Description
This Banana Cinnamon Roll Cake is a moist and flavorful dessert that combines the classic flavors of banana and cinnamon rolls into a deliciously easy-to-make cake. Topped with a cinnamon-sugar swirl and a simple powdered sugar glaze, it’s perfect for breakfast, brunch, 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
- Make the Cinnamon Topping: In a small bowl, combine the light brown sugar, ground cinnamon, and melted butter. Stir until fully blended and set aside for later use.
- Preheat Oven and Prepare 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, mix together the mashed bananas, light brown sugar, and cooled melted butter. Add the egg, buttermilk, and vanilla extract to the mixture and stir until combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and ground cinnamon until evenly mixed.
- Make the Batter: Gradually stir the dry ingredients into the wet banana mixture just until combined. Take care not to overmix to keep the cake tender.
- Assemble Cake: Spread the batter evenly into the prepared baking dish. Sprinkle the cinnamon topping evenly over the top of the batter. Using a butter knife, gently swirl the cinnamon topping into about an inch of the cake batter’s surface to create a marbled effect.
- Bake: Place the baking dish in the preheated oven and bake for 30 to 35 minutes. The cake is done when a toothpick inserted into the center comes out mostly clean with a few moist crumbs. Remove from oven and allow to cool for 30 minutes.
- Prepare Icing: While the cake cools, whisk together the powdered sugar and milk until smooth to make the icing.
- Finish and Serve: Drizzle the icing over the top of the cooled cake. Cut into squares and serve. Enjoy!
Notes
- Ensure not to overmix the batter to maintain a light and fluffy texture.
- The swirl effect can be intensified by using a knife or skewer in tighter circular motions but avoid mixing too deep.
- Allow the cake to cool completely before drizzling the icing to prevent it from melting off.
- This cake is best enjoyed within 2 days for maximum freshness but can be stored covered in the refrigerator for up to 4 days.
- Substitute buttermilk with a mixture of milk and lemon juice or vinegar if needed (1 cup milk + 1 tablespoon lemon juice, let sit 5 minutes).
