Banana Cinnamon Roll Cake
Banana Cinnamon Roll Cake
Ingredients
For the Banana Cake
- 2 3/4 cups cake flour, sifted
- 1 tablespoon cornstarch
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground cardamom
- 1 1/2 cups ripe banana purée, from 3 large bananas, blended smooth
- 1 cup non-dairy milk, room temperature
- 1 tablespoon apple cider vinegar
- 2/3 cup plain non-dairy yogurt, room temperature
- 1 cup organic cane sugar
- 1/2 cup light brown sugar
- 1/2 cup neutral oil
- 2 teaspoons vanilla bean powder
For the Cinnamon Roll Filling
- 1/2 cup non-dairy butter
- 1 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 1/4 cup non-dairy heavy cream
- 1 teaspoon vanilla bean paste
- 1-3 tablespoons non-dairy milk, as needed
For the Cream Cheese Frosting
- 2 cups non-dairy cream cheese, cold
- 1 1/2 cups non-dairy butter, cool but pliable
- 6 cups powdered sugar, sifted
- 1 teaspoon vanilla bean powder
- 1/2-3/4 teaspoon fine sea salt
- 2-3 tablespoons non-dairy milk, as needed
Instructions
- 1
Preheat your oven to 335°F (168°C). Grease and line three 8-inch round cake pans with parchment paper.
⏱️ 5 min•🌡️ 335
- 2
In a small bowl, stir together the 1 cup (240g) non-dairy milk and 1 tablespoon (15g) apple cider vinegar. Let it rest for 5 minutes to curdle.
⏱️ 5 min
- 3
In a large bowl, whisk together the 1 1/2 cups (360g) banana purée, 2/3 cup (160g) plain non-dairy yogurt, 1/2 cup (120g) neutral oil, 1 cup (200g) organic cane sugar, 1/2 cup (100g) light brown sugar, and 2 teaspoons vanilla bean powder until well combined. Stir in the curdled milk and vinegar mixture.
⏱️ 10 min
- 4
In a separate large bowl, whisk together the sifted 2 3/4 cups (330g) cake flour, 1 tablespoon (8g) cornstarch, 2 teaspoons (10g) baking powder, 1 teaspoon (6g) baking soda, 3/4 teaspoon fine sea salt, 1 teaspoon ground cinnamon, 1/4 teaspoon freshly grated nutmeg, and 1/8 teaspoon ground cardamom.
⏱️ 5 min
- 5
Gradually fold the dry ingredients into the wet ingredients until just smooth. Be careful not to overmix.
⏱️ 5 min
- 6
Divide the batter evenly among the three prepared 8-inch cake pans. Bake for 28–32 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 32 min•🌡️ 335
- 7
Let the cakes cool in their pans for 15 minutes. Then, carefully remove them from the pans, wrap them individually while still warm, and chill completely in the refrigerator.
⏱️ 75 min
- 8
While the cakes are cooling, prepare the Cinnamon Roll Filling. In a saucepan, melt the 1/2 cup (113g) non-dairy butter over medium heat.
⏱️ 3 min
- 9
Stir in the 1 cup (200g) brown sugar and 1 teaspoon ground cinnamon. Cook, stirring constantly, until the mixture is glossy.
⏱️ 5 min
- 10
Whisk in the 1/4 cup (60g) non-dairy heavy cream and bring to a gentle simmer. Continue to simmer for 1–2 minutes, stirring occasionally.
⏱️ 3 min
- 11
Remove the saucepan from the heat. Stir in the 1/2 teaspoon fine sea salt and 1 teaspoon vanilla bean paste. Set aside to cool completely.
⏱️ 30 min
- 12
Once the filling is cold, whisk in 1–3 tablespoons non-dairy milk, one tablespoon at a time, until the filling reaches a spreadable consistency.
⏱️ 2 min
- 13
Prepare the Cream Cheese Frosting. In a large mixing bowl, beat the 1 1/2 cups (340g) cool but pliable non-dairy butter and 2 cups (450g) cold non-dairy cream cheese together until smooth and creamy.
⏱️ 5 min
- 14
Gradually add the 6 cups (720g) sifted powdered sugar, mixing on low speed until fully incorporated and smooth.
⏱️ 5 min
- 15
Mix in the 1 teaspoon vanilla bean powder and 1/2–3/4 teaspoon fine sea salt.
⏱️ 1 min
- 16
Add 2–3 tablespoons non-dairy milk, one tablespoon at a time, as needed to reach a fluffy and pipeable consistency. Whip the frosting on medium-high speed for a few minutes until light and airy.
⏱️ 3 min
- 17
To assemble the cake, place one cooled cake layer on your serving plate or cake stand. Using a piping bag fitted with a round tip, pipe a thin dam of Cream Cheese Frosting around the outer edge of the cake layer.
⏱️ 3 min
- 18
Spread a thin layer of Cream Cheese Frosting inside the dam. Then, spoon 1/3 of the Cinnamon Roll Filling over the frosting layer, spreading it evenly.
⏱️ 2 min
- 19
Carefully place the second cake layer on top and repeat steps 17 and 18. Add the third cake layer and repeat the process one last time.
⏱️ 4 min
- 20
Stack the layers and chill the cake briefly in the refrigerator for about 15 minutes to allow the filling to set.
⏱️ 15 min
- 21
Once chilled, frost the exterior of the entire cake with the remaining Cream Cheese Frosting, smoothing the sides and top with an offset spatula or cake scraper.
