If you're craving a warm and comforting dessert but don't have much time to spare, you'll love making my irresistible banana mug cake. This single-serving treat combines the sweet and moist flavors of ripe bananas with a fluffy and tender cake, making it the perfect indulgence for any time of the day.
ingredient
- ½ cup all-purpose flour
- ¼ cup brown sugar, packed
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ½ cup ripe mashed banana, one large
- ½ cup whole milk
- 2 tablespoons vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons chopped walnuts, optional
Directions
- Mix the Dry Ingredients – In a medium bowl, whisk together the flour, brown sugar, baking powder, cinnamon, and salt.
- Whisk in the Wet Ingredients – Add the mashed banana, milk, vegetable oil, egg, and vanilla. Whisk until smooth and just combined. Stir in the chopped walnuts (if using).
- Pour into the Mugs – Evenly divide the batter into 14-ounce microwave-safe mugs. Add about 1 cup per mug. Adjust so it’s no more than halfway filled.
- Microwave the Cakes – Cook one mug at a time on high power for 75 seconds. The top will look moist but be dry to the touch. It should bounce back when lightly pressed.If needed, continue to microwave in 15-second intervals until cooked through. I usually don't go longer than 2 minutes in total. The internal temperature should reach between 200 to 210ºF (93 to 99ºC).
- Serve – Rest for 5 minutes, then serve. If desired, top with banana sliced, walnuts, and cinnamon.
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