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Banana Cinnamon Roll Cake

Serves 1
instagram.com

Banana Cinnamon Roll Cake

instagram.com
Serves 1

Directions

  1. 1Heat oven to 335°F.
  2. 2Grease and line three 8-inch pans.
  3. 3Stir milk + vinegar; rest 5 minutes.
  4. 4Whisk banana, yogurt, oil, sugars, vanilla.
  5. 5Stir in milk.
  6. 6Whisk remaining dry ingredients.
  7. 7Fold dry into wet just until smooth.
  8. 8Divide evenly.
  9. 9Bake 28–32 minutes until set.
  10. 10Rest 15 minutes, then wrap warm and chill.
  11. 11Melt butter for the cinnamon roll filling.
  12. 12Stir in sugar + cinnamon; cook until glossy.
  13. 13Whisk in cream; simmer 1–2 minutes.
  14. 14Remove from heat; add salt + vanilla.
  15. 15Cool the cinnamon roll filling.
  16. 16Once cold, whisk in milk as needed until spreadable.
  17. 17Beat butter + cream cheese smooth for the cream cheese frosting.
  18. 18Add sugar gradually to the frosting mixture.
  19. 19Mix in vanilla + salt to the frosting.
  20. 20Add milk as needed to the frosting.
  21. 21Whip frosting until fluffy and pipeable.
  22. 22Pipe a thin dam on each cake layer.
  23. 23Spread thin frosting inside the dam.
  24. 24Spoon ⅓ of the cinnamon roll filling over each layer.
  25. 25Stack the cake layers and chill briefly.
  26. 26Frost the exterior of the cake.
  27. 27Optional: Drizzle or swirl the cinnamon roll filling on top.

Ingredients

  • 330 g cake flour, sifted
  • 8 g cornstarch
  • 10 g baking powder
  • 6 g baking soda
  • 0.75 tsp fine sea salt
  • 1 tsp ground cinnamon
  • 0.25 tsp freshly grated nutmeg
  • 0.125 tsp ground cardamom
  • 360 g ripe banana purée (3 large bananas, blended smooth)
  • 240 g non-dairy milk, room temp
  • 15 g apple cider vinegar
  • 160 g plain non-dairy yogurt, room temp
  • 200 g organic cane sugar
  • 100 g light brown sugar
  • 120 g neutral oil
  • 2 tsp vanilla bean powder
  • 113 g non-dairy butter
  • 200 g brown sugar
  • 1 tsp ground cinnamon
  • 0.5 tsp fine sea salt
  • 60 g non-dairy heavy cream
  • 1 tsp vanilla bean paste
  • 1 tbsp non-dairy milk
  • 450 g non-dairy cream cheese, cold
  • 340 g non-dairy butter, cool but pliable
  • 720 g powdered sugar, sifted
  • 1 tsp vanilla bean powder
  • 0.5 tsp fine sea salt
  • 2 tbsp non-dairy milk

Equipment

oven8-inch panswhiskbowl

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