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