The Joys of a New Camera…and a Banana Mugcake!

Hello hello! I acquired a Nikon DSLR (D5300) a few weeks ago, and I have to to say, switching that bad baby to manual setting and going wild with the controls has simultaneously been one of the most frustrating and also the most enjoyable experiences in recent memory. As of now, my skills are still pretty rudimentary, so I still only achieve that really phenomenal shot in 1 out of every 25-30 photos. It’s been a struggle, but the learning process has been well worth the urge to rip out my hair in frustration, if only to snap photos like these:





On that note: I thought I’d combine two of my most newfound joys in life (photography and baking) to bring you this oh-so-sweet blog post: an entry on how to prepare a simply delightful Banana Mugcake. ‘Baked’ entirely in a mug in the microwave, mugcakes are a brilliant phenomena crafted specifically for lazy bakers such as myself when you don’t want to break out your skillet or oven mitts, but are still craving a tasty treat early in the morning.

This recipe has been adapted from the one found at the terrific Love Swah, a blog dedicated to uncovering life’s pleasures. The main difference in my recipe was the substitution of pancake mix for flour (my attempt to get rid of pancake mix that had been sitting around on the shelves for far too long) and almond mix in place of regular milk. You can easily make this recipe a lactose-free option by replacing regular milk with soy or almond.

Best of all, this recipe is Fair Trade friendly–just add in some Fair Trade brown sugar and bananas from grocery stores such as Whole Foods and Winn Dixie.

This recipe is wonderfully multi-functional, and can serve as a breakfast item on the-go, a mid-afternoon snack, or even a light, fluffy dessert when paired with a scoop of ice cream on the top.



  • 1 large mug (be sure to use a large enough mug, otherwise the cake may overflow)
  • 3 tbsp pancake mix or flour
  • 1/2 tsp baking soda
  • 2 tbsp brown sugar
  • 1 egg
  • 1 tbsp of butter
  • 1 tbsp milk ( I used almond milk as a substitute, but any kind of milk is fine)
  • 1 small ripe banana (or 1/2 large), mashed
  • Any toppings (I added a dollop of peanut butter and jam, but chocolate chips, a drizzle of honey, or a scoop of ice cream are all great options)

Prep Instructions

  • Crack the egg into the mug and whisk until whites and yolk are mixed and runny. Melt 1 tbsp of butter in the microwave for roughly 30-45 seconds on a medium setting. While the butter is melting, slice the banana up into chunks before mashing the slices. Combine the remaining wet ingredients (melted butter, milk, and mashed banana) into the mug and mix thoroughly using a fork until the melted butter and banana mash is folded into the mixture.










  • Add the dry ingredients (pancake mix/flour, baking soda and sugar) to the mixture and stir thoroughly until the wet and dry ingredients are combined.
  • Place the mug in the microwave for for 1 min 10 seconds. The mugcake should have risen by then, but if the mixture is still runny, cook the mugcake in the microwave for additional 20-40 seconds until ready.
  • And there you have it! An easily-made, tasty mugcake, ready to be devoured at your convenience. Sometimes the mugcake can appear perfect at the top, but get a little runny as you reach the bottom of the mug. If that’s the case, just pop it back in the microwave for a few more seconds once you’re halfway through, and you’ll be good to go.