Banana Honeybun Cake Recipe

This Banana Honeybun Cake is a moist, cinnamon-swirled treat that blends the rich flavor of banana bread with the gooey, sweet glaze of a classic honeybun. It’s soft, fragrant, and laced with warm brown sugar and spice—perfect for breakfast, dessert, or a mid-afternoon pick-me-up. I love how simple it is to throw together, and it always disappears fast whenever I make it.

Why You’ll Love This Recipe

I love how this cake combines comforting banana flavor with a buttery, sugary swirl that reminds me of a honeybun from the bakery. It’s easy to make with pantry staples, and the glaze sinks into the warm cake to make every slice moist and irresistible. Whether I’m baking for brunch or just using up ripe bananas, this cake is a go-to in my kitchen.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:

• Ripe bananas (mashed)

• All-purpose flour

• Granulated sugar

• Brown sugar

• Eggs

• Sour cream or plain yogurt

• Vegetable oil or melted butter

• Vanilla extract

• Baking powder

• Baking soda

• Ground cinnamon

• Salt

For the cinnamon swirl:

• Brown sugar

• Ground cinnamon

• Melted butter

For the glaze:

• Powdered sugar

• Milk or cream

• Vanilla extract

directions

1. Preheat and prep: I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.

2. Mix the cake batter: In a large bowl, I whisk together mashed bananas, eggs, sugar, sour cream, oil, and vanilla. In another bowl, I combine flour, baking powder, baking soda, salt, and cinnamon. I stir the dry ingredients into the wet until just combined.

3. Make the swirl: I mix brown sugar, cinnamon, and melted butter in a small bowl.

4. Layer the batter: I pour half the batter into the prepared pan, then spoon the cinnamon swirl over it. I swirl it with a knife, pour the remaining batter on top, and swirl again lightly.

5. Bake: I bake for 35–40 minutes, or until a toothpick comes out clean from the center. I let it cool for about 10 minutes.

6. Glaze: While the cake is still warm, I whisk together powdered sugar, milk, and vanilla to make a pourable glaze. I drizzle it over the cake and let it soak in before slicing.

Servings and timing

This cake serves 12–15.
Prep time: 15 minutes
Bake time: 35–40 minutes
Cool & glaze time: 15 minutes
Total time: About 1 hour

Variations

Sometimes I add chopped pecans or walnuts to the swirl for a bit of crunch. I’ve also swapped sour cream for Greek yogurt or used applesauce in place of some of the oil. For a richer banana flavor, I use overripe bananas that are deeply speckled.

storage/reheating

I store the cake covered at room temperature for up to 3 days or in the fridge for up to 5. To reheat, I warm slices in the microwave for 10–15 seconds. It also freezes well—just wrap slices tightly and thaw before serving.

FAQs

Can I make this cake without sour cream?

Yes, I’ve used plain yogurt or buttermilk as a substitute with great results.

What kind of bananas work best?

Overripe bananas with brown spots are perfect—they’re sweeter and give the cake more flavor and moisture.

Can I skip the glaze?

Sure, but I think it adds a delicious honeybun-like finish. I sometimes dust with powdered sugar instead for a lighter touch.

Can I use a cake mix?

If I’m short on time, I use a yellow cake mix and stir in mashed bananas, then follow the rest of the layering steps with the swirl and glaze.

Is this cake good for breakfast?

Definitely. It’s sweet but not too rich, so I love enjoying it with coffee or tea in the morning.

Conclusion

This Banana Honeybun Cake is warm, sweet, and full of cozy flavor from the banana and cinnamon swirl. It’s one of those easy, comforting bakes that feels special without being complicated. I love serving it fresh out of the oven or the next day after the glaze has soaked in—either way, it’s irresistible.