Description

This Cinnamon Swirl Banana Cake features a perfect blend of ripe bananas and cinnamon with a creamy glaze, making it an irresistible option for any dessert lover. It’s easy to prepare and yields a comforting treat that everyone will enjoy.

Ingredients

Scale

3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon ground cinnamon
3/4 teaspoon kosher salt
3/4 cup unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
3 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 1/2 cups mashed brown bananas, about 4 medium bananas
1 1/3 cups buttermilk, at room temperature
3/4 cup salted butter, softened
3/4 cup packed light brown sugar
1 tablespoon all-purpose flour
1 tablespoon ground cinnamon
2 tablespoons butter, at room temperature
4 ounces cream cheese, at room temperature
2 cups confectioner’s sugar
1 teaspoon pure vanilla extract
2 to 3 tablespoons whole milk or heavy cream

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Instructions

Preheat the oven to 350°F. Grease a 9×13-inch metal baking pan or line it with parchment paper.
In a large bowl, whisk the flour, baking soda, baking powder, ground cinnamon, and kosher salt together. Set this mixture aside.
In a stand mixer or using a hand mixer, beat the unsalted butter and sugars together until smooth and creamy, approximately 3 minutes.
Add eggs one by one, followed by the pure vanilla extract. Mix in the mashed bananas until well combined. Scrape down the bowl as needed.
Gradually incorporate the dry mixture into the wet ingredients in three rounds, alternating with the buttermilk, ensuring not to over mix.
Pour the batter into the prepared baking pan and set it aside while preparing the cinnamon filling.
In a medium bowl, mix the softened butter with light brown sugar, flour, and ground cinnamon until smooth and creamy.
Dollop small portions of the filling onto the cake batter and swirl using a butter knife.
Bake for 30 to 35 minutes or until a toothpick in the center comes out clean. Start checking a bit early to prevent overbaking.
Once baked, remove the cake from the oven and allow it to cool for 10 to 15 minutes on a wire rack. The cake should still be warm for the glaze.
For the glaze, mix the softened butter with cream cheese until smooth, then add confectioner's sugar, vanilla extract, and 2 tablespoons of milk. Beat until smooth, adjusting consistency with more milk as needed.
Spread the glaze over the warm cake, slice into squares, and serve.

Notes

For best results, use overripe bananas for maximum flavor.
This cake is best served warm but can be stored in an airtight container for 2–3 days.
Feel free to add nuts or chocolate chips for extra texture.

Nutrition

Serving Size: 1 slice
Calories: 330
Sugar: 25g
Sodium: 240mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 1g
Protein: 4g
Cholesterol: 60mg