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Cinnamon Swirl Banana Cake Recipe

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4.1 from 4 reviews

This Cinnamon Swirl Banana Cake is a moist and flavorful treat featuring a tender banana-infused batter swirled with a spiced cinnamon filling and topped with a creamy cream cheese glaze. Perfect for breakfast, dessert, or any occasion where you want a comforting, sweet slice packed with warm cinnamon and ripe banana flavors.

Ingredients

Cake Batter

  • 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 vanilla bean paste
  • 1 1/2 cups mashed brown bananas (about 4 medium bananas)
  • 1 1/3 cups buttermilk, at room temperature

Cinnamon Swirl Filling

  • 3/4 cup salted butter, softened
  • 3/4 cup packed light brown sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon ground cinnamon

Cream Cheese Glaze

  • 2 tablespoons butter, at room temperature
  • 4 ounces cream cheese, at room temperature
  • 2 cups confectioner’s sugar
  • 1 teaspoon vanilla bean paste
  • 2 to 3 tablespoons whole milk or heavy cream

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch metal baking pan or line it with parchment paper, then set aside to prepare the batter.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and kosher salt to evenly combine. Set aside.
  3. Cream butter and sugars: Using a stand mixer or hand mixer, beat the unsalted butter, granulated sugar, and brown sugar until the mixture becomes smooth and creamy, about 3 minutes. Scrape down the sides of the bowl as needed to ensure even mixing.
  4. Add eggs and vanilla: Beat in the eggs one at a time, fully incorporating each before adding the next. Then add the vanilla bean paste and mix well. Follow by adding the mashed ripe bananas and stir until just combined, scraping down the bowl if needed.
  5. Combine dry ingredients and buttermilk: With the mixer on low speed, gradually add the dry ingredients in three additions, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined to avoid overmixing and keep the batter tender.
  6. Transfer batter to pan: Spread the cake batter evenly into the prepared baking pan. Leave it ready while you prepare the cinnamon swirl filling.
  7. Prepare cinnamon swirl filling: In a medium bowl, stir together the softened salted butter, packed light brown sugar, all-purpose flour, and ground cinnamon until you get a creamy, smooth mixture.
  8. Apply swirl filling: Drop small dollops of the cinnamon filling evenly over the top of the batter. Using the tip of a butter knife, gently swirl the filling into the batter to create a marbled effect.
  9. Bake the cake: Place the pan in the preheated oven and bake the cake for 30 to 35 minutes. To check for doneness, insert a toothpick into the center — it should come out clean or with a few moist crumbs. Avoid overbaking by checking a few minutes early as ovens vary.
  10. Cool slightly: Remove the cake from the oven and place the pan on a wire rack. Allow it to cool for about 10 to 15 minutes; the cake should remain warm when you apply the glaze for best results.
  11. Make the cream cheese glaze: Using a mixer, beat together the butter and cream cheese until smooth and creamy. Gradually add the confectioner’s sugar, vanilla bean paste, and 2 tablespoons of milk or cream. Beat the mixture for 2 minutes until fluffy. If the consistency is too thick, add more milk one teaspoon at a time until desired spreadable texture is achieved.
  12. Glaze and serve: Spread the cream cheese glaze evenly over the warm cake. Cut into squares and serve warm or at room temperature.

Notes

  • Use ripe bananas that have brown spots for best flavor and moisture.
  • Allow ingredients like eggs, butter, and buttermilk to come to room temperature for smooth batter and even baking.
  • Do not overmix the batter once the wet and dry ingredients are combined to ensure a tender cake texture.
  • Check cake early starting at 30 minutes to avoid overbaking as ovens vary.
  • If you prefer, substitute vanilla bean paste with vanilla extract at the same quantity.
  • You can store leftover cake covered in the refrigerator for up to 3 days.

Find it online: https://yumntasty.com/cinnamon-swirl-banana-cake-recipe/