If you are searching for a cozy treat that combines the best of breakfast and dessert, look no further than this Banana Cinnamon Roll Cake. It perfectly blends the warmth of cinnamon rolls with the moist, natural sweetness of ripe bananas, creating a delightful cake that’s tender, flavorful, and wonderfully comforting. Whether you bake it for weekend brunch or a special occasion, this Banana Cinnamon Roll Cake will quickly become a beloved favorite that fills your kitchen with irresistible aromas.
Ingredients You’ll Need
The magic of this Banana Cinnamon Roll Cake lies in its simple, wholesome ingredients. Each element brings its own charm—from bananas adding natural sweetness and moisture, to the cinnamon creating that classic spicy warmth, and the combination of leaveners ensuring a light, tender crumb.
- 3 ripe bananas, mashed: They provide natural sweetness and keep the cake delightfully moist.
- 2 large eggs: Eggs help bind and enrich the batter for a tender texture.
- 1/2 cup unsalted butter, melted: Adds richness and a buttery flavor that complements the bananas.
- 1 cup granulated sugar: Sweetens the cake and helps with browning.
- 1 teaspoon vanilla extract: Enhances the overall flavor with a lovely floral note.
- 1 1/2 cups all-purpose flour: Forms the structure of the cake, balancing softness and stability.
- 1 teaspoon baking powder: Provides lift for a fluffy crumb.
- 1/2 teaspoon baking soda: Reacts with the bananas for added leavening.
- 1/4 teaspoon salt: Balances sweetness and boosts flavors.
- 1 teaspoon ground cinnamon: Gives that classic cinnamon roll warmth throughout the cake.
- For the cinnamon swirl:
- 1/2 cup brown sugar, packed: Adds caramel sweetness and moisture to the swirl.
- 1 tablespoon ground cinnamon: The star spice for that signature cinnamon swirl.
- 2 tablespoons unsalted butter, melted: Helps create a luscious, melty swirl texture.
- For the glaze:
- 1/2 cup powdered sugar: Sweetens and adds a smooth finish to the cake.
- 1 tablespoon milk: Thins the glaze just enough for easy drizzling.
- 1/4 teaspoon vanilla extract: Adds a subtle depth to the glaze flavor.
How to Make Banana Cinnamon Roll Cake
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C) so it’s perfectly hot when your cake goes in. Grease and flour a 9×9-inch square baking pan to ensure your cake comes out cleanly without sticking.
Step 2: Mix the Wet Ingredients
In a large bowl, combine the mashed bananas, eggs, melted butter, granulated sugar, and vanilla extract. Mixing these first helps create a smooth, flavorful base that sets the stage for a moist cake.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. This blend gives your cake the right texture and the warm cinnamon notes that make each bite feel like a comforting hug.
Step 4: Bring Together Wet and Dry Mixtures
Gradually add the dry ingredients to the banana mixture and stir just until combined. Be careful not to overmix; keeping the batter a little lumpy ensures a tender and soft crumb.
Step 5: Layer the Batter and Cinnamon Swirl
Pour half of the batter into your prepared pan. In a small bowl, mix the brown sugar, cinnamon, and melted butter for the cinnamon swirl. Sprinkle half of this mixture evenly over the batter, then dollop and spread the remaining batter on top. Finish by sprinkling on the remaining cinnamon sugar mix.
Step 6: Create the Signature Swirl
Using a knife or skewer, gently swirl the cinnamon sugar through the batter to create that trademark marbled effect. This step adds bursts of cinnamon-sugar goodness throughout the cake, making each slice visually beautiful and delicious.
Step 7: Bake to Perfection
Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Once it emerges golden and fragrant, remove your Banana Cinnamon Roll Cake from the oven and let it cool slightly.
Step 8: Drizzle the Glaze
While the cake cools, whisk together the powdered sugar, milk, and vanilla to create a smooth glaze. Drizzle it over the warm cake to add a sweet, creamy finish that melts into every bite.
How to Serve Banana Cinnamon Roll Cake
Garnishes
This Banana Cinnamon Roll Cake shines on its own, but adding a few simple garnishes can elevate it further. Try topping slices with a sprinkle of chopped toasted nuts like walnuts or pecans for crunch, or a light dusting of additional cinnamon for extra warmth.
Side Dishes
Serve slices alongside a scoop of vanilla ice cream or a dollop of freshly whipped cream to turn it into a decadent dessert. For breakfast, pair it with a hot cup of coffee or a creamy latte to complement the sweet and spicy flavors.
