Description
A moist and flavorful Banana Cinnamon Roll Cake combining ripe bananas and warm cinnamon with a sweet cinnamon topping and a simple powdered sugar glaze. This easy-to-make cake offers a comforting twist on classic banana bread and cinnamon rolls, perfect for breakfast or 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
- Prepare Cinnamon Topping: In a small bowl, stir the light brown sugar, ground cinnamon, and melted and cooled butter together until fully combined. Set this mixture aside for later use.
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish thoroughly with baking spray to prevent sticking and set it aside.
- Mix Wet Ingredients: In a medium bowl, combine the mashed bananas, light brown sugar, and cooled melted butter. Stir these together, then add the egg, buttermilk, and vanilla extract, mixing well to blend all wet ingredients.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and ground cinnamon until evenly combined.
- Mix Batter: Gradually stir the dry ingredients into the wet banana mixture. Mix gently just until the ingredients are combined; avoid overmixing to keep the cake tender.
- Assemble 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 into the top inch of the batter to create a marbled effect.
- Bake Cake: 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. Remove the cake from the oven and allow it to cool for 30 minutes.
- Prepare Icing: In a small bowl, whisk together the powdered sugar and milk 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 a tender cake texture.
- The swirling of the cinnamon topping creates a beautiful marbled effect, but don’t swirl too deeply or the topping will sink too far.
- Use ripe bananas for maximum flavor and natural sweetness.
- Allow the cake to cool before icing to prevent the glaze from melting off.
- This cake is best eaten within 2 days but can be refrigerated for up to 4 days.
