Description

This Cinnamon Swirl Banana Cake is a delightful treat with its moist texture and irresistible flavors. Perfect for gatherings, this cake combines ripe bananas and rich cream cheese glaze, making it a must-try for any dessert lover. Simple to prepare and deliciously satisfying!

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 degrees F. Grease a 9×13-inch baking pan or line it with parchment paper.
In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
In the bowl of a stand mixer, beat the butter and sugar together until creamy and smooth, about 3 minutes. Scrape down the bowl as necessary.
Beat in the eggs one at a time, followed by the vanilla extract. Incorporate the mashed bananas until combined, scraping the bowl as needed.
With the mixer on low, gradually add the dry ingredients in three parts, alternating with the buttermilk, ensuring the last addition is dry. Avoid overmixing.
Spread the batter into the prepared pan and set aside while making the cinnamon filling.
In a medium bowl, mix the softened butter, brown sugar, flour, and cinnamon until smooth.
Drop small dollops of the filling over the batter, then use a butter knife to swirl it gently into the batter.
Bake for 30 to 35 minutes, or until a toothpick comes out clean from the center. Start checking the cake early.
Remove from the oven and cool for 10 to 15 minutes on a wire rack, keeping it warm for glazing.
For the glaze, beat the butter and cream cheese until smooth. Add the confectioner’s sugar, vanilla, and 2 tablespoons of milk; beat until smooth. Adjust consistency with more milk if needed.
Spread the glaze over the warm cake. Cut into squares and serve.

Notes

Ensure the bananas are ripe for the best flavor.
This cake can be stored in an airtight container for a few days.
For a twist, add chopped nuts to the batter or filling.

Nutrition

Serving Size: 1 square
Calories: 320
Sugar: 20g
Sodium: 220mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 1g
Protein: 4g
Cholesterol: 50mg