Description
Delicious banana cinnamon cake with a sweet glaze.
Ingredients
Scale
- 1/2 cup Brown sugar (packed light or dark)
- 1/4 cup White granulated sugar
- 1 1/2 tsp Ground cinnamon
- 1/4 tsp Salt
- 1 cup All-purpose flour
- 9 TBSP Unsalted butter (melted)
- 1/2 cup Brown sugar (packed)
- 1 1/2 tsp Ground cinnamon
- 1/2 tsp Unsweetened cocoa powder (you won’t taste it, it makes the filling a little darker)
- 1/2 cup Unsalted butter (melted and cooled)
- 1/2 cup Brown sugar (packed)
- 1/4 cup White granulated sugar
- 2 Large eggs (room temperature)
- 1/4 cup Sour cream (room temperature)
- 1 tsp Pure vanilla extract
- 3 Medium over ripe bananas (mashed)
- 2 cups All-purpose flour
- 1 tsp Baking powder
- 1/4 tsp Baking soda
- 1/2 tsp Salt
- 1 cup Powdered sugar (sifted)
- 1 tsp Pure vanilla extract
- 2 TBSP Milk
Instructions
- In a medium bowl, mix the brown sugar, sugar, cinnamon, salt, flour, and melted butter with a fork until it clumps up. Place in the fridge while you make the rest of the cake.
- In a small bowl, mix the brown sugar, cinnamon, and cocoa powder together. Set aside.
- Preheat the oven to 350°F. Spray a 9X9-inch square pan with baking nonstick spray. Line the bottom and sides with parchment paper and spray again.
- In a large bowl, mix the melted butter (make sure it is cooled to room temperature), brown sugar, sugar, vanilla, eggs, sour cream, and mashed bananas (mash these well before adding to the bowl). Use a whisk to mix until combined and smooth.
- Add the flour, baking powder, baking soda, salt, and cinnamon. Mix this in until just combined.
- Pour half of the banana batter into the pan and smooth using a rubber spatula. Sprinkle the cinnamon filling evenly on top of the batter. Spread the rest of the banana batter on top of the filling.
- Pull the cinnamon topping out of the fridge and use your hands to break up the big clumps before sprinkling evenly on top of the batter.
- Bake for 41-26 minutes until a toothpick inserted comes out clean.
- Let the cake sit on the hot pan for 10 minutes. Transfer the cake to a cooling rack by holding on to the parchment paper on the sides to lift it out of the pan.
- In a small bowl, mix the powdered sugar, vanilla, and milk. Add a little bit of milk at a time and mix until it is pourable.
- Pour the glaze on top of the cooled cake.
Notes
- This cake is moist and delicious, perfect for any occasion.
- Adjust the sweetness by adding more or less sugar.
- Store in an airtight container to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg