There’s nothing quite like the cozy, warm hug of a freshly baked treat that combines two beloved flavors: banana and cinnamon. This Banana Cinnamon Roll Cake Recipe bridges the gap between a luscious banana cake and the irresistible swirl of cinnamon roll goodness, creating a dessert that feels like a celebration in every bite. It’s soft, moist, and bursting with flavor, perfect for sharing with friends or savoring on your own with a comforting cup of coffee or tea.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential for achieving the perfect balance of sweet, spicy, and tender in this Banana Cinnamon Roll Cake Recipe. Each element plays a vital role, from the sweet bananas adding natural moisture and richness to the warm cinnamon that creates that classic roll flavor.
- Light brown sugar: Adds deep, caramel-like sweetness that complements bananas beautifully.
- Ground cinnamon: Infuses the cake with warm, comforting spice — a signature of any cinnamon roll.
- Salted butter (melted and cooled): Provides richness and a luscious texture throughout the cake and topping.
- Ripe bananas (mashed): Naturally sweet and moist, they keep the cake tender and flavorful.
- Large egg: Helps bind the ingredients while contributing to the cake’s rise.
- Buttermilk: Adds a tangy note and helps create a light, fluffy crumb.
- Vanilla extract: Enhances all the flavors with a sweet, fragrant note.
- All-purpose flour: The structure of your cake, ensuring it’s soft but stable.
- Baking powder: Gives the cake a marvelous lift and airy texture.
- Powdered sugar: Used for the icing, adding a silky sweetness for the perfect finish.
- Milk (for icing): Thins the powdered sugar into a smooth drizzle that melts on top.
How to Make Banana Cinnamon Roll Cake Recipe
Step 1: Prepare the Cinnamon Topping
Start by mixing the light brown sugar, ground cinnamon, and melted butter in a small bowl. This simple cinnamon topping will swirl throughout your banana cake, offering gooey pockets of sweetness and spice that make every bite unforgettable. Set it aside and let it work its magic during baking.
Step 2: Get Your Oven and Pan Ready
Preheat your oven to 350° F and grease an 8×8-inch baking dish. The right temperature ensures your cake bakes evenly, while greasing the pan prevents sticking and helps develop a beautiful golden crust on the edges.
Step 3: Mix the Wet Ingredients
In a medium bowl, combine your mashed bananas with light brown sugar and cooled melted butter, stirring gently. Then add the egg, buttermilk, and vanilla extract, mixing until just incorporated. This mixture brings moisture and richness, setting the foundation for a tender crumb.
Step 4: Whisk Together Dry Ingredients
In a separate bowl, whisk the flour, baking powder, and ground cinnamon together. This ensures even distribution of the leavening agent and spice throughout the batter, so every mouthful has balanced flavor.
Step 5: Combine Wet and Dry Ingredients
Stir the dry ingredients into the wet ingredients just until everything is combined. Avoid over-mixing here; you want to keep the cake light and fluffy rather than dense or tough.
Step 6: Add the Batter and Swirl the Cinnamon Topping
Spread the batter evenly into your prepared baking dish. Sprinkle the cinnamon topping over the surface and use a butter knife to gently swirl it about an inch into the batter. This swirled effect is what gives the cake its signature cinnamon roll appearance and delicious pockets of flavor.
Step 7: Bake to Perfection
Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out mostly clean. Then, let the cake cool for about 30 minutes. This cooling time allows the cake to set up nicely, making it easier to cut without crumbling.
Step 8: Make and Drizzle the Icing
Whisk together powdered sugar and milk until smooth and pourable. Drizzle this glossy icing over the cooled cake for that classic cinnamon roll finish, adding a sweet, shiny touch and a slight melt-in-your-mouth sensation.
How to Serve Banana Cinnamon Roll Cake Recipe
Garnishes
For an extra special touch, sprinkle chopped walnuts or pecans on top after icing for crunch and nutty flavor. A dusting of cinnamon or a few thin banana slices can also make it look as good as it tastes.
Side Dishes
This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream, elevating it into a decadent dessert. A simple cup of coffee or spiced chai tea also complements the warm cinnamon and banana flavors perfectly.
