Banana-Chocolate Chip Mug Cake

Nothing says easy like a quick and tasty Banana-Chocolate Chip Mug Cake! A few ingredients, 90 seconds in the microwave, and boom! You’re done and ready to feast on a warm, delicious, and fabulous dessert!

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Mug cakes to the rescue when you need to have a bite of something sweet but don’t want to fuss with a whole cake. And this Banana-Chocolate Chip Mug Cake tastes just like banana bread but without taking forever to bake. In fact, this easy mug cake cooks in just 90 seconds!

The only trick to making mug cakes is starting with a big enough mug because these little cakes sure do puff up in the microwave! The egg, butter, and baking powder do their job, and the cake puffs up light and fluffy and oh-so-tasty! Avoid a mess in your microwave, and start with a big mug! More on that is below.

Ingredients

• All-purpose flour – Measure correctly by spooning into the cup and leveling off. Packing flour makes the mug cake dense and tough.
• Baking powder – Check the expiration date or the mug cake won’t rise properly.
• Egg – Large egg. Extra large works without adjustment.
• Butter – I use salted butter.
• Milk – Or cream. Whole milk works best for richness.
• Vanilla – Just a wee bit! Too much vanilla in a small mug cake will overpower the banana flavor.
• Brown sugar – Light or dark brown sugar both work. Dark adds deeper molasses flavor.
• Banana – Super ripe bananas with lots of brown spots work best. Underripe bananas won’t be sweet enough and won’t mash smoothly.
• Chocolate Chips – I like using mini chips—they distribute more evenly in a small mug cake. Regular chips work too. Don’t use chocolate chunks—they’ll sink to the bottom.

How To Make The Best Banana-Chocolate Chip Mug Cake

Scroll down for the full recipe card with exact measurements and printable instructions.

Start by whisking together the all-purpose flour and baking powder in a small bowl until evenly combined.

In a separate bowl, whisk the egg, melted butter, milk, and vanilla extract until smooth and fully blended.

Add the brown sugar and mashed banana to the wet ingredients and stir until combined.

Pour the wet ingredients into the flour mixture and stir just until a smooth batter forms. Be careful not to overmix.

Fold in the chocolate chips using a spoon or silicone spatula until evenly distributed throughout the batter.

Lightly butter a large microwave-safe mug and pour the batter into the mug, leaving some room at the top for the cake to rise as it cooks.

Microwave on high for about 90 seconds, or until the center is set and the cake is cooked through. Microwave times may vary slightly depending on the wattage of your microwave.

Carefully remove the mug from the microwave and let it cool for a minute or two before serving.

Top with banana slices, whipped cream, additional chocolate chips, or your favorite toppings.

Serve warm and enjoy.

Chef Jenn’s Tips

• Mash the banana with a fork. You’ll need about 1/2 a banana – save the rest to slice on top or pop the banana into the freezer to make smoothies!
• Don’t overmix the batter – it will be lumpy from the banana, so don’t worry about the lumps!
• The cake must rise while cooking if you want a light and fluffy cake, so make sure to butter the inside of the mug, so the cake doesn’t stick.
• You can use dark chocolate, white chocolate, or whatever chocolate chips you have on hand.
• Enjoy a serving of vegan drumsticks or lemon tuna pasta before your tasty dessert!

How Do You Know When A Mug Cake Is Done?

Mug cakes cook so quickly but telling if they’re cooked can be tricky! This is what I do:

• Look for uncooked batter (the official name is goo) at the top of the cake. Touch it with your finger – if it is gooey, give the cake another 10-15 seconds in the microwave.
• Insert a toothpick or slim knife into the middle of the cake and pull it out, checking for goo. A few clingy crumbs are OK, but uncooked batter means the cake needs a few more seconds.