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Cinnamon Roll Banana Cake

Online recipes are truly hit and miss: temperatures, times, and quantities often don't seem to work as expected. When recipes have an accompanying video, though, wherein the cook demonstrates the entire process, it's possible to verify that at least the quantities are accurate (unless the videographer is being purposefully misleading). Case in point this post wherein a cook hellbent on doing some ASMR (God help us) actually shows the steps. Thankfully, it all worked as expected — with a few minor changes on my part.

9 to 12 portions
ingredients:

Cinnamon roll filling

  • ¼ cup (½ stick) butter, melted
  • ½ cup dark brown sugar
  • 1 tbsp cinnamon, ground

Cake

  • ½ cup vegetable oil
  • 2 tbsp milk (or half-and-half, or cream)
  • ½ cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • ½ cup vanilla-flavored Greek yogurt
  • 1 cup banana, mashed (I used 1 large overripe banana)
  • 1 ½ cup A.P. flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp cinnamon, ground

Icing

  • 2/3 cup powdered sugar
  • ¼ tsp vanilla extract
  • 2 tbsp milk
  1. Preheat oven to bake at 350 °F. Prepare a 9x9 baking pan with parchment.
  2. Use a fork to mix the melted butter, brown sugar, and cinnamon until uniform. Set aside and if the butter begins to separate out again, reincorporate it using the fork.
  3. Add the vegetable oil and milk to a mixing bowl. Use a hand mixer to blend briefly, then add the sugar and continue beating on medium to high speed for 4 to 5 minutes.
  4. Scrape-down the sides of the bown, then add the eggs and vanilla extract. Continue beating for another minute then add the yogurt and beat another 2 minutes.
  5. Add the mashed banana, beat briefly just to combine, then set the bowl aside.
  6. In another bowl, whisk-together the flour, baking soda and powder, salt, and cinnamon.
  7. Pour half the dry ingredients into the wet and use a spatula to mix. When most of the dry has been incorporated, add the remaining dry mix and continue folding until fully incorporated into the wet.
  8. Pour the batter into the prepared pan and spread to the edges. Drop spoonfuls of the cinnamon roll filling in a 3x3 (or 4x3) grid atop the batter. Using a skewer, swirl the cinnamon roll filling into the batter.
  9. Bake for 40 to 45 minutes, or until a skewer comes out cleanly.

The cake can be iced after cooling for 10 minutes:

  1. Use a whisk or hand mixer to combine the powdered sugar, milk, and vanilla extract. If the mixture seems to tight, add a teaspoon of water to loosen it until a slightly runny consistency is produced.
  2. Drizzle the icing over the still-warm cake, then spread with a spatula if a more uniform coating is desired.
Written by Jeff Frey on Monday January 19, 2026
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