Description
This Banana Cinnamon Roll Cake is a delightful twist on classic cinnamon rolls, featuring moist banana cake swirled with a cinnamon sugar topping and finished with a sweet icing drizzle. Perfect for breakfast or dessert, this easy-to-make cake combines the comforting flavors of cinnamon and banana in a simple baked treat.
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 ⅔ cups all-purpose flour
- 3 teaspoons baking powder
- 2 teaspoons ground cinnamon
Icing
- 1/2 cup powdered sugar
- 3 Tablespoons milk
Instructions
- Prepare the 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.
- Preheat and Prepare Baking Dish: Preheat your oven to 350° F (175° C). Grease an 8×8-inch baking dish using baking spray or butter, ensuring even coverage to prevent sticking, then set aside.
- Make the Banana Cake Batter: In a medium bowl, combine the mashed bananas, 1/3 cup light brown sugar, and cooled melted butter. Stir in the egg, buttermilk, and vanilla extract until well blended.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and ground cinnamon until evenly mixed.
- Mix Wet and Dry Ingredients: Gently stir the dry ingredient mixture into the wet banana mixture just until combined. Avoid over-mixing to maintain a tender cake texture.
- Assemble the Cake: Pour the batter evenly into the prepared baking dish. Sprinkle the cinnamon topping evenly over the batter’s surface.
- Create Swirls: Using a butter knife or skewer, gently swirl the cinnamon topping into about an inch of the top of 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 in the center comes out mostly clean. Once baked, remove from oven and allow to cool for 30 minutes.
- Prepare the 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 warm or at room temperature for a delicious treat.
Notes
- Do not overmix the batter to keep the cake tender and moist.
- If you don’t have buttermilk, substitute with 3/4 cup milk plus 1 tablespoon lemon juice or vinegar, let sit for 5 minutes before using.
- Allow the cake to cool before icing to prevent the glaze from melting too much.
- This cake is best enjoyed within 2 days but can be stored in an airtight container at room temperature.
- For added texture, consider sprinkling chopped nuts over the cinnamon topping before swirling.
