Vegan Peanut Butter Banana Bread Mug Cake

This vegan peanut butter banana mug cake is made with mashed ripe banana, protein powder, and peanut butter. Nutty, chocolatey, and naturally sweet - it tastes like a warm, fudgy slice of banana bread, minus the oven, the wait, and the eggs. One bowl and 90 seconds in the microwave is all you need.

What makes this recipe different

Traditional mug cakes rely on butter, sugar, and refined flour. This one skips all of that. The banana and maple syrup naturally sweeten and bind the batter while adding (delicious) moisture. Protein powder and peanut butter replace the need for flour without sacrificing texture.

Jump to:

• What makes this recipe different
• Vegan banana bread mug cake ingredients
• How to make a healthy banana bread mug cake
• Tips for the best banana bread mug cake
• Variations
• Can I store the mug cake?
• Try these recipes next
• 📋 Recipe
• 💬 Feedback

Vegan banana bread mug cake ingredients

Grab a fork, an 8-oz microwave-safe mug, and the following ingredients: 

• Mashed banana: an overripe banana with lots of brown speckles adds natural sweetness. Avoid using completely brown or black bananas, as this will make the batter too wet.
• Vanilla protein powder: I used KOS organic vegan plant-based protein powder, but a plain protein powder works too; just add a teaspoon of vanilla extract. If yours has an extremely fine texture, add an extra tablespoon of almond milk to thin the batter.
• Oat flour: adds a little density and structure. GF all-purpose flour works as a 1:1 swap. Almond flour needs a tablespoon or two more. Coconut flour is very absorbent - skip it in this recipe.
• Peanut butter: provides flavor, additional protein, and texture to the mug cake. An all-natural, pourable peanut butter works best.
• Pure maple syrup: naturally sweetens and adds moisture and binding.
• Flaxseed meal: optional but adds fiber and omega-3s.  
• Baking powder: a necessary ingredient in the mug cake to keep it light and fluffy.
• Salt: enhances and ties together the flavors.
• Dairy-free chocolate: semi-sweet mini chocolate chips or chopped chocolate chunks work best. Standard-size chips work too, just be sure to add an extra tablespoon.

How to make a healthy banana bread mug cake

1. Mash the banana

Peel and place half a medium very ripe (lots of brown speckles) banana into a small mixing bowl and mash well with a fork until smooth. You need about ¼ cup. If yours has no brown spots, it will have a stronger banana flavor, and you'll need to add an extra splash of maple syrup or extra chocolate chips for sweetness.

2. Mix the batter

Add protein powder, oat flour, peanut butter, maple syrup, flaxseed meal, baking powder, and salt directly to the bowl and stir until combined. Fold in the chocolate chips. The batter should be slightly thicker than pancake batter but not as thick as cookie dough.

3. Microwave

Pour into an 8-10 oz microwave-safe mug and cook for 90 seconds. Microwaves vary, so check at 75 seconds and add time as needed.

4. Let cool and top

Let it sit for 2-3 minutes before topping. This helps the texture set and gives you that moist, cake-like result.

Tips for the best banana bread mug cake

• Use a ripe banana. The browner the better, as this will help it blend easily and sweeten the batter naturally without extra maple syrup.
• Don't overmix. Stir until just combined. Overmixing makes the texture rubbery.
• Check early. Microwave wattage and mug size both affect cook time. Start checking at 60-75 seconds. The top should look just set with no wet batter visible. If it needs more time, add 10 seconds at a time to prevent burning.
• Let it rest. Refrain from digging in right away. Letting it sit for 2-3 minutes will allow it to set properly for that moist, cake-like texture.
• Mug size matters. A shorter, wider mug will cook more evenly. Don't use a mug larger than 10 oz.
• Top after cooking. Don't add any toppings before microwaving. Peanut butter and chocolate will burn easily. Add everything after the mug cake has rested and slightly cooled.

Variations

A few ways to make this peanut butter vegan banana bread mug cake your own:

Variations:

• Oven-baked: preheat oven to 350°F, pour into a lightly greased ramekin or mini cocotte, and bake for 20-25 minutes or until golden brown. Cool for 2-3 minutes before topping.
• Chocolate protein: swap vanilla protein powder for chocolate, or use a peanut butter chocolate blend.
• Spices: add up to ¼ teaspoon of cinnamon or nutmeg to the batter.
• Extra vanilla: stir in ¼ teaspoon of vanilla extract, especially useful if using an unflavored protein powder.
• Mix-ins: swap chocolate chips for cacao nibs, chopped walnuts, or pecans.

Toppings:

• Chocolate: extra chocolate chips or a drizzle of dark chocolate tahini.
• Nuts and nut butter: chopped peanuts, pecans, walnuts, almond slices, or a drizzle of peanut, almond, or cashew butter.
• Sweetness: toasted coconut flakes, caramelized bananas, chopped dates, or a sprinkle of turbinado sugar.
• Banana: slice the remaining banana half and add it on top after baking.
• Ice cream: a scoop of vegan vanilla or coffee for a dessert version.
• Yogurt: a dollop of vegan vanilla yogurt for a breakfast topping.
• Extra nutrients: chia seeds, hemp seeds, or flax seeds.

Can I store the mug cake?

Mug cakes don't store well, sadly. The texture firms up significantly as it cools and becomes tough rather than fudgy. This one is best eaten straight from the mug while it's still warm.

Try these recipes next

• Peanut Butter Chocolate Chunk Banana Bread
• Peanut Butter Protein Shake Recipe
• Vegan Peanut Butter Granola (Oat-Free, Gluten-Free)

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