Oatmeal Banana Bread Mug Cake made with a handful of basic ingredients, ready in 5 minutes! This delicious, healthy mug cake recipe is easy to customize and perfect for breakfast, snack, or late-night dessert. This single-serve cake is ideal for those of us who don’t want a full batch of treats laying around to tempt us.

Mug full of banana mug cake sitting on a wooden plate with chocolate chips and ripe bananas to the side and a gold spoon.

I’ve made this cake (and so many renditions of it) so many times, I’ve lost count.

It all started with my Blended Banana Baked Oats. I love the way the texture and flavor turns out so much; however, because it’s baked it requires a bit of time, and the portion size is a little small for me.

From that recipe, this Oatmeal Banana Bread Mug Cake recipe was born. 

Not only did I increase the amount of ingredients so you’re getting a more substantial portion, but I also designed this healthy banana bread mug cake for the microwave so that the whole thing takes 5 minutes to make.

I eat it as part of my breakfast (with some form of protein and often veggies alongside it), I enjoy it for snack and I also eat it as a healthier dessert.

If I’m feeling frisky, I liven up the mug cake by adding a little butter and sweetener to give it that yummy creamy buttery flavor and make it taste a little more decadent.

Spoon with a spoonful of banana bread mug cake with chocolate chips, ready to take a bite.

While this oatmeal banana mug cake is a newer development for me, my love for mug cakes is a decade old.

In fact, I used to make my Paleo Banana Bread Mug Cake daily using almond flour or coconut flour about 6 years ago. 

I love that this single-serve oatmeal banana bread is a good source of complex carbs while being absolutely delicious. Plus, it’s easy to make it protein-packed by using egg whites and/or adding protein powder. 

This easy banana bread mug cake turns out like a slice of banana bread, without the need to bake an entire loaf of banana bread.

Finished banana bread mug cake in a mug with ripe bananas, a spoon, and chocolate chips to the side. Ready to serve.

Let’s discuss the simple ingredients for this banana oat mug cake recipe. I’m willing to bet you already keep most of them on hand!

Ingredients for Oatmeal Banana Bread Mug Cake:

Egg: One large egg fluffs up the cake and gives it that airy texture. Without an egg, the cake will be very dense, more like blended oatmeal so I don’t recommend replacing it with a flax egg unless you’re okay with the texture being dense. 

Milk of Choice (or Egg Whites): Adding moisture to the cake, we need a little liquid. I often use egg whites (from a carton) to add protein to the cake, but any milk or non-dairy milk works too.

For the richest tasting result, use full-fat canned coconut milk. This brings a great deal of moisture and flavor to the mug cake. Almond milk, oat milk, soy milk and cashew milk all work.

Ripe Banana: One large ripe banana gets blended into a cake batter, forming the bulk of the volume of the cake, and adding moisture and sweetness. Be sure to use a overripe bananas that have plenty of brown spots so that the cake turns out nice and sweet.

Rolled Oats: Taking the place of all purpose flour, rolled oats get blended up, creating a thick, dense banana cake. Quick oats or instant oats work, but steel cut oats will not work. Use oats that are certified gluten free if need be. I use gluten-free sprouted oats.

If you have your own oat flour, use a scant 1/2 cup!

Ground Cinnamon: I love adding ground cinnamon to my banana bread mug cakes because it brings warm flavor, reminiscent of my favorite banana bread.

This lovely spice makes a world of difference in bringing cozy vibes to the treat. I’ve also been known to use pumpkin spice. If you aren’t into cinnamon, you can skip it.

Sea Salt: A pinch of salt enhances all of the flavors of the ingredients so that the cake tastes flavorful and enticing. Be sure you don’t skip it!

Chocolate Chips (optional): Because there is no added sweetener in the cake batter, I like adding chocolate chips to boost the sweetness and also provide those delectable pockets of chocolate goo that taste so amazing.

I like using 60% dark chocolate chips but any type of chocolate chip will work.

If you omit the chocolate chips, consider adding a little sweetener to the cake batter or drizzle it with honey or pure maple syrup fresh out of the microwave.

Optional Additions:

  • Add 1 tablespoon of brown sugar, coconut sugar, or sugar-free granulated sweetener for a sweeter cake.
  • For nutty banana cake, add 1 to 2 tablespoons of chopped walnuts or pecans.
  • Drop one pat of butter into the cake batter after pouring it in the mug. It will melt while the cake is being microwaved and distribute fairly evenly throughout the cake. You can also plunk down a little butter on top of the cake just before eating it as well (I often do both).
  • To lower the fat content, replace the egg with ¼ cup of egg whites. The cake won’t turn out as moist and flavorful, but it will still be tasty. 
  • If you have vanilla extract on hand, feel free to add 1/2 teaspoon.

