Giant Banana Bread Cinnamon Roll Cake
Indulge in this Giant Banana Bread Cinnamon Roll Cake, a delightful fusion of banana bread and cinnamon roll flavors. This decadent treat features a giant cinnamon roll baked in a cake pan, filled with a rich cinnamon filling and sliced bananas, and topped with luscious cream cheese icing. Perfect for breakfast or dessert, this cake is sure to impress.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Milk of choice
Active or instant dry yeast
Egg
Mashed ripe banana
All-purpose flour
Salt
Granulated sugar
Salted butter
Brown sugar
Cinnamon
Banans
Heavy cream, optional
Cream cheese
Powdered sugar
Vanilla extract
Tips for making a Giant Banana Bread Cinnamon Roll Cake:
Use Ripe Bananas: Ensure your bananas are very ripe with brown spots. Ripe bananas add natural sweetness and moisture to the dough.
Proper Dough Mixing: Mix the dough until it is smooth and elastic. Avoid over-mixing, which can make the dough tough.
Room Temperature Ingredients: Use room temperature ingredients for the dough to ensure they combine smoothly and evenly.
Allow for Proper Rising: Let the dough rise in a warm, draft-free place until it has doubled in size. This usually takes about 1-2 hours. Proper rising ensures a fluffy and soft texture.
Prepare the Cinnamon Filling: Mix softened butter, brown sugar, and cinnamon for a rich and spreadable filling. Ensure the filling is evenly spread over the rolled-out dough.
Layer Sliced Bananas: After spreading the cinnamon filling, evenly layer thin slices of bananas. This adds extra flavor and moisture to the cake.
Roll Tightly: Roll the dough tightly to ensure a uniform and compact roll. This helps the cake maintain its shape and structure during baking.
Use a Cake Pan: Place the rolled dough into a greased cake pan, starting from the center and spiraling outward. This helps the roll bake evenly and creates the signature cinnamon roll shape.
Second Rise: Allow the rolled dough to rise again in the cake pan for about 20-30 minutes. This final rise ensures a light and fluffy texture.
Bake Evenly: Bake the cake in a preheated oven at 350°F (175°C) for about 40-45 minutes, or until golden brown and cooked through. Check for doneness by inserting a toothpick into the center; it should come out clean.
Cream Cheese Icing: Prepare the cream cheese icing by mixing softened cream cheese, powdered sugar, vanilla extract, and a bit of milk until smooth. Spread the icing over the warm cake for a luscious finish.
Cool Before Slicing: Allow the cake to cool slightly before slicing to prevent it from falling apart and to let the flavors meld.
How to store a Giant Banana Bread Cinnamon Roll Cake:
Room Temperature: Store the cake in an airtight container at room temperature for up to 2 days. This keeps the cake soft and fresh. Make sure the container is sealed well to prevent the cake from drying out.
Refrigeration: For longer storage, place the cake in an airtight container and refrigerate it. The cake can be kept in the refrigerator for up to 5 days. Before serving, allow the cake to come to room temperature or warm it slightly to enjoy its best texture and flavor.
Freezing: To store the cake for an extended period, freeze it. Wrap the entire cake or individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. The cake can be frozen for up to 2 months. Thaw in the refrigerator overnight before serving.
Individual Portions: Slice the cake into individual servings before storing. Wrap each piece in plastic wrap and place them in an airtight container or freezer-safe bag. This makes it easy to grab a single portion when desired. Thaw individual slices in the refrigerator or at room temperature.
Avoid Direct Sunlight: When storing the cake at room temperature, keep it away from direct sunlight and heat sources. This helps maintain its freshness and prevents the cream cheese icing from melting.
Reheating: To enjoy the cake warm, reheat individual slices in a preheated oven at 350°F (175°C) for about 5-7 minutes. This helps restore the freshly baked texture and enhances the flavor of the cinnamon filling and bananas. Avoid using the microwave, as it can make the cake soggy and the icing runny.
Store Icing Separately: If you plan to store the cake for more than a day or freeze it, consider storing the cream cheese icing separately. This prevents the icing from becoming too soft or runny. Apply the icing just before serving for the best presentation and taste.
FAQs:
Q: Can I prepare the giant banana bread cinnamon roll cake the night before and bake it in the morning?
A: Yes, you can prepare the cake the night before. Assemble the roll, place it in the cake pan, cover it with plastic wrap, and refrigerate overnight. In the morning, let it come to room temperature and rise for about 1-2 hours before baking.
Q: What type of bananas should I use for the filling?
A: Use very ripe bananas with brown spots. They add natural sweetness and moisture, enhancing the flavor and texture of the cake.
Q: How do I prevent the dough from sticking to the work surface when rolling it out?
A: Lightly flour your work surface and rolling pin. This helps prevent the dough from sticking and makes it easier to roll out evenly.
Q: How do I ensure the cinnamon filling is evenly spread?
A: Mix softened butter, brown sugar, and cinnamon until smooth, then spread the mixture evenly over the rolled-out dough using a spatula.
Q: What can I do if the dough tears while rolling?
A: If the dough tears, gently pinch it back together or patch it with a small piece of dough. The dough is forgiving and should hold together well once rolled.
Q: How long should I let the dough rise before baking?
A: Allow the dough to rise in a warm, draft-free place until it has doubled in size, typically 1-2 hours. This ensures a light and fluffy texture.
Q: How can I tell if the cake is done baking?
A: The cake is done when it is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. This usually takes about 40-45 minutes at 350°F (175°C).
Q: Can I use store-bought cream cheese icing?
A: Yes, you can use store-bought cream cheese icing. However, homemade icing typically has a fresher taste and can be easily made by mixing softened cream cheese, powdered sugar, vanilla extract, and a bit of milk.
Q: How should I store leftover cake?
A: Store leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze the cake in individual slices wrapped tightly in plastic wrap and placed in a freezer-safe bag or container.
Q: How do I reheat the cake without making it soggy?
A: Reheat individual slices in a preheated oven at 350°F (175°C) for about 5-7 minutes. This helps restore the freshly baked texture and keeps the cake from becoming soggy.
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