Creative Ways to Present
Cut the cake into bite-sized squares and serve them on a beautiful platter for brunch or a cozy gathering. You could even layer pieces in a glass trifle dish with whipped cream and sliced bananas for a show-stopping dessert that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Banana Cinnamon Roll Cake Recipe tightly in plastic wrap or keep it in an airtight container. It will stay fresh at room temperature for up to two days, making it a perfect make-ahead treat.
Freezing
If you want to save this deliciousness for later, you can freeze portions by wrapping them individually in plastic wrap and placing them in a freezer-safe bag. Frozen cake stays delicious for up to two months. Just thaw overnight in the refrigerator before serving.
Reheating
To enjoy your Banana Cinnamon Roll Cake Recipe warm, reheat slices in the microwave for 15 to 20 seconds or pop them in a low oven at 300° F for about 10 minutes. This brings back that fresh-baked softness and enhances the flavors.
FAQs
Can I use overripe bananas for this recipe?
Absolutely! In fact, overripe bananas make the best banana cinnamon roll cake because their natural sweetness intensifies, ensuring moistness and rich banana flavor throughout the cake.
What if I don’t have buttermilk on hand?
No worries — you can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 3/4 cup of regular milk. Let it sit for 5 minutes before using; it provides that tangy acidity crucial for the cake’s light texture.
Can I make this cake dairy-free?
Yes! Substitute the butter with a dairy-free alternative and use a plant-based milk with a splash of lemon juice as a buttermilk substitute. The cake’s flavor will remain just as delightful.
How do I prevent the cinnamon topping from sinking too much?
Swirling the topping only about an inch into the batter is key; this allows the cinnamon mixture to create delightful pockets without sinking entirely to the bottom, keeping that classic cinnamon roll texture throughout.
Is this recipe suitable for breakfast as well as dessert?
Definitely! The Banana Cinnamon Roll Cake Recipe is versatile enough to enjoy any time of day. Its comforting flavors and moist texture make it a perfect breakfast treat or an indulgent dessert.
Final Thoughts
Trying this Banana Cinnamon Roll Cake Recipe will bring a little joy and warmth to your kitchen, whether you’re baking for loved ones or treating yourself. The inviting aroma and luscious flavor combination make it a total crowd-pleaser. Once you take that first bite, you’ll understand why this recipe quickly becomes a favorite. So go ahead—bake it, share it, and savor every sweet, cinnamon-swirled moment!
Print
Banana Cinnamon Roll Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Banana Cinnamon Roll Cake combines the moistness of ripe bananas with the warm flavors of cinnamon and brown sugar, baked into a soft cake with a swirled cinnamon topping and a sweet powdered sugar glaze. Perfect for breakfast or dessert, this easy-to-make cake brings the comforting taste of cinnamon rolls in a quick, sliceable form.
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 to use later as the cinnamon swirl topping for the cake.
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish with baking spray to prevent sticking, and set aside.
- Mix Wet Ingredients: In a medium bowl, combine the mashed bananas with 1/3 cup light brown sugar and 4 tablespoons of cooled melted butter. Stir in the egg, buttermilk, and vanilla extract until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and ground cinnamon until evenly mixed. This will ensure the rising agent and cinnamon are distributed evenly.
- Make the Batter: Gently stir the dry ingredients into the wet banana mixture just until combined. Be careful not to overmix, as this can make the cake tough.
- Assemble Cake: Spread the batter evenly into the prepared baking dish. Sprinkle the reserved cinnamon topping evenly over the batter. Using a butter knife, gently swirl the topping into about an inch of the top layer of the batter to create a cinnamon swirl effect.
- Bake: 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 with a few moist crumbs attached. Remove from the oven and allow the cake to cool in the pan for 30 minutes.
- Prepare Icing: While the cake is cooling, whisk together the powdered sugar and milk in a small bowl until smooth to create the glaze.
- Finish and Serve: Drizzle the icing evenly over the cooled cake. Cut into squares and serve for a delicious banana cinnamon treat.
Notes
- For best results, use ripe bananas as they provide more natural sweetness and moisture.
- Do not overmix the batter to keep the cake light and tender.
- Let the cake cool before adding the icing to prevent it from melting and running off.
- The cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
- To make it dairy-free, substitute buttermilk with a vegan alternative such as almond milk mixed with a tablespoon of vinegar, and use dairy-free butter.
