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A single-serve banana mug cake with melted dark chocolate chips, ready in minutes. The ripe banana keeps it moist and tender, and the leavening gives it a light, fluffy crumb.
Made September 26, 2026
Prep
5m
Cook
2m
Serves
Difficulty
easy
Allergens: dairy, egg, gluten
The mug and cake will be hot after microwaving; use a towel or mitt to remove it and let it cool 1 minute before eating.
Cook the egg fully: the cake should be set and reach 71°C/160°F, not runny, before serving.
Wash hands, utensils, and surfaces thoroughly after handling raw egg to avoid cross-contamination.
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Ingredient quantities are scaled. Instructions and cookware remain written for the original 1 servings; adjust batch count and pan capacity deliberately.
1 ripe banana
15 g butter
1 egg
30 ml milk
1/2 tsp vanilla extract
40 g flour
15 g sugar
1/2 tsp baking powder
1/4 tsp cinnamon
20 g dark chocolate chips
Chef's tip: Mash the banana very smooth so no lumps weigh down the crumb; a few streaks are fine but large chunks can leave wet pockets.
Mash 1 ripe banana in a small bowl with a fork until smooth.
Melt 15 g butter in a microwave-safe mug in 10-second bursts until just melted, about 20 seconds.
Add the mashed banana, 1 egg, 30 ml milk, and 0.5 tsp vanilla extract to the mug and whisk with a fork until combined.
Add 40 g flour, 15 g sugar, 0.5 tsp baking powder, and 0.25 tsp cinnamon. Stir until just combined, then fold in 20 g dark chocolate chips.
Microwave on high for 90 seconds, until the cake is set and a toothpick inserted in the center comes out with moist crumbs. If still wet, microwave in 10-second bursts.