Description
This Banana Cinnamon Roll Cake combines the comforting flavors of cinnamon rolls with moist banana cake for a delightful dessert or breakfast treat. With a swirled cinnamon sugar topping and a simple powdered sugar glaze, this cake is easy to make and perfect for serving to family or guests.
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 Cinnamon Topping: In a small bowl, stir together the light brown sugar, ground cinnamon, and melted butter until the mixture is well combined. Set this mixture aside for later use.
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish thoroughly with baking spray to prevent sticking and set aside.
- Mix Wet Ingredients: In a medium-sized bowl, combine the mashed bananas, light brown sugar, and melted, cooled butter. Mix in the egg, buttermilk, and vanilla extract, stirring until just combined.
- 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 fold the dry ingredients into the wet ingredients, stirring just until combined to avoid overmixing which can toughen the cake.
- Spread Batter and Add Topping: Evenly spread the batter into the prepared baking dish. Sprinkle the cinnamon sugar topping evenly across the top. Using a butter knife, gently swirl the topping into about an inch of the batter surface 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 with just a few moist crumbs attached.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for about 30 minutes.
- Prepare and Drizzle Icing: In a small bowl, whisk together the powdered sugar and milk until smooth. Drizzle the icing evenly over the cooled cake.
- Serve: Cut the cake into squares and enjoy as a delicious breakfast or dessert treat.
Notes
- Do not overmix the batter to keep the cake light and fluffy.
- You can substitute buttermilk with regular milk plus 1 teaspoon lemon juice or vinegar as an alternative.
- The cinnamon swirl topping can be made ahead and refrigerated if needed.
- Letting the cake cool before glazing ensures the icing doesn’t melt and run off.
