If you adore the warm flavors of cinnamon rolls and the natural sweetness of ripe bananas, this Banana Cinnamon Roll Cake Recipe is going to become your new favorite comfort dessert. It brings together the soft, moist texture of banana cake with a luscious cinnamon swirl topping and a drizzle of simple icing. Every bite tastes like a cozy hug, perfect for breakfast, dessert, or anytime you need a little sweet pick-me-up. Trust me, once you try this Banana Cinnamon Roll Cake Recipe, you’ll want to make it again and again.
Ingredients You’ll Need
This recipe uses simple, wholesome ingredients that work together beautifully to create a cake that’s tender, flavorful, and irresistibly moist. Each component plays a key role whether it’s boosting the banana’s natural sweetness, adding a buttery touch, or layering in that signature cinnamon spice.
- Light brown sugar: Adds a rich molasses sweetness that enhances the cake’s depth of flavor and caramel notes.
- Ground cinnamon: Brings the warm, fragrant spice that defines the cinnamon roll vibe.
- Salted butter (melted and cooled): Gives moisture and a luscious mouthfeel to both filling and batter.
- Bananas (mashed): Infuses natural sweetness and softness to the cake, making it moist and tender.
- Large egg: Acts as a binder and adds richness to the batter.
- Buttermilk: Provides acidity that tenderizes the cake and gives a slight tangy contrast.
- Vanilla extract: Rounds out the flavors with a sweet aroma that pairs perfectly with cinnamon and banana.
- All-purpose flour: The structure base for the cake, ensuring it bakes up light yet sturdy.
- Baking powder: Helps the cake rise, giving it a fluffy texture.
- Powdered sugar: The key to the simple icing that finishes the cake with a sweet, creamy drizzle.
- Milk: Used in the icing to achieve the perfect consistency for drizzling.
How to Make Banana Cinnamon Roll Cake Recipe
Step 1: Prepare the Cinnamon Topping
Start by stirring light brown sugar, ground cinnamon, and melted butter in a small bowl until they’re blended together beautifully. This cinnamon topping will be swirled into the cake batter, delivering that signature cinnamon roll flavor and a hint of caramelized sweetness right on top of your cake.
Step 2: Mix the Wet Ingredients for the Banana Cake
In a medium bowl, mash the ripe bananas thoroughly, then add light brown sugar and the cooled melted butter. Stir them together until smooth, then whisk in the large egg, buttermilk, and vanilla extract. This combo brings moisture, richness, and a subtle tang that perfectly complements the bananas.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk the flour, baking powder, and cinnamon until evenly combined. Whisking first helps ensure the leavening agent and spice are spread throughout the flour, so every bite gets that perfect lift and cinnamon kiss.
Step 4: Bring It All Together
Gently stir the dry ingredients into the wet mixture just until combined. Be careful not to overmix—the batter should be slightly lumpy to keep your cake tender and soft. Then, spread the batter evenly into a greased 8×8-inch baking dish, making sure it’s smooth on top.
Step 5: Add the Cinnamon Swirl
Sprinkle the cinnamon topping evenly over the batter’s surface. Using a butter knife, swirl this topping gently into about an inch deep of the cake. This process creates beautiful cinnamon streaks right inside your cake that look as good as they taste.
Step 6: Bake the Cake
Pop the cake into a preheated 350°F oven and bake for 30 to 35 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out mostly clean with just a few moist crumbs. Let it cool for about 30 minutes before the final touch—icing!
Step 7: Drizzle the Icing
Whisk together powdered sugar and milk until you achieve a smooth, pourable icing. Drizzle this all over the cooled cake to add a sweet finish that keeps every slice moist and melts in your mouth. Now it’s time to cut into squares and enjoy.
How to Serve Banana Cinnamon Roll Cake Recipe
Garnishes
For an extra special touch, sprinkle a little extra ground cinnamon or a handful of chopped toasted pecans on top of the icing. Fresh banana slices or a dusting of powdered sugar can add a lovely visual and taste effect that complements the cake’s rich flavors.
Side Dishes
This Banana Cinnamon Roll Cake Recipe pairs wonderfully with a cup of freshly brewed coffee or chai tea for cozy mornings or afternoon treats. For a brunch spread, serve alongside scrambled eggs or a fresh fruit salad to balance the sweetness.
