Description
This Banana Cinnamon Roll Cake is a moist and flavorful dessert featuring ripe bananas swirled with a cinnamon-sugar topping and finished with a sweet icing drizzle. Easy to prepare and perfect for breakfast or dessert, this cake combines the comforting flavors of cinnamon rolls with the natural sweetness of bananas.
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 2/3 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 5 tablespoons light brown sugar, 1 tablespoon ground cinnamon, and 4 tablespoons melted and cooled salted butter. Stir until well combined and set aside.
- 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 ensure the cake does not stick. Set aside.
- Make Banana Cake Batter: In a medium bowl, mash 2 large bananas until smooth. Add 1/3 cup light brown sugar and 4 tablespoons melted and cooled salted butter, mixing well. Stir in 1 large egg, 3/4 cup buttermilk, and 2 teaspoons vanilla extract until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together 1 2/3 cups all-purpose flour, 3 teaspoons baking powder, and 2 teaspoons ground cinnamon. This ensures even distribution of the leavening and spice throughout the batter.
- Mix Wet and Dry Ingredients: Gradually stir the dry ingredient mixture into the banana mixture. Mix until just combined to avoid overmixing, which can make the cake tough.
- Assemble Cake with Cinnamon Swirl: Pour the batter evenly into the prepared baking dish. Evenly sprinkle the cinnamon topping over the cake batter surface. Using a butter knife, gently swirl the topping about an inch deep into the batter to create a cinnamon swirl 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 a few moist crumbs. Remove from oven and let cool for 30 minutes.
- Prepare Icing: In a small bowl, whisk together 1/2 cup powdered sugar and 3 tablespoons milk until smooth and pourable.
- Finish and Serve: Drizzle the prepared icing over the cooled cake. Cut into squares and serve. Enjoy your delicious banana cinnamon roll cake!
Notes
- Ensure the melted butter used in both the batter and the topping has cooled to prevent cooking the eggs prematurely.
- Do not overmix the batter once the dry ingredients are added to maintain a tender crumb.
- If buttermilk is unavailable, substitute with 3/4 cup milk mixed with 1 tablespoon lemon juice or vinegar, let sit for 5 minutes.
- The cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Reheat slices gently in the microwave for 10-15 seconds to restore softness.
- For a thicker icing, reduce the milk slightly; for a thinner glaze, add a bit more milk.
