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
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 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.
