This Cinnamon Roll Banana Cake is a delightful combination of the comforting flavors of banana bread and the sweet, spiced goodness of cinnamon rolls. With a cinnamon swirl running through the soft, moist banana cake and a sweet glaze drizzled on top, it’s a perfect dessert or snack for any occasion. The bananas keep the cake wonderfully moist, while the cinnamon swirl adds a rich, warm flavor that pairs perfectly with the sweetness of the glaze.
Why You’ll Love This Recipe
This cake combines two beloved flavors—bananas and cinnamon—into one delicious dessert. It’s a great way to use up overripe bananas while creating a cake that feels indulgent and comforting. The cinnamon swirl adds an extra layer of sweetness and spice, reminiscent of your favorite cinnamon rolls. The cake is also versatile; you can enjoy it plain, with a glaze, or even topped with a scoop of ice cream for a more decadent treat. Plus, the recipe is straightforward and easy to follow, making it perfect for bakers of any skill level.
Perfect Occasion to Make This Recipe
This Cinnamon Roll Banana Cake is perfect for brunches, family gatherings, or even a cozy weekend treat. It’s also an excellent dessert to serve at casual get-togethers or to take to potlucks. The cake stays moist for several days, making it ideal for making ahead of time if you want a treat to enjoy throughout the week. Serve it with a cup of coffee or tea for a comforting afternoon snack, or as a sweet end to a meal.
Decoration Tips
Once you’ve glazed the cake, you can dust the top with a little extra cinnamon or powdered sugar for a pretty finish. For a more decadent look, drizzle a little melted caramel or chocolate over the top of the glaze. If you want to add some texture, sprinkle chopped nuts like pecans or walnuts on top before serving. You can also cut the cake into squares and serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special presentation.
Ingredients:
For the cinnamon swirl:
- 150 g light brown sugar
- 2 tablespoons cinnamon
- 120 g unsalted butter, melted
For the cake:
- 360 g plain flour
- 200 g caster sugar
- 4 teaspoons baking powder
- 300 ml whole milk, room temperature
- 1 teaspoon vanilla extract
- 2 large eggs, lightly beaten, room temperature
- 110 g unsalted butter, melted
- 3 large ripe bananas, mashed
For the glaze:
- 200 g icing sugar
- 50 ml milk
Method:
- Preheat the oven: Set your oven to 180°C (160°C fan) and grease or line an 8×10” baking tin with parchment paper.
- Prepare the cinnamon swirl: In a bowl, mix together the light brown sugar, cinnamon, and melted butter until well combined. Set aside.
- Prepare the cake batter: In a large mixing bowl, whisk together the plain flour, caster sugar, and baking powder. In a separate bowl, combine the milk, vanilla extract, lightly beaten eggs, melted butter, and mashed bananas. Slowly add the wet ingredients to the dry ingredients and mix until just combined.
- Assemble the cake: Pour half of the cake batter into the prepared tin. Drizzle half of the cinnamon swirl mixture over the batter, then swirl it gently into the batter using a knife. Pour the remaining cake batter on top and repeat the swirling process with the rest of the cinnamon swirl mixture.
- Bake: Place the cake in the preheated oven and bake for 40-45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Prepare the glaze: While the cake cools slightly, whisk together the icing sugar and milk until smooth. Adjust the thickness by adding more milk if needed.
- Glaze the cake: Once the cake has cooled for about 10-15 minutes, pour the glaze over the top, spreading it evenly.
Enjoy! This cake is perfect served warm or at room temperature and makes for a deliciously sweet treat any time of day.
