If you’ve ever found yourself dreaming of combining the indulgent sweetness of cinnamon rolls with the comforting familiarity of banana bread, this baked banana cinnamon roll recipe will take you on a delightful journey.
The magic lies in the dough, where tender banana mingles with butter and cinnamon, bringing together the soul-soothing flavors of the South and the sweetness of a tropical escape.
This recipe is your ticket to discovering something unexpected: a sweet treat that’s as easy to make as it is hard to resist. Whether you’re making it for a leisurely weekend brunch or a quick after-dinner indulgence, you’ll find yourself experimenting with the recipe, customizing it with nuts, chocolate chips, or even a drizzle of maple syrup.
Why You’ll Be Hooked!
- I love how the banana makes the dough extra soft, creating the perfect melt-in-your-mouth texture.
- The sweet banana and cinnamon combo is my go-to for a comforting breakfast or dessert, blending two of my favorite flavors.
- I’ve started experimenting with adding a handful of toasted pecans, which gives it that extra crunch and a Southern touch.
- It’s an easy recipe that looks sophisticated, impressing guests without much effort—perfect for brunch.
- The best part? It tastes good. Every. Single. Time.
Banana Walnut Cream Cake Recipe
This Banana Walnut Cream Cake is irresistibly moist, filled with ripe bananas, crunchy walnuts, and melty chocolate chips. Layered with silky custard and topped with fresh banana slices, it's a rich, elegant dessert perfect for birthdays, brunches, or whenever you're craving something truly special.
Equipment
- Two 8-inch round cake pans
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Whisk
- Spatula
- Cooling rack
Ingredients
- 2 cups all-purpose flour
- 1 banana, sliced for garnish
- 1 tsp baking soda
- ¼ tsp walnuts for garnish
- ½ tsp salt
- 1 cup granulated sugar
- 2 cups creamy custard
- 1 tsp vanilla extract
- 2 large eggs
- ½ cup white chocolate chips
- ½ cup sour cream
- ½ cup chopped walnuts
- 3 ripe bananas, mashed
Instructions
- Preheat the oven to 350°F and grease two 8-inch round pans.
- In a bowl, whisk together the flour, baking soda, and salt.
- In a separate large bowl, beat the butter and sugar until creamy.
- Add the eggs one at a time, then stir in the vanilla.
- Mash the bananas and blend them into the mixture along with the sour cream.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Fold in the chopped walnuts and chocolate chips.
- Divide the batter evenly between the two prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool completely on a wire rack.
- Once cooled, spread custard between the layers, then top the cake with banana slices and a sprinkle of chopped walnuts.
Notes
- Overripe bananas with brown spots bring the best sweetness and texture.
- For even baking, rotate the pans halfway through the bake time.
- Lightly coat chocolate chips and walnuts with flour before folding them in to prevent sinking.
| Nutrition | Value |
| Calories | 370kcal |
| Carbohydrates | 50g |
| Fibre | 2g |
| Fat | 18g |
| Protein | 5g |
| Cholesterol | 65g |
Tips To Ease Your Job!
- Prep Ahead: Measure and set out all ingredients before starting. Let butter, eggs, and sour cream come to room temperature for easier mixing.
- Use Ripe Bananas: Mash overripe bananas quickly and blend smoothly into the batter—no mixer needed!
- One-Bowl Hack: To cut down on dishes, use one large bowl to mix the wet ingredients, then sift the dry ingredients directly into it.
- Line Pans with Parchment: Grease the pans and line the bottoms with parchment paper circles for easier cake removal and a professional finish.
- Cool Completely Before Layering: Warm cake will melt the custard and make the layers slide. Cool the layers on a rack before assembly.
