Ingredients
1 medium ripe banana (4 oz / 115 g)
1 large egg, at room temperature
⅓ cup (2 oz / 57 g) dark brown sugar
2 tablespoons whole milk
2 tablespoons vegetable oil
½ teaspoon vanilla extract
6 tablespoons (1 ¾ oz / 50 g) all-purpose flour
½ teaspoon baking powder
Pinch of salt
Whipped cream, caramel sauce, and chopped nuts for garnish
Instructions
1. In a medium, microwavable bowl, mash the banana with a fork until smooth.
2. Whisk in the egg, brown sugar, milk, oil, and vanilla extract until well blended.
3. In a separate small bowl, combine flour, baking powder, and salt.
4. Fold dry ingredients into wet ingredients until the batter is smooth (do not overmix).
5. Microwave on high for 90 seconds. Check for doneness; cook an additional 20 seconds if needed.
6. Let cool for 1 minute before topping with whipped cream, caramel sauce, and nuts.
7. Serve and enjoy the 2 Minute Microwave Banana Cake Bowl you’ll ever taste warm.
Notes
Use very ripe bananas for the best flavor and sweetness.
Microwave time may vary depending on wattage (usually 1½ to 2 minutes).
Serve immediately for the softest texture; do not overcook or cake may become dry.
Optional: add chocolate chips, nut butter, or cinnamon for flavor variations.
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Category: Fruit-Filled Mug Cakes
- Method: Microwave
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 27 g
- Sodium: 130 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 60 mg