This cake is a great way to use up overripe bananas while creating something truly special. The cinnamon swirl adds a warm, spiced flavor that pairs beautifully with the banana base. It’s easy to prepare, incredibly moist, and makes your kitchen smell amazing while baking. Whether served for breakfast, dessert, or a snack, it’s always a hit.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour baking soda salt ground cinnamon unsalted butter (softened) granulated sugar brown sugar eggs ripe bananas (mashed) sour cream or yogurt vanilla extract
For the cinnamon swirl: brown sugar ground cinnamon melted butter
Directions
Preheat your oven to 350°F (175°C) and grease a baking pan or line it with parchment paper. In a bowl, whisk together the flour, baking soda, salt, and cinnamon.
In a separate large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the mashed bananas, sour cream (or yogurt), and vanilla extract.
Gradually add the dry ingredients to the wet mixture and mix until just combined. In a small bowl, prepare the cinnamon swirl by mixing brown sugar, cinnamon, and melted butter.
Pour half of the batter into the prepared pan. Sprinkle or drizzle half of the cinnamon mixture over the batter. Add the remaining batter on top, then finish with the rest of the cinnamon mixture. Use a knife to gently swirl it through the batter.
Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan before slicing and serving.
Servings and timing
This recipe yields about 10 to 12 servings. Preparation time is approximately 15 minutes, baking time is 35 to 40 minutes, and cooling time is about 20 to 30 minutes.
Variations
You can add chopped walnuts or pecans for extra texture. For a sweeter touch, drizzle a simple glaze made of powdered sugar and milk over the cooled cake. Swap the cinnamon swirl with a chocolate swirl for a different flavor twist. You can also bake this batter into muffins for individual servings.
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. To reheat, warm slices in the microwave for 10–15 seconds. If freezing, wrap the cake tightly and store for up to 2 months; thaw at room temperature before serving.
FAQs
Can I use frozen bananas?
Yes, just thaw them first and drain any excess liquid before mashing.
How ripe should the bananas be?
Very ripe bananas with brown spots are best for maximum sweetness and flavor.
Can I make this cake dairy-free?
Yes, substitute the butter and sour cream with plant-based alternatives.
Why is my cake dense?
Overmixing the batter or using too much flour can result in a dense texture.
Can I use whole wheat flour?
You can replace part of the flour, but using all whole wheat may make the cake heavier.
Do I need to refrigerate it?
Not necessarily, but refrigeration helps extend its freshness.
Can I add chocolate chips?
Yes, chocolate chips pair well with both banana and cinnamon flavors.
How do I know when it’s done baking?
Insert a toothpick into the center; it should come out clean or with a few crumbs.
Can I make this into cupcakes?
Yes, just reduce the baking time to about 18–22 minutes.
What size pan should I use?
An 8×8-inch or 9×9-inch pan works well for this recipe.
Conclusion
Cinnamon Swirl Banana Cake is a deliciously moist and flavorful treat that brings together the sweetness of bananas and the warmth of cinnamon in a beautiful swirl. Easy to make and perfect for any time of day, it’s a comforting bake you’ll want to make again and again.
Cinnamon Swirl Banana Cake is a moist and fluffy banana cake layered with a rich cinnamon sugar swirl, creating a warm and comforting dessert. Made with ripe bananas and simple ingredients, this easy banana cake recipe is perfect for breakfast, dessert, or a cozy snack, delivering sweet banana flavor with a delicious spiced twist.
Ingredients
For the cake:
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ cup unsalted butter (softened)
½ cup granulated sugar
½ cup brown sugar
2 large eggs
3 ripe bananas (mashed)
½ cup sour cream or yogurt
1 teaspoon vanilla extract
For the cinnamon swirl:
⅓ cup brown sugar
1 tablespoon ground cinnamon
2 tablespoons melted butter
Instructions
Preheat oven to 350°F (175°C) and grease or line an 8×8 or 9×9-inch baking pan.
In a bowl, whisk together flour, baking soda, salt, and cinnamon.
In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Stir in mashed bananas, sour cream (or yogurt), and vanilla extract.
Gradually add dry ingredients to wet ingredients and mix until just combined.
In a small bowl, mix brown sugar, cinnamon, and melted butter for the swirl.
Pour half of the batter into the pan. Add half of the cinnamon mixture.
Add remaining batter, then top with remaining cinnamon mixture.
Use a knife to gently swirl the cinnamon through the batter.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Cool before slicing and serving.
Notes
Use very ripe bananas for best sweetness and moisture.Avoid overmixing to keep the cake soft and tender.Let the cake cool slightly before cutting for cleaner slices.
