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.
Banana Cinnamon Chip Mug Cake
- 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.
- 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.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.