Cinnamon Swirl Banana Cake

By Maria Lichty

Published on March 06, 2026

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Cinnamon Swirl Banana Cake: A Sweet Everyday Dessert

If you love my Cinnamon Swirl Pumpkin Cake, you’re going to fall head over heels for this banana version. And if you love my Banana Cake, get ready for a fun twist on the classic!

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.

Ingredients (with Helpful Notes)

For the Cake:

• All-purpose flour: Spoon and level for accuracy.
• Baking soda & baking powder: Make sure these are fresh for proper rise.
• Ground cinnamon: Adds warmth; use good-quality cinnamon for best flavor.
• Kosher salt: Enhances the sweetness and balances flavors.
• Butter: Room temperature butter creams better with sugar for a fluffy texture.
• Granulated & brown sugar: Combining both gives depth of sweetness and moisture.
• Eggs: Room temperature eggs incorporate more easily for a smooth batter.
• Vanilla extract: Use pure vanilla for a richer flavor.
• Ripe bananas: Overripe bananas make the cake naturally sweet and flavorful. The browner the better!
• Buttermilk: Brings tenderness and a subtle tang to the cake; room temperature is best.

For the Cinnamon Swirl:

• Butter: Softened so it’s easy to swirl into the batter.
• Light brown sugar: Gives a rich, caramel-like flavor.
• Flour: Helps stabilize the swirl so it doesn’t sink completely.
• Ground cinnamon: For that signature warm, gooey swirl.

For the Cream Cheese Glaze:

• Butter & cream cheese: Both should be room temperature for smooth, lump-free glaze.
• Confectioner’s sugar: Use sifted for a silky finish.
• Vanilla extract: Adds depth and sweetness.
• Milk or heavy cream: Adjust to achieve a pourable consistency that drizzles into the warm cake.

How to Store the Cake

• Let the cake cool completely before storing. If you plan to enjoy it the same day, you can keep it covered on the counter. For longer storage, cover the cake and refrigerate because of the cream cheese glaze, it will keep for up to 5 days. Don’t worry, the cake stays moist and doesn’t dry out in the fridge.
• You can serve it cold straight from the refrigerator, or let it come to room temperature for a softer texture. Personally, I love it chilled, sometimes I even have a slice for breakfast!
• The cake is best fresh, but it also freezes well for up to 2 months. I recommend freezing individual slices: wrap each piece in plastic wrap, place in a freezer-safe container or bag, and thaw overnight in the refrigerator before enjoying.

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Cake

Cinnamon Swirl Banana Cake

Moist banana cake swirled with gooey cinnamon-sugar and topped with a simple cream cheese glaze. Perfect for breakfast, brunch, dessert, or any celebration!

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Cuisine American

Servings 16

Ingredients

  

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For the cake:

• 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

For the cinnamon filling:

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

For the cream cheese glaze:

• 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 oven to 350 degrees F. Grease a 9×13-inch metal baking pan or line with parchment paper. Set aside.
• In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
  
• In the bowl of a stand mixer (or with a hand mixer), beat the butter and sugar together until creamy and smooth, about 3 minutes. Stopping to scrape down the bowl with a spatula, as necessary.
• Beat in the eggs, one at a time, and add the vanilla extract. Add the mashed bananas and mix until combined. Scrape down the sides of the bowl with a spatula, if necessary.
  
• With the mixer on low, slowly add the dry ingredients in three rounds, alternating with the buttermilk, until completely combined. You want to end with the dry ingredients. Don’t over mix.
  
• Spread batter into the prepared pan and set aside while you make the cinnamon filling.
• In a medium bowl, stir together the softened butter, brown sugar, flour and cinnamon until creamy and smooth.
  
• Drop small dollops all over the top of the batter. Using the tip of a butter knife swirl the filling into the top of batter.
  
• Bake the cake for 30 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean. Every oven is different so check the cake early to be safe.
  
• Remove the cake from the oven and set the pan on a wire rack. Let cool for 10 to 15 minutes. Don’t let it cool completely, you want the cake to be warm when you add the glaze.
• Make the glaze. Using a stand mixer or hand mixer, beat the butter and cream cheese until smooth. Add the confectioner’s sugar, vanilla, and 2 tablespoons of milk; beat for 2 minutes or until smooth. If the glaze is too thick, gradually add more milk, 1 teaspoon at a time, until desired consistency is reached.
  
• Spread the glaze over the warm cake. Cut into squares and serve.
  

Notes

• Use overripe bananas for the sweetest, most flavorful cake.
• Room temperature eggs, butter, and buttermilk help the batter come together smoothly.
• Don’t overmix the batter, it keeps the cake light and tender.
• Swirl the cinnamon topping gently and leave a small border around the edges so it doesn’t spill over.
• Spread the cream cheese glaze while the cake is warm for the best flavor and texture.
• Storage: Keeps in the fridge up to 5 days. Let come to room temperature before serving. 

Nutrition

Calories: 421kcal, Carbohydrates: 68g, Protein: 5g, Fat: 21g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 90mg, Sodium: 321mg, Potassium: 189mg, Fiber: 1g, Sugar: 37g, Vitamin A: 762IU, Vitamin C: 1mg, Calcium: 81mg, Iron: 2mg

Keywords banana, banana cake, cake, cream cheese

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