Banana Chocolate Mug Cake
This banana chocolate mug cake is ready in minutes and is the perfect way to sweeten up any day.
I enjoy this recipe the most right out of the microwave when it’s still warm and the chocolate chips are perfectly melted.
Add a few slices of fresh banana and a swirl of whipped cream on top, and you’ll be in heaven!
Cooking This Banana Chocolate Mug Cake to Perfection
When I think of a mug cake, I want it to be warm and a bit gooey.
I like to heat my mug cakes in my microwave for 1 minute, followed by 15-second intervals to achieve that perfect texture.
Cooking in intervals after 1 minute makes sure you don’t overcook your mug cake. It also helps prevent the batter from overflowing. My total cook time is usually 1 minute and 30 seconds.
However, cook time can vary based on your microwave! Different microwaves have different wattages and can vary from 600 to 1200 watts.
The higher the watts, the faster your mug cake will cook. My microwave cooks at 1200 watts and is from 2013.
Test your mug cake after a minute by inserting a toothpick into the center of the cake. If it comes out mostly clean with a few moist crumbs, it’s been heated long enough! The sides may still be a bit gooey, but that’s the way it’s supposed to be.
If the toothpick inserted in the center of the cake doesn’t come out clean and the batter still seems goopy, heat the mug cake for another 15 seconds. Repeat this process until the toothpick test works.
Err on the side of undercooking your mug cake. It will continue to set as it cools.
If you overcook a mug cake, it can get a somewhat spongy, firm texture.
Picking the Right Mug
Another factor you need to consider when making a mug cake is the mug you use.
Obviously, it needs to be microwave safe (no metal!), but it also has to be large enough. While initially the batter might not fill your mug up very high, the cake will rise as it cooks in the microwave.
As long as your mug has a capacity of 12 oz. or 1 1/2 cups or more, you’re good to go. The batter shouldn’t go higher than halfway up your cup.
You also want a little extra room in your mug for toppings!! Cue the whipped cream, banana slices, and chocolate syrup.
Mug Cake Substitutions and Swaps
This banana chocolate mug cake recipe uses a lot of ingredients, and I know you might not have them all on hand. Or if you have food allergies or restrictions, I’ve got you covered.
Below are some swaps and substitutions that you can make.
- All-Purpose Flour – This recipe turns out best with AP flour, but you can use a gluten-free flour blend if needed.
- Brown Sugar – I prefer using light brown sugar, but you can also use dark brown sugar or granulated sugar in this recipe. I do not recommend reducing the amount of sugar, though, as it will change the texture of your mug cake.
- Ripe Banana – Make sure you use a ripe or overripe banana! Otherwise, it might be hard to mash and properly mix with the other ingredients.
- Vegetable Oil – Canola or sunflower oil would work great too! You can use any flavorless oil or melted butter in this recipe.
- Vanilla Extract – Other extracts can also be used in place of the vanilla extract. Feel free to use coconut extract, hazelnut extract, or even pistachio extract.
- Chocolate – You can use milk, dark, or semi-sweet chocolate. I like using dark chocolate best!
Tips for Making the Best Banana Mug Cake
- Properly measure your flour (spoon into the cup measure, then level) or use a kitchen scale to measure your dry ingredients.
- Make sure you use a large enough mug or glass and that it’s microwave safe (metal-free). As long as your mug has a capacity of 12 oz. or 1 1/2 cups or more, you’re good to go.
- Cook time can vary based on your microwave! Different microwaves have different wattages and can vary from 600 to 1200 watts. The higher the watts, the faster your mug cake will cook. My microwave cooks at 1200 watts.
- Make sure you use a ripe or overripe banana. Otherwise, it might be hard to mash and properly mix with the other ingredients.
- Top your mug cake with whipped cream, fresh banana slices, and/or chocolate syrup to make it even more delicious.
- Please see the section above for substitutions and ingredient swaps.
Let Me Know What You Think!
If you make this banana chocolate mug cake recipe, I’d love to hear what you think of it! Please leave a rating and let me know your thoughts below by sharing a comment.
And don’t forget to tag me @chelsweets and use #chelsweets so that I can see your amazing creations on social media.
Banana Chocolate Mug Cake
Ingredients
Banana Chocolate Mug Cake
- 3 Tbsp all-purpose flour, spooned & leveled 24g
- 2 Tbsp packed light brown sugar 25g
- 1 Tbsp unsweetened cocoa powder, sifted 5g
- 3/4 tsp baking powder 3g
- 1/8 tsp fine salt >1g
- 1 small, ripe banana, mashed – about 1/3 cup mashed 100g
- 2 Tbsp hot water 30ml
- 1 Tbsp vegetable oil or melted butter 15ml
- 1/2 tsp vanilla extract or vanilla bean paste 2ml
- 1 Tbsp milk or dark chocolate chips 12g
Instructions
- Whisk together 3 Tbsp flour, 2 Tbsp brown sugar, 1 Tbsp cocoa powder, 3/4 tsp baking powder, and a pinch of salt in a small bowl. Set aside.
- Add 1/3 cup mashed banana, 2 Tbsp hot water, 1 Tbsp vegetable oil, and 1/2 tsp vanilla to a separate medium-sized bowl. Whisk together until the ingredients are combined and smooth.
- Add in the dry ingredients and whisk until just combined.
- Pour into a 12 oz or larger microwave-safe mug and sprinkle 1 Tbsp of chocolate chips over the top of the batter.
- Heat for 60 seconds then check the doneness by inserting a toothpick into the center of the cake. If it comes out mostly clean with a few moist crumbs (melted chocolate is ok too if you hit a chocolate chip), your mug cake is ready! If the batter is still liquid in the center, heat for an additional 15 seconds, then retest with a toothpick. Repeat until the center of your mug cake is cooked through. My total cook time with this recipe is usually 1 minute and 30 seconds!
- Let the cake cool for a few minutes (or else you will burn your tongue – trust me!!), then top with your favorite toppings and enjoy warm! Ice cream, whipped cream, fresh banana slices, or even Nutella all work great as a topping.
Video
Notes
Tips for Making the Best Banana Chocolate Mug Cake
- Make sure you use a large enough mug or glass, and that it is microwave safe (metal-free). As long as your mug has a capacity of 12 oz. or 1 1/2 cups or more, you're good to go.
- Cook time can vary based on your microwave! Different microwaves have different wattage and can vary from 600-1200 watts. The higher the watts the faster your mug cake will cook. My microwave cooks at 1200 watts.
- Make sure you use a ripe or overripe banana! Otherwise, it might be hard to mash and properly mix with the other ingredients.
- Top your mug cake with whipped cream, freshly sliced bananas, and / or chocolate syrup to make it even more delicious.
- Please see the section above for substitutions and ingredients swaps.
Nutrition
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Delicious mug cake! Probably the best I’ve ever tried, and a great way to use up that browning banana. I didn’t add the chocolate chips on top though. It did take longer than 60 seconds to cook, but I don’t have a powerful microwave.
Fantastic recipe! Had to use up some bananas.. added chocolate chunks and took about 1 and half minutes. Have mixed some dry ingredients for another time.. saves measuring another time
So happy to hear that Chitra 🙂 That’s so smart! Thank you for sharing!!
would love to make a cake using this recipe! 3 bananas to use up. Has a cake been tried?
Hi J,
I haven’t tried making it as a full on cake layer, I’ve only tested this recipe in a mug! If you try it though, please let me know it turns out!