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3-minute Chocolate Chunk Banana Bread Mug Cake (gf/df)

  • Author: Cristina Curp, FNTP
  • Prep Time: 2 minutes
  • Cook Time: 3 minutes
  • Total Time: 5 minutes
  • Yield: 2 servings 1x
  • Category: Dessert
  • Method: Microwave
  • Cuisine: Paleo
  • Diet: Gluten Free


Ooey Gooey Banana Bread with melted chocolate ready in 3 minutes!



  • 1 ripe banana
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon coconut oil
  • 1 tablespoon maple syrup
  • 2 tablespoons almond flour
  • 2 tablespoons arrowroot starch (or 1 tbsp coconut flour)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon grain-free baking powder
  • 1/4 cup semi-sweet chocolate chunks


  1. In a measuring cup, mash your banana until smooth. Then mix in the coconut oil, egg, maple syrup, and vanilla extract. Mix well.
  2. Add in the flour, salt, cinnamon, and baking powder. Mix well. Then add in the chocolate chunks, saving 2-3 pieces for later.
  3. Transfer the mix to an oversized coffee mug. Microwave on high for 2 minutes. Top with remaining chocolate chunks, and cook for 1 more minute. Let cool before eating.

Recipe Notes:

  • Can I make it nut free? Yes, you can use 3 tbsp tiger nut flour and 1 tbsp arrowroot for a nut-free version.
  • Can I make it egg free? Mug cakes need the egg to rise, if you use a flax egg it will work but come out denser.
  • Can I make it low-carb? Use almond flour and 1 tbsp coconut flour, use a keto sweetener, and only 1/2 a banana, up the coconut oil to 2 tbsp.


  • Serving Size: 1/2 recipe
  • Calories: 367
  • Sugar: 28g
  • Sodium: 389mg
  • Fat: 20g
  • Saturated Fat: 11g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 46g
  • Fiber: 2g
  • Protein: 7g