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
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 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.
