Author: Joshua

Cinnamon Roll Banana Cake

Ingredients

  • For the Cinnamon swirl:
    • 150g light brown sugar
    • 2 tbsp cinnamon
    • 120g unsalted butter, melted
  • For the Cake:
    • 360g plain flour
    • 200g caster sugar
    • 4 tsp baking powder
    • 300ml whole milk, room temperature
    • 1 tsp vanilla
    • 2 large eggs, lightly beaten, room temperature
    • 110g unsalted butter, melted
    • 3 large ripe bananas, mashed
  • For the Glaze:
    • 200g icing Sugar
    • 50ml milk

Method

  1. Preheat your oven to 180ºC (160ºC fan). Line an 8″ x 10″ (20cm x 25cm) tin with baking paper.
  2. In a bowl, combine the light brown sugar, cinnamon, and butter and stir until combined. This is your cinnamon swirl mix; set this aside for later.
  3. Sieve your plain flour into a new bowl. Add the caster sugar and baking powder and whisk until combined.
  4. Add your lightly beaten eggs, milk, and vanilla, and whisk until just combined.
  5. Add your melted butter and stir until combined. Fold in your mashed bananas.
  6. Pour the mix into your tin, and dollop your cinnamon swirl mix on top, then swirl the cinnamon mix through the batter with a knife. Bake for 40-45 minutes, or until the top is golden and a toothpick comes out clean.
  7. Now for the glaze. Sieve the icing sugar into a new bowl and add the milk. Mix until smooth.
  8. Drizzle the glaze over the cake while it is still warm. Let the cake cool fully in the tin before eating. Enjoy!