Some weeks, my kids eat bananas like they are the only food in the house. Other weeks, I can barely convince them to take one bite. And then there are the bananas that sit on the counter until I start thinking about what to bake.
I already have a few favourites for this situation. My banana pancakes stuffed with chocolate are always a good idea, and my mother-in-law’s banana cake has been a success in our house for years.
But I recently made this one, and I think it deserves a place in the rotation.
The bananas are cooked in caramel with cinnamon before they go into the batter. They become soft and jammy, with a deeper, almost toffee-like flavour. Then the cake gets a simple cinnamon glaze.
It’s a little different from the usual banana cake, but still very much the kind of cake you can make when you have a few bananas to use up.
And if your children are anything like mine, you may want to make two. One to eat, and one to fight over.
Why You’ll Love This Cake
- The banana flavour is deeper. Cooking the bananas in caramel before adding them to the batter gives them a lovely, almost toffee-like flavour.
- The cinnamon glaze is just enough. It’s a simple glaze, but it adds a little sweetness and makes the cake feel special.
- It’s a great way to use ripe bananas. Especially the ones that have been sitting on the counter while everyone insists they don’t want bananas.
A Few Notes Before You Bake
Make the caramel first
The sugar is cooked until it turns golden, then the bananas and cinnamon are added. The bananas only need another minute of cooking before the mixture comes off the heat.
Let the banana mixture cool
This is important. Let the caramelized bananas cool before adding them to the batter. You don’t want to add a hot mixture to the eggs.
Ingredient Notes
The bