Need a quick sweet fix? Treat yourself and someone special to a microwave banana mug cake with a gooey white chocolate center. Ready in about 5 minutes and naturally gluten-free, this little dessert is the perfect instant indulgence.
When a sweet craving hits, a mug cake is hard to beat. If you enjoyed the 2-minute peanut butter mug cake, you’ll love this banana-and-white-chocolate version. It uses simple, wholesome ingredients and takes just minutes to make.
What’s so great about it
- Got 5 minutes and a microwave? Mix the batter in the mug and microwave for around 2 minutes.
- It’s dessert for two—perfect to share, or eat one portion now and save the rest.
- Tastes like a slightly nuttier banana bread, but far faster than a traditional loaf.
- Made with almond flour, so it’s naturally gluten-free.
- The melted white chocolate becomes a creamy sauce-like surprise—serve with ice cream for extra decadence.
- Relatively healthy for a dessert: apart from a little sugar and chocolate, the ingredients are wholesome.
What you need
You only need half a small ripe banana and a handful of pantry staples to make a quick microwave banana cake for two.
You need:
- ½ small ripe banana
- 1 small egg
- 1½ tablespoons brown sugar (or regular sugar)
- 2 tablespoons almond butter (or another nut butter)
- 2 tablespoons milk (any kind, dairy or non-dairy)
- ⅓ cup almond flour (plus a pinch of baking soda)
- 1½ tablespoons white chocolate chips, or to taste
No oil or butter required—the almond butter provides enough fat for a moist cake.
How to make it
Mix the ingredients right in a large mug or a small ovenproof dish for minimal fuss.
Step 1: Use your largest mug (or a small baking dish about 5 x 6 inches). Mash ½ banana in it with a fork.
Step 2: Whisk in 1 small egg until combined.
Step 3: Stir in the brown sugar, 2 tablespoons almond butter, and 2 tablespoons milk.
Step 4: Fold in ⅓ cup almond flour mixed with ¼ teaspoon baking soda. Stir in most of the white chocolate chips, saving a few to sprinkle on top.
Step 5: Microwave on full power for about 2 minutes. Let it cool for a few minutes before eating.
Pro tip 1: The cake may rise quickly while cooking—place a small plate under the mug if you’re worried about spillover.
Pro tip 2: The mug cake will be very hot straight from the microwave—wait a few minutes to avoid burns.
FAQs
Yes. Brown sugar adds a subtle caramel note, but regular white sugar works fine.
Yes. With the white chocolate included, 1½ tablespoons is balanced, but increase to 2 tablespoons if you prefer it sweeter.
Peanut butter or another nut butter work well. For a nut-free option, substitute 2 tablespoons of oil.
Yes. Use a gluten-free plain flour or regular flour instead. Coconut flour can be used but only 1½ tablespoons because it absorbs more liquid.
They’re interchangeable for this recipe. Almond flour is finer, but almond meal works fine too.
Yes—try a roughly 5 x 5 inch dish and adjust cooking time as needed.
How to serve it
Serve it straight from the mug with a spoon for a cozy solo treat, or share with two spoons and a scoop of ice cream. The melted white chocolate gives it a self-saucing pudding feel—delicious plain or with a cold contrast like vanilla ice cream.
To save leftovers, cover the mug tightly with plastic wrap and refrigerate; it keeps well for a day or two.
More ridiculously quick and easy desserts
- 5-minute chocolate banana ice cream (nice cream)
- 6-ingredient gooey Swedish chocolate cake
- Easy magic lemon pudding
- No-bowl chocolate pecan bars
- 5-minute chocolate pots (only 4 ingredients)
Looking for more healthy snack ideas? There are many simple, tasty options that don’t feel boring—try recipes featuring ripe bananas or quick single-serve desserts.
Banana Mug Cake Recipe (Gluten-free)
Ingredients
- ½ small banana (ripe is best)
- 1 small egg
- 1½ tablespoons brown sugar
- 2 tablespoons almond butter
- 2 tablespoons milk (any kind including non-dairy)
- ⅓ cup almond flour (or almond meal/ground almonds)
- ¼ teaspoon baking soda
- 1½ tablespoons white chocolate chips (or to taste)
Instructions
- Mash the banana in a very large mug or small baking dish. Whisk in the egg.
- Stir in the sugar, almond butter, and milk.
- Stir in the almond flour/meal, baking soda, and most of the chocolate chips. Sprinkle the remaining chips on top.
- Microwave on full power for 2 minutes. Let cool briefly, then enjoy plain or with a scoop of ice cream.
Notes
Substitutions: Use regular gluten-free flour or regular flour instead of almond flour. Coconut flour is possible but use only 1½ tablespoons. Any nut butter works, or substitute 2 tablespoons oil for a nut-free version.
To serve: This is a generous mug cake that easily serves two. Leftovers keep well covered in the fridge for a day or two.
Nutrition
Note: This recipe was originally published in 2014 and updated in 2021 to this gluten-free mug cake version. If you prefer a peanut-butter-only variation, there is a similar peanut butter mug cake recipe that delivers a comparable quick treat without banana.