Banana Mug-Layer Cake

Total Time
10 min
8 min
2 min
Use baby bananas—sometimes called burro or finger bananas—in this recipe when possible. They have a dark green peel that turns yellow as they ripen and are super creamy and sweet inside when ripe. If you can’t find baby bananas, use half a regular banana instead. For a more bread pudding-like consistency, add a touch more almond milk. And for even greater flavor, add a dollop of peanut butter in the center of the cake before microwaving it, or add a splash of almond or vanilla extract to the yogurt topping.


All-purpose flour

¼ cup(s)


1 tsp

Baking powder

¼ tsp


½ medium, or 1 baby banana, mashed

Plain unsweetened almond milk

2 Tbsp

Vanilla extract

1 tsp

Plain fat free Greek yogurt

½ cup(s)

Powdered sugar (confectioner's)

2 tsp


1 medium, finely chopped


  1. In a medium microwave-safe mug, stir together flour, granulated sugar, and baking powder. Add mashed banana, almond milk, and vanilla extract; stir to combine. Microwave on high until just cooked in center, about 90 seconds; let cool slightly.
  2. Meanwhile, in a small bowl, combine yogurt and powdered sugar.
  3. Run a butter knife around edges of cooked cake to help release it. Place cake on a cutting board; cut in half widthwise so you have 2 equal cake rounds. Place 1 cake half on a plate; top with yogurt mixture and strawberries. Place other cake half on top; serve immediately.
  4. Serving size: 1 cake