Peanut butter banana mug cake is a simple treat perfect for making just one or two servings. You'll get a cupful of savory sweet banana bread in just minutes.
This banana peanut butter mug cake is one of our favorites lately. Made with just one ripe banana we can get two decent sized treats. Perfect for a late night snack with someone special.
Peanut butter and banana are a wonderful flavor duo and one we always enjoy in recipes. For example, our Peanut Butter Banana Overnight Oats!
Why This Recipe Works
- It's quick. Why make a full loaf of banana bread and wait an hour for it to bake when you can make a large serving now and have it within the next ten minutes? This recipe is for all of us who lack patience.
- You only need one banana! Don't have enough ripe bananas to make anything else? You can still make this recipe.
- It's cheap to make. When you price out all of the ingredients for this recipe, you're looking at less than $1 per recipe, and it makes 1-2 servings too. Perfect for tight budgets!
Jump to:
🥘 Ingredients
Banana- You will want to use a ripe banana (meaning that it is deep yellow with spots or even closer to solid black). The riper the banana, the easier it is to mash, and the more flavor and sweetness are inside too.
Egg- Using an egg will help us to get a better consistency and texture once the cake is baked.
Vanilla- This is a flavor enhancer.
Baking powder- To help the banana bread rise up nicely as it cooks, we need baking powder.
Peanut butter- Add in some creamy peanut butter for added flavor and savory goodness.
Milk- Adding in a little milk will help to give the cake a better consistency.
Brown sugar- For a depth of flavor and sweetness, brown sugar works best.
Flour- This is the gluten structure and base of the recipe.
Salt- A natural flavor enhancer.
For specific quantities, see the recipe card below.
🍽 Equipment Needed
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- Measuring Spoons
- Whisk
- Mixing Bowl
- 2 Microwave safe mugs
🔪 Instructions
Check out how to make Peanut Butter Banana Mug Cake with these simple step-by-step instructions:
Place a peeled ripe banana into a small mixing bowl or large cereal bowl.
Mash until no large chunks remain.
Add in the egg, milk, and vanilla.
Whisk until fully combined.
Add the peanut butter.
Whisk until the peanut butter is fully incorporated. This might take a moment.
Add in the flour, brown sugar, baking powder, and salt.
Whisk until just combined. Do not overmix.
Divide the mixture between two mugs and cook for 1 minute each (one at a time).
OR make one large serving in a mason jar.
Pour all of the batters into a pint-sized mason jar.
Cook in the microwave for 2 minutes or until the top is no longer wet (a small spot is okay, but you don't want it to look undercooked and soggy).
Cool for two minutes before serving.
I like to add a little more peanut butter on top before serving.
🍴 Recipe Tips
I have not tested this recipe with natural peanut butter or alternative nut butter options, so let me know if you tried it and what your results were.
This recipe makes a lot of batter, much more than a regular coffee mug could hold (especially once baked). It took me a few attempts to figure out how to get this recipe cooked properly before settling on this version.
This treat is best when eaten hot and fresh immediately after cooking it.
👩🏻🍳 Storage
Immediately after cooking the banana bread in the mason jar, you can add a lid and rim and let it rest for a few moments on the counter to "self-seal" the top. This will not prolong the shelf life like traditional canning, but it will keep the cake fresh for about 2-3 days at room temperature.
This is a great option for packing a sweet snack in a lunch box!
🥣 Recipe Add-Ins
If desired you can add in up to ¼ cup of chocolate chips, butterscotch chips, white chocolate chips, walnuts, etc. Add them into the batter at the end, just before pouring the batter into your cooking containers.
💭 FAQs
Soft or rubbery textured mug cakes is usually a direct result of overcooking the cake. This can happen if your microwave runs hot, if you use the wrong sized mug and overfilled the cup, etc. Reduce the cooking time the next time by 10-15 seconds and you may have better results. Trial and error is often needed to get it right.
If you overactivated the gluten in the flour by mixing too much, you can have a dense cake as a result. The same would happen for any baked goods.
If using gluten free flour, I recommend using Bobs Red Mill 1:1 ratio baking flour. This will give you the closest results without the gluten.
More great banana bread recipes to check out soon
- Banana Orange Muffins
- Eggless Banana Bread
- Trail Mix Banana Muffins
- Zucchini Carrot Banana Oat Muffins
- One Bowl Chocolate Chip Banana Bread
- Chocolate Orange Banana Bread
📖 Recipe
Peanut Butter Banana Mug Cake
Equipment
- 2 Microwave safe mugs
Ingredients
- 1 mashed banana (about ⅓ cup) ($0.25)
- 1 egg ($0.08)
- 2 teaspoon vanilla ($0.04)
- ½ teaspoon baking powder ($0.01)
- 1 tablespoon peanut butter ($0.05)
- 1 tablespoon milk ($0.01)
- 2 tablespoon brown sugar ($0.02)
- 3 tablespoon flour ($0.01)
- pinch salt (about ⅛tsp) ($0.01)
Instructions
- Place a peeled ripe banana into a small mixing bowl or large cereal bowl.
- Mash until no large chunks remain.
- Add in the egg, milk, and vanilla.
- Whisk until fully combined.
- Add the peanut butter.
- Whisk until the peanut butter is fully incorporated. This might take a moment.
- Add in the flour, brown sugar, baking powder, and salt.
- Whisk until just combined. Do not overmix.
- Divide the mixture between two mugs and cook for 1 minute each (one at a time).
- OR make one large serving in a mason jar.
- Pour all of the batters into a pint-sized mason jar.
- Cook in the microwave for 2 minutes or until the top is no longer wet (a small spot is okay, but you don't want it to look undercooked and soggy).
- Cool for two minutes before serving.
- I like to add a little more peanut butter on top before serving.
Notes
Recipe Tips
- I have not tested this recipe with natural peanut butter or alternative nut butter options, so let me know if you tried it and what your results were.
- This recipe makes a lot of batter, much more than a regular coffee mug could hold (especially once baked). It took me a few attempts to figure out how to get this recipe cooked properly before settling on this version.
- This treat is best when eaten hot and fresh immediately after cooking it.
Storage
- Immediately after cooking the banana bread in the mason jar, you can add a lid and rim and let it rest for a few moments on the counter to "self-seal" the top. This will not prolong the shelf life like traditional canning, but it will keep the cake fresh for about 2-3 days at room temperature.
- This is a great option for packing a sweet snack in a lunch box!
Recipe Add-Ins
- If desired you can add in up to ¼ cup of chocolate chips, butterscotch chips, white chocolate chips, walnuts, etc. Add them into the batter at the end, just before pouring the batter into your cooking containers.
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