Paleo Banana Bread Mug Cake is a single-serve grain-free, refined sugar-free dessert (or breakfast) in a mug! This recipe post includes an option using almond flour and an option using coconut flour.
I originally posted this recipe on April 16, 2015 and it has been made thousands of times since! I still make it when I’m craving something comforting and banana bread-like but don’t want to bake a full loaf of banana bread.
Cake for one?! With zero guilt or regrets? What more could we need in life??
I mean, the thing literally takes 5 minutes to make! And there’s no cleanup involved. No leftovers to tempt you at 2am.
Plus, this Paleo Banana Bread Mug Cake is legitimately healthy!
Grain-free, refined sugar-free, dairy-free, and you’d never even know it! This banana mug cake is ultra fluffy, moist and sweet!
So what it boils down to, is you’ve got yourself a crazy convenient breakfast or dessert that is 200% nutritious and simply sensational.
I have included two versions in this post – an almond flour version and a coconut flour version. It seems as though most people have a preference of one over the other, so I figured I would share both methods.
THIS JUST IN: Mug cake is the lowest maintenance thing you will ever do in your entire life. Other than eating an apple. Or sleeping. Or…just trust me on this one.
What if I told you I ate this for breakfast and dessert every day for two solid weeks? I had to exercise my will power and remind myself that diets rich in mug cake, while delicious, are not well-balanced.
Take it from me, once you go mug cake, you never go back.
Healthy Banana Mug Cake Ingredient:
This easy single-serve breakfast recipe involves six simple ingredients. Five, if you don’t like cinnamon.
Ripe banana, coconut flour or almond flour, egg, pure maple syrup or honey, ground cinnamon, sea salt, and baking powder. Simple!
How to Make Banana Mug Cake:
Because haven’t you heard? This thing’s a cinch.
Choose a microwave-safe mug that is fairly large, as the batter will rise substantially.
Start by mashing the banana in the mug until it’s nice and creamy. Add the rest of the ingredients (egg, almond flour or coconut flour, cinnamon, pure maple syrup or honey, sea salt and baking powder) and stir everything together until the batter is thick and well combined.
Or you can be rebellious and stir everything together in no particular order.
Microwave on high for 2 to 3 minutes until the cake is set up in the center.
I often perform this step in a measuring cup and then I transfer the batter to a mug because it turns out looking cleaner for photos. If you aren’t concerned about the way it looks, simply stir it all up in a mug!
Because I took it upon myself to test this recipe 17,000 times with my face, I can give you a little insight as to how to make it two delicious ways with either coconut flour or almond flour.
The recipe is pretty much the same, you just use slightly different quantities of flour.
The Coconut Flour Version:
Banana bread mug cake made with coconut flour turns out light and fluffy, with a texture very similar to regular cake.
Plus: delicious. And: full of fiber. Ladies? You want.
In order to make the recipe using coconut flour, follow the recipe card below, using 2 tablespoons coconut flour (instead of 1/4 cup almond flour).
Simply stir everything vigorously in a mug and microwave on high for 3 to 3.5 minutes, or until the cake has risen quite a bit, is fluffy, and cooked through.
The Almond Flour Version:
Almond flour mug cake comes out light and spongy, and almost custard-y. The texture isn’t an exact replica of regular cake, but it’s still super delish, full of protein, and is rich in banana flavor.
In order to make the mug cake with almond flour, you’ll follow the recipe in the recipe card below and use 1/4 cup of almond flour. I’ve found the almond flour version doesn’t need the coconut milk or almond milk, so omit it unless the batter seems too thick or dry.
Simply mix it all up thoroughly in a mug, microwave for 2 to 3 minutes (this will depend entirely on your microwave), until the cake has risen substantially and has set up in the center.
I will report, the almond flour version is my personal favorite. Let me know which one you like best!
How to Make Mug Cake in the Oven:
I know, I know, I’m not a fan of microwaving things either…you can also bake the mug cake in the oven at 350 degrees F for about 30 minutes (or until the cake tests clean).
My take on that is you may as well bake a full cake if you’re going to go through the trouble of pre-heating and such. We trade microwaves for convenience in this life of compromise.
Recipe Adaptations:
- Substitute almond milk for coconut milk.
- Use pure honey instead of pure maple syrup, or omit the sweetener altogether (the mug cake will be plenty sweet without it!).
- Add more cinnamon or no cinnamon at all.
- Eliminate the pecans.
- You can pretty much do anything you dang-well please. How about we add chocolate chips? Okay, twist my arm.
Of course, if you have a hankering for a full loaf of banana bread, you can always make my Paleo Banana Bread using almond flour, or my Coconut Flour Banana Bread.
