Banana Cake with Cinnamon Swirl
- Prep Time 0:25
- Cook Time 0:30
- Estimated Cost $6.00
- 9 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.
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What They're Saying
chaz, on Aug 8, 03:22 PM, wrote:
Kassandra, on Aug 13, 09:22 AM, wrote:
I made this yesterday and it was DELICIOUS. I kept checking on it and pulled it out of the oven at the perfect time (about 20 minutes in my oven) and it was moist and flavorful! I also made a glaze and put it on top afterwords to make it even more decadent!
Bella, on Aug 19, 11:38 AM, wrote:
Thanks for the easy to follow recipe! Will be serving to guests with coffee this weekend!
Riz Lee, on Oct 24, 10:55 PM, wrote:
wow.. it seems to be tasty… i must try thanks
נדלן בנתניה, on Sep 15, 03:02 AM, wrote:
Kathryn , on Nov 30, 10:55 AM, wrote:
This was a very easy cake to make and it turned out to be moist and cake-like as it was described. The best part was taking it to our Thanksgiving dinner where it was devoured very quickly and left the ole favorites sitting on the table looking very sad!! We gave some to our guests to take home but no one asked for the sad pies to go with them! I loved the fact that the ole ripe bananas had worked out so well for me (They had been in the freezer). Thank you, Gabi, I will definitely make this again, especially when I have left over bananas, which I had almost thrown out!
Laura, on Apr 27, 07:23 PM, wrote:
I made this today and it is delicious. I used almond flour, 2 tsp coconut flour, and no swirl but I added 1/2 tsp of cinnamon. I had 6 bananas ready to use so I actually made 6 cakes and 2 will be frozen.
Thank you for this wonderful recipe.
Laura, on Apr 27, 07:38 PM, wrote:
No sugar was used but I used 1/4 cup Stevia Leaf Extract pwdr plus 1/3 cup Greek yogurt (to make up for the structure)
casinosite, on Nov 21, 11:29 PM, wrote:
I came to this site with the introduction of a friend around me and I was very impressed when I found your writing. I’ll come back often after bookmarking!