Looking for a no-fuss banana bread recipe with your one overripe banana? Let this be your go-to dessert! The batter comes together quickly with just a fork and it’s cooked in less than 2 minutes in the microwave. The cake is fluffy, decadent, and filled with pools of melted chocolate chunks.
I love making this recipe at any moment’s notice when I am craving something sweet and indulgent. I have also tripled the batter, divided it into three individual mugs for an impromptu entertaining Sunday brunch.
The Best Mug for Making Microwave Mug Cake
I recommend a 12-ounce microwave-safe mug—the batter will fill the mug by almost three-fourths and rise more as it bakes. I have also baked this in a 15-ounce soup mug and the batter comes halfway up the mug. If you have smaller mugs, divide the batter in two mugs so that the cake doesn’t overflow as it bakes.
Tips for Microwaving Your Cake
The key to making this banana bread fluffy is not over mixing the batter. All you need is a fork to bring this batter together and I prefer to make it in a mixing bowl as this ensures all the ingredients are mixed well before pouring it into my mug and baking in the microwave.
The cook time would vary depending on your microwave. Mine is a 1000-watt microwave, and it took 1 minute 30 seconds to fully cook the cake. I would recommend checking the cake after the 1-minute mark, and continue cooking it in 10-second intervals until it has cooked all the way through.
The top of the cake should be shiny, but not wet. It should’ve risen and the chocolate chunks on the top should look melted.
Delicious Substitutions and Add-Ins
- For a gluten-free option, use your favorite cup-for-cup gluten-free flour instead of the all-purpose flour.
- For a dairy-free cake, use coconut oil instead of melted butter.
- For an eggless cake, use a flaxseed egg (1 tablespoon flaxseed powder mixed with 3 tablespoons of water).
- I use 70% dark chocolate, but you can use any baking chocolate bar, like semi-sweet, bittersweet, or milk chocolate. Chocolate chunks melt into delicious puddles throughout the cake, so I think they are more delicious. It’s okay to use chocolate chips, but they don’t melt as nicely as the chunks.
- Use frozen bananas that have been thawed.
- Add ground cinnamon or ground cardamom for more flavor.
- A handful of chopped walnuts would be wonderful for a little crunch in every bite.
Sweet Recipes For the Microwave
Banana Bread Chocolate Chunk Mug Cake
This banana bread is best made in a 12-ounce microwave-safe mug.
1 medium overripe banana
1 medium egg
1 tablespoon unsalted butter, melted
1/2 teaspoon vanilla extract
1 tablespoon sugar
1/4 cup (32g) all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 ounce (30g) dark chocolate chunks
Vanilla ice cream, for serving
Mash the banana:
In a small bowl mash the banana with a fork until pulp-like.
Add the wet ingredients:
Add the egg, melted butter, and vanilla extract, and mix until smooth.
Add the dry ingredients:
Add the sugar, flour, baking powder, baking soda, a pinch of salt, and dark chocolate, and stir to combine. Do not overmix the batter—just make sure no dry pockets of flour are visible.
Bake in the microwave:
Transfer the batter to a large microwave-safe mug that holds at least 12 ounces, and bake for 1 minute 30 seconds. Then, microwave in 10-second intervals until the cake is cooked through. The top will be sticky, but not wet, and the cake will rise quite a bit.
I used a 1000-watt microwave. You may need to adjust the cooking time based on your microwave.
Serve the banana bread while still warm with a scoop of vanilla ice cream on top.
Store leftovers in the fridge, tightly covered with plastic wrap for up to 2 days. Warm it for 10 seconds in the microwave before serving.
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|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 26g||33%|
|Saturated Fat 14g||71%|
|Total Carbohydrate 83g||30%|
|Dietary Fiber 6g||22%|
|Total Sugars 42g|
|Vitamin C 10mg||51%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|