This Banana Nut Mug Cake is a quick, cozy treat that tastes just like banana bread but is ready in minutes! Made with ripe bananas, warm cinnamon, and crunchy walnuts, it’s moist, sweet, and perfectly portioned for a single serving. And if you don’t like nuts or can’t have them, I have the same flavors in my Banana Mug Cake. If you’ve got more ripe bananas to use up, don’t miss my Ultimate Banana Recipes collection, packed with delicious ideas to make the most of every banana!
Ingredients & Substitutions
- Bananas: Use very ripe bananas with lots of brown spots. They bring natural sweetness and moisture.
- Brown Sugar: Light brown sugar adds a gentle sweetness with a touch of caramel flavor. You can substitute granulated sugar if needed, but brown sugar really gives the best taste.
- Butter: I prefer unsalted butter to have to most control over the salt in a recipe. But if using salted butter (which will work, too), you may want to reduce the amount of salt.
- Milk: Whole milk works best to keep the cake moist and tender, but feel free to use 2%, 1%, or whatever milk you have available.
- Cinnamon: Ground cinnamon is sprinkled into the batter, bringing a warm, cozy flavor that pairs perfectly with the bananas and brown sugar. You could also try pumpkin pie spice, apple pie spice, or even a pinch of nutmeg instead!
- Baking Powder: Make sure your baking powder is fresh; this is what helps the mug cake rise. Without it, the cake will turn out flat.
- Nuts: The walnuts add a nice crunch and complement the banana flavor perfectly. If you love this combo, be sure to try my Browned Butter Banana Nut Bread for a bigger treat!
- Caramel Sauce: For a little added sweetness, drizzle a little caramel sauce over the top!
FAQs
Can I use different nuts or leave them out?
Yes! Pecans, almonds, or hazelnuts are great alternatives, or simply skip the nuts for a smooth, nut-free banana mug cake.
Can I make this vegan or dairy-free?
Absolutely. Swap the butter for plant-based margarine or coconut oil and use almond, oat, or soy milk in place of dairy.
Do I need to make caramel sauce from scratch?
Not at all. Store-bought caramel works fine, but if you’d like to try homemade, my Caramel Sauce recipe is quick, simple, and extra delicious
Serving Ideas
- Enjoy warm straight from the mug with a spoon.
- Add a scoop of vanilla ice cream on top for a banana-sundae vibe.
- Pair with a cup of coffee for a sweet afternoon pick-me-up.
How To Store Banana Nut Mug Cake
Mug cakes are best eaten fresh, but leftovers can be cooled, covered tightly, and stored in the refrigerator for up to 2 days. Reheat in the microwave for 10-15 seconds to soften before serving.
Banana Nut Mug Cake
Ingredients
- 2 very ripe bananas, mashed (about ⅔ to ¾ cup, packed)
- ¼ cup (50 g) light brown sugar, packed
- 2 tablespoons unsalted butter, melted
- 2 tablespoons whole milk
- ½ teaspoon vanilla extract
- ¾ cup (94 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ¼ cup chopped walnuts, plus more for topping
- caramel sauce, for drizzling
Instructions
- Lightly spray two 12-ounce microwave-safe mugs with nonstick cooking spray. Set aside.
- In a medium bowl, combine the mashed bananas, brown sugar, melted butter, milk, and vanilla extract. Stir until smooth.
- Add the flour, baking powder, cinnamon, and salt. Stir just until combined; do not overmix.
- Fold in the chopped walnuts until evenly distributed.
- Divide the batter evenly between the two prepared mugs. Top with additional walnuts, if desired.
- Microwave each mug separately for 90 to 120 seconds. Check for doneness by ensuring the center is set. If needed, continue microwaving in 10-second intervals until cooked through.
- Drizzle with caramel sauce before serving. Serve warm.
Did you make this recipe?
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