Description

Savor the mouthwatering flavors of this Cinnamon Swirl Banana Cake. Made with ripe bananas, cinnamon, and a luscious cream cheese glaze, it’s simple to prepare and perfect for any occasion. Delight your guests with this easy, homemade cake that’s great for sharing!

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 and grease a 9×13-inch metal baking pan or line it with parchment paper.
In a large bowl, mix together the flour, baking soda, baking powder, cinnamon, and salt; set aside.
In a stand mixer or using a hand mixer, beat the butter and sugars until creamy and smooth, about 3 minutes. Scrape the bowl as needed.
Add the eggs one at a time, mixing in the vanilla extract and mashed bananas until combined. Scrape the sides of the bowl again if needed.
With the mixer on low, gradually add the dry ingredients in three parts, alternating with the buttermilk until fully combined. Do not over mix.
Spread the batter into the prepared pan and set aside while making the cinnamon filling.
In another bowl, mix the softened butter, brown sugar, flour, and cinnamon until creamy.
Drop small dollops of the filling on top of the batter, then swirl with a butter knife.
Bake for 30 to 35 minutes. Check with a toothpick in the center to ensure it comes out clean.
When done, cool the cake in the pan on a wire rack for 10 to 15 minutes. Don’t let it cool completely before adding the glaze.
To make the glaze, beat together butter and cream cheese until smooth. Add the confectioner’s sugar, vanilla, and 2 tablespoons of milk; beat until smooth. Adjust with more milk if necessary.
Spread the glaze over the warm cake, cut into squares, and serve.

Notes

For best flavor, ensure the bananas are very ripe before mashing.
You can store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition

Serving Size: 1 square
Calories: 320
Sugar: 25g
Sodium: 180mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 1g
Protein: 4g
Cholesterol: 50mg