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
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, 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.
