilling over.
How to make banana mug cake keto friendly
This recipe can easily be made low carb and keto-friendly. Simply make the following adjustment to the recipe:
- Even with the banana this recipe can still be pretty low in carbs and noting beats the flavor of real banana. BUT, if you prefer to leave the banana out swap it for 1 tablespoon of pumpkin puree plus a quarter teaspoon of banana extract (or to taste)
- Use 2.5 tablespoons of almond flour in place of the all purpose flour.
- Swap the white sugar for your favorite sugar substitute. I use Lakanto Golden, It's my all-time favorite sugar substitute! Right noW can get 10% off with the code "THISMOMSMENU"
- Use sugar free chocolate chips instead of traditional chocolate chips (if you wish to add chocolate)
After making these substitutions, follow the instructions as they are written the recipe card.
You can see the nutrition information for the low carb variation both with and without the banana in the recipe card.
These are just a few of the ways that you can easily change up this mug cake:
- Pumpkin - Make a pumpkin mug cake byt swapping the banana for pumpkin puree and adding ¼ to ½ teaspoon of pumpkin pie spice.
- Bake in the oven - Put the batter in the well a single cavity in a greased cupcake tin. Bake at 350 degrees for 20 minutes.
- Add more banana - For this size cake one tablespoon gives the mug cake a good amount of flavor, but if you want to use more you can use 2 tablespoons of banana without changing the other ingredients.
Mug cakes only require very basic equipment. For this recipe you will need:
- A 16 ounce microwave safe mug. You could also use a microwave safe ramekin but you may need to adjust the cooking times.
- A fork is best for stirring and mashing the banana all in one swoop.
- Measuring spoons
- A microwave
- A toothpick or cake tester
Storage and Making Ahead
Mug cakes are best enjoyed straight away. They tend to dry out as they cool and for that reason, I do not recommend storing them for later.
If you would like to make this mug cake in advance, you can mix all of the ingredients (excluding the chocolate chips and nuts) in your mug, then cover it and store the batter in the fridge for up to a few days.
After this, just follow the cooking instructions when you are ready to eat it!
Tip: This cake makes a great breakfast! I often make up a few for my kids over the weekend (following the make-ahead directions above) for quick weekday breakfasts on the go!
The goal of a keto diet is to keep your daily carbohydrate intake low enough that your body enters the metabolic state of ketosis. For most people, this is around 20 grams of net carbs per day. Just about anything can fit into a low carb or keto diet in the right portion.
This recipe uses just a tablespoon of banana which has about 3 grams of net carbs, which can easily fit into a keto diet. But still, if you don't want to use a real banana, I have listed an alternative above.
We've all been let down by a mug cake that didn't turn out quite right. They can really easily become dry and sponge-like. To combat this, I used flax meal and butter to increase the moisture. In addition, be sure that you do not overcook the mug cake. Cook it for the listed time, check it, and then only add additional time in 30-second increments.
If you add the chocolate chips or nuts with the rest of the ingredients they will all sink to the bottom. Adding them after microwaving for even just 30 seconds allows the cake to cook just enough that the batter will support the additions.
I have never had any issue with mug cakes sticking. If you are worried about it, or you are finding that yours are sticking to the mug, you can mix the ingredients in a separate bowl and spray our mug with non-stick spray or grease with butter.
Mug cakes are best enjoyed right away. Let the cake cool for a minute or two and then enjoy it directly from the mug, or turn it out onto a plate.
Banana Bread Mug Cake - Low Carb Option
- Coffee Mug
- Measuring Cups and Spoons
- 1 tablespoon Banana mashed
- 1 Egg White
- 1 tablespoon Butter melted (sub ghee or coconut oil for dairy free, paleo options)
- ¼ teaspoon Vanilla Extract
- 2 tablespoon All-Purpose Flour or 2 ½ tablespoons of almond flour for low carb
- 1 tablespoon Flax Meal
- 1 ½ tablespoon Sugar or sugar substitute
- pinch Salt
- ½ teaspoon Baking Powder
- 1 tablespoon chocolate chips, chopped walnuts, and/or chopped pecans optional
- Combine all of the ingredients in a 16 oz coffee mug except for the chocolate chips or chopped nuts if using. Mix until well combined.1 tablespoon Banana, 1 Egg White, 1 tablespoon Butter, ¼ teaspoon Vanilla Extract, 2 tablespoon All-Purpose Flour, 1 tablespoon Flax Meal, 1 ½ tablespoon Sugar, pinch Salt, ½ teaspoon Baking Powder
- Microwave on high for 30 seconds, then remove from the microwave and stir the batter. If you are using chocolate chips or nuts, stir them in as well.1 tablespoon chocolate chips, chopped walnuts, and/or chopped pecans
- Return to the microwave and cook on high for 90 seconds or until a toothpick inserted into the center of the banana bread comes out clean. *cook in 30 second intervals, checking after each interval if additional time is needed.
- Serve immediately and enjoy!
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.