If you are someone who adores the comforting flavors of warm cinnamon rolls but wishes for something easier to make and share, this Banana Cinnamon Roll Cake Recipe is your dream come true. Imagine the soft, moist banana cake layered with swirls of cinnamon sugar, baked to golden perfection, and topped with a simple glaze that ties everything together beautifully. It’s a perfect blend of breakfast delight and dessert indulgence, ideal for breakfast, brunch, or a sweet snack anytime you crave a little cozy magic.
Ingredients You’ll Need
This Banana Cinnamon Roll Cake Recipe uses simple pantry staples that come together in a harmonious way. Each ingredient plays a key role in building the luscious texture, rich flavor, and inviting aroma you’ll fall in love with from the very first bite.
- Light brown sugar: Adds warmth and subtle molasses notes, essential for the sweet cinnamon topping and the cake’s tender crumb.
- Ground cinnamon: The star spice that delivers that classic cinnamon roll flavor throughout the cake and topping.
- Salted butter: Melted and cooled, it enriches the cake and topping with buttery goodness and helps create a moist texture.
- Ripe bananas: Mashed to perfection, they contribute natural sweetness and moisture for a perfectly soft cake.
- Egg: Acts as a binding agent while adding structure and richness.
- Buttermilk: Provides a tender bite and a slight tang that balances the sweetness beautifully.
- Vanilla extract: Adds a gentle aromatic depth that enhances all the other flavors.
- All-purpose flour: The base for the cake that holds everything together while allowing a soft, fluffy crumb.
- Baking powder: Gives the cake a nice rise for lightness and airiness.
- Powdered sugar: Perfect for the creamy glaze that finishes the cake with a smooth, sweet touch.
- Milk: Combined with the powdered sugar to make the drizzle icing that melts slowly over the warm cake.
How to Make Banana Cinnamon Roll Cake Recipe
Step 1: Prepare the Cinnamon Topping
Start by stirring together the light brown sugar, ground cinnamon, and cooled melted butter in a small bowl until everything is well combined. This cinnamon topping is what creates the signature swirl of sweet-spiced goodness, so don’t rush this step. Once mixed, set it aside to let the flavors meld while you prepare the batter.
Step 2: Preheat and Prepare Your Bakeware
Preheat your oven to 350 degrees Fahrenheit and grease an 8×8-inch baking dish with baking spray. This ensures your banana cinnamon roll cake pops out effortlessly after baking, with those golden edges that everyone loves.
Step 3: Combine the Wet Ingredients
In a medium bowl, mash the ripe bananas until smooth. Add the light brown sugar and cooled melted butter, then stir until evenly mixed. Next, crack in the egg, pour in the buttermilk, and add the vanilla extract. Mix well until the mixture comes together, creating a fragrant and velvety base for your cake batter.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and ground cinnamon. These dry ingredients add the perfect structure and a hint of cinnamon warmth to your cake without overpowering the banana flavor.
Step 5: Combine Wet and Dry Mixtures
Gently fold the dry ingredients into the wet banana mixture just until everything is combined. It’s important not to over mix here to keep your banana cinnamon roll cake tender and soft.
Step 6: Assemble the Cake and Add Swirls
Spread the batter evenly into the greased baking pan. Then, sprinkle the cinnamon topping you prepared earlier all over the surface. Using a butter knife, gently swirl the topping into about an inch of the batter’s top layer to create those beautiful cinnamon roll swirls. This step adds visual appeal and guarantees every piece has that delightful cinnamon kick.
Step 7: Bake to Perfection
Place the cake in the oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out mostly clean with just a few moist crumbs. When it’s done, remove the cake from the oven and allow it to cool in the pan for about 30 minutes. This resting time helps the cake set perfectly before icing.
Step 8: Finish with Icing
Whisk the powdered sugar and milk together until smooth, creating a luscious drizzle. Pour this glaze evenly over the cooled cake. The sweet and simple icing melts slightly, sealing in moisture while adding a creamy sweetness that complements the cinnamon and banana flavors wonderfully.
How to Serve Banana Cinnamon Roll Cake Recipe
Garnishes
A dusting of cinnamon powder over the glaze instantly ramps up the cinnamon notes and gives a pretty finishing touch. For a bit of texture and contrast, try sprinkling crushed toasted pecans or walnuts on top. These nutty accents add a great crunch that pairs beautifully with the soft cake.
Side Dishes
This Banana Cinnamon Roll Cake Recipe shines on its own, but a dollop of whipped cream or a scoop of vanilla ice cream transforms it into a more decadent treat. For a fresh contrast, serve alongside a bowl of mixed berries or a crisp fruit salad to balance the indulgence with tangy brightness.
