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
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 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.
