Cinnamon Swirl Banana Cake

As someone who’s spent years testing cakes in my kitchen, I can tell you this one is a winner every time. It’s soft, tender, and packed with the warm, comforting flavor of ripe bananas. The cinnamon swirl is gooey and indulgent, melting beautifully into the cake, and the simple cream cheese glaze seeps in while the cake is still warm, giving every bite that perfect balance of sweet, tangy, and cinnamon-spiced goodness.

This isn’t just a dessert, it’s a cake I trust to WOW a crowd. I take it to potlucks, parties, or any casual get-together, and it’s always the first thing to disappear. It’s a versatile cake too, serve it for breakfast, brunch, or dessert, and it never fails to get compliments. Bonus: it’s a great way to use up those overripe bananas sitting on your counter and a great change from classic banana bread.

Once you try this banana cake, it’ll become your go-to for easy, everyday baking and you’ll impress everyone, even yourself! You will fall in love after ONE bite.

• 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