This vegan banana bread mug cake is made with simple ingredients and is ready to eat in just a few minutes! Delicious notes of chocolate, peanut butter, and vanilla are in each bite. It's a satisfying and nutrient-dense breakfast option that can be personalized to suit your cravings.
If you're new to mug cakes, welcome to your new obsession. 💗
Mug cakes are a single-serving "cake" made in a mug. Cake ingredients typically require butter (and a heavy dose) of sugar but that isn't the case with this recipe. We are combining the delicious flavors of a loaf of banana bread and a banana cake into one easy dish. It's naturally sweetened and made with nutrient-dense goodies so you can enjoy it for breakfast (or as a sweet single-serving dessert).
The best part about mug cakes is that they are baked in the microwave and ready within 90 seconds - I've classified them as the adult version of any easy-bake oven recipe. In summary, you can have your cake and eat it too 🎂.
This healthy banana bread mug cake recipe was my first experience with mug cakes and my brain is already buzzing with other flavor ideas. If you have a request for what the next mug cake recipe should be please let me know in the comments below - I love hearing from you!
Vegan banana bread mug cake ingredients
When your banana bread cravings hit but you are short on time this is a must-make. Grab a fork, an 8 oz microwave-safe mug, and the following ingredients:
- Mashed banana: an overripe banana works best (one with lots of brown specks). Avoid using completely brown or black bananas for best results.
- Vanilla protein powder (vegan and gluten-free): I used KOS organic vegan plant-based protein powder. It's my favorite protein powder for baking. If your protein powder has an extremely fine texture, you may need to add extra liquid (a tablespoon of almond milk should work).
- Oat flour: helps to make the cake just slightly more dense (and delicious). A gluten-free all-purpose flour will also work. Almond flour is less absorbent than oat flour so an additional tablespoon or more may be necessary to achieve the right texture. Contrarily, coconut flour is much more absorbent than oat flour, so start with a teaspoon and adjust as needed.
- Peanut butter: provides flavor, additional protein, and density to the mug cake. Swap with any nut butter or granola butter for a nut-free option.
- Pure maple syrup: added for natural sweetness and moisture. Substitute with another liquid sweetener of choice.
- Flaxseed meal: a great addition for extra nutrients, but it isn't necessary for the mug cake to come out great so feel free to omit if desired.
- Baking powder is the superior leavening agent for this banana mug cake recipe as it keeps the mug cake light and airy.
- Salt: pink Himalayan sea salt or iodized salt work best.
- Dairy-free chocolate: Semi-sweet mini chocolate chips or chopped chocolate chunks work best in this delicious vegan banana mug cake. Standard-size dark chocolate chips also work, just be sure to add an extra tablespoon as they are larger.
- Toppings: salted peanuts and peanut butter are my favorite toppings on this banana bread mug cake - it gives full chunky monkey flavor vibes. Check out the variation section below for other ideas!
How to make a healthy banana bread mug cake
First, grab an extra ripe banana (one that is covered in speckled brown dots). If you're in a pinch and only have a banana with no brown spots banana this is okay - you just may want to add a bit more maple syrup and/or more chocolate chips for additional moisture and sweetness. It will also have a stronger banana flavor.
Once you've selected the perfect banana, peel it, then place about half of it into a small mixing bowl. Mash it well (resulting in ¼ cup of mashed banana), then add the protein powder, oat flour, peanut butter, maple syrup, salt, and baking soda. Stir together, then fold in chocolate.
Finally, use a spatula and pour into a lightly greased microwave-safe mug (I used 8 oz, but feel free to use a larger coffee mug - you will have even more room for toppings!). Cook in the microwave for about a minute and 30 seconds*. Remove and let sit for at least 1-2 minutes before topping and enjoying! This helps the texture set (think moist cake) and be as tasty as possible.
*Microwaves vary in wattage, so more or less cooking time may be needed depending on the strength of your microwave.
Here are some ideas to make this peanut butter vegan banana bread mug cake your own! I love adding nuts and nut butter for healthy fats that fill me up and energize me through the morning - but a sweet single serving dessert topped with ice cream and date syrup also sounds delightful. Let me know what you decide to make in the comments below!
- Oven-baked. Preheat oven to 350F. Pour mug cake batter into a lightly greased ramekin or a mini cocotte. Bake for 20-25 minutes or until the top is golden brown. Remove and let cool for 2-3 minutes. Top with additional chocolate chips, nuts, and/or nut butter of choice.
- Chocolate mug cake banana bread. Use chocolate protein powder instead of vanilla! Peanut butter chocolate protein powder is also a fantastic idea.
- Spices. Add a dash (or up to ¼ teaspoon) of cinnamon, cinnamon sugar, or nutmeg.
- Extra vanilla. Stir in ¼ teaspoon of vanilla extract or vanilla bean seeds. This is a great option if you are using an unflavored protein!
- Mix-ins: swap chocolate chips for chopped walnuts, pecans, or dried fruit of choice.
Alternative toppings ideas:
- Chocolate. Top with additional chocolate chips or chocolate chunks. Alternatively, drizzle with dark chocolate sea salt tahini.
- Nuts & nut butter. Pecans, almond slices, walnuts, or hazelnuts work well. Almond butter or cashew butter are great alternatives to peanut butter.
- Sweetness. Sprinkle with organic powdered sugar or a sprinkle of turbinado sugar for a sweet crunch. Equally delicious sweet toppings include; toasted coconut flakes, caramelized bananas, and/or chopped dates.
- Banana. Slice the rest of the banana and add to the mug cake after baking.
- Ice Cream. Top with a scoop of vegan vanilla ice cream for a sweet dessert. Optional: drizzle with peanut butter (or date syrup).
- Yogurt. A scoop of vegan vanilla yogurt makes for a great breakfast or snack topping!
- Extra nutrients. Sprinkle with chia seeds, hemp seeds, or flax seeds.
Can I store the mug cake?
Unfortunately no, mug cake is not meant to be stored after it's baked. The texture becomes very tough, so it's best to enjoy it while it's warm and fresh.
If you made this peanut butter mug cake, be sure to leave a review below and sign up for my newsletter to make sure you don't miss out on any new recipes!
Vegan Peanut Butter Banana Bread Mug Cake
- 8 oz mug I used 8 oz, but feel free to use a larger mug - you will just have more room for toppings!
- small bowl
- ¼ cup extra ripe banana, mashed*
- 2 tablespoons vanilla protein powder, packed (I used KOS)
- 1 tablespoon (GF) oat flour
- 1 scant tablespoon golden flaxseed meal optional
- 1 tablespoon pure maple syrup
- 1 tablespoon peanut butter** or other nut butter of choice
- ½ teaspoon baking powder
- pinch salt
- 1 tablespoon dairy-free mini chocolate chips or chunks
- salted peanuts or other nut of choice
- creamy peanut butter or dark chocolate tahini
- chopped chocolate chunks
- First, mash the banana in a small bowl with a fork until smooth. Add protein powder, oat flour, flaxseed meal, maple syrup, peanut butter, baking powder, and salt directly to the bowl and stir until combined. Fold in chocolate chips/chunks. The texture should be just slightly thicker than pancake batter but not as thick as cookie dough.
- Pour batter into an 8-10 oz mug and place into the microwave for 1 minute and 30 seconds. Remove and let sit for 2-3 minutes before topping with a drizzle of peanut butter (and nuts of choice). If you prefer to cook in the oven instead, preheat oven to 350℉. Add the batter to a greased ramekin or mini cocotte and bake for 18-23 minutes or until golden brown on top. Remove and let cool for 2-3 minutes before topping and enjoying.