This soft and fluffy banana bread mug cake is gluten-free, vegan, and requires only 5 minutes and 5 ingredients to make! A quick and healthy way to satisfy a banana bread craving.
I’m a huge fan of banana bread — huge fan — but there are a few instances where I’m not such a huge fan of making it. These instances include, but are not limited to:
a. when I’m extremely busy, and/or
b. when it’s hot as hell outside.
You can imagine, then, my displeasure when I found myself craving banana bread the other day with both of those nasty conditions looming over my head. Oh, and I should probably explain that my idea of “hot as hell” is anything above 20ºC (70ºF), which I know is laughable to some of you that live further south/east, but I’m from Alberta — I’m not made for the heat. And I know I spend a good amount of time complaining about the cold, but in all honesty… I’d take that over the heat since it basically renders me useless.
But I digress. The point is… I wanted banana bread, but I was too hot and bothered busy to make it. Enter a banana bread mug cake…
You guys… YOU GUYS. You’re gonna have to give me a moment here because I literally have no words for how much I love this little bowl mug of heaven. I mean, just look at how doughy, moist, and fluffy it is!
I credit the coconut flour for that one. It may be a little temperamental and difficult to work with, but it’s absolute perfection in mug cakes. In fact, I find it so above and beyond regular flour, that I’m going to go ahead and suggest that you go out and buy a bag just so you can personally experience the best mug cakes of your life. I’m serious. But back to this banana bread mug cake right here…
I wasn’t kidding when I said I’m kind of in love with it. It’s incredibly soft and fluffy, and literally tastes just like a piece of day old banana bread — you know, the best kind where the flavours have a chance to intensify a lot better? It also happens to be both gluten-free and vegan. I wanted to experiment to see if I could make an egg-less mug cake, and I actually think I prefer it to the ones I’ve made with eggs. Oh! And you only need 5 minutes and 5 ingredients to whip it up — technically 7, but baking powder and [optional] chocolate chips don’t count.
So yeah! If you ever find yourself craving banana bread without the time to make one or desire to turn your kitchen into an oven, then this mug cake is perfect for you. Or, if you just want a quick and easy delicious dessert, then this recipe fits the bill for that as well!
I’d love to know if you make this (or any!) recipe! Tag @runwithspoons on Instagram and Twitter, and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox!
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Banana Bread Mug Cake
- Total Time: 7 mins
- Yield: 1 mug cake 1x
Ingredients
- 2 Tbsp. coconut flour
- 1/4 tsp. baking powder
- 2 tsp. brown sugar
- 1/4 cup almond milk (any kind will do)
- 1/2 ripe banana, mashed
- 1 Tbsp. nut butter*
- sprinkle of chocolate chips (optional)
Instructions
- Add coconut flour and baking powder to a microwave-safe mug or bowl. Stir until well combined.
- Add in brown sugar and milk, stirring until no clumps remain. Add mashed banana and nut butter, mixing well to ensure that everything is fully incorporated. Sprinkle with chocolate chips, if desired.
- Microwave on high for 2 1/2 to 3 minutes, depending on microwave strength and thickness of mug.
- Remove from microwave, grab a spoon, and enjoy!
Notes
* I used almond, but any nut butter should do. And if you want to make this nut-free, sub in an equal amount of soy nut or sunflower seed butter.
- Prep Time: 5 mins
- Cook Time: 2 mins
Looking for more gluten-free banana dessert recipes? Try one of these!
Banana Oat Greek Yogurt Muffins
Flourless Banana Bread Muffins
Chocolate Chip Banana Bread Energy Bites
Just came across this recipe yesterday, and I’ve already made this for breakfast twice. So, so good. I did make some modifications (3 tbsp. whole wheat flour for the coconut, coconut sugar for the brown, canola oil for the nut butter), but it still came out great!
Alexa
coffeeandclefs.blogspot.com
I’m so glad you liked it, Alexa! Thanks for sharing your modifications – I’m sure others will find them useful.
Just found this recipe and love it! Whipped it up in just 5mins and tates great! Used brown rice flour instead of coconut and worked just fine. Thanks for this one! 😃
I’ve made this twice already this week. I got bananas specifically for it. Yummy! I used regular size chocolate chips. I’ll be making it again tonight, my husband really liked it too.! I’m going to try the chocolate breakfast cookie you just posted today 3/22/16. Chocolate is good for you. I think I’m going to double it for two mornings. 🙂
I’m so glad you like it, Anne! Thanks so much for taking the time to let me know 😀
I made this recipe today. Put it in the oven for 2 minutes, still liquid, another minute, still liquid, another minute… 10 minutes in the microwave later, and I was left with hot banana nut butter mush. This recipe would be better as an icing for a solid banana bread/cake.
