Banana Cinnamon Chip Mug Cake
Yes, I’ve been obsessing over mug cakes again recently. I wanted to revisit the banana one because while I already have a banana mug cake recipe, it’s one of the recipes where I wasn’t quite satisfied with the results.
I wanted to create a lighter cake because the banana one I previously made was very dense. Going along with my simplified versions of mug cakes, I eliminated the egg and oil. Without the egg yolk, the cake comes out quite pale, but it also doesn’t have any “eggy” taste to it.
To give it something extra, I added in mini cinnamon chips. I love how the cinnamon chips melt into the cake, giving it mini pockets of cinnamon goodness.
You can view my entire mug cake collection of recipes here.
- 4 tbsp all-purpose flour
- 1/2 tsp baking powder
- 1/8 tsp cinnamon
- 2 tbsp mashed ripe banana (see note)
- 2 1/2 tbsp sugar
- 3 1/2 tbsp fat free milk
- 1 tbsp mini cinnamon chips
Mix together flour, baking powder, cinnamon, mashed banana, sugar, and milk into a microwaveable mug with a small whisk until smooth. Stir in the cinnamon chips, leaving a few to sprinkle on top. Microwave for about 1 minute. Surface of cake should be dry. Let cake cool for about 1/2 hour before eating.
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- You will need approximately 1/2 of a banana. Keep in mind that 2 tbsp of mashed banana is more than 2 tbsp of whole banana. Just like banana bread, the riper the better for the banana.