Creative Ways to Present
If you want to impress guests, cut the cake into small squares and serve as bite-sized treats on a dessert platter. You can also turn leftovers into a decadent trifle by layering crumbled cake, whipped cream, and fresh bananas for a stunning presentation.
Make Ahead and Storage
Storing Leftovers
Wrap your Banana Cinnamon Roll Cake tightly or store it in an airtight container at room temperature. It stays fresh and moist for up to 3 days — perfect for enjoying as an easy grab-and-go snack anytime.
Freezing
This cake freezes beautifully! Wrap individual slices or the whole cake tightly in plastic wrap and foil, then store in the freezer for up to 2 months. When you’re ready, simply thaw overnight in the fridge before serving.
Reheating
To bring back the warm, fresh-baked taste, reheat slices gently in the microwave for 15-20 seconds or in a low oven for about 10 minutes. Add a little extra glaze or butter on top if desired to brighten the flavors.
FAQs
Can I use frozen bananas for this recipe?
Absolutely! Just be sure to thaw them completely and drain any excess liquid before mashing. This helps maintain the perfect batter consistency and prevents soggy cake.
What can I substitute for butter in the recipe?
If you want a dairy-free option, vegetable oil or melted coconut oil can replace the butter in equal amounts. Both options keep the cake moist while adding their own subtle flavor.
How should I store leftover cake?
Keep leftover Banana Cinnamon Roll Cake in an airtight container at room temperature for up to 3 days, or refrigerate if you want it to last a little longer without losing freshness.
Can I add nuts to the Banana Cinnamon Roll Cake?
Yes! Chopped walnuts or pecans make a wonderful addition, especially layered into the cinnamon swirl for extra texture and nutty flavor.
Is this cake suitable for breakfast?
Definitely! The natural sweetness from bananas combined with comforting cinnamon makes it a perfect breakfast treat, paired with your favorite morning beverage.
Final Thoughts
There is something truly special about a dessert that feels like a warm hug, and this Banana Cinnamon Roll Cake delivers just that. Easy to make, bursting with flavor, and wonderfully comforting, it’s sure to become a staple in your baking repertoire. I promise once you try it, you’ll be reaching for this recipe again and again to share with those you love most.
Print
Banana Cinnamon Roll Cake
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Banana Cinnamon Roll Cake combines the warm, comforting flavors of cinnamon rolls with the moist, natural sweetness of ripe bananas. It’s a perfect dessert or breakfast treat that’s easy to make and sure to delight family and friends with every bite.
Ingredients
Main Batter
- 3 ripe bananas, mashed
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
Cinnamon Swirl
- 1/2 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, melted
Glaze
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch square baking pan to prevent sticking and ensure even baking.
- Mix Wet Ingredients: In a large bowl, combine the mashed bananas, eggs, melted butter, granulated sugar, and vanilla extract. Mix until all ingredients are well incorporated to create a smooth batter base.
- Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. This helps evenly distribute the leavening agents and spices throughout the batter.
- Combine Batter: Gradually add the dry ingredients to the banana mixture, stirring gently just until combined. Be careful not to overmix to maintain a tender and moist cake texture.
- Layer Batter: Pour half of the batter into the prepared baking pan and spread it evenly using a spatula for a uniform layer.
- Make Cinnamon Swirl: In a small bowl, mix the brown sugar, ground cinnamon, and melted butter. Sprinkle half of this cinnamon sugar mixture evenly over the batter layer in the pan.
- Add Remaining Batter and Topping: Dollop the remaining batter over the cinnamon sugar layer and gently spread to cover. Then sprinkle the remaining cinnamon sugar mixture on top for a flavorful swirl effect.
- Swirl Mixture: Using a knife or skewer, gently swirl the cinnamon sugar through the batter in a marbled pattern to incorporate the flavors visually and texturally.
- Bake: Place the pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Prepare and Add Glaze: While the cake cools, whisk together powdered sugar, milk, and vanilla extract to make a smooth glaze. Drizzle this over the warm cake before serving to add sweetness and a glossy finish.
Notes
- For extra richness, add chopped walnuts or pecans into the cinnamon swirl layer for added texture and flavor.
- If you prefer a less sweet cake, reduce granulated sugar slightly in the batter to suit your taste.
- This cake stores well for up to 3 days covered at room temperature or can be frozen for longer storage. Thaw before serving.
