Description
This Banana Cinnamon Roll Cake is a deliciously moist and flavorful dessert combining the warm spices of cinnamon with the sweetness of ripe bananas. With a swirled cinnamon topping and a sweet icing drizzle, this cake offers the comforting flavors of a cinnamon roll in an easy-to-make baked cake form. Perfect for brunch, dessert, or a special treat.
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, combine the light brown sugar, ground cinnamon, and melted butter. Stir until everything is well mixed. Set this mixture aside for later use as the cake’s cinnamon swirl topping.
- Preheat Oven and Prepare Pan: Preheat your oven to 350° F. Grease an 8×8-inch baking dish with baking spray or butter to prevent sticking. Set it aside ready for the batter.
- Mix Wet Ingredients: In a medium bowl, mash the bananas thoroughly. Add the light brown sugar, melted and cooled butter, and mix together. Then whisk in the egg, buttermilk, and vanilla extract until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and ground cinnamon to evenly distribute the leavening and spices.
- Mix Batter: Gradually add the dry ingredients to the wet banana mixture. Stir gently just until combined; be careful not to overmix to keep the cake tender.
- Assemble Cake: Pour the batter evenly into the prepared baking dish. Sprinkle the cinnamon topping mixture evenly over the surface. Using a butter knife, swirl the topping gently into about an inch of the batter on top to create a marbled cinnamon effect.
- Bake: Place the dish in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out mostly clean. Once baked, remove from the oven and allow to cool for about 30 minutes.
- Prepare Icing: Whisk together the powdered sugar and milk in a small bowl until smooth and drizzly.
- Finish and Serve: Drizzle the icing evenly over the cooled cake. Cut the cake into squares and serve. Enjoy the warm cinnamon and banana flavors!
Notes
- Use ripe bananas for the best natural sweetness and moisture.
- Don’t overmix the batter to keep the cake light and tender.
- If you prefer, substitute buttermilk with regular milk plus 1 teaspoon vinegar or lemon juice.
- The cinnamon swirl topping adds a lovely texture contrast and flavor burst.
- You can adjust the icing consistency by adding more milk for a thinner glaze or more powdered sugar for thicker icing.
- Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
