If you adore the comforting flavors of cinnamon rolls and the naturally sweet richness of bananas, then you are going to fall head over heels with this Banana Cinnamon Roll Cake Recipe. It brings together the best of both worlds in a moist, tender cake swirled with a buttery cinnamon topping and finished with a sweet drizzle of icing. This delightful treat feels like a warm hug on a plate, perfect for breakfast, brunch, or any time you want to satisfy your sweet tooth with a little something special.
Ingredients You’ll Need
Every ingredient in this Banana Cinnamon Roll Cake Recipe is simple yet essential, creating a perfect balance of flavor, texture, and color. From ripe bananas to fragrant cinnamon and buttermilk, each element plays a role in making this cake irresistibly moist and flavorful.
- Light brown sugar (5 Tablespoons for topping, 1/3 cup for batter): Adds caramel notes and moisture to both the cake and the cinnamon swirl.
- Ground cinnamon (1 Tablespoon for topping, 2 teaspoons for batter): Brings warm spice and classic cinnamon roll flavor.
- Salted butter, melted and cooled (4 Tablespoons for topping, 4 Tablespoons for batter): Infuses richness and helps create that luscious cinnamon swirl texture.
- Large bananas (2, mashed): The star ingredient lending natural sweetness and a creamy tender crumb.
- Large egg (1): Provides structure and holds the cake together perfectly.
- Buttermilk (3/4 cup): Adds tang and moisture, making the cake beautifully tender.
- Vanilla extract (2 teaspoons): Enhances all the flavors with a lovely aromatic depth.
- All-purpose flour (1 â…” cups): The base that creates a light but sturdy crumb.
- Baking powder (3 teaspoons): Ensures the cake rises to fluffy perfection.
- Powdered sugar (1/2 cup): For the sweet, smooth icing drizzle on top.
- Milk (3 Tablespoons): Mixed with the powdered sugar to create the perfect icing consistency.
How to Make Banana Cinnamon Roll Cake Recipe
Step 1: Prepare the Cinnamon Topping
Start by stirring together the light brown sugar, cinnamon, and melted butter in a small bowl until smooth and combined. Set this luscious cinnamon topping aside—it will soon become the swirl that makes your cake sing with flavor.
Step 2: Preheat and Prep Your Pan
Heat your oven to 350° F and generously grease an 8×8-inch baking dish with baking spray. This ensures your cake will come out cleanly and maintain its perfect shape.
Step 3: Mix the Wet Ingredients
In a medium bowl, mash your bananas until smooth, then stir in the light brown sugar and cooled melted butter. Beat in the egg, followed by the buttermilk and vanilla extract, mixing until everything is just combined to preserve that tender texture.
Step 4: Combine the Dry Ingredients
In another bowl, whisk together the all-purpose flour, baking powder, and cinnamon. This dry mixture is essential to create a tender crumb and balanced spice throughout your cake.
Step 5: Bring It All Together
Gently fold the dry ingredients into the wet banana mixture, stirring only until combined. Over-mixing will make the cake dense, so be gentle to keep it light and airy.
Step 6: Assemble and Swirl
Spread the batter evenly into your prepared baking dish. Sprinkle the cinnamon topping all across the top, then take a butter knife and swirl the topping into the batter’s top inch. This creates those beautiful cinnamon roll-like ribbons that you’ll love biting into.
Step 7: Bake and Cool
Bake your cake for 30 to 35 minutes, or until a toothpick inserted into the center comes out mostly clean. When done, remove from the oven and let it cool for at least 30 minutes—this rest time allows the flavors to meld and the icing to set beautifully.
Step 8: Make the Icing and Drizzle
Whisk together the powdered sugar and milk until smooth. Drizzle this sweet, glossy icing over your cooled cake with a spoon or fork for a pretty finish and an extra touch of sweetness in every bite.
How to Serve Banana Cinnamon Roll Cake Recipe
Garnishes
A simple dusting of additional powdered sugar or a few thin banana slices on top can elevate your presentation. For a fun twist, sprinkle chopped toasted pecans or walnuts to add delightful crunch and nuttiness that pairs perfectly with the warm cinnamon.
Side Dishes
This cake shines on its own but pairs wonderfully with a scoop of vanilla ice cream or a dollop of lightly whipped cream. For a breakfast spread, consider serving alongside fresh fruit or a hot cup of coffee for the ultimate cozy experience.
