Can I use almond butter instead of peanut butter?

Absolutely. Almond butter (or any nut butter) works just as well as peanut butter in this mug cake. Just make sure it’s smooth and well-stirred—natural butters can separate, so give it a good mix first. Flavor note: Almond butter has a milder flavor, so the banana might stand out more. It’s still delicious!

How ripe should the banana be?

The riper, the better. You want a banana with plenty of brown spots—it should be soft and sweet. Underripe bananas are too firm and starchy, which can make your mug cake dry and less flavorful. Carmen’s rule of thumb: If you wouldn’t eat it raw, it’s not ripe enough for baking.

Can I make this mug cake without eggs?

Yes, and that’s the beauty of this recipe—it doesn’t need eggs at all. The banana acts as a natural binder, giving your cake moisture and structure. This makes it perfect for egg-free diets, vegan lifestyles, or days when you’re just out of eggs!

What kind of mug should I use for microwave baking?

Choose a microwave-safe mug that holds 10–12 oz or more . Go for a wider shape rather than tall and narrow—it helps the cake cook evenly and reduces the chance of overflow. Avoid metal, delicate ceramics, or mugs with gold detailing. Stick to standard kitchen mugs labeled microwave-safe.

Is this mug cake healthy for kids?

Yes! It’s a great portion-controlled treat made with banana and peanut butter, which offer fiber, protein, and healthy fats. Just watch the sugar content if needed—swap brown sugar for honey or reduce the amount for younger kids. Bonus: Kids love helping with this one. It’s a hands-on, low-mess recipe that doubles as a fun activity.

Can I double the recipe in one mug?

I don’t recommend it. Mug cakes need space to rise, and doubling the batter can lead to overflow or uneven cooking. Instead: Use two mugs Or prepare one after the other in the microwave (just rinse and repeat!)

Peanut Butter Banana Mug Cake – The Best 5-Minute Dessert

Name: Peanut Butter Banana Mug Cake
Prep time: 4 min
Cook time: 1 min
Total time: 5 min
Yield: 1 mug cake
Cuisine: American
Ingredients: ½ ripe banana, mashed; 1 tablespoon creamy peanut butter; 2 tablespoons milk (dairy or plant-based); ¼ teaspoon vanilla extract (optional); 2 tablespoons all-purpose flour; 1 tablespoon brown sugar; ½ teaspoon baking powder; Pinch of salt; Optional: 1 tablespoon mini chocolate chips or chopped nuts

Description

This Peanut Butter Banana Mug Cake is soft, fluffy, and made in under 5 minutes with simple pantry ingredients. It’s a single-serve dessert packed with comforting flavors of banana and peanut butter, all cooked right in the microwave. Perfect for late-night cravings, kid-friendly treats, or when you just need a little sweet something—fast.

Ingredients

Scale

½ ripe banana, mashed
1 tablespoon creamy peanut butter
2 tablespoons milk (dairy or plant-based)
¼ teaspoon vanilla extract (optional)
2 tablespoons all-purpose flour
1 tablespoon brown sugar
½ teaspoon baking powder
Pinch of salt
Optional: 1 tablespoon mini chocolate chips or chopped nuts

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Instructions

In a microwave-safe mug (10–12 oz), mash the banana with a fork until smooth.
Stir in peanut butter, milk, and vanilla extract until fully combined.
Add flour, brown sugar, baking powder, and salt. Mix just until no dry flour remains.
(Optional) Fold in chocolate chips or other mix-ins.
Microwave on high for 60–75 seconds. The cake should rise and be soft to the touch.
Let sit for 30 seconds before eating. Add your favorite toppings and enjoy warm!

Notes

For best texture, use an overripe banana with brown spots.
Use a wide mug to help the cake cook evenly.
Add a dash of cinnamon for extra warmth.
Try topping with peanut butter, whipped cream, or a scoop of ice cream.
Recipe can be made vegan by using plant-based milk and sugar.
Do not double the recipe in one mug—use two separate mugs to avoid overflow.

Prep Time: 4 minutes
Cook Time: 1 minute
Category: Dessert, Snack
Method: Microwave
Cuisine: American

Nutrition

Serving Size: 1 mug cake
Calories: 260
Sugar: 13g
Sodium: 180mg
Fat: 11g
Saturated Fat: 2.5g
Unsaturated Fat: 6.5g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 3g
Protein: 6g
Cholesterol: 0mg (egg-free)