Description
This Cinnamon Swirl Banana Cake is a delightful treat with its rich flavor, easy preparation, and the perfect mix of ripe bananas and warm cinnamon. Perfect for gatherings or a cozy 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 metal baking pan or line with parchment paper, and set aside.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt, then set aside.
- In a mixing bowl, beat the butter and sugars together until creamy and smooth, about 3 minutes, scraping down the bowl as needed.
- Add the eggs one at a time, mixing in the vanilla extract and mashed bananas until well combined.
- Gradually add the dry ingredients into the mixture in three parts, alternating with the buttermilk, until fully incorporated; do not over mix.
- Spread the batter into the prepared pan and prepare the cinnamon filling.
- In a medium bowl, mix the softened butter, brown sugar, flour, and cinnamon until creamy and smooth.
- Drop small dollops of the filling over the batter and swirl with a butter knife.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean; check early as ovens may vary.
- Remove the cake and cool on a wire rack for 10 to 15 minutes; keep it warm for glazing.
- For the glaze, beat the butter and cream cheese until smooth, then mix in the confectioner's sugar, vanilla, and 2 tablespoons of milk for desired consistency.
- Spread the glaze over the warm cake, cut into squares, and serve.
Notes
Ensure bananas are well mashed for the best flavor.
Adjust the glaze consistency by adding milk gradually as needed.
This cake can be stored at room temperature for up to three days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg