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All of the banana bread flavor and coziness…made right in a mug. With over-ripe bananas, good honey, and your favorite chocolate bar, this is sure to become your favorite banana bread in minutes. Perfect for breakfast, as an afternoon snack, or a late-night dessert.
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Why you’ll love this recipe
- Warm, banana-y comfort in minutes.
- One mug, minimal dishes.
- Easy to customize with chips, nuts, or a cinnamon-sugar sprinkle.
The story
When you’re looking for something sweet, but you still need something healthy and quick to bake up? Make these cute little mug cakes.
If you’re on the healthy January trend and you still want something sweet to enjoy on a Friday night or over the weekend, this is 100% your recipe. I tend to avoid microwaving anything, but I make an exception for a mug cake.
The inspiration? Well, it came from a few sources. First and foremost, my go-to banana bread recipe. I made it a few years back and it’s one of the handfuls of recipes I actually make on repeat.
With brown bananas on the counter and my favorite banana bread recipe in the back of my head, a banana bread mug cake was the obvious choice.
So, here we are, and the verdict? Better than I’d pictured in my head. The banana within these cakes is the real secret. Well…the banana and all those chocolate chunks. Obviously. This banana bread cake comes together in five minutes tops, so the details are pretty darn quick.
Ingredient Notes
Banana: very ripe = better flavor and moisture. Mash until mostly smooth with a few small bits for texture.
Sweetener & fat: use what the recipe lists; slight sweetness can be balanced with a pinch of salt.
Leavening: fresh baking powder/soda is key for lift in the microwave.
Spices & vanilla: cinnamon/nutmeg amplify banana bread vibes—stay within your recipe’s amounts.
Mix-ins (optional): chocolate chips = gooey pockets; nuts add crunch but can make the crumb feel denser—use lightly.
The quick details.
Start with your wet ingredients. I like to use coconut oil for these cakes. Melt it in the microwave in a microwave-safe bowl. Once melted, add a very overripe banana and give it a good mashing with a fork. The key to any sweet banana recipe is to use bananas that are way past their prime and pretty black all over. Black bananas create the best sweet recipes due to their natural amount of sweetness.
When you have the banana all mashed up, whisk in a squeeze of honey, a single egg, and a splash of vanilla. I personally like to use honey as my sweetener as I’ve found it creates a perfectly soft, tender, and moist banana bread cake. But maple syrup works well too.
Once the wet ingredients are combined. Stir in the flour, baking soda, a pinch of cinnamon, and a pinch of salt. At this point, the cake is almost ready for “baking”.
Add the chocolate chunks into the mixture, transfer the mixture to the bug, and microwave
Tieghan’s Tips
Rest: let it stand briefly—carryover heat finishes the crumb and keeps it tender.
Mug choice: use a microwave-safe mug with headroom so the batter can rise without spilling.
Mixing: stir wet, then fold in dry just until combined—overmixing leads to a tough crumb. Instead of mixing the batter in the mug you plan to “bake” in, mix the batter up in a small bowl, then transfer to a microwave-safe mug. Yes, it’s one additional dish to dirty. However, I found this ensures that the batter is more easily mixed up and in turn bakes up nicer too.
Microwave variability: wattages differ, so cook in short bursts toward the end.
How to tell it’s done: top looks set and springs back to a gentle touch; edges pull slightly from the mug; center is moist but not wet. If glossy/wet spots remain, microwave in brief intervals.
Chocolate Chunks: And a generous helping too. You will fold them into the batter as the final ingredient. As the cake bakes, the chocolate sinks in, melting as it sinks. It leaves you with a puddle of warm melted chocolate throughout your cake. And with every bite, a little of that melted chocolate is scooped up.
Ingredient swaps and variations
- Add-ins: a spoon of chocolate chips, chopped walnuts/pecans, or a cinnamon-sugar sprinkle on top before cooking.
- Gluten-free: use your preferred 1:1 baking blend (texture shifts slightly).
- Dairy-free: swap in your usual plant-based milk/fat per the recipe’s structure.
- Extra cozy: a tiny pinch of espresso powder deepens banana + chocolate flavor.
But the real KEY to success?
Eat this mug of banana bread warm, just after cooking for two minutes. This isn’t a cake you want to eat leftover, it’s meant as a quick chocolate fix. It should be eaten right away and preferably with a small pat of butter, a drizzle of honey, and a sprinkling of sea salt on top. Nothing is better.
Soo, have I convinced you that you need a banana bread mug cake in your life tonight?
This is the best afternoon pick me up…warm after-dinner dessert…or late-night treat while cozied up by the fire. It’s Friday, live a little. AND if you happen to have a snowy weekend in the forecast, you really need to bake this up. It’s great any day, but it’s best enjoyed on the coldest of days.
Over mixing or over cooking is usually the culprit. Stir just until combined and microwave in short bursts, stopping as soon as the top is set and springy.
Yes, use an oven-safe ramekin and bake until the top is set and a tester shows a few moist crumbs (time varies by vessel and oven).
Very ripe with lots of brown spots. The softer the banana, the sweeter and more tender the cake.
Make two mugs rather than doubling in one—more batter in a single mug often cooks unevenly.
