If you are looking for a comforting dessert that brings together the warm spices of cinnamon and the natural sweetness of ripe bananas, you are going to fall in love with this Banana Cinnamon Roll Cake Recipe. It’s a moist, tender cake that mimics the cozy feeling of a cinnamon roll with every bite, yet it’s wonderfully easy to prepare. Whether you’re baking for family brunch or a casual get-together, this cake will quickly become a cherished favorite that everyone will be asking for again and again.
Ingredients You’ll Need
The magic of this Banana Cinnamon Roll Cake Recipe starts with simple, pantry-friendly ingredients that you might already have on hand. Each component plays a key role—from bananas lending moistness and natural sweetness, to cinnamon adding its signature warm aroma and spice. The blend of buttermilk and baking powder ensures that perfect soft crumb, while the buttery cinnamon topping brings everything together beautifully.
- Light brown sugar: Provides a deep, caramel-like sweetness that complements the bananas and cinnamon perfectly.
- Ground cinnamon: Adds the cozy, spicy fragrance essential to cinnamon rolls and this cake alike.
- Salted butter (melted and cooled): Brings richness and helps bind the topping and batter together.
- Bananas (mashed): Offer natural sweetness and moisture, making the cake tender and flavorful.
- Large egg: Acts as a binder to hold the cake’s structure without making it heavy.
- Buttermilk: Delivers a tangy undertone and helps activate the baking powder for a light texture.
- Vanilla extract: Enhances the overall flavor, giving the cake a pleasant, rounded sweetness.
- All-purpose flour: The base of the cake, providing structure and body.
- Baking powder: The leavening agent that helps the cake rise beautifully.
- Powdered sugar: Used in the icing for a smooth, sweet finish.
- Milk: Thins out the powdered sugar to create an easy drizzle for icing the cake.
How to Make Banana Cinnamon Roll Cake Recipe
Step 1: Prepare the Cinnamon Topping
Start by combining 5 tablespoons of light brown sugar, 1 tablespoon of ground cinnamon, and 4 tablespoons of melted, cooled salted butter in a small bowl. Stir until the mixture is smooth and well combined. This topping will give the cake its signature cinnamon roll swirls and a perfectly caramelized top.
Step 2: Preheat and Prepare Baking Dish
Heat your oven to 350° F and grease an 8×8-inch baking dish thoroughly with baking spray or butter. This helps the cake release easily after baking and prevents sticking.
Step 3: Mix the Wet Ingredients
In a medium bowl, mash 2 large bananas until smooth. Add 1/3 cup of light brown sugar and 4 tablespoons of melted, cooled butter to the bananas. Stir these together. Then, whisk in 1 large egg, 3/4 cup buttermilk, and 2 teaspoons vanilla extract, blending everything into a luscious, smooth batter.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together 1 ⅔ cups all-purpose flour, 3 teaspoons baking powder, and 2 teaspoons ground cinnamon. This dry mix will ensure that the cake is fluffy and perfectly spiced.
Step 5: Blend Wet and Dry Ingredients
Gradually stir the flour mixture into the wet banana mixture, but be careful not to overmix. You want the batter just combined to keep the cake tender and soft.
Step 6: Assemble the Cake
Pour the batter evenly into the prepared baking dish. Sprinkle the cinnamon topping all over the batter’s surface. Using a butter knife, gently swirl the topping about an inch deep into the batter, creating beautiful cinnamon roll-like ribbons.
Step 7: Baking
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted near the center comes out mostly clean, with a few moist crumbs attached—just right for moist cake. Remove from the oven and allow the cake to cool in the pan for about 30 minutes.
Step 8: Prepare the Icing
While the cake cools, whisk together 1/2 cup of powdered sugar with 3 tablespoons of milk until smooth. This simple glaze is what takes the Banana Cinnamon Roll Cake Recipe to the next level with a sweet, delicate finish.
Step 9: Drizzle and Serve
Drizzle the icing generously over the cooled cake. Cut into squares and serve warm or at room temperature for the ultimate cozy treat.
How to Serve Banana Cinnamon Roll Cake Recipe
Garnishes
Sprinkle a little extra cinnamon or a few chopped walnuts on top to add texture and an inviting aroma. A dollop of whipped cream or a scoop of vanilla ice cream also pairs beautifully, adding richness and balance to the spiced cake.
Side Dishes
This cake shines on its own but also pairs wonderfully with a cup of freshly brewed coffee or chai tea. For a brunch spread, fresh fruit salad or a light yogurt parfait on the side complements the sweetness and soft texture perfectly.