Creative Ways to Present
Cut the cake into squares and stack them on a tiered serving platter for an eye-catching brunch centerpiece. You can also slice the cake into smaller bite-size portions, perfect for serving at parties or potlucks. For a cozy breakfast, serve it warm with a drizzle of maple syrup and a hot cup of coffee or tea.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover banana cinnamon roll cake tightly in plastic wrap or place it in an airtight container. It will keep fresh at room temperature for up to two days, or you can refrigerate it for up to five days without losing moisture or flavor.
Freezing
This cake freezes beautifully. Wrap individual slices or the whole cake tightly in plastic wrap and store it in a freezer-safe bag or container. When frozen, it keeps well for up to three months, making it a great option for prepping ahead for busy mornings or unexpected guests.
Reheating
To enjoy your Banana Cinnamon Roll Cake Recipe fresh and warm, reheat slices in the microwave for 15 to 20 seconds or in a preheated oven at 325 degrees Fahrenheit for about 10 minutes. The gentle heat brings back that just-baked freshness and melts the icing slightly, making each bite irresistibly delightful.
FAQs
Can I use overripe bananas for this recipe?
Absolutely! Overripe bananas are ideal for this cake as they are sweeter and mash more easily, which enhances the banana flavor and creates a moist texture.
Is buttermilk necessary, or can it be substituted?
Buttermilk adds a slight tang and helps tenderize the cake. If you don’t have it, you can make a substitute by adding one tablespoon of lemon juice or white vinegar to 3/4 cup of milk and letting it sit for 5 minutes before using.
Can I make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum to maintain the cake’s texture. The results will still be delicious.
What’s the best way to achieve the cinnamon swirls without over mixing?
Use a butter knife to gently swirl the cinnamon topping only into the top inch of batter after spreading it on. Avoid stirring or mixing too deeply, or the swirls will disappear.
Can I double this recipe for a larger cake?
Certainly. Just double all the ingredients and bake in a larger pan, like a 9×13-inch dish. You may need to increase the baking time by 5 to 10 minutes but check with a toothpick to be sure.
Final Thoughts
This Banana Cinnamon Roll Cake Recipe is a wonderful way to bring a warm, comforting favorite into your kitchen with less fuss and full flavor. Whether you’re serving it for breakfast, brunch, or dessert, it invites smiles and happy moments around the table. I hope you give it a try soon—you’ll be thrilled by how effortlessly delicious it is!
Print
Banana Cinnamon Roll Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Banana Cinnamon Roll Cake is a moist, flavorful dessert featuring mashed bananas and a cinnamon-sugar topping swirled into buttery cake, finished with a sweet powdered sugar glaze. It combines the comforting warmth of cinnamon rolls with the natural sweetness and texture of ripe bananas for an irresistible treat perfect for breakfast or dessert.
Ingredients
Cinnamon Topping
- 5 Tablespoons light brown sugar
- 1 Tablespoon ground cinnamon
- 4 Tablespoons salted butter (melted and cooled)
Banana Cake
- 2 large bananas (mashed)
- 1/3 cup light brown sugar
- 4 Tablespoons salted butter (melted and cooled)
- 1 large egg
- 3/4 cup buttermilk
- 2 teaspoons vanilla extract
- 1 â…” cups all-purpose flour
- 3 teaspoons baking powder
- 2 teaspoons ground cinnamon
Icing
- 1/2 cup powdered sugar
- 3 Tablespoons milk
Instructions
- Prepare Cinnamon Topping: In a small bowl, mix together the light brown sugar, ground cinnamon, and melted butter until well combined. Set aside for later use.
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 350° F (175° C). Grease an 8×8-inch baking dish using baking spray or butter to prevent sticking and set it aside.
- Mix Wet Ingredients: In a medium bowl, combine the mashed bananas, light brown sugar, and cooled melted butter. Stir in the egg, buttermilk, and vanilla extract thoroughly until blended.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and ground cinnamon until the mixture is uniform.
- Combine Wet and Dry Mixtures: Gradually stir the dry ingredients into the wet banana mixture just until combined. Avoid overmixing to keep the cake tender.
- Assemble Cake: Spread the batter evenly into the prepared baking dish. Sprinkle the cinnamon topping evenly over the surface of the batter. Using a butter knife, gently swirl the topping into about an inch of the cake surface to create a marbled effect.
- Bake: Place the dish in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out mostly clean. Remove the cake from the oven and allow it to cool for 30 minutes.
- Prepare Icing: In a small bowl, whisk together the powdered sugar and milk until smooth and drizzleable.
- Finish and Serve: Drizzle the icing over the cooled cake. Cut the cake into squares and serve.
Notes
- Ensure the bananas are ripe for enhanced sweetness and flavor.
- Do not overmix the batter to maintain a light and fluffy texture.
- Allow the cake to cool before icing to prevent the glaze from melting.
- This cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for longer shelf life.
- For a dairy-free version, substitute buttermilk with almond milk mixed with a teaspoon of lemon juice and use a dairy-free butter alternative.
