Description
This Banana Cinnamon Roll Cake is a moist, flavorful dessert combining the sweetness of ripe bananas with the warm spice of cinnamon, topped with a delightful brown sugar swirl and a simple powdered sugar icing. Perfect for breakfast, brunch, or a comforting 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 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, stir together the light brown sugar, ground cinnamon, and melted, cooled salted butter until 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 with baking spray to prevent sticking and set aside.
- Make Banana Cake Batter: In a medium bowl, combine the mashed bananas, light brown sugar, and melted, cooled butter. Stir in the egg, buttermilk, and vanilla extract, mixing until smooth and 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: Gradually add the dry ingredients to the wet banana mixture, stirring just until everything is combined. Take care not to overmix to keep the cake light and tender.
- Assemble Cake: Spread the batter evenly into the prepared baking dish. Sprinkle the cinnamon topping evenly over the batter. Using a butter knife, gently swirl the topping into the top inch of the batter to create a marbled effect.
- Bake the Cake: Place the baking dish in the oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out mostly clean. Once done, remove from the oven and allow the cake to cool in the pan for about 30 minutes.
- Prepare Icing: Whisk together the powdered sugar and milk until smooth and easily drizzleable.
- Finish and Serve: Drizzle the icing over the cooled cake. Cut the cake into 9 squares and serve. Enjoy your delicious banana cinnamon roll cake!
Notes
- Make sure not to overmix the batter to keep the cake light and fluffy.
- Use ripe bananas for the best natural sweetness and flavor.
- You can substitute buttermilk with milk plus 1 tablespoon vinegar or lemon juice if needed.
- Allow the cake to cool before adding icing to prevent it from melting.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
