Description
This Banana Cinnamon Roll Cake combines the comforting flavors of banana and cinnamon in a moist, tender cake with a swirled cinnamon topping and a sweet icing drizzle. Perfect for breakfast, dessert, or a cozy snack, this cake bakes up fluffy and rich, with the warm spice of cinnamon complementing the natural sweetness of ripe 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 â…” 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, combine the light brown sugar, ground cinnamon, and melted butter. Stir well until the mixture is fully blended. Set this mixture aside to be swirled into the cake batter later.
- Preheat and Prepare Baking Dish: Preheat your oven to 350° F (175° C). Grease an 8×8-inch baking dish with baking spray or butter to prevent sticking. Set aside while you prepare the batter.
- Mix Wet Ingredients: In a medium bowl, mash 2 large ripe bananas thoroughly. Add the light brown sugar and cooled melted butter, stirring until combined. Then, mix in the large egg, buttermilk, and vanilla extract until the wet mixture is smooth and incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and ground cinnamon until evenly combined.
- Combine Wet and Dry Ingredients: Gradually stir the dry ingredients into the wet mixture just until combined. Be careful not to overmix to keep the cake tender and light.
- Assemble Cake: Spread the batter evenly into the prepared baking dish. Evenly sprinkle the prepared cinnamon topping over the batter’s surface.
- Create Cinnamon Swirls: Using a butter knife, gently swirl the cinnamon topping into about an inch of the top layer of the batter, creating a marbled effect without fully mixing it in.
- Bake the Cake: Place the baking dish in the preheated oven and bake for 30 to 35 minutes. The cake should be done when a toothpick inserted in the center comes out mostly clean with just a few moist crumbs.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for about 30 minutes to set properly before icing.
- Prepare and Add Icing: Whisk together the powdered sugar and milk in a bowl until smooth. Drizzle the icing evenly over the cooled cake using a spoon or fork.
- Serve: Once iced, cut the cake into nine squares and serve. Enjoy the soft, flavorful banana cake with cinnamon swirls and a sweet glaze!
Notes
- Ensure bananas are ripe and soft for maximum sweetness and moisture.
- Do not overmix the batter to avoid a dense cake texture.
- Use room temperature or cooled melted butter to prevent cooking the egg prematurely.
- The cinnamon topping can be adjusted to taste for more or less sweetness and spice.
- Allow the cake to cool before icing to prevent the icing from melting and running.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for longer freshness.