Creative Ways to Present
Try serving this cake in individual ramekins with a swirl of cinnamon topping and drizzle of icing for a charming personal dessert. Or layer pieces in a trifle with banana slices and whipped cream for a fun twist that will impress your guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover Banana Cinnamon Roll Cake Recipe tightly wrapped in plastic wrap or in an airtight container. It will stay fresh at room temperature for up to two days and in the refrigerator for up to five days without losing its moisture and flavor.
Freezing
You can freeze this cake whole or sliced. Wrap tightly in plastic and foil or place in an airtight freezer bag. It freezes well for up to 3 months. When ready to enjoy, thaw overnight in the fridge for best texture.
Reheating
For freshly baked warmth, reheat slices in the microwave for about 20 seconds or in a 300° F oven for 10-15 minutes. The warming will revive the cake’s softness and enhance its comforting cinnamon aroma.
FAQs
Can I use overripe bananas for the Banana Cinnamon Roll Cake Recipe?
Absolutely! Overripe bananas are best because they’re sweeter and easier to mash, which adds natural moisture and rich banana flavor to the cake. Just make sure they aren’t spoiled.
Can I substitute buttermilk in the recipe?
Yes! If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 3/4 cup of milk. Let it sit for 5 minutes before using.
Is this recipe gluten-free friendly?
The original Banana Cinnamon Roll Cake Recipe calls for all-purpose flour. To make it gluten-free, you can try using a gluten-free flour blend, but results may vary slightly in texture.
How do I get the swirl effect with the cinnamon topping?
After spreading the batter in the pan and sprinkling the cinnamon topping over it, gently swirl a butter knife about an inch into the batter in a figure-eight or circular motion. This incorporates the topping without mixing it fully.
Can I make this cake dairy-free?
Yes! Use dairy-free butter and milk alternatives such as almond or oat milk. For buttermilk, mix 3/4 cup of any non-dairy milk with 1 tablespoon of lemon juice and let it sit before using.
Final Thoughts
This Banana Cinnamon Roll Cake Recipe is truly a delightful way to enjoy the cozy flavors of cinnamon rolls in a cake form, perfect for sharing or indulging yourself. The ease of preparation combined with its rich, comforting taste makes it a recipe you will return to time and again. Go ahead and bake a batch—you’ll be greeted with warm smiles and heartfelt requests for seconds!
Print
Banana Cinnamon Roll Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This moist and flavorful Banana Cinnamon Roll Cake combines the comforting taste of cinnamon rolls with the natural sweetness of ripe bananas. Topped with a cinnamon-sugar swirl and a simple powdered sugar glaze, this cake is perfect for breakfast, brunch, or a cozy dessert.
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 ⅔ 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 fully combined. Set this mixture aside to use later.
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 350° F (175° C). Grease an 8×8-inch baking dish thoroughly with baking spray to prevent sticking, then set it aside.
- Make Banana Batter: In a medium mixing bowl, combine the mashed bananas, light brown sugar, and cooled melted butter. Stir in the egg, buttermilk, and vanilla extract until just blended.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and ground cinnamon until evenly mixed.
- Mix Batter and Dry Ingredients: Gently fold the dry ingredients into the wet banana mixture until just combined. Avoid over-mixing to keep the cake tender.
- Assemble Cake: Spread the batter evenly into the prepared baking dish. Sprinkle the cinnamon topping evenly over the batter. Using a butter knife, gently swirl the topping into the top inch of the batter to create a cinnamon roll effect.
- Bake: Place the baking dish in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean. Once baked, remove from the oven and allow the cake to cool for about 30 minutes.
- Prepare Icing: While the cake cools, whisk together the powdered sugar and milk in a small bowl until smooth and pourable.
- Apply Icing and Serve: Drizzle the icing evenly over the cooled cake. Cut into squares and serve warm or at room temperature. Enjoy your Banana Cinnamon Roll Cake!
Notes
- Do not overmix the batter; this keeps the cake light and fluffy.
- You can substitute buttermilk with milk plus 1 tablespoon vinegar or lemon juice if you don’t have buttermilk.
- If you prefer a dairy-free version, substitute the butter and milk with plant-based alternatives.
- The cake is best enjoyed within 2 days but can be stored in an airtight container for up to 3 days.
- For extra texture, you can add chopped nuts such as walnuts or pecans to the batter.
