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Home » Breakfast » Simple Gluten-Free Banana Mug Cake

Simple Gluten-Free Banana Mug Cake

Last Updated March 20, 2023. Published June 15, 2020 Good For You Gluten Free

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Simple Gluten-Free Banana Mug Cake
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This recipe is for a simple gluten-free banana mug cake that tastes amazing and is sweetened naturally with bananas. All you need is a ripe banana and few pantry staples to make this banana bread mug cake a reality. This post contains affiliate links. Please see my disclosures.

Sometimes I just want one slice of banana bread, but not an entire loaf. When I make an entire banana bread loaf, I eat an entire banana bread loaf. It’s funny how that works, right?

Instead of keeping an entire loaf of banana bread around my house, I like to make a banana bread mug cake because it’s perfectly portioned for just me (with a little leftover to share with whoever inevitably wants a bite of my mug cake).

Pin image showing banana mug cake overhead image

Ingredients Needed

To make this wonderful banana mug cake, all you need is the following list of simple ingredients:

  • A ripe banana, mashed well
  • A gluten-free flour blend. I use this gluten-free flour blend and it works perfectly every time.
  • A little sugar, although this is optional because the cake is naturally sweetened by the banana.
  • Vanilla extract
  • Baking powder
  • A pinch of Kosher salt
  • Mini chocolate chips or walnuts, optional
Bob's Red Mill 1:1 gluten-free flour blend pretty picture

How to Make It

Mash your ripe banana in a medium bowl until smooth, then add all the other ingredients (except for the chocolate chips or walnuts).

When the batter is well mixed, add the chocolate chips, walnuts, or whatever you like (or nothing at all).

Add batter to a medium-sized mug and heat in your microwave for two minutes.

The mug will be hot right out of the microwave, so give it a bit of time to cool so you don’t burn your tongue or the roof of your mouth.

The cake is meant to be shared, although there’s no shame in enjoying an entire mug cake on your own.

The Taste

This mug cake doesn’t disappoint one bit! When you dive in, you’ll find a warm, soft, and spongy banana bread mug cake awaiting you.

Each bite is perfectly sweet and bursting with delicious banana flavor. Enjoy!

Banana mug cake header with visible chocolate chips

Gluten-Free Banana Mug Cake

Enjoy a small portion of banana bread without the guilt in this perfectly portioned banana mug cake. Load it with chocolate chips, walnuts, or colorful sprinkles for extra flavor, texture and/or fun!
3.50 from 2 votes
Print Pin Rate
Course: Breads, Breakfast, Dessert
Cuisine: American
Keyword: banana bread, banana mug cake, banana recipe, mug cake recipe
Prep Time: 4 minutes
Cook Time: 2 minutes
Servings: 2 servings
Calories: 112kcal
Author: Jenny Levine Finke

Ingredients

  • 1 ripe banana mashed
  • 4 tbsp Bob's Red Mill 1:1 Gluten-Free Flour Blend or other 1:1 gluten-free flour blend
  • 1 tsp sugar optional
  • 1/2 tsp baking powder
  • 1/2 tsp vanilla extract
  • Pinch Kosher salt
  • 1 tbsp mini chocolate chips, walnuts or other topping

Instructions

  • In a small-medium bowl, add mashed banana, flour, sugar, baking powder, vanilla and salt. Mix together well. Fold in chocolate chips or walnuts.
  • Add mixture to a medium-large mug and microwave on high for two minutes.
  • Allow mixture to slightly cool before eating.

Notes

A ripe banana is quite sweet, so you may want to adjust how much sugar you add depending on the ripeness of the banana. If your banana is only semi-ripe, add more sugar, if your banana is super ripe, omit sugar.
Add any mix-ins you like. I love these mini chocolate chips a lot and they work well in the mug cake. You could also use walnuts, seeds, sprinkles (for a confetti banana cake) or whatever you heart desires!
Please note the calorie count shown is for the mug cake without any mix-ins.
The batter will fill a medium-sized mug or a large mug two-thirds full.

Nutrition

Calories: 112kcal | Carbohydrates: 27g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 337mg | Fiber: 3g | Sugar: 10g | Vitamin A: 38IU | Vitamin C: 5mg | Calcium: 64mg | Iron: 1mg
Tried this recipe?Mention @GoodForYouGlutenFree or tag #goodforyouglutenfree!

Filed Under: Breakfast, Cake, Dessert 4 Comments

Reader Interactions

Comments

  1. Good For You Gluten Free says

    January 19, 2022 at 4:38 pm

    Glad you enjoyed it. You made so many changes that’s it’s obvious why it didn’t work but others might like to see your swaps. Almond flour does not work as a 1-to-1 swap with any flour unfortunately. Have you tried my paleo mug cake? I use almond flour there.

  2. Brenda Enevoldsen says

    January 19, 2022 at 12:29 pm

    I used almond flour, 1/8 teaspoon Splenda brown sugar blend and chopped pecans. I sprayed two ramekins with nonstick spray and divided the batter equally between the two. After one minute in the microwave, the batter overflowed a tiny bit, so then I cooked it at 30 second intervals for the next minute, turning the ramekins halfway through. It didn’t bake; it was the consistency of thick pudding. I then microwaved it 40 more seconds at 10 second intervals, checking each time and it never really firmed up. What I had though, was a delicious, thickened banana pudding!

  3. denisepettit says

    September 28, 2021 at 6:12 pm

    Love it! Eaten warm, it’s my new comfort food!

  4. Leah Martinez says

    June 20, 2020 at 6:35 am

    Can’t wait to try it. A tip my mom used to always say in order to get super sweet, flavorful banana bread was to freeze the bananas first. I looked up the science behind it and what happens is the water droplets in the fruit freeze and break down the cell membranes where the sugars are stored, so when you thaw them, they’re kinda mushy and a little slimy, but it’s because the sugars have been released, and it really is super yummy 😋

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Welcome to Good For You Gluten Free

Hi, I'm Jenny Levine Finke and am passionate about the gluten-free lifestyle. I'm a certified integrative nutrition coach and self-taught expert on [most] gluten-free things. I have celiac disease and know the struggles you're going through first-hand. This is why I've dedicated this blog to serving the celiac and gluten sensitive communities with important information, product and restaurant reviews, and simple recipes I hope you'll love. Read More…

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