Description
This Banana Cinnamon Roll Cake combines the cozy flavors of cinnamon rolls with the moist sweetness of ripe bananas. Featuring a rich brown sugar and cinnamon swirl, topped with a simple powdered sugar glaze, this cake is perfect for breakfast, brunch, or dessert. It’s easy to prepare and bakes into a tender, flavorful treat that serves nine.
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 the mixture is well combined. Set this cinnamon topping aside for later use.
- Preheat the Oven and Prepare the Baking Dish: Heat your oven to 350°F (175°C). Grease an 8×8-inch baking dish with baking spray to prevent sticking and set it aside.
- Mix Wet Ingredients: In a medium bowl, combine the mashed bananas, 1/3 cup light brown sugar, and melted butter. Add the egg, buttermilk, and vanilla extract, stirring well until the mixture is smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and 2 teaspoons of ground cinnamon until thoroughly mixed.
- Combine Wet and Dry Mixtures: Gradually fold the dry ingredients into the wet banana mixture just until combined. Be careful not to overmix to keep the cake tender.
- Assemble the Cake: Spread the batter evenly into the prepared baking dish. Sprinkle the cinnamon topping evenly over the batter. Use a butter knife to gently swirl the topping into about an inch of the top layer of batter creating a cinnamon swirl effect.
- Bake the Cake: Place the baking dish in the oven and bake for 30 to 35 minutes. The cake is done when a toothpick inserted into the center comes out mostly clean. Once baked, remove from the oven and allow the cake to cool for 30 minutes.
- Prepare Icing: Whisk together the powdered sugar and milk until smooth and pourable.
- Finish the Cake: Drizzle the icing evenly over the cooled cake. Cut into squares and serve.
Notes
- Do not overmix the batter to maintain a light and fluffy texture.
- The swirling step is key to create the signature cinnamon roll look and flavor.
- Letting the cake cool before icing helps the glaze set better.
- You can substitute buttermilk with milk plus 1 tablespoon vinegar or lemon juice if needed.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
