Moist Banana Bread Cake with Cinnamon Swirl

This banana bread cake takes everything you love about classic banana bread and turns it into a fluffier, tender-crumbed cake. A ribbon of cinnamon sugar runs through the middle, so every slice has a soft swirl of spice.

It is the kind of dessert a weeknight deserves, using up those spotty bananas on your counter and filling the kitchen with a warm, sweet scent.

What Makes This Banana Bread Cake So Good

The crumb is soft and moist, thanks to oil and a bit of sour cream. That combination keeps it tender for days, so you can come back to it for breakfast or an afternoon snack.

The cinnamon swirl is not overpowering. It adds just enough warmth to complement the banana, giving you alternating bites of sweet fruit and gentle spice.

Ingredients

• 1 3/4 cups (220g) all-purpose flour, spooned and leveled: too much flour makes a dry cake, so measure carefully
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1 tsp ground cinnamon: for the batter
• 1/2 cup (100g) packed light brown sugar
• 1/2 cup (100g) granulated sugar
• 2 large eggs, at room temperature
• 1/2 cup (120ml) vegetable oil: keeps the crumb tender
• 1/4 cup (60g) sour cream or plain Greek yogurt: adds extra moisture
• 1 tsp vanilla extract
• 3 medium very ripe bananas (about 1 1/2 cups mashed): the spottier, the sweeter
• 1/4 cup (50g) packed light brown sugar: for the swirl
• 1 tbsp ground cinnamon: for the swirl

Variations

• Add nuts or chocolate: fold up to 1/2 cup chopped walnuts, pecans, or chocolate chips into the batter with the dry ingredients
• Dairy-free: use a thick non-dairy yogurt and swap the eggs for 1/2 cup unsweetened applesauce and an extra 1/4 tsp baking soda
• Cream cheese topping: spread a simple glaze of softened cream cheese, powdered sugar, and a splash of milk over the cooled cake
• If you enjoy this, you might also like my Classic Banana Bread recipe.

How To Make Banana Bread Cake

Step 1: Mix the Dry Ingredients

Whisk the 1 3/4 cups flour, baking soda, salt, and 1 tsp cinnamon in a medium bowl until no lumps remain, about 30 seconds. Set the bowl aside.

At this point the mixture should look uniform and light brown with cinnamon flecks. Having the dry ingredients combined ahead of time means you will not overmix the batter later.

Step 2: Mash the Bananas and Mix the Wet Ingredients

In a large bowl, mash the 3 ripe bananas with a fork until mostly smooth, a few small lumps are fine. Mash for about 1 minute so they release their liquid. Add the 1/2 cup oil, 1/2 cup brown sugar, 1/2 cup granulated sugar, eggs, 1/4 cup sour cream, and vanilla, then whisk until everything is blended and no streaks of egg remain.

The wet mixture will look glossy and pale brown, with bits of banana throughout. The bananas provide all the deep banana flavor, so make sure they are very ripe.

Step 3: Create the Cinnamon Swirl

Mix the 1/4 cup brown sugar and 1 tbsp cinnamon in a small bowl. Pour the dry ingredients into the wet ingredients and fold with a spatula until just combined, no more than 10 to 12 strokes. A few streaks of flour are okay. Spread half the batter into the prepared pan, sprinkle the cinnamon sugar evenly over it, then top with the remaining batter. Use a knife to swirl 3 or 4 times through the batter, no more, or the ribbon will disappear.

The layering creates a distinct swirl that stays visible after baking. Do not overwork the batter at this stage, or the cake will turn dense.

Step 4: Bake the Batter

Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment, leaving a couple of inches of overhang on the long sides. Pour the batter into the pan and smooth the top. Bake for 55 to 65 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. The top should be deeply golden and crack down the middle.

The scent of banana and cinnamon will fill your kitchen. If the top browns too fast before the center is done, tent it loosely with foil during the last 10 minutes.

Step 5: Cool and Slice the Cake

Let the cake cool in the pan on a wire rack for 15 minutes, then lift it out using the parchment overhang and transfer to the rack to cool completely. Slice and serve warm or at room temperature.

The crumb will be tender and fragrant, with a dark cinnamon ribbon running through each piece. The cake cuts cleanest once it is fully cooled.

A Few Tips for Banana Bread Cake

• If your bananas are not quite ripe, place unpeeled bananas on a baking sheet and roast at 350°F for 15 minutes. Let them cool, then peel and mash; the flavor deepens and the flesh softens.
• Spoon the flour into your measuring cup and level it with a knife. Scooping directly can pack in too much flour and make the cake dry.
• For a crackly, sugary top, sprinkle an extra tablespoon of granulated sugar over the batter right before it goes into the oven.

Bake times vary by pan:

Keeping Banana Bread Cake Fresh

• Refrigerate: wrap the cooled cake tightly and store in the fridge for up to 4 days.
• Reheating: warm individual slices in the microwave for 15 seconds to restore that just-baked softness.
• Serve cold: the cake tastes lovely straight from the fridge, especially with a smear of salted butter.

What To Serve With Banana Bread Cake

A warm slice with a pat of salted butter is hard to beat. For a bigger brunch spread, pair it with fresh fruit and a pot of strong coffee, or pour a cold glass of milk alongside.

Frequently Asked Questions

Can I use frozen bananas?

Yes, thaw them completely and drain off any excess liquid, then mash as usual. The cake may need an extra 3 to 5 minutes of bake time.

Can I make this gluten-free?

Yes, use a 1-to-1 gluten-free baking flour blend that contains xanthan gum. The texture will be very similar.

My bananas aren’t overripe — can I still use them?

You can, but the flavor will be less intense and the cake less sweet. To nudge things along, microwave peeled bananas for 30 seconds to soften, but they still won’t match the depth of naturally ripe fruit.

Can I leave out the cinnamon swirl?

You can, and you will get a simple, tender banana cake. If you skip the swirl, just layer all the batter into the pan and bake as directed.

Banana Bread Cake Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 10 servings

Calories: 270

Ingredients Method Notes

Ingredients

  

• 1 3/4 cups (220g) all-purpose flour, spooned and leveled
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1 tsp ground cinnamon
• 1/2 cup (100g) packed light brown sugar
• 1/2 cup (100g) granulated sugar
• 2 large eggs, at room temperature
• 1/2 cup (120ml) vegetable oil
• 1/4 cup (60g) sour cream or plain Greek yogurt
• 1 tsp vanilla extract
• 3 medium very ripe bananas (about 1 1/2 cups mashed)
• 1/4 cup (50g) packed light brown sugar
• 1 tbsp ground cinnamon

Method

 

1. Whisk flour, baking soda, salt, and 1 tsp cinnamon in a bowl.
2. In a large bowl, mash bananas, then whisk in oil, sugars, eggs, sour cream, and vanilla until smooth.
3. Stir together the 1/4 cup brown sugar and 1 tbsp cinnamon. Fold dry ingredients into wet until just combined, then layer half the batter into the pan, sprinkle with the cinnamon sugar, top with remaining batter, and swirl 3–4 times with a knife.
4. Pour the batter into a greased and parchment-lined 9×5-inch loaf pan and bake at 350°F (175°C) for 55–65 minutes, until a toothpick comes out with a few moist crumbs.
5. Cool in the pan for 15 minutes, lift out, and cool completely before slicing.

Notes

The cake tastes even better the next day once the flavors have settled in. For the cleanest slices, let it cool fully before cutting.