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A mug with a dragonfly design contains a banana mug cake topped with shredded coconut, placed on a white napkin with bananas and oats in the background.

Banana Coconut Mug Cake

A warm, fluffy banana coconut mug cake that’s vegan, dairy-free, and ready in minutes! Made with simple pantry staples and full of tropical flavor, this single-serve dessert is perfect for a quick sweet fix
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Prep Time 3 minutes
Cook Time 2 minutes
Total Time 5 minutes
Course Dessert
Cuisine Egg Free, Vegan
Servings 1 serving
Calories 343 kcal

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Ingredients
 
 

  • 1 banana ripe
  • 3 tablespoons all purpose flour
  • 1/2 teaspoon baking powder
  • 1 tablespoon almond milk
  • 1 tablespoon coconut oil
  • 1 tablespoon unsweetened desiccated coconut
  • 1/4 teaspoon vanilla extract

Instructions
 

  • In a microwave-safe mug (at least 10–12 oz size), mash the banana well with a fork until mostly smooth.
  • Stir in the almond milk, melted coconut oil and vanilla extract. Mix until fully combined.
  • Add the sugar, flour and baking powder. Stir thoroughly to make sure there are no lumps of flour or baking powder hiding in the bottom.
  • Stir in the desiccated coconut.
  • Microwave the mug cake on high for 60–75 seconds. Start with 60 seconds and check—if the top looks undercooked, add another 10–15 seconds. Be careful not to overcook or it may become rubbery.
  • Let the mug cake sit for 1–2 minutes to cool slightly—it will continue to firm up as it rests. Optional: top with extra coconut, a banana slice, or a drizzle of maple syrup.

Notes

Makes 1 serving

Nutrition

Serving: 1servingCalories: 343kcalCarbohydrates: 46gProtein: 4gFat: 18gFiber: 5gNet Carbs: 41g

The information shown is an estimate provided by an online nutrition calculator.

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