Creative Ways to Present
Try serving warm squares of the cake topped with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert. Alternatively, cut the cake into small bite-sized cubes and thread them onto skewers with fresh berries for a fun party appetizer or breakfast on the go.
Make Ahead and Storage
Storing Leftovers
Wrap leftover Banana Cinnamon Roll Cake tightly in plastic wrap or store in an airtight container at room temperature for up to two days. For best freshness, keep it refrigerated if storing longer, where it will last about four days without losing too much moisture.
Freezing
You can freeze the cake either as whole squares or the entire pan (wrapped well). Place it in a freezer-safe bag or container and freeze for up to three months. Thaw in the refrigerator overnight, then warm slightly before enjoying to restore its soft texture.
Reheating
Reheat individual slices in the microwave for 15 to 20 seconds or warm the whole cake in a 300°F oven for about 10 minutes. Adding a bit of butter or a light drizzle of milk before warming helps bring back that fresh-baked moistness.
FAQs
Can I use overripe bananas for this cake?
Absolutely, overripe bananas with dark spots are perfect because they’re sweeter and mash easily, which enhances the banana flavor and makes the cake wonderfully moist.
Is buttermilk necessary?
Buttermilk adds a subtle tang and tender texture, but you can substitute regular milk mixed with a teaspoon of lemon juice or vinegar if you don’t have buttermilk on hand.
Can I make this recipe gluten-free?
Yes, you can replace all-purpose flour with a gluten-free flour blend suitable for baking. Make sure it contains xanthan gum or add some separately for proper structure.
How do I prevent the cinnamon topping from sinking?
Swirling the cinnamon topping gently into the top inch of batter rather than mixing it completely helps keep the distinct swirl pattern while ensuring the flavors meld beautifully throughout the cake.
What can I use instead of powdered sugar for the icing?
If powdered sugar is unavailable, you can make a quick icing by mixing honey or maple syrup with a bit of milk or cream to drizzle over the cake, though the texture will be different but equally delicious.
Final Thoughts
This Banana Cinnamon Roll Cake Recipe is pure joy in cake form. It’s simple to make, packed with comforting cinnamon and sweet banana goodness, and perfect for any occasion that calls for a cozy, home-baked treat. Give it a try and watch it quickly become a beloved staple in your recipe collection. I promise you’ll be coming back to this one again and again.
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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 combines the comforting flavors of cinnamon rolls with moist banana cake for a deliciously unique dessert. Featuring a cinnamon sugar topping swirled into the banana cake batter and a simple powdered sugar glaze, this treat is perfect for breakfast, brunch, or a sweet snack.
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, stir together the light brown sugar, ground cinnamon, and melted butter until well combined. Set this mixture aside to use later.
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish thoroughly with baking spray or butter to prevent sticking, then set it aside.
- Mix Wet Ingredients: In a medium bowl, combine the mashed bananas, light brown sugar, and the cooled melted butter. Mix until smooth. Next, stir in the egg, buttermilk, and vanilla extract until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and ground cinnamon until evenly blended. Gradually add these dry ingredients to the wet banana mixture, stirring just until combined. Be careful not to overmix to keep the cake tender.
- Assemble the Cake: Pour the batter evenly into the prepared baking dish. Sprinkle the previously made cinnamon topping over the surface of the batter. Then, using a butter knife, gently swirl the cinnamon topping into about an inch of the cake batter’s top layer to create a marbled effect.
- Bake the Cake: Place the baking dish in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted near the center comes out mostly clean with just a few moist crumbs attached. Once baked, remove from the oven and allow the cake to cool for 30 minutes.
- Prepare and Add Icing: While the cake cools, whisk together the powdered sugar and milk until smooth to form a glaze. Drizzle this icing evenly over the cooled cake.
- Serve: Cut the cake into squares and enjoy your Banana Cinnamon Roll Cake warm or at room temperature.
Notes
- Use very ripe bananas for the best natural sweetness and flavor.
- Do not overmix the batter to ensure a tender cake texture.
- Allow the cake to cool before glazing to prevent the icing from melting and sliding off.
- For a dairy-free version, substitute buttermilk with a plant-based milk mixed with a teaspoon of lemon juice, and use dairy-free butter and milk for icing.
- Store leftover cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