Creative Ways to Present
Try cutting your cake into mini squares and serving them on decorative toothpicks for a charming appetizer or party treat. Or plate with a drizzle of caramel sauce and a sprinkle of cinnamon to wow your guests visually and palate-wise.
Make Ahead and Storage
Storing Leftovers
You can keep leftover banana cinnamon roll cake fresh by covering it tightly with plastic wrap or transferring it to an airtight container. Store it at room temperature for up to two days or refrigerate for up to a week to maintain moistness and flavor.
Freezing
This cake freezes beautifully. Wrap individual slices or the whole cake tightly in plastic wrap and foil before placing it in the freezer. It will keep well for up to three months, perfect for prepping ahead for celebrations or emergencies.
Reheating
To enjoy your Banana Cinnamon Roll Cake Recipe warm, reheat slices in the microwave for about 15-20 seconds or in a preheated oven at 325° F for 10-15 minutes. The warmth enhances the banana aroma and softens the icing to a melty dream.
FAQs
Can I use frozen bananas for this cake?
Absolutely! Frozen bananas work just as well—just thaw and drain any excess moisture before mashing to avoid making the batter too wet.
Is buttermilk necessary or can I substitute it?
Buttermilk adds tang and tenderness, but you can substitute it by adding 1 tablespoon of lemon juice or vinegar to 3/4 cup of milk and letting it sit for 5 minutes before using.
How do I avoid overmixing the batter?
Mix your wet and dry ingredients until they are just combined; a few small lumps are ok. Overmixing can make the cake dense and tough, so patience in this step is key.
Can I make this cake dairy-free or vegan?
You can adjust the recipe using plant-based milk and vegan butter, and replace the egg with a flax egg or commercial egg replacer. The texture might vary slightly but the taste will still be wonderful.
How should I store the cake if I want to take it on the go?
Cut the cake into squares and pack them in an airtight container or wrap individual pieces in parchment paper for an easy, mess-free treat to enjoy on the road or at work.
Final Thoughts
This Banana Cinnamon Roll Cake Recipe is truly a keeper, blending beloved flavors into one unforgettable dessert that’s as comforting as it is delicious. Whether you’re baking for family, friends, or just yourself, it’s a sweet slice of happiness that never fails to bring smiles. I can’t wait for you to try it and make it a regular in your kitchen rotation!
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 Banana Cinnamon Roll Cake is a deliciously moist and flavorful dessert combining the warm spices of cinnamon with sweet ripe bananas. Swirled with a cinnamon sugar topping and drizzled with a simple milk glaze, this cake delivers the comforting taste of a cinnamon roll in an easy-to-make baked cake form—perfect for breakfast or an indulgent snack.
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 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 fully combined. Set this mixture aside for later.
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish with baking spray to prevent sticking. Set the dish aside.
- Mix Wet Ingredients: In a medium bowl, combine the mashed bananas, light brown sugar, and cooled melted butter. Stir well, then add in the egg, buttermilk, and vanilla extract. Mix until just combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and ground cinnamon until evenly mixed.
- Combine Wet and Dry Mixtures: Gently stir the dry ingredients into the wet ingredients, mixing just until combined. Be careful not to over mix to keep the cake tender.
- Assemble the Cake: Spread the batter evenly into the prepared baking dish. Sprinkle the prepared cinnamon topping over the batter surface. Using a butter knife, gently swirl the topping into about an inch of the top of the batter to create a marbled effect.
- Bake the Cake: Place the dish in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out mostly clean. Remove from the oven and allow the cake to cool for 30 minutes before icing.
- Prepare the Icing: Whisk together the powdered sugar and milk in a small bowl until smooth and pourable.
- Finish and Serve: Drizzle the icing evenly over the cooled cake. Cut the cake into squares and serve.
Notes
- Do not over mix the batter after adding the dry ingredients to avoid a dense cake.
- Allow the cake to cool before adding icing to prevent it from melting and running off.
- Use ripe bananas for maximum sweetness and moisture.
- If buttermilk is unavailable, you can substitute by adding 1 tablespoon lemon juice or white vinegar to 3/4 cup milk and let it sit for 5 minutes.
- Store leftover cake covered at room temperature for up to 2 days or refrigerate for longer freshness.
