Description
This Banana Cinnamon Roll Cake is a delightful twist on the classic cinnamon roll, combining moist banana cake with a sweet cinnamon sugar topping and a simple powdered sugar glaze. Perfect for breakfast, brunch, or a cozy dessert, this cake offers warm flavors of cinnamon and banana with a tender crumb and a sweet, swirled cinnamon topping.
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, combine the light brown sugar, ground cinnamon, and melted butter. Stir until fully mixed and set aside for later use.
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish thoroughly with baking spray to prevent sticking, then set it aside.
- Make Banana Cake Batter: In a medium mixing bowl, combine the mashed bananas, light brown sugar, and melted cooled butter. Mix well. Then stir in the egg, buttermilk, and vanilla extract until all the wet ingredients are incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and ground cinnamon until well blended.
- Mix Wet and Dry Ingredients: Gently fold the dry ingredients into the banana mixture just until the batter is combined. Be careful not to overmix to maintain a tender cake texture.
- Assemble the Cake: Spread the batter evenly into the prepared baking dish. Sprinkle the cinnamon topping mixture evenly over the top of the batter. Use a butter knife to gently swirl the topping into the batter’s surface, about an inch deep, creating a marbled effect.
- Bake: Place the dish in the 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.
- Cool and Prepare Icing: Remove the cake from the oven and allow it to cool for about 30 minutes. While cooling, whisk together the powdered sugar and milk to make the icing glaze.
- Finish and Serve: Drizzle the icing evenly over the cooled cake. Cut the cake into squares and serve.
Notes
- Ensure the melted butter is cooled before mixing with the eggs to prevent curdling.
- Do not over-mix the batter to keep the cake light and fluffy.
- The buttermilk can be substituted with milk plus 1 tablespoon of lemon juice or vinegar if needed.
- Use ripe bananas with brown spots for the best flavor and sweetness.
- Allow the cake to cool slightly before icing to prevent the glaze from melting too much.
- For a dairy-free version, substitute butter and milk with plant-based alternatives.
