This two-layer banana cake features a rich cream cheese frosting and gooey cinnamon swirl that mimics a giant cinnamon roll. The addition of Greek yogurt keeps the cake moist and tender while the combination of brown sugar and ground cinnamon creates that signature swirl flavor.
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In a stand mixer bowl with a paddle attachment, mash 3 very ripe bananas.
Add 2 sticks of softened unsalted butter, 1.5 cups of granulated sugar, and 0.5 cup of brown sugar. Cream together until combined.
Mix in 4 eggs, 1/4 cup of Greek yogurt, and 2 tsp of vanilla extract until just incorporated.
In a separate bowl, whisk together 2.5 cups of all-purpose flour, 2 tsp of cinnamon, 1/4 tsp of nutmeg, 1 tsp of salt, 1.5 tsp of baking powder, and 1.5 tsp of baking soda.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Scrape down the sides of the bowl as needed.
Grease two standard round cake pans with melted butter. Place a round of parchment paper at the bottom of each pan, brush with more butter, and lightly dust with flour.
Divide the batter evenly between the two pans. Bake in a preheated oven at 350°F for 35-40 minutes.
Let the cakes cool in the pans for 15 minutes before inverting them onto a wire rack to cool completely.
To make the cinnamon swirl, melt 8 tbsp of unsalted butter in a saucepan over low heat. Whisk in 1/2 cup of brown sugar and 2 tsp of cinnamon.
Add 1 tsp of vanilla extract. Remove the pan from the heat and immediately whisk in 2 tbsp of heavy cream. Set aside to cool.
For the frosting, beat 2 sticks of softened unsalted butter and 16 oz of softened cream cheese in a stand mixer until combined, about 15 seconds.
Mix in 2 tsp of vanilla extract. Gradually add 2.5 cups of powdered sugar, mixing on low until smooth. Scrape down the sides of the bowl.
Place one cake layer on a stand. Frost the top, then drizzle and swirl some of the cooled cinnamon mixture over it.
Place the second cake layer on top. Frost the top and sides of the entire cake.
Drizzle the remaining cinnamon swirl mixture over the top of the cake in a large swirl pattern. Cover and refrigerate until ready to serve.
Store the frosted cake covered at room temperature for up to 2 days, or refrigerate for up to 4 days. Slice with a warm, damp knife for clean cuts.
two 9-inch round cake pans · stand mixer or hand mixer · offset spatula
Use very ripe bananas with plenty of brown spots—they're sweeter and mash more easily, giving the cake better flavor and moisture.
Yes. Bake the layers a day ahead, wrap unfrosted, and store at room temperature. Frost and assemble the day you serve it for best texture.
Mix softened butter, brown sugar, and cinnamon, then spread between the two cake layers before frosting. This creates the gooey swirl effect.
Use sour cream or regular plain yogurt in equal amounts—both add moisture and slight tang while keeping the crumb tender.
A toothpick inserted in the center should come out with a few moist crumbs. The cake should spring back lightly when touched and edges should pull away from the pan.
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