Looking for more simple, healthy dessert recipes to bake? Here are a few favorites:
One Bowl Chocolate Chunk Chai Banana Muffins
Salted Tahini Butter Chocolate Chip Cookies
5 Minute Molten Chocolate Mug Cake
Lastly, if you make this 5 Minute Chocolate Chunk Banana Bread Mug Cake, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
5 Minute Chocolate Chunk Banana Bread Mug Cake
Ingredients
- 1 medium overly ripe banana, mashed, (about 1/3 cup mashed)
- 1 tablespoon melted coconut oil, (or butter)
- 1 tablespoon honey or maple
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup whole wheat pastry flour, or all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/4 cup semi-sweet or dark chocolate chunks
Instructions
- 1. In a bowl, stir together the mashed bananas, coconut oil, honey, egg, and vanilla until combined. Add the flour, baking soda, cinnamon, and salt, mix until just combined. Fold in the chocolate chunks. 2. Pour the batter into a (10-12 ounce) microwave-safe mug. Microwave on full power for 1 minute and 35 seconds to 2 minutes (I always do 1 minute 35 seconds, but it's better to under "bake"). Eat warm with a smear of butter and a drizzle of honey (you should do this!). Enjoy!
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
i love helping my parents cook because they really dont like cooking very much
Awesome!!
oMg why is this so good without the guilt??? It’s so moist and decadent with the chips it gave me bread pudding vibes 🙂 I did microwave it for the full 2min just to make sure the bottom inner layer wasn’t soup-y
Hey Mariana,
Thanks so much for making this recipe, I am thrilled to hear it was enjoyed. Thanks for sharing your comment! xTieghan
very true mariana
My boys and I made this recipe and it was a HUGE hit. We have an egg allergy, so we subbed 1/4 cup of applesauce instead and it was delicious! They’ve literally asked to make it every day since, but we are out of bananas.
Hey Amy,
Thanks so much for making this recipe, I am thrilled to hear it was enjoyed. Thanks for sharing your comment! xTieghan
I didn’t have any chocolate so I added pecans and coconut, also divided it and baked half of it ( perfect portion for me). I think I’ll pick up a few chocolate chips in the bulk section and bake the remainder tomorrow. It was good but doubt I’ll put it into regular rotation. I think I’d rather make a couple pancakes instead if I have the urge.
Thanks so much for giving the recipe a try Gail! xT
In the instructions, you clearly say to cook in microwave for 1:35. But in your section about cooking in micro, you state yours is 1200W and you cook it for 2 minutes. I’m confused now.
Hey there,
In step 2, I state “Microwave on full power for 1 minute and 35 seconds to 2 minutes”. It all depends on your microwave. I hope you love the recipe! xTieghan
Easy and so delicious! The perfect way to use that last-past-its-prime banana! I followed your suggestions, even the honey on top out of the microwave oven!
Hi Liza,
Fantastic! I love to hear that this recipe was a winner, thanks so much for giving it a try! Have a great weekend:) xxT
I love your mug cakes but this one tasted so much like baking soda. Is 1/2 teaspoon really correct?
Hey Holly,
Yes, that is correct, you could try reducing that next time! I hope this helps! xTieghan
Yum! What a fun treat! I used almond flour and it turned out great!
Hi! So glad you posted as I would like to make a gluten free version. Did you use the same proportion of almond flour as all purpose flour? Thank you!
Yes, you can use an equal amount of GF flour, I am not sure how almond flour would work:)
Hey Susan- I used the same measurements! I’m new to almond flour but it turned out great!
Thanks!
Hi Mary,
Happy Friday!! Thanks a lot for giving this recipe a go, I love to hear that it was enjoyed! xxTieghan
what can we use as a substitute for eggs?
Hey there,
So sorry, I have never made this recipe without the eggs. Please let me know if you give the recipe a try, I hope you love it! xTieghan
We did 1/4 cup of applesauce instead of the egg and it was perfect!
I made this last night and LOVED it. It was absolutely delicious, great texture and not too sweet. As pointed out in prior posts, I’m hoping you can update the calorie estimation as it is way off. A quarter cup of semi-sweet chocolate chips alone is approximately 200 calories. I added up the ingredients and it is north of 500 calories, if the recipe makes one serving (I’m doing WW so a bit into tracking). Thank you, love your social posts and can’t wait to buy your new book.
Hey Ashley,
Happy Friday!! Thanks a lot for giving this recipe a go, I love to hear that it was enjoyed! Thanks for your feedback on the calories. xxTieghan
I love fun stuff like this when it helps move ripe bananas. This was a hit with everyone in my house. Bravo
Hi Rick,
Awesome!! Thanks a lot for trying this recipe out, I love to hear that it was enjoyed! xTieghan
How many servings does this make? Based on the calories, I am guessing 2? Can’t wait to make this!
Hi Anne,
This is for 1 serving. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Looks good but do want to say I was all set to try it tomorrow for breakfast but after reading the comments about calories I’m taking a pass. 200 is perfect for breakfast but more than double that…yikes.
Sorry to hear this Cindy!
Loveeedddd this!
I made it last night with the butter and honey & oooofff it was delicious!
Definitely on my go to list now :).
Also, the banana I used wasn’t spotty, and it still worked out lovely! ?
Perhaps gave it better texture. Who knows, but it was divine!
Thanks for the recipe!
Hi Kaytee,
I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT
Good idea but like others said it turned out gelatinous. Couldn’t finish it and won’t make again. Have really enjoyed some of your other recipes though!
Hi Adela,
So sorry to hear this, thanks for giving the recipe a try! xTieghan