As you can see, there are plenty of options for making the mug cake lower in sugar, lower in fat, or on the flipside: more delicious. You can pick and choose what you’re going for each time you make one!

Mug cake with a spoon inside, ready to eat.

Now that we’re familiar with the wholesome ingredients as well as some options, let’s nuke up this single serving dessert.

How to Make Oatmeal Banana Bread Mug Cake:

This is quite possibly the easiest cake you’ll ever make! No separating out wet ingredients and dry ingredients! Everything gets blended up in a blender to make the cake batter.

Add all of the ingredients except for the chocolate chips to a small blender. I use my Magic  Bullet, but a NutriBullet or any blender with a small carafe works. Note: If you’re making mug cakes for two people, double the recipe and use a regular sized blender.

Ingredients for banana bread mug cake in a Magic Bullet blender, ready to be blended.

Blend until everything is completely combined and it appears as though all of the oats are well blended.

Banana bread mug cake batter in a small blender with chocolate chips sprinkled on top, ready to be mixed into the cake batter.

Stir the chocolate chips into the batter.

Pour the batter into a microwave-safe mug. To be safe, use a large mug to avoid any overflow.

Cake batter in a mug with chocolate chips sprinkled on top, ready to microwave.

If you’d like, sprinkle extra chocolate chips on top of the batter. If you’re adding a tablespoon of butter, drop it into the center of the batter now.

Microwave for 3 minutes, or until the cake is cooked through. An easy way to tell if the cake is fully cooked is by checking its internal temperature using a meat thermometer.

Cake is fully cooked once it reaches a temperature of 190 to 200 degrees Fahrenheit.

To check the temperature, simply insert an instant read thermometer into the center of the mug cake and wait until the numbers stop moving to get an accurate read. If need be, microwave for 20 to 40 seconds longer until the cake is cooked through (it should be fully cooked after 3 minutes).

You’re ready to eat! The mug will be hot, so be careful. Allow it to cool before you dig in. If you’d like, you can drizzle the cake with a little honey or add a pat of butter on top to allow it to melt into the cake.

Banana slices and little nut butter like Nuttzo, peanut butter, or almond butter is great mixed in too. For an sweet adventure, enjoy this easy dessert with a scoop of vanilla ice cream. Get creative with your favorite toppings!

And that’s it! The easiest banana mug cake recipe the whole family will love! This single-serving dessert is easy to customize and even easier to love, this oatmeal banana bread mug cake will surely become a household staple.

Nutritional Information:

The recipe as written contains 417 calories, 56 grams of carbs and 16 grams of protein. These macros can be adjusted by making any combination of changes (see some options above).

If you’re looking to make a big batch rather than a single serving, make my Full Batch Banana Blended Baked Oatmeal rather than trying to to the math on this recipe.

Close up of a finished oatmeal banana mug cake with melted chocolate chips on top.

Love mug cake recipes? Also try out these single-serve gems!

More Single-Serve Desserts:

For all those times you’re jonesing for a quick and comforting sweet treat, microwave mug cake to the rescue!

Enjoy this yummy healthy banana mug cake whenever the craving for something sweet yet healthier strikes!

Mug full of banana mug cake sitting on a wooden plate with chocolate chips and ripe bananas to the side and a gold spoon.

Healthy Oatmeal Banana Mug Cake

4.75 from 12 votes
A quick and easy on-demand treat for all those times you're craving something sweet and comforting yet halthful! This healthy Oatmeal Banana Mug Cake makes for a lovely breakfast, snack, or dessert. Change up the ingredients according to your nutritional needs!
Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Servings: 1 Mug Cake

Ingredients

  • 1 large egg
  • 4 Tbsp milk of choice or egg whites*
  • 1 large very ripe banana
  • ½ cup rolled oats
  • ½ tsp ground cinnamon
  • ¼ tsp sea salt
  • 1 Tbsp chocolate chips optional

