Banana Cinnamon Roll Cake

I’ve made plenty of banana cakes over the years, but this one has become one of my favorites. It has all those warm cinnamon roll flavors without having to mess around with yeast, rolling dough or waiting for anything to rise. You just mix everything together, swirl in the cinnamon filling and let the oven do the work.

It’s the sort of recipe I make when I’ve got a few bananas that have gone a bit too brown to eat. Instead of making the usual banana bread, this feels like a bit more of a treat. The cinnamon swirl stays lovely and gooey, and the simple glaze on top finishes it off perfectly.

I like serving this while it’s still a little warm with a cup of coffee, but it’s just as good the next day too. It works for breakfast, brunch or whenever you fancy something sweet without spending hours in the kitchen.

Equipment

• 9-inch square baking pan
• Large mixing bowl
• Medium mixing bowl
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Butter knife or skewer (for swirling)
• Cooling rack

Ingredients

For the Cake

• All-purpose flour – This gives the cake its structure while still keeping it soft and tender.

• Granulated sugar – Adds sweetness and helps create a lovely soft texture.

• Baking powder – It might seem like a lot, but it’s what gives this cake its light, fluffy rise.

• Whole milk – Whole milk makes the batter nice and rich, but make sure it’s at room temperature so everything mixes together smoothly.

• Eggs – These help bind everything together and add richness to the cake.

• Butter – Melted butter gives the cake plenty of flavor and keeps it wonderfully moist.

• Overripe bananas – The riper the bananas, the sweeter and more flavorful your cake will be.

For the Cinnamon Swirl

• Light brown sugar – Adds that rich caramel-like sweetness you expect in a cinnamon roll filling.

• Ground cinnamon – The star of the swirl, bringing all those warm, cozy flavors.

• Butter – Mixed with the sugar and cinnamon, it creates that gooey swirl running through the cake.

For the Icing Glaze

• Powdered sugar – Gives you a smooth, sweet glaze that sets beautifully over the warm cake.

• Milk – Just enough to thin the icing into a pourable glaze that drizzles over every slice.

Recipe Instructions

Full measurements and cooking times can be found in the recipe card at the bottom of this post.

Step 1: Preheat the oven to 350°F. Grease and flour a 9-inch square baking pan, or line it with parchment paper. Set it aside.

Step 2: Make the cinnamon swirl by stirring together the brown sugar, cinnamon, and ½ cup of melted and cooled butter until smooth. Set this aside for now.

Step 3: In a large mixing bowl, whisk together the flour, granulated sugar, and baking powder until evenly combined.

Step 4: Add the milk, beaten eggs, and vanilla to the dry ingredients. Gently whisk until smooth. Pour in the remaining ½ cup of melted and cooled butter and whisk again until fully incorporated. Stir in the mashed bananas until the batter is smooth and well mixed.

Step 5: Pour the batter into the prepared pan and spread it out evenly.

Step 6: Spoon dollops of the cinnamon swirl mixture evenly over the top of the batter. Use a knife to gently swirl it through the batter.

Step 7: Bake for 40 to 45 minutes, until the top is golden brown. A toothpick inserted into the cake portion, not a swirl-heavy spot, should come out clean or with a few moist crumbs. The cinnamon swirl will stay soft and gooey even when the cake is done.

Step 8: Remove the cake from the oven and place it on a wire rack. Let it cool for about 20 to 30 minutes before adding the glaze.

Step 9: While the cake cools, whisk together the powdered sugar and 3 tablespoons of milk until smooth.

Step 10: While the cake is still warm, pour the glaze evenly over the top. It will naturally seep into the cracks from the cinnamon swirl.

Step 11: Serve warm or at room temperature and enjoy every bite.

What to Serve with Banana Cinnamon Roll Cake

This is one of those bakes that’s perfectly good all on its own, but it’s also easy to turn into a proper breakfast or afternoon treat with a few simple extras. Here are a few of my favorite ways to serve it.

• A hot cup of coffee or tea to go alongside a warm slice.

• Fresh berries to add a little freshness.

• A spoonful of Greek yogurt if you’re serving it for breakfast or brunch.

• Crispy bacon or breakfast sausage if you want to balance out the sweetness.

• An extra drizzle of icing if you’ve got a bit left over.

• A scoop of vanilla ice cream if you’re serving it for dessert.

Storing

If you happen to have any leftovers, they keep really well. Once the cake has cooled completely, pop it into an airtight container and leave it at room temperature for up to 3 days. If your kitchen is particularly warm, you might prefer to keep it in the fridge instead.

You can also freeze this cake if you want to save some for later. I like to slice it first so it’s easy to grab a piece whenever the craving hits. Wrap each slice well and freeze for up to 3 months. Let it thaw at room temperature, or warm it in the microwave for a few seconds to bring back that lovely soft cake and gooey cinnamon swirl.

Variations & Substitutions

There are lots of little ways to change this cake depending on what you’ve already got in the kitchen or what you’re in the mood for. It’s a really forgiving recipe, so don’t be afraid to make it your own.

• Stir a handful of chopped pecans or walnuts into the batter or sprinkle them over the top before baking.

• Add a handful of chocolate chips for a banana and chocolate version.

• Swap the whole milk for your favorite non-dairy milk if that’s what you have on hand.

• Add a splash of vanilla or almond extract to the glaze for a little extra flavor.

• Leave out the bananas altogether if you fancy more of a classic cinnamon roll cake.

• Sprinkle a little chopped pecan over the icing once it’s set for a bit of crunch.

FAQs

Can I make Banana Cinnamon Roll Cake ahead of time?

Yes! This cake is a great make-ahead recipe. Bake it the day before, let it cool completely, then store it in an airtight container. It stays soft and moist, and the cinnamon flavor is even better the next day.

Can I freeze Banana Cinnamon Roll Cake?

Absolutely. Once the cake has cooled completely, slice it and wrap each piece individually before freezing for up to 3 months. Thaw at room temperature or warm it in the microwave for a few seconds before serving.

How do I know when the cake is done?

Insert a toothpick into a plain section of the cake rather than the cinnamon swirl. It should come out clean or with a few moist crumbs attached. The cinnamon swirl will still look soft and gooey, and that's exactly how it should be.

Can I use frozen bananas?

Yes, you can. Let the bananas thaw completely and drain off any excess liquid before mashing them into the batter.

Can I make this without bananas?

You can. Simply leave out the mashed bananas if you'd prefer a classic Cinnamon Roll Cake. The texture will be a little different, but it'll still be delicious.

Can I use a different type of milk?

Yes. Whole milk gives the softest texture, but 2% milk, half-and-half, or a non-dairy milk like oat or almond milk will also work. The texture may vary slightly depending on what you use.

Why is my cinnamon swirl still gooey?

That's completely normal. The brown sugar and butter melt together while the cake bakes, creating a soft, gooey cinnamon layer. As long as the cake itself is baked through, the swirl should stay nice and sticky.

Can I add nuts or chocolate chips?

Definitely. Chopped pecans, walnuts, or a handful of chocolate chips all work really well in this recipe and are an easy way to change it up.

Do I need to refrigerate Banana Cinnamon Roll Cake?

Not necessarily. It will keep at room temperature for up to 3 days in an airtight container. If your kitchen is warm, or you'd like it to last a little longer, you can store it in the refrigerator for up to 5 days.

Can I warm leftovers before serving?

Yes! A quick 10–15 seconds in the microwave makes the cake soft again and brings back that lovely gooey cinnamon swirl.