Banana Cinnamon Cake

A warm slice of Banana Cinnamon Cake feels like comfort baked into every crumb. It is soft, fluffy, and incredibly easy to pull together, making it the kind of treat you can pair with morning coffee or enjoy as an afternoon pick us up.

This banana cake with cinnamon leans into simple ingredients and a straightforward method so you get a tender crumb without any fuss. It is not your usual banana bread. This banana cinnamon cake recipe has a lighter texture, a gentle sweetness, and the good way to use up those over ripe bananas.

What Makes This Recipe So Good

This Banana Cinnamon Cake delivers a soft, tender crumb without needing complicated steps or specialty tools. The mix of ripe bananas and warm cinnamon creates a naturally sweet base that feels satisfying without being heavy. Everything comes together quickly, which makes this banana cinnamon cake recipe good for busy mornings or last minute cravings.

It also stands out from the usual banana bread because the texture is lighter and more cake like, with just enough richness to feel special. The cinnamon adds depth while keeping the flavor clean and simple, and the recipe uses everyday ingredients that lean toward a healthier balance.

What Goes Into Banana Cinnamon Cake

This Banana Cinnamon Cake uses simple, reliable ingredients that work together to create a soft, tender crumb without extra fuss.

• Ripe Bananas: They add natural sweetness and moisture so the cake stays soft.
• Cinnamon: Brings gentle warmth that complements the banana without overpowering it.
• Maple Syrup: Adds subtle caramel sweetness and helps keep the crumb tender.
• Melted Butter: Gives the cake a rich, soft texture and helps it bake up beautifully.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

On the stove

1. Preheat the Oven: Set the oven to 350°F (175°C). Lightly grease a 9 x 5 x 3 inch loaf pan and line it with parchment paper.

1. Prepare the Dry Ingredients: In a large bowl whisk together the flours, sugar, cinnamon, baking powder, baking soda, and salt.

1. Make a Well: Create a well in the center of the dry ingredients to help the batter come together evenly.

1. Add the Wet Ingredients: Pour the mashed bananas, eggs, maple syrup, melted butter, milk, and vanilla into the center of the bowl.

1. Mix Batter: Fold everything until combined. The batter should be thick and slightly lumpy.

1. Fill the Pan: Pour the batter into the prepared loaf pan and smooth the top lightly.

1. Bake the Cake: Bake for 30 to 35 minutes or until the top is golden and a toothpick inserted in the center comes out clean.

1. Cool the Cake: Allow the cake to rest in the pan for 30 minutes, then turn it out onto a wire rack to cool completely before slicing.

This Banana Cinnamon Cake pairs beautifully with desserts that bring contrast without overpowering its warm banana flavor. Try it with Churro Apple Pie Bowls for a crisp, cinnamon-sugar crunch that plays well with the soft crumb of the cake.

Kitchen tip

• Use bananas that are deeply speckled and soft because they add the most flavor and moisture to the batter. If your bananas are still firm, microwave them for a few seconds to help them soften.
• Mix the batter gently to keep the crumb tender. A few lumps are expected and help prevent the cake from turning dense.
• Check the cake a little early because every oven heats differently. Once the top is golden and the center springs back lightly, it is ready.
• Let the cake cool before slicing so it sets properly. Cutting too soon can make the crumb look gummy even when fully baked.

Recipe FAQ's

Yes. Thaw them completely and drain any excess liquid before mashing so the cake does not turn too wet.

You can replace it with honey or a little extra sugar plus two tablespoons of milk to keep the batter balanced.

Yes. Use all purpose flour and add one and a half teaspoons of baking powder per cup to replace the rising power.

What you need

• 1 3/4 cup white self raising flour
• 3/4 cup wholemeal self raising flour, (whole wheat self rising flour)
• 1/2 cup granulated white sugar
• 1 1/4 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 medium ripe bananas, (about 1 1/4 cup mashed)
• 2 large eggs, lightly beaten
• 1/2 cup maple syrup
• 1/2 cup unsalted butter, melted and cooled
• 1/3 cup milk
• 2 teaspoons pure vanilla extract

Method

1. Preheat oven to 350°F (175°C). Lightly grease a 9 x 5 x 3 inch loaf pan and line with parchment (baking) paper. Set aside.
2. In a large bowl whisk together the flours, sugar, cinnamon, baking powder, baking soda, salt. Make a well in the centre.
3. Add the mashed bananas, eggs, maple syrup, butter, milk and vanilla into the centre of the ingredients and lightly mix through until just combined. The batter should be thick and lumpy (do not over mix).
4. Pour the batter into prepared pan. Bake for 30-35 minutes, or until cake is golden brown and a toothpick inserted in the centre comes out clean.
5. After about a half an hour, turn out onto a wire rack to cool.