Banana Cake in a Mug

A banana mug cake with ice cream on top.

Banana cake cooks up light and fluffy in the microwave. The secret to the tender texture is the egg yolk and making sure you don't over-cook the cake. This recipe also makes about three standard sized cupcakes

5 from 2 votes

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Prep Time: 2

Cook Time: 2

Total Time: 4

Servings: mug cake

Calories: 621kcal

Author: Dahn Boquist

Ingredients

2 tablespoons butter
½ banana
3 tablespoons sugar
1 tablespoon sour cream or yogurt
¼ teaspoon vanilla
1 egg yolk
⅓ cup flour
¼ teaspoon baking powder
pinch of salt

Instructions

Place the butter in a mug and melt it in the microwave.
Mash the banana into the mug. Stir in the sugar, sour cream (or yogurt), vanilla, and egg yolk. Mix until well combined.
Add the flour, baking powder, and salt. Fluff the flour mixture with a fork to distribute the dry ingredients then stir it into the banana mixture.
Microwave for 1 minute 45 to seconds to 2 minutes 15 seconds until a toothpick stuck in the center comes out clean.

Notes

Use a 10-ounce mug.
Mash the banana as well as possible so there are no large lumps. Do not use the whole banana in the batter or the mug cake will be tough and gummy. Use the additional half of the banana to slice on top of the finished cake.
The baking time will vary depending on your personal microwave and the size and shape of your mug. Start at the lowest recommended cooking time and add additional time if needed. Do not over-cook the cake or it will become tough and rubbery.
You can also bake the mug cake in the oven at 350°F for 26 to 30 minutes. Make sure you use an oven-safe mug.
This recipe makes 3 standard size cupcakes. Cook cupcakes for 1 minute 30 seconds in the microwave or 15 to 18 minutes in the oven. Use silicone cups if you cook them in the microwave.

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