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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.
So yummy and a decently healthy dessert! I would honestly say this is 2 servings, it’s super filling but so good!
Hey Jenna,
Thanks so much for making the recipe, I am so glad it was enjoyed! Have a great week! xTieghan
Dangerously delicious!!!!
Thanks Cheryl! xTieghan
Hello!! I just want to say that I love love all your recipes… Also, I wanted to ask where your mug is from! It’s so beautiful!! <3
Thanks so much Josie! Here is the link for the mug:
https://shopstyle.it/l/bnBsd
Hi! I can’t wait to try this. Can you tell me where you mug is from? It’s beautiful! And your silverware? 🙂 Thanks so much. I love your site and recipes!
Hey Lacey,
Here is the link for both the mugs and silverware:
https://rstyle.me/+e7ZR8YTCRmsj-wsqR5wu2g
https://shopstyle.it/l/bnBsd
Please let me know if you have any other questions! xTieghan
Hey! Love your recipes but please please look over your calorie count as ‘my fitness pal’ calculated this to be 545 which is double the estimated!! This really is a huge difference… I would love to know the breakdown of your calculations as I would much prefer mine to be 215 ?? DELICIOUS nonetheless ?
Hey Alice,
Thanks so much! As stated, this is just an estimate and what our online calculator provided:) I hope you love the recipe! xTieghan
Delicious!! Made one and added vanilla ice cream on top, had my hubby taste it and immediately made another one!! Sooo good, loved the gooey chocolate with the ice cream.
Already shared the recipe with my daughters. My microwave needed 2 minutes.
Hey Anne,
I am so thrilled the recipe was enjoyed, thanks so much for giving it a go! Happy Friday! xTieghan
This is one of the easiest and yummiest snacks. I love it. My only question is the validity in the calories… one banana alone is 105 calories plus an egg is 75 and then you add the coconut oil, chocolate chips and flour… that surpasses 214. Am I looking at this wrong is it meant to be shared? I eat the whole thing lol!
Hey Joy,
I am so glad the recipe was enjoyed, thanks so much for giving it a try! Sorry for the confusion on the calories, that is just what our counter gave us. xTieghan
I sort of hate that it’s this easy to make and sooo good! Yes, I am making it a second night in a row but tonight I’m adding peanut butter. The texture was a bit different at first but I didn’t notice it after I ate through the top. Just persevere and you’ll be good. Make this. Your soul will be happy.
Hey Kate,
I am so glad the recipe was enjoyed, thanks so much for giving it a try! xTieghan
I made this and it was a nice quick treat! Thanks! Nice way to use up that loan banana. It has a sponge texture which was expected if you use the microwave. Funny how personal taste varies so much as I followed it exactly and while it was nice, next time I will use less vanilla as it was too sweet for me. Had no issues with the salt and microwaved for 2:30. So everyone is different.
Hey Sarah,
I am so glad the recipe was enjoyed, thanks so much for giving it a try! xTieghan
I do not like banana bread, but I had a couple of overripe bananas and a hubby that loves banana bread. I love that this recipe is a scaled-down version. Doubled the recipe and baked it in individual ramekins and it was delicious!! I’ve officially been converted to Team Banana Bread 🙂 Thanks Tieghan!!
Hey Meghan,
I am thrilled this recipe was enjoyed, thanks so much for giving it a try! xTieghan
Absolutely amazing! I made it gluten free and vegan by substituting with a mix of brown rice and sorghum flour and used a flax egg. I wasn’t sure if it would turn out with all of the substitutions, but it rose well and tasted delicious. Next time I make it, I plan to back down on the salt and add a little more sweetener. Thanks for another great recipe, Tieghan!
Hey Kate,
I am thrilled this recipe was enjoyed, thanks so much for giving it a try! xTieghan
Probably the first and only mug cake I’ve ever made that was actually good. I’ve made it 3 times this week!! It’s almost dangerous how easy it is….
Hey Angelina,
Thanks a lot for giving the recipe a go, I am so delighted that it was enjoyed! Have a great week:) xTieghan
My 4 year old and I thoroughly enjoyed making and eating this!
Hey Mercedes,
Thanks a lot for giving the recipe a go, I am so delighted that it was enjoyed! Have a great week:) xTieghan
Absolutely delicious and so easy. Thanks!
Hey Stephanie,
I am so glad you enjoyed this recipe. Thanks a lot for giving it a try and happy Sunday! xTieghan
I’ve made this recipe twice so far and it is delicious!! The perfect single serving sweet treat!
Hey Katie,
I am so glad you enjoyed this recipe. Thanks a lot for giving it a try and happy Sunday! xTieghan