Featured Recipe

Twisted Banana Mug Cake

Name: Twisted Banana Mug Cake
Prep time: 3 min
Cook time: 2 min
Total time: 5 min
Yield: 1 serving
Ingredients: approximately 3/4 ripe banana mashed fine, no lumps; 2 teaspoons granulated sugar; 1 tablespoon melted coconut oil; 2 tablespoons milk (dairy or plant based); 1/4 teaspoon almond extract; 3 tablespoons rolled oats ground roughly, substitute part flour; 1/4 teaspoon baking powder; a pinch fine sea salt; 1 tablespoon chopped pecans; extra pecans and peanut butter for topping

By Kate

Created on 31 January 2026

Small quick mug cake with mashed banana and a citrus twist. Uses rolled oats and coconut oil replacing some flour and butter for texture shift. Chocolate chunks swapped for chopped pecans. Microwaved in bursts with tactile cues to avoid rubbery edges. Banana quantity adjusted to prevent sogginess. Vanilla swapped for almond essence—adds deeper aroma. Salt balances sweetness better with dark pecans. Focus on spotting shiny top without overcooking to keep moisture. One serving. Minimal dishes, speedy dessert rescue when craving hits.

Prep: 3 min

Cook: 2 min

Total: 5 min

Serves: 1 serving

dessert cake banana microwave single serving

Introduction

Banana mug cake you don’t mess with lightly. A quick fix when ripe bananas stare you down. But quantity is king—overload and you get swamp, underuse and dryness bites. So mashed fine, measured with a rough eye. Switched flour for rolled oats grinding down, adds roughness, chew—throwback texture with moisture control. Coconut oil replaces butter, lighter mouthfeel and nutty undertones. Almond extract over vanilla cuts cloying sweetness, sharpens aroma. Chocolate chips replaced with chopped pecans. Adds crunch, less sweet interference. Microwaving is a dance. Time is not fixed—watch the top shine, wait for bubble sounds. Overcook and texture grenades. Good mug cake is part feel, part smell, part sight. Taste after resting a minute when peanut butter melts in. Your snack, upgraded.

Ingredients

approximately 3/4 ripe banana mashed fine, no lumps

2 teaspoons granulated sugar

1 tablespoon melted coconut oil

2 tablespoons milk (dairy or plant based)

1/4 teaspoon almond extract

3 tablespoons rolled oats ground roughly, substitute part flour

1/4 teaspoon baking powder

a pinch fine sea salt

1 tablespoon chopped pecans

extra pecans and peanut butter for topping

About the ingredients

Banana needs to be ripe but not bruised. Mash thoroughly—any chunks left cause inconsistent texture. Measure carefully around 3/4 of a medium banana; too much moisture wrecks structure, too little misses sweetness and aroma. Sugar can be swapped with honey or maple syrup but add less liquid if so—adjust milk down by a teaspoon. Coconut oil is a better fat substitute here because it integrates quicker than butter which can separate in microwave, causing greasy grease pools. Rolled oats grind into a coarse flour alternative, providing fiber and texture—don’t overdo; too much yields dense cake. Baking powder is critical for rise—old powder means flat result. Salt isn’t optional; it counters banana sweetness, sharpening overall flavor. Nuts add crunch and an unexpected texture lift. Peanut butter topping melts into warm cake, balancing fat and flavor.

Method

Roughly mash banana in a wide 12 to 14 oz mug until no clumps remain. Banana quantity matters: too much = soggy mess. Aim below 1/2 cup mashed volume.

Add sugar, coconut oil, milk, and almond extract directly to the mug. Stir with the same utensil used for mashing. Keeps cleanup easy and integrates flavors early.

Next, sprinkle the oats, baking powder, and salt on top. Stir gently, scraping bottom and sides with a spoon or fork. Avoid aggressive mixing to prevent tough texture—just enough to moisten dry bits.

Fold in pecans last. They add crunch and shift mouthfeel away from excess softness.

Microwave initial 60 seconds. Listen for soft bubbling sounds, look for fine bubbles rising around edges but top still wet.

Continue cooking in short spurts of 10 to 15 seconds, checking after each. Stop when top turns slightly shiny but still matte. Toothpick or skewer inserted should come out with moist crumbs, not wet batter.

Avoid microwaving past this stage. Overcooked mug cakes go rubbery fast.

Let cool 1-2 minutes before adding extra pecans and a drizzle of peanut butter. Warm mug releases nutty aroma, peanut butter melts just right.

Dive in immediately. Warm, slightly sticky, nutty, sweet but balanced with salt.

Technique Tips

Mashing banana first means no flour pockets and a basis that incorporates smooth wetness. Use fork or spoon same tool to minimize dishes. Stir ingredients in stages to keep batter light. Aggressive stirring develops gluten even here—unwanted toughness in a quick cake. Folding nuts last stops them sinking or breaking down. Microwave in stages: initial 60 seconds triggers rising and clotting of proteins and starch; residual 10-15 second bursts coax finish without overrunning. Watch for visual cues—fine bubbles on edges, dome edges firm, surface slightly shiny but matte, springy. Too shiny or drying edges = overdone, rubbery chew. Cooling 1-2 minutes matters: cake firms slightly, peanut butter spreads easily rather than melts into mess. If batter seems too wet mid-way, add a pinch of flour or more oats next time. If dry, a splash more milk or banana next try.

Chef's Notes

💡 Ripe banana—key. Not bruised. Mash well—no lumps for even texture. Overloading it? Soggy, won't rise right. Aim about 3/4 of a banana. Adjust sweetness with less sugar if using honey. 1 teaspoon less milk required.
💡 Coconut oil works better than butter here. It melts smoothly, blends well. But if running low, use melted butter. Balance flavors, but beware greasy pools. Over-cook? Texture turns tough—rubbery not nice.
💡 Rolled oats? Grind them slightly. Too much, and you get dense cake. Don't skip the baking powder—old might equal flat. Monitor the microwaving closely. Listen for bubbles, check for shine.
💡 Resting the cake 1-2 minutes—important. It firms up, making it easier for toppings. Peanut butter melting into warm cake—yes. Consider adding cinnamon or nutmeg for a warm kick.
💡 Want a nutty alternative? Use walnuts or sunflower seeds instead of pecans. Adjust milk if you switch to almond milk. Problem with soggy? Less banana next time or add more oats.