I just found this recipe on Pinterest and had to try it! It turned out really good! I used peanut butter instead of almond butter, (hoping that the PB taste wouldn’t be too strong), and it turned out not being a strong PB taste at all! Thank you for posting this. 🙂
Yummy!!
Tastes like a banana nut muffin but more filling and healthy. I like that it is egg free too.
Thanks for a yummy recipe!
Do you think I could add 1/2 a cup of oats blended and sub about 2 tablespoons of yogurt for the banana? I’m out of banana and I figured it’s just an egg substitute that I need, right?
Sorry, Victoria, but I’m honestly not sure. Adding the oats would change the recipe completely, so I can’t say for sure how it would turn out.
I want (NEEEED) to make this recipe tonight after a whole day of yurning for banana bread. This recipe looks incredible and I cannot wait to try it! apart from the small technicality I only have buckwheat flour, not coconut. This largely due to the lack I live in the Scottish Highlands and am about 100 miles away from the nearest shop that sells any coconut flour. Will buckwheat flour be ok? or do my yurnings need to wait until the weekend???
Unfortunately, coconut flour is what really makes this recipe — other flours tend to turn out too dry and won’t give the mug cake that same soft and fluffy texture.
What kind of nut butter did you use? Peanut butter?
I used almond butter, but that’s mostly because I’m allergic to peanuts. I’m sure it’d taste great with PB as well!
Sweet! Thanks! I can’t wait to give it a try!
I was wondering if you can sub coconut palm sugar for the brown sugar. And would it be equal parts?
Thank you for this recipe…looks awesome!!!
You definitely could, Marilyn! And equal parts would be perfect.
I was wondering if I could use water instead of the milk? Would it make a difference at all?
Nope! You can sub it out fine, Victoria.
Hi there, thanks for this recipe! Question though: I’ve made it twice and it stays very soft, like a mushy bread pudding. We’re at 7K altitude, so I added a pinch more of coconut flour and a little splash of milk the second time and still the same – any suggestions? Thanks!
I don’t have a big mug. Is it OK to use a standard-size ramekin for this recipe?
That should be fine, Helena!
What’s up, just wanted to say, I liked this article. It was funny.
Keep on posting!
What’s up, just wanted to tell you, I enjoyed this article.
It was inspiring. Keep on posting!
I just tried this and really like it. It was truly delish and so easy to whip up. I do enjoy cake in a mug recipes and will this one to my collection. Thank you. (I shared on Pinterest, too.)
Im glad you enjoyed it, Naomi! Thanks for letting me know 🙂
I love this recipe! I actually bought coconut flour for it (and now I’m in love with it).
You should definitely post more mug cake recipes
This looks so delicious! Can’t wait to try it out myself 🙂 xo
Perfect for a quick snack or on the go! Thanks for the recipe♥
Just tried this tonight…it was AMAZING!! Moist yet crumbly, with an awesome banana kick! I tweaked the recipe a bit, using a little coconut oil, a smudge less sunflower butter, and agave nectar instead of brown sugar. Still delicious! 😀 One of my fave mug cakes thus far!
Ohhhhh wow. I just made this, topped it with some Booja Booja chocolate ice cream and curled up on my bed to watch New Girl – the BEST Sunday! Thank you 😀
This is happening TONIGHT. It was a rough start to my week, but since it is starting to look up, this little sweet treat might make my evening after my shift tonight. You may have just created a life-changing recipe…
This looks AMAZING! I will definitely be making this next Saturday as a companion to my Cheat meal! I’m from Alberta as well! Which City are you in? 🙂 Your definitely not the only Albertan suffering from the heat, I’m trying to hide in the shade of my house to stay cool! haha
Take care and I’ll definitely be checking out more of your recipes!
Hi Teresa! I’m from Edmonton — whereabouts are you?
I’m in Calgary! 🙂 Very cool to meet someone so close to home! Hopefully you could enjoy the slightly cooler weather today! Haha
Hi Amanda!
I made this recipe with oat flour and it didn’t turn out the same. I even cooked it for 1 minute and 20 seconds longer. Any suggestions?
Hi Brianne! Unfortunately, you can’t sub out the coconut flour in this recipe — it’s what makes everything so fluffy and moist without the use of oil or an egg.
WOW! I am gluten free, dessert obsessed, trying to eat a bit healthier, and living in coastal SC where it is a MILLION degrees so I could hug you right now. So excited to try this. Pinned.