Cinnamon Swirl Brown Butter Banana Bundt Cake Recipe
Have you ever made something and said to yourself, “This is the one I’m bringing to every gathering from now on?” That’s exactly how I felt the very first time I pulled this Cinnamon Swirl Brown Butter Banana Bundt Cake Recipe from the oven. The scent enveloped me in a sleepy, sweet nostalgia, like every flashback to childhood rolled up in a warm, big hug. Sultan walked in halfway through baking and said, “That’s the smell of magic.” He wasn’t wrong. The brown butter adds a new dimension, with a rich, nutty flavor, and the cinnamon swirl tucked in keeps things fun with each slice.
How This Recipe Came to Be
This was my first try after having a cinnamon coffee cake at the brunch of a friend. I thought, why not take that cinnamon swirl idea and add it to banana bread… and then make it a Bundt cake showstopper? After a few attempts (ok, five), once I tried brown butter into the actual mix? It was totally a game changer. The Cinnamon Swirl Brown Butter Banana Bundt Cake recipe was created.
Why I Love This Recipe So Much
To be perfectly honest, it does hit all the high notes; soft, moist, sweet but not too sweet and a symphony of flavors. This is the sort of dessert one serves after dinner and sneak a piece of at midnight! It is beautiful enough for company but secretly very easy to make.
What Makes This Cake Special
That swirl! The cinnamon sugar layer runs straight down the center like a hidden ribbon, adding just a little spice and a little surprise to each bite. And the brown butter? It gives some depth of flavor that plain melted butter just can’t achieve. Throw in some ripe bananas, and you have pure gold.
Equipment You’ll Need
- A standard Bundt cake pan (10–12 cups)
- Electric mixer or sturdy whisk
- Small saucepan (for browning the butter)
- Two mixing bowls (one for batter, one for cinnamon swirl)
- Cooling rack
Secret Tips to Make It Perfect
- Brown your butter slowly over medium heat-wait for that nutty aroma!
- Use super ripe bananas-the spottier the better.
- Grease your Bundt pan generously-get into every groove with butter and flour so it releases cleanly.
- Let the cake cool completely before flipping it out, or it might tear.
- For a next-level finish, dust with powdered sugar or drizzle with a simple vanilla glaze.
Common Mistakes to Avoid
- Don’t pour all your batter in before swirling in the cinnamon-layer it so the swirl stays in the center.
- Avoid overmixing after you add the flour, or the cake could turn dense.
- Don’t skip browning the butter. It’s the heart of this recipe’s flavor.
Ingredient Swaps & Customizations
- Swap out white sugar in the swirl for brown sugar for a deeper caramel flavor.
- Want a little crunch? Add chopped pecans or walnuts into the cinnamon layer.
- No sour cream? Use Greek yogurt or buttermilk-they both work beautifully.
- For a fall twist, mix a pinch of nutmeg or cloves into the cinnamon swirl.
FAQs
Q: Can I make this in a regular loaf pan?
A: You can, but divide it between two loaf pans. Baking time will vary, and you’ll lose that classic Bundt shape.
Q: How should I store it?
A: Wrap tightly in plastic wrap or store in an airtight container. It stays moist for up to 4 days on the counter, or 6 days in the fridge.
Q: Can I freeze it?
A: Absolutely! Wrap slices individually, freeze, then reheat for a quick treat.
Q: Is this more banana bread or more cake?
A: It’s like the fancy cousin of banana bread-still comforting but dressed up with cinnamon and brown butter flair.
Conclusion
If you enjoy warm banana bread flavors and a dense, bakery-style cake, this recipe for Cinnamon Swirl Brown Butter Banana Bundt Cake Recipe has your name on it — it will definitely be your new favorite recipe, perfect for brunches, a birthday cake, or even just because you have bananas on the counter. I guarantee that the moment you taste that swirl and experience the softness of the slices, you’ll be wondering how you lived without this cake.
And hey, if you love cinnamon swirl banana bakes like I do, don’t miss my Pumpkin Spice Cinnamon Swirl Banana Bread Recipe — it’s another cozy favorite you’ll want to bookmark.
Also, if you ever find yourself needing to adjust the amounts or want a quick ingredient swap, check out my Ingredient Substitution Finder and Recipe Converter — they’ve saved me more times than I can count!
Now go bake it, enjoy it, and tell me how it turned out
Ingredients
For the Cakec
- 1 cup unsalted butter (browned)
- 1 cup sugar
- 1/2 cup light brown sugar
- 3 large eggs
- 1 1/2 cups mashed ripe bananas (about 3–4)
- 1/2 cup sour cream
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
For the Cinnamon Swirl
- 1/3 cup sugar
- 1 tbsp ground cinnamon
- Optional 1/4 cup chopped walnuts or pecans
Optional Vanilla Glaze
- 1/2 cup powdered sugar
- 2-3 tsp milk or cream
- 1/4 tsp vanilla extract
Directions
- Brown the Butter
- Step 1In a small saucepan, melt the butter over medium heat. Stir constantly until it turns golden and smells nutty—about 5–7 minutes. Remove from heat and cool for 10 minutes.
- Prep the Batter
- Step 2In a large bowl, whisk browned butter, sugar, and brown sugar until combined. Beat in eggs, then mashed bananas, sour cream, and vanilla extract.
- Step 3In a separate bowl, whisk flour, baking soda, and salt. Gradually stir into wet ingredients until just combined—don’t overmix!
- Make the Swirl
- Step 4Mix cinnamon and sugar in a small bowl. Set aside.
- Assemble the Cake
- Step 5Grease and flour your Bundt pan well. Pour in half the batter, sprinkle the cinnamon sugar mixture evenly, then pour remaining batter on top. Use a knife to gently swirl—but not all the way to the bottom.
- Bake
- Step 6Bake at 350°F (175°C) for 50–55 minutes, or until a toothpick comes out mostly clean. Cool in the pan for 20 minutes before inverting onto a rack.
- Optional Glaze
- Step 7Whisk glaze ingredients until smooth. Drizzle over the cooled cake before serving.
