Cottage Cheese Banana Bread Mug Cake is my favorite solution for when I want banana bread without turning on the oven. It’s soft, moist, and full of that cozy banana bread flavor—with the added bonus of protein-packed cottage cheese. I can whip this up in minutes and enjoy a warm, satisfying treat anytime.
Why You’ll Love This Recipe
I love how quick and nourishing this mug cake is. The banana and cottage cheese make it incredibly moist, while the microwave makes it ready in less than five minutes. It’s a great way to use up ripe bananas, and I don’t need any fancy equipment. Plus, it feels indulgent without being heavy, and it keeps me full longer thanks to the protein.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Ripe banana
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Cottage cheese
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Egg
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Oats or oat flour
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Baking powder
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Cinnamon
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Vanilla extract
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Pinch of salt
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Optional: chocolate chips, chopped nuts, or a drizzle of nut butter
Directions
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I mash the banana in a microwave-safe mug until smooth.
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I stir in the cottage cheese, egg, vanilla, and cinnamon until well combined.
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I add the oat flour, baking powder, and a pinch of salt, mixing until smooth.
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If I’m using add-ins like chocolate chips or nuts, I fold them in now.
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I microwave on high for 1 ½ to 2 minutes, depending on my microwave’s power. The top should look set and springy.
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I let it cool slightly before digging in—or topping it with a little extra banana or nut butter.
Servings and timing
This recipe makes 1 mug cake, perfect for a single serving. It takes about 5 minutes from start to finish.
Variations
Sometimes I swap oat flour for almond flour or blend everything for a smoother texture. I’ve made it with Greek yogurt instead of cottage cheese too, and it still works well. For a chocolate version, I stir in cocoa powder or top it with melted dark chocolate. I even add protein powder when I want an extra boost.
Storage/Reheating
Since it’s a single serving, I usually eat it fresh. But if I make two, I store the second in the fridge and warm it up for 15–20 seconds in the microwave when I’m ready. It holds up well for about a day.
FAQs
Can I blend the batter?
Yes, I often blend the ingredients for a smoother, cake-like texture. It also helps incorporate the cottage cheese more evenly.
Is this recipe gluten-free?
If I use certified gluten-free oats or oat flour, then yes—it’s naturally gluten-free.
Can I make it dairy-free?
Yes, I’ve made it with dairy-free yogurt or blended silken tofu as a substitute for the cottage cheese. The texture changes a bit but still tastes great.
How ripe should the banana be?
The riper, the better. I use bananas with plenty of brown spots—they’re sweeter and mash easily.
Can I bake this instead of microwaving?
Yes, I sometimes bake it in a ramekin at 350°F for about 15–18 minutes until set. It’s great when I want a slightly crisp top.
Conclusion
Cottage Cheese Banana Bread Mug Cake is a quick, cozy treat I can make anytime. With wholesome ingredients, a soft texture, and warm banana flavor, it hits the spot when I need a fast breakfast, snack, or dessert. It’s proof that comfort food can be both nutritious and convenient—all in one mug.
PrintCottage Cheese Banana Bread Mug Cake
This Cottage Cheese Banana Bread Mug Cake is a quick, protein-packed version of classic banana bread made in the microwave. Moist, cozy, and ready in minutes, it’s the perfect single-serve breakfast, snack, or healthy dessert—no oven needed!
- Prep Time: 3 minutes
- Cook Time: 2 minutes
- Total Time: 5 minutes
- Yield: 1 serving
- Category: Breakfast, Snack, Dessert
- Method: Microwave, Mug Cake
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 ripe banana, mashed
- 2 tablespoons cottage cheese
- 1 egg
- 3 tablespoons oats or oat flour
- ¼ teaspoon baking powder
- ¼ teaspoon cinnamon
- ¼ teaspoon vanilla extract
- Pinch of salt
- Optional: chocolate chips, chopped nuts, or nut butter drizzle
Instructions
- In a microwave-safe mug, mash the ripe banana until smooth.
- Stir in cottage cheese, egg, vanilla, and cinnamon until well mixed.
- Add oats/oat flour, baking powder, and salt. Mix to form a smooth batter.
- Fold in optional add-ins like chocolate chips or nuts, if using.
- Microwave on high for 1½ to 2 minutes, or until the top is set and springy.
- Let cool slightly before eating. Optional: top with banana slices or nut butter.
Notes
- Use certified gluten-free oats to make it gluten-free.
- Blend the mixture for a smoother texture.
- Sub Greek yogurt or dairy-free yogurt for a different texture or to make it dairy-free.
- Add cocoa powder or protein powder for variations.
- Can also be baked in an oven-safe ramekin at 350°F for 15–18 minutes.
Nutrition
- Serving Size: 1 mug cake
- Calories: 260
- Sugar: 10g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 185mg
