There’s something special about those mornings when the kitchen smells like freshly baked banana bread—warm, sweet, and just a little nostalgic.
But let’s be real, not every day comes with the luxury of baking an entire loaf.
That’s where this mug cake comes in.
It’s a single-serve, five-minute fix for those banana bread cravings—perfect for lazy mornings or late-night snack attacks. Oh, and it’s vegan, gluten-free, and ridiculously easy to make.
Tips for the Perfect Mug Cake
- Banana Power: The riper the banana, the sweeter and more flavorful your cake will be.
- Microwave Matters: Cooking times can vary depending on your microwave. Start with less time and add more if needed.
- Make It Extra: Drizzle with almond butter, sprinkle with sea salt, or top with a scoop of vegan vanilla ice cream.
Variations
- Nut-Free: Skip the almond flour and use oat flour or more gluten-free flour instead.
- Low-Sugar: Replace coconut sugar with a natural sweetener like monk fruit or stevia.
- Add Some Zing: Stir in a teaspoon of lemon zest for a citrusy twist.
Serving Suggestions
Serve this mug cake straight out of the mug for cozy vibes. Or, for a fancier touch, pop it out onto a plate and dust with powdered sugar. It pairs beautifully with a steaming cup of coffee or a cold glass of almond milk.
This recipe hits all the marks—quick, tasty, and wholesome.
Plus, who doesn’t love dessert that doubles as breakfast?
Vegan Banana Bread Mug Cake
- Total Time: 5 minutes
- Yield: 1 serving 1x
- Diet: Gluten Free
Description
A single-serve, five-minute banana bread mug cake that’s vegan, gluten-free, and absolutely delicious. Perfect for cravings when you’re short on time but big on flavor!
Ingredients
- 1 ripe banana (the riper, the better!)
- 3 tbsp gluten-free all-purpose flour (I like Bob’s Red Mill 1-to-1 Baking Flour)
- 2 tbsp almond flour or oat flour
- 1 tbsp coconut sugar or brown sugar
- 1/4 tsp baking powder
- 1/4 tsp cinnamon (optional but highly recommended)
- Pinch of salt
- 1 tbsp plant-based milk (like almond, oat, or soy)
- 1/2 tbsp coconut oil or neutral oil (melted)
- 1/2 tsp vanilla extract
- 1–2 tbsp vegan chocolate chips or chopped nuts (optional but amazing!)
Instructions
- Mash It Up: In a microwave-safe mug, mash the banana with a fork until smooth. Leave a few chunks if you like your banana bread a little rustic.
- Mix It All Together: Add the flour, almond flour, sugar, baking powder, cinnamon, and salt. Stir until combined.
- Add the Wet Stuff: Pour in the plant-based milk, melted oil, and vanilla extract. Mix well to make sure everything’s evenly incorporated.
- Optional Goodies: Fold in the chocolate chips or nuts if you’re feeling fancy.
- Microwave Magic: Microwave on high for 1.5 to 2 minutes. Check after 1.5 minutes—if the top looks set and springs back when touched, it’s done. If not, zap it for another 10-15 seconds.
- Cool & Enjoy: Let it cool for a minute before digging in (trust me, the hot chocolate chips are like molten lava!).
Notes
Use a very ripe banana for maximum sweetness and flavor.
- Prep Time: 3 minutes
- Cook Time: 2 minutes
- Category: Dessert
- Method: Microwave
- Cuisine: American
Nutrition
- Serving Size: 1 mug cake
- Calories: 245
- Sugar: 12g
- Sodium: 105mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