Instructions

  • Add all of the ingredients except for the chocolate chips to a small blender. I use my Magic  Bullet, but a NutriBullet or any blender with a small carafe works. Note: If you’re making mug cakes for two people, double the recipe and use a regular sized blender.
    Ingredients for banana bread mug cake in a Magic Bullet blender, ready to be blended.
  • Blend until everything is completely combined and it appears as though all of the oats are well blended. Stir the chocolate chips into the batter.
    Banana bread mug cake batter in a small blender with chocolate chips sprinkled on top, ready to be mixed into the cake batter.
  • Pour the batter into a microwave-safe mug. To be safe, use a large mug to avoid any overflow.
    Cake batter in a mug with chocolate chips sprinkled on top, ready to microwave.
  • If you’d like, sprinkle extra chocolate chips on top of the batter. If you’re adding a tablespoon of butter, drop it into the center of the batter now.
  • Microwave for 3 minutes, or until the cake is cooked through.
    Finished banana bread mug cake in a mug with ripe bananas, a spoon, and chocolate chips to the side. Ready to serve.
  • Enjoy the mug cake as is, or drizzle with a little honey or pure maple syrup and add a pat of butter.

Notes

*Use regular milk, non-dairy milk or egg whites (if you keep a carton of egg whites on hand). My top two recommendations are either full-fat canned coconut milk or egg whites. The coconut milk makes the mug cake rich and dense, where the egg whites makes it fluffier and also adds more protein without adding fat.
Optional Additions:
1 Tbsp brown sugar or granulated sweetener of choice
1 Tbsp unsalted butter
An easy way to tell if the cake is fully cooked is by checking its internal temperature using a meat thermometer.
Cake is fully cooked once it reaches a temperature of 190 to 200 degrees Fahrenheit.
To check the temperature, simply insert an instant read thermometer into the center of the mug cake and wait until the numbers stop moving to get an accurate read. If need be, microwave for 20 to 40 seconds longer until the cake is cooked through (it should be fully cooked after 3 minutes).

Nutrition

Serving: 1Mug Cake · Calories: 418kcal · Carbohydrates: 56g · Protein: 16g · Fat: 15g · Saturated Fat: 6g · Polyunsaturated Fat: 3g · Cholesterol: 192mg · Sodium: 781mg · Fiber: 7g · Sugar: 15g
Author: Julia
Course: Breakfast
Cuisine: American
Keyword: banana mug cake, gluten free mug cake, healthy dessert recipes, healthy mug cake recipe, mug recipes, oatmeal banana bread mug cake, oatmeal mug cake, single-serve desserts
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!

This post contains affiliate links, which means I make a small commission off items you purchase at no additional cost to you.

Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living, Brit.co, etc.

Read More

Need Help With Dinner?

View More Dinner Ideas

Join The Discussion

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Questions and Reviews

  1. This was so easy and so good! I can’t have ripe bananas because I have IBS and am on a fodmap diet. So my banana wasn’t ripe. But I freeze them like that, and defrosted, they turn out pretty sweet. I have a terrible sweet tooth, so I used all your suggestions, including brown sugar, maple syrup and chocolate chips. I usually have oatmeal for breakfast but with my own Granola and blueberries (that I have to weigh for the diet). Thank you for a great recipe!

    1. I’m so thrilled you enjoy it, Alene! Thanks so much for sharing your additions and for your fabulous review! I’m happy you enjoy it as much as I do! xo

  2. Made this with unsweetened vanilla almond milk as a weight watchers dessert. Definitely a good, mildly sweet, treat!

  3. Good night, Julia 🌙. How are you? I’m fine. Today I made oatmeal banana 🍌 bread mug cake. I used the oven to bake. I added chocolate chips 🍫 and sliced almonds on top. Mmmmmm 😋! It tested very delicious, healthy, mouthwatering, pleasant, and divine. I enjoyed it very much 😀. You’re an astonishing chef ☺️.

  4. A tip gleaned from another mug cake recipe, stir partway through cooking (I did at 1/3 minutes). This disrupts the structure of the egg and makes the cake more fluffy and less rubbery. Top liked more like a traditional loaf cake, and less like the pictures in this post.

    Beyond that, I love this recipe. I add 1 packet of stevia and chocolate chips for sweet, and serve with homemade whipped cream

  5. The first time I made this it was not that great. For one thing, the recipe calls for 1/4 tsp sea salt so that is what I used. It was way too salty. Later in the article it says a pinch of sea salt which works much better. I also think it needs the brown sugar for sweetness and the vanilla for flavor. I would definitely suggest you invest in these two things. I also now add my bananas after everything is blended and just pulse the mixture slightly. It seems to give it a more banana flavor when you have some bits of banana. I love nuts so I do add two tablespoons of chopped pecans. I have not tried adding the chocolate bits but I am looking forward to trying that soon. My microwave is small and apparently not very powerful. I have to cook this for five minutes. No offense to the author but my first try tasted like salty cardboard. After a few minor adjustments I love this and make it several times a week.