Description

This Warm Banana Bread in a Mug recipe is a quick and easy single-serving treat perfect for when you crave banana bread but don’t want to wait for a whole loaf to bake. Made in the microwave with ripe bananas and pantry staples, it delivers all the moist, sweet flavor of classic banana bread in just minutes without any fuss or multiple dishes.

Ingredients

Scale

Dry Ingredients

1/3 cup all-purpose flour
3 tablespoons oats (quick or old-fashioned)
1/4 tsp baking soda
1/8 tsp cinnamon
1/4 tsp salt

Wet Ingredients

1 ripe banana, mashed smooth
3 tablespoons brown sugar
2 tablespoons sugar
1/4 tsp vanilla extract

Instructions

Prepare the Dry Ingredients: In a small bowl, whisk together the flour, oats, baking soda, salt, and cinnamon to evenly distribute the leavening and spices. Set this mixture aside for later use.
Combine Wet Ingredients: In another small bowl or microwave-safe mug, mash the ripe banana thoroughly until completely smooth. Stir in the brown sugar, sugar, and vanilla extract until well incorporated to ensure uniform sweetness and flavor.
Mix and Microwave: Add the dry ingredient mixture to the wet banana mixture and stir just until combined; avoid overmixing to prevent a dense texture. Transfer the batter into a microwave-safe mug (8-12 oz capacity recommended). Microwave on high power for 3-4 minutes, checking at 3 minutes with a toothpick. If it comes out clean or with a few moist crumbs, the bread is done; otherwise continue in 15-second increments, careful not to overcook.
Cool and Serve: Let the mug bread rest for 1-2 minutes after microwaving to set the crumb structure and cool slightly. Enjoy warm directly from the mug, optionally topped with a scoop of vanilla ice cream, whipped cream, or drizzled with caramel or chocolate syrup.

Notes

Use ripe, brown-spotted bananas for the best flavor and smoothest texture; underripe bananas will be starchy and less sweet.
Be careful not to overcook the bread in the microwave, as it can become rubbery—stop when the center is slightly underdone as it will continue cooking from residual heat.
Mash the banana completely to avoid chunks that won’t cook through properly.
Use a microwave-safe mug at least 12 oz in size to allow for batter rise and prevent overflowing.
This recipe can be adapted using whole wheat or almond flour, and sweeteners like honey or maple syrup with slight adjustments in liquid amounts.
Leftovers can be refrigerated covered for up to 2 days and reheated briefly in the microwave.

Prep Time: 5 minutes
Cook Time: 4 minutes
Category: Dessert
Method: Instant Pot
Cuisine: American

Keywords: banana bread, mug cake, microwave dessert, quick snack, single serving, easy recipe, breakfast, banana dessert