More Desserts in Mugs:
- Gluten-Free Mug Brownie
- Keto Mug Cake
- Single-Serve Vegan Oatmeal Cookie in a Mug
- Matcha Mug Cake
- Paleo Chocolate Mug Cake
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your all your support!
If you make this recipe, feel free to snap a photo of it and share it on Instagram, tagging @The.Roasted.Root!
Paleo Banana Bread Mug Cake for all them meals!
Paleo Banana Bread Mug Cake
Ingredients
- 1 large ripe banana mashed
- 1 large egg lightly beaten
- 2 tablespoons full-fat coconut milk or almond milk (see note*)
- 1 tsp pure maple syrup or honey**
- 2 Tbsp coconut flour or 4 tablespoons almond flour
- 1 tablespoon raw pecans or walnuts, chopped
- 1/4 teaspoon ground cinnamon optional
- 1/4 teaspoon baking powder
- Pinch sea salt
Instructions
- Mash the banana in a microwave-safe mug until it's nice and creamy.
- Add the rest of the ingredients to the mug and mash/stir together until well-combined.
- Microwave on high for 2 to 3 minutes, or until cake has set up and tests clean.
- Allow cake to cool slightly before diving in!
Video
Notes
Nutrition
I think this is why I’ve resisted the mug cake thus far. It’s almost TOO easy to make, meaning I would make one at least six times a day….and I suspect that might be overkill.
Six weight watchers points but tastes so good it feels like it definitely should be more!
xoxoxo
Ok, whoa. I used to make mug cakes all the time and have kind of forgotten about them. Well now I’m back on the bandwagon!
Excessive testing is always a must when cake is involved! Of course I used the last banana this morning in my smoothie. Off to the store shortly!
Beautiful pictures, and healthy enough for breakfast!
I hope you have an awesome time in Illinois. I love weddings and I am sure Stephie’s wedding is going to be beautiful!
I’ve never made a mug cake! I should try this soon 😉
I’m starting to love Paleo 😀 😛
This looks delicious.
I’ve actually never tried a mug cake so you’re one step ahead of me! Ima have to make it happen soon so I can have scrumtrulescence all in my face.
I hope you made it to Illinois safe and sound and that you have a great time! Be sure to IG us a few pics. I wanna see how purdy you look in your bridesmaid dress!!
I would eat that for breakfast and dessert everyday too. So easy and yummy looking! And I love the mugs…a good friend’s family had the same pattern and they bring back good memories!
GIRL! Brilliant. First of all, I love mug cakes but kind of forgot about them. Second of all, mug cake for breakfast is just perfection. Love it. My cup definitely runneth over!
I really have no idea how you make a mug cake look so beautiful. My mug creations (almost) always taste delicious, but look like something that should be in my dogs bowl. You even made it overflow perfectly so that it formed a little muffin top. Love it!
OK I have to try this, because my banana mug cake experiments have always come out pretty blah. Now chocolate, that’s another story. Coconut flour must be the secret? I’m in! And P.S. LOVE those mugs 🙂
How much regular flour would I use if I’m not worried about being paleo? This sounds soooo good!
Um, yes please. I also just discovered mug cakes (seriously, what is wrong with us? Where have we been?) and you bet your bananas I’ll be making this one…. basically when I get home from work. I have a habit of rescuing the brown bananas from the office fruit bowl at the end of the week, so I’ve always got many on hand. Which means many are now destined for mug cake. Many.
Really want to try out this recipe, But what are the measurements for regular flour?
Hi Emily,
I have never tested the recipe using regular flour (gluten-intolerant human over here), but I suspect you would use 3 to 4 tablespoons regular AP flour. Let me know if you try it! xo
I love that cute little mug! These sound so good! I haven’t tried a banana mug cake yet, but it sounds like a good breakfast option to me!
GIRL. I grew up with those exact mugs in my house and they are just taking me back to childhood! Sometimes I really need a cake in my face RIGHTNOW without all the steps and crap, so this looks perfect for my 10pm ‘gimmedessertrightthissecond’ moments! xo
I LOVE YOU!! I can’t wait to see you. Like in 12 hours or so. Also, I have lots of snacks waiting here. And Jerry and I love making mug cakes for a Sunday evening snack. Ok. That was a semi-lie. I make them and Jerry eats them. Either way, they are perfect for us. And, I have containers of both of these flours in my freezer that I need to use. Maybe not this weekend, as I have a feeling I’ll have regular cupcakes leftover to eat, but the following weekend. I’m babbling. Whee!! See you soon. Love, hugs and beagle kisses await you. xoxo