⏱️ 10 min
- 22
Optional: Drizzle or swirl any remaining Cinnamon Roll Filling on top of the frosted cake for decoration.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Banana Cinnamon Roll Cake
For the Banana Cake
- 2 3/4 cups cake flour, sifted
- 1 tablespoon cornstarch
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground cardamom
- 1 1/2 cups ripe banana purée, from 3 large bananas, blended smooth
- 1 cup non-dairy milk, room temperature
- 1 tablespoon apple cider vinegar
- 2/3 cup plain non-dairy yogurt, room temperature
- 1 cup organic cane sugar
- 1/2 cup light brown sugar
- 1/2 cup neutral oil
- 2 teaspoons vanilla bean powder
For the Cinnamon Roll Filling
- 1/2 cup non-dairy butter
- 1 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 1/4 cup non-dairy heavy cream
- 1 teaspoon vanilla bean paste
- 1-3 tablespoons non-dairy milk, as needed
For the Cream Cheese Frosting
- 2 cups non-dairy cream cheese, cold
- 1 1/2 cups non-dairy butter, cool but pliable
- 6 cups powdered sugar, sifted
- 1 teaspoon vanilla bean powder
- 1/2-3/4 teaspoon fine sea salt
- 2-3 tablespoons non-dairy milk, as needed
Instructions
- 1
Preheat your oven to 335°F (168°C). Grease and line three 8-inch round cake pans with parchment paper.
⏱️ 5 min•🌡️ 335 - 2
In a small bowl, stir together the 1 cup (240g) non-dairy milk and 1 tablespoon (15g) apple cider vinegar. Let it rest for 5 minutes to curdle.
⏱️ 5 min - 3
In a large bowl, whisk together the 1 1/2 cups (360g) banana purée, 2/3 cup (160g) plain non-dairy yogurt, 1/2 cup (120g) neutral oil, 1 cup (200g) organic cane sugar, 1/2 cup (100g) light brown sugar, and 2 teaspoons vanilla bean powder until well combined. Stir in the curdled milk and vinegar mixture.
⏱️ 10 min - 4
In a separate large bowl, whisk together the sifted 2 3/4 cups (330g) cake flour, 1 tablespoon (8g) cornstarch, 2 teaspoons (10g) baking powder, 1 teaspoon (6g) baking soda, 3/4 teaspoon fine sea salt, 1 teaspoon ground cinnamon, 1/4 teaspoon freshly grated nutmeg, and 1/8 teaspoon ground cardamom.
⏱️ 5 min - 5
Gradually fold the dry ingredients into the wet ingredients until just smooth. Be careful not to overmix.
⏱️ 5 min - 6
Divide the batter evenly among the three prepared 8-inch cake pans. Bake for 28–32 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 32 min•🌡️ 335 - 7
Let the cakes cool in their pans for 15 minutes. Then, carefully remove them from the pans, wrap them individually while still warm, and chill completely in the refrigerator.
⏱️ 75 min - 8
While the cakes are cooling, prepare the Cinnamon Roll Filling. In a saucepan, melt the 1/2 cup (113g) non-dairy butter over medium heat.
⏱️ 3 min - 9
Stir in the 1 cup (200g) brown sugar and 1 teaspoon ground cinnamon. Cook, stirring constantly, until the mixture is glossy.
⏱️ 5 min - 10
Whisk in the 1/4 cup (60g) non-dairy heavy cream and bring to a gentle simmer. Continue to simmer for 1–2 minutes, stirring occasionally.
⏱️ 3 min - 11
Remove the saucepan from the heat. Stir in the 1/2 teaspoon fine sea salt and 1 teaspoon vanilla bean paste. Set aside to cool completely.
⏱️ 30 min - 12
Once the filling is cold, whisk in 1–3 tablespoons non-dairy milk, one tablespoon at a time, until the filling reaches a spreadable consistency.
⏱️ 2 min - 13
Prepare the Cream Cheese Frosting. In a large mixing bowl, beat the 1 1/2 cups (340g) cool but pliable non-dairy butter and 2 cups (450g) cold non-dairy cream cheese together until smooth and creamy.
⏱️ 5 min - 14
Gradually add the 6 cups (720g) sifted powdered sugar, mixing on low speed until fully incorporated and smooth.
⏱️ 5 min - 15
Mix in the 1 teaspoon vanilla bean powder and 1/2–3/4 teaspoon fine sea salt.
⏱️ 1 min - 16
Add 2–3 tablespoons non-dairy milk, one tablespoon at a time, as needed to reach a fluffy and pipeable consistency. Whip the frosting on medium-high speed for a few minutes until light and airy.
⏱️ 3 min - 17
To assemble the cake, place one cooled cake layer on your serving plate or cake stand. Using a piping bag fitted with a round tip, pipe a thin dam of Cream Cheese Frosting around the outer edge of the cake layer.
⏱️ 3 min - 18
Spread a thin layer of Cream Cheese Frosting inside the dam. Then, spoon 1/3 of the Cinnamon Roll Filling over the frosting layer, spreading it evenly.
⏱️ 2 min - 19
Carefully place the second cake layer on top and repeat steps 17 and 18. Add the third cake layer and repeat the process one last time.
⏱️ 4 min - 20
Stack the layers and chill the cake briefly in the refrigerator for about 15 minutes to allow the filling to set.
⏱️ 15 min - 21
Once chilled, frost the exterior of the entire cake with the remaining Cream Cheese Frosting, smoothing the sides and top with an offset spatula or cake scraper.
⏱️ 10 min - 22
Optional: Drizzle or swirl any remaining Cinnamon Roll Filling on top of the frosted cake for decoration.
⏱️ 2 min