Banana Cake with Cinnamon Swirl
- Prep Time 0:25
- Cook Time 0:30
- Estimated Cost $6.00
- 6 Comments
Anyone who thinks that banana bread qualifies as actual bread is kidding themselves. Banana bread is, without a doubt, a form of cake. This noble recipe is groundbreakingly, unabashedly honest about what it is and so is baked in a cake pan, further accentuating its true identity.
Also, I don’t own a loaf pan, so there’s that too.
- 1/2 cup sugar Pantry
- 1/2 stick unsalted butter at room temperature, plus more for pan $1 for a stick
- 1 egg $1.50 for 6
- 1/8 cup milk $1.50 for a pint
- 2 ripe bananas, smashed with the back of a fork $0.50
- ground cinnamon $1.50 for 1 oz.
- 1 cup flour Pantry
- 1/2 tsp baking powder Pantry
- 1/2 tsp baking soda Pantry
- 1/2 tsp salt Pantry
- 2 tbsp honey Pantry
Recipe Serves 6-8
- Preheat oven to 350 degrees F. Lightly butter an 8" round or square cake pan. Set aside.
- Whisk together the sugar and butter until fluffy. Whisk in egg, milk, bananas, 1/2 tsp cinnamon, flour, baking powder, baking soda and salt. Continue stirring until batter has been fully incorporated.
- Scoop out about 1/3 cup batter and transfer to a small bowl. Use a rubber spatula to scrape the remaining batter into the prepared pan.
- Whisk reserved 1/3 cup batter with honey and 1 1/2 tsp cinnamon. It should be dark brown in color.
- Use a spoon to drizzle the dark batter in a spiral over the regular batter. Drag the blade of a butter knife over the batter to create a swirly, marbled look.
- Bake for 22-26 minutes, or until a knife or toothpick inserted into the center of the cake comes out clean.
- Let cool for a few minutes before slicing and serving.