Banana Nut Mug Cake

A quick and satisfying mug cake recipe that captures the comforting flavors of classic banana nut bread, perfect for a cozy treat.

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Prep Time 5

Cook Time 2

Total Time 7

Servings: 2 servings

Course: Dessert, Snack

Cuisine: American

Calories: 325

Ingredients Method Notes

Ingredients

For the mug cake

2 very ripe bananas 2 very ripe bananas, mashed (about 2/3 to 3/4 cup, packed) The riper, the better for sweetness!
1/4 cup 1/4 cup light brown sugar, packed Adds moisture and deep flavor.
2 tablespoons 2 tablespoons unsalted butter, melted Provides richness; make sure it’s at room temperature.
2 tablespoons 2 tablespoons whole milk To create that cake-like consistency.
1/2 teaspoon 1/2 teaspoon vanilla extract A hint of sweetness to complement the bananas.
3/4 cup 3/4 cup all-purpose flour The base of your cake.
1 teaspoon 1 teaspoon baking powder For a fluffy texture.
1/2 teaspoon 1/2 teaspoon ground cinnamon For that cozy autumn spice.
1/4 teaspoon 1/4 teaspoon kosher salt To enhance the flavors.
1/4 cup 1/4 cup chopped walnuts, + more for topping Adds crunch and nutty flavor.
to taste none Caramel sauce, for drizzling To add sweetness.

Method

Preparation

Lightly spray two 12-ounce microwave-safe mugs with nonstick cooking spray.
In a medium bowl, combine the mashed bananas, brown sugar, melted butter, milk, and vanilla extract. Stir until smooth.
Add in the flour, baking powder, cinnamon, and salt. Mix gently without overmixing.
Fold in the chopped walnuts gently.
Evenly divide the batter between the two prepared mugs. Top with additional walnuts if desired.
Microwave each mug separately for 90 to 120 seconds until a toothpick comes out clean.
Drizzle with warm caramel sauce before serving.
Serve warm and enjoy!

Notes

Store leftovers in an airtight container at room temperature for a day or refrigerate for up to 3 days. For a gluten-free option, substitute the flour with a gluten-free 1:1 blend.