2-Minute Spiced Banana Bread Mug Cake
Warm, fluffy, and brimming with cozy spice, this treat tastes just like fresh banana bread. Ready in moments, it's the perfect answer to sudden sweet cravings without any baking fuss.
Servings 3
Calories 517kcal
Equipment
- Medium mixing bowl
- Small bowl
- Whisk or fork
- Three wide-mouthed, microwave-safe ceramic mugs or ramekins (10-12 oz capacity)
Ingredients
- ¾ cup all-purpose flour 90 g
- 1 ½ tsp baking powder
- ½ tsp pumpkin pie spice
- ¹/₁₆ tsp fine sea salt a small pinch
- 1 large or 2 small very ripe bananas about ¾ cup mashed
- 3 tbsp avocado oil or other neutral oil
- 3 tbsp pure maple syrup
- 1 ½ tsp vanilla extract
- ¼ cup mini dark chocolate chips divided
- ¼ cup finely chopped pecans divided
Instructions
- Prepare the Mugs : Lightly grease the inside of three microwave-safe mugs with a little oil or non-stick spray and set them aside.
- Whisk the Dry Elements : In a small bowl, thoroughly whisk together the all-purpose flour, baking powder, pumpkin pie spice, and sea salt. This step ensures the leavening and spices are evenly distributed.
- Create the Banana Base : In the medium mixing bowl, mash the ripe banana with a fork until it forms a smooth puree with only small lumps remaining.
- Incorporate the Liquids : Pour the avocado oil, maple syrup, and vanilla extract into the mashed banana. Stir vigorously until the mixture is uniform and emulsified.
- Unite Wet and Dry : Add the dry flour mixture to the wet banana base. Gently fold with a spatula until just combined and no streaks of flour are visible. Be careful not to overmix.
- Fold in Add-Ins : Reserve one tablespoon each of the chocolate chips and pecans for topping. Gently fold the remaining amounts into the batter.
- Portion and Microwave : Divide the batter evenly among the three prepared mugs. Sprinkle the reserved chocolate chips and pecans over the top of the batter in each mug. Microwave one mug at a time on high power for 90 seconds to 2 minutes. The cake is done when the center is set and a toothpick inserted into the middle comes out with a few moist crumbs attached.
- Cool and Serve : Carefully remove the hot mug from the microwave. Allow the cake to cool for at least 4 minutes before serving, as the center will be extremely hot. Enjoy straight from the mug.
Notes
Banana Ripeness is Key:
For the sweetest, most flavorful mug cake, use bananas with plenty of brown spots. They are easier to mash and provide natural sweetness, reducing the need for added sugar. Microwave Variances:
Microwave wattages differ. If you know your microwave is very powerful, start with 75 seconds and add 15-second intervals as needed. Overcooking will result in a rubbery texture. Ingredient Substitutions:
Whole wheat pastry flour can be substituted 1:1 for a nuttier flavor and more fiber. Any neutral oil will work in place of avocado oil. Feel free to swap pecans for chopped walnuts or slivered almonds.
For the sweetest, most flavorful mug cake, use bananas with plenty of brown spots. They are easier to mash and provide natural sweetness, reducing the need for added sugar. Microwave Variances:
Microwave wattages differ. If you know your microwave is very powerful, start with 75 seconds and add 15-second intervals as needed. Overcooking will result in a rubbery texture. Ingredient Substitutions:
Whole wheat pastry flour can be substituted 1:1 for a nuttier flavor and more fiber. Any neutral oil will work in place of avocado oil. Feel free to swap pecans for chopped walnuts or slivered almonds.
Nutrition (per serving, approx.)
Serving Size: 1 mug cake- Calories: 517
- Total Fat: 28.5 g
- Saturated Fat: 5.7 g
- Trans Fat: 0 g
- Polyunsaturated Fat: 4.6 g
- Monounsaturated Fat: 15 g
- Cholesterol: 0 mg
- Sodium: 289 mg
- Total Carbohydrate: 63.8 g
- Dietary Fiber: 5.6 g
- Total Sugars: 29.5 g
- Includes: 22 g Added Sugars
- Net Carbohydrates: 58.2 g
- Protein: 5.6 g
- Vitamin D: 0 mcg
- Calcium: 76 mg
- Iron: 3.2 mg
- Potassium: 480 mg
- Vitamin C: 5 mg