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Hi Bold Bakers!
WHAT YOU GET: A recipe that makes an irresistibly tender and flavorful Banana Cake Bowl in just minutes, using only the microwave!
IMPORTANT NOTE: This recipe was updated and improved on 6/13/2023 to include the most commonly and frequently asked questions and answers.
Homemade banana bread can take over an hour to bake, but this microwave Banana Cake Bowl comes together in just minutes using every chef’s favorite appliance — the microwave! (If you do feel like spending the time, here are my favorite banana bread recipes!)
If you have a couple of over-ripe bananas on your counter but no time to whip up any banana bread, don’t let them go to waste! Give this microwavable cake a try. In just a few minutes, you’ll have a warm, super soft, banana-packed cake.
The ingredients in this recipe are super simple, so if you have the banana, you likely have everything you need for this quick, delicious banana mug cake.
What Is A Microwave Cake Bowl?
If you’ve been with me on this ride for a while, you know that I love mug cakes — so much so that I have 100+ Mug Cake & Mug Meal recipes! As a pro chef, I love spending hours working on my craft — but as a mum with a life, I also love easy quick mug cake recipes. A microwave cake bowl is the evolution of this idea and a larger portion, made in a similarly fast fashion.
Mug cakes and microwave cake bowls are cakes baked in a cup or bowl with a microwave, but they taste a lot fancier than they sound. These single-serving cakes are steamed in the microwave — which means you’ll never get a dried-out cake.
They’re the perfect dessert for when you don’t want to make a whole batch or a family-sized serving. I highly recommend bookmarking this recipe for midnight snack cravings.
Tools You Need To Make Microwave Banana Cake
- Measuring cups and spoons
- Medium microwaveable bowl
- Small mixing bowl
Can I Bake A Cake Bowl In The Oven Instead Of A Microwave?
This recipe is perfect for the microwave as all the ingredients get steamed, resulting in a super moist cake. However, if you do wish to make this in the oven, bake this recipe at 350 °F (180°C) for around 10 minutes — just make sure your bowl is rated for that temperature.
FAQs
Can I make a microwave banana cake bowl without eggs?
Yes, you can make this cake bowl without eggs.
- Check out my Egg Substitute Chart for different options.
Can I make a gluten-free microwave banana cake bowl?
Yes, you can make this cake bowl gluten-free.
- Substitute almond flour starting at 1:1 for all-purpose (white) flour. More resting time before baking will help hydrate almond flour to bind all ingredients better, or ½ – 2 tsp xanthan gum or cornstarch in each cup of almond flour will also work as a binding agent.
- You can also substitute 1/4-1/3 cup of coconut flour for every cup of all-purpose flour (grain flour).
- For every ounce (1/4 cup) of coconut flour, you typically need one egg and sometimes you might need more. Coconut flour does not have gluten in it and eggs are needed to keep the product together.
- Note to hold back some liquid by using up to ½-¾ in one go and adjust it accordingly to get the same consistency as the recipe.
What can I use instead of vegetable oil?
- You can substitute coconut oil, cooled melted butter, or ghee for vegetable oil.
- You can also substitute applesauce for oil but the result will be very different.
Can I use any bowl and what size works the best?
- It’s important to use a microwave-safe bowl to ensure safe cooking.
- Regular bowls may not be designed to withstand the heat generated by the microwave and could crack or shatter.
- The capacity is around 2 cups (16oz/480ml).
Why did my cake turn out eggy and rubbery?
A dense, rubbery, or overly-eggy cake was due to overmixing or overcooking.
- Overmixing your ingredients will create gluten strands: try not to overmix next time. Make sure ingredients are at room temperature and bring ingredients together until just combined. A few lumps are ok–they’ll work themselves out.
- Do not overcook the batter. Microwave the cake bowl at 15-20 second intervals until there’s no wetness on top, it’s firm to touch in the center, and the edge pulls away from the mold a little bit or a toothpick inserted comes out clean.
Gemma’s Pro Chef Tips For Making Microwave Banana Cake Bowls
Honestly, mug cakes, or now cake bowls, couldn’t be easier to make — but that doesn’t mean there can’t be some helpful tips to give you the best microwave cake experience possible!
- The riper, the better, when it comes to baking with bananas. They impart more flavor and sweetness to baked goods.
- Even with a simple microwave cake, room-temperature ingredients are always best!
- Every microwave is different, so your cooking times may be a bit different. The cake is done when a toothpick inserted in the center comes out clean and when the cake springs back when gently pressed.
- You can add mix-ins just after the flour: a ¼ cup (1¼ oz/35 g) of chopped nuts or ¼ cup (1½ oz/43 g) of chopped chocolate of your choice.
- Some simple topping ideas are sliced bananas and a drizzle of microwave salted-caramel sauce or a dollop of whipped cream, homemade Nutella, or cream cheese frosting.
My Best Mug Cake Recipes
If you like this new Microwave Cake Bowl, you’ll love my Mug Cakes. Try these fan favorites:
- Best-Ever Vanilla Mug Cake
- Best-Ever Chocolate Mug Cake
- Best-Ever Mug Brownie
- The 5 Best Mug Recipes You Can Make In Minutes
IMPORTANT NOTE: This recipe was updated and improved on 6/13/2023 to include the most commonly and frequently asked questions and answers.
Try These Recipes!
Watch The Recipe Video!
Microwave Banana Cake Bowl Recipe
Ingredients
- 1 medium (4 oz/115 g) overripe banana
- 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 nuts (for garnish)
Instructions
- In a medium, microwavable bowl, mash the banana with a fork until smooth.
- Whisk in the egg, brown sugar, milk, oil and vanilla extract until well blended.
- In a separate small bowl, stir together the flour, baking powder and salt.
- Stir the dry ingredients into the wet and mix until the batter is smooth.
- Microwave on high for 90 seconds. Check for doneness and continue to cook in 20-second increments, until cooked through. (It will most likely be done in about 2 minutes.) This timing is based on a 1200WATT microwave so check your wattage.
- Decorate with cream, caramel sauce and chopped toasted nuts. Enjoy straight away!
Can you use self rising flour in place of the all purpose flour, baking powder and salt?
Hi – I made a keto version of this for myself and the original recipe for my husband. It is much easier to put these in the microwave in individual silicone cup cake cases. In a bowl, the middle was soggy.
Beautiful is all I can say don’t think I’ll ever bake a loaf again thank you so much Gemma bring me more
Wow great for sharing without having to make a huge cake, It would be great to see a chocolate cake and your best ever Blondies !
Hi cheg how Long to bake this in the oven?
Mine turned out absolutely awful and even after six minutes in an 850 oven it was still raw
Made this with self rising flour and it turned out fantastic. Might use two overripe bananas for extra flavor next time.
I had this for breakfast and it was delish.
Love your baking.The Best explained on YouTube. Can we double the recipe for a larger cake, and can we substitute jaggery powder for sugar?
Thank you, I am from India
Just made this banana cake today. Followed instructions to the T and it came out looking andc smelling just SooooSoooo Good!!! Pity I have to share it with hubby!! ThankYou Gemma.
Karine