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Banana Bread in a Mug

This moist, fluffy and sweet dessert will definitely satisfy your sweet tooth on a rainy fall day! It is a great way to make use of overripe bananas you have lying around at home, which are usually sweeter. Feel free to serve this dessert with some extra topping such as vegan vanilla ice cream, roasted nuts or sliced caramelized bananas. For a gluten free version of this recipe, the all purpose flour may be swapped out with gluten free flours at the same ratio; make sure to use gluten free chocolate as well.

  • Yield: 1 1x


  • ½ ripe banana
  • 1 Tbsp unsweetened soy milk
  • 1 Tbsp vegetable oil
  • 1 tsp maple syrup
  • 1 pinch salt
  • 3 Tbsp all purpose flour
  • 1 Tbsp granulated sugar
  • 1 Tbsp chopped dairy free dark chocolate
  • ¼ tsp baking powder


  1. Mash the banana with a fork in a microwave safe mug
  2. Add the oil, milk, maple syrup, salt, and mix
  3. Fold in to incorporate the flour, sugar, chocolate, and baking powder (don’t overmix!)
  4. Microwave for 2 minutes at high power (800-900W). Cook at 10 second intervals if the cake isn’t already done


Recipe reviewed by Annie Tsang, RD.


  • Serving Size: 1
  • Calories: 440
  • Sugar: 25 g
  • Sodium: 159 mg
  • Fat: 22 g
  • Saturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 56 g
  • Fiber: 5 g
  • Protein: 6 g
  • Cholesterol: 0 g

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