Description
This Banana Cinnamon Roll Cake combines the warm, comforting flavors of cinnamon rolls with moist banana cake for a delightful dessert or breakfast treat. Swirled with a cinnamon sugar topping and finished with a sweet glaze, it’s easy to prepare and perfect for sharing.
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 well combined. Set this mixture aside for later use.
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish thoroughly with baking spray to prevent sticking, then set 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, mixing until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and ground cinnamon until well combined.
- Mix Batter: Gradually stir the dry ingredients into the wet ingredients just until combined. Be careful not to over mix to keep the cake tender and moist.
- Assemble Cake: Spread the batter evenly in the prepared baking dish. Evenly sprinkle the cinnamon topping over the batter surface.
- Create Cinnamon Swirls: Using a butter knife, gently swirl the cinnamon topping into about an inch deep of the batter, creating a marbled effect.
- Bake: Bake the cake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out mostly clean. Once done, remove the cake and allow it to cool in the pan for about 30 minutes.
- Prepare Icing: In a small bowl, whisk together the powdered sugar and milk until smooth and slightly runny.
- Finish Cake: Drizzle the icing evenly over the cooled cake surface. Cut into squares and serve.
Notes
- Do not over mix the batter to avoid tough cake texture.
- Allow the cake to cool before icing to ensure the glaze doesn’t melt and run off.
- You can substitute buttermilk with milk mixed with a teaspoon of vinegar or lemon juice if you don’t have buttermilk.
- For a richer flavor, use homemade mashed bananas that are very ripe.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
