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
Scale
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.
