Description
This Banana Cinnamon Roll Cake is a moist and delicious twist on the classic cinnamon roll, combining mashed bananas with a cinnamon-spiced batter topped with a buttery cinnamon swirl and finished with a sweet glaze. Perfect for breakfast, brunch, or a comforting 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 â…” cups all-purpose flour
- 3 teaspoons baking powder
- 2 teaspoons ground cinnamon
Icing
- 1/2 cup powdered sugar
- 3 Tablespoons milk
Instructions
- Make the Cinnamon Topping: In a small bowl, combine the light brown sugar, ground cinnamon, and melted butter. Stir until all the ingredients are well mixed. Set this mixture aside for later use.
- Prepare the Oven and Baking Dish: Preheat your oven to 350° F (175° C). Grease an 8×8-inch baking dish with baking spray to prevent sticking, and set it aside.
- Mix Wet Ingredients: In a medium bowl, mash the bananas thoroughly. Add the light brown sugar and cooled melted butter to the bananas and mix well. Then, stir in the egg, buttermilk, and vanilla extract until the mixture is uniform.
- Combine Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, baking powder, and ground cinnamon until evenly blended.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet ingredients bowl. Stir gently just until combined, taking care not to overmix to keep the cake tender.
- Assemble the Cake: Spread the batter evenly into the prepared baking dish. Sprinkle the cinnamon topping evenly over the surface of the batter. Using a butter knife, gently swirl the cinnamon topping about an inch into the batter to create a marbled effect.
- Bake the Cake: Place the baking dish in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out mostly clean. Once baked, remove the cake from the oven and allow it to cool for 30 minutes.
- 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 into squares and serve. Enjoy your delicious banana cinnamon roll cake!
Notes
- Do not overmix the batter to ensure the cake stays tender and fluffy.
- Use ripe bananas for the best flavor and natural sweetness.
- The cinnamon swirl can be adjusted to taste; add more or less cinnamon as desired.
- If you prefer a thicker icing, reduce the amount of milk slightly.
- Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
