Description
Satisfy your sweet tooth with this Cinnamon Swirl Banana Cake, a moist and flavorful treat featuring ripe bananas and a creamy glaze. Easy to make, it’s perfect for gatherings or an afternoon snack!
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
Instructions
- Preheat the oven to 350 degrees F. Grease a 9×13-inch baking pan or line with parchment paper, then set aside.
- In a large bowl, mix together the flour, baking soda, baking powder, ground cinnamon, and salt. Set aside.
- Using a stand mixer or hand mixer, beat the unsalted butter and granulated sugar until creamy, about 3 minutes. Scrape down the bowl as needed.
- Add the eggs one at a time, followed by the vanilla extract. Mix in the mashed bananas until combined, scraping the bowl as necessary.
- Gradually add the dry ingredients in three parts, alternating with the buttermilk. Mix until just combined without overmixing.
- Pour the batter into the prepared baking pan and set aside while preparing the cinnamon filling.
- For the cinnamon filling, mix together softened butter, brown sugar, flour, and cinnamon in a medium bowl until smooth.
- Dollop the cinnamon filling over the batter and swirl gently with a butter knife to create a marbled effect.
- Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean; check the cake early to be safe.
- Once baked, remove from the oven and let cool for 10 to 15 minutes on a wire rack, ensuring the cake remains warm for glazing.
- To prepare the glaze, beat the softened butter and cream cheese until smooth. Mix in the confectioner’s sugar, vanilla, and 2 tablespoons of milk; blend for 2 minutes or until smooth. Adjust the consistency with more milk if needed.
- Spread the glaze over the warm cake, slice into squares, and serve.
Notes
Ensure bananas are well-mashed for even distribution in the batter.
Do not overmix the batter as it can affect the cake’s texture.
Serve the cake warm for the best flavor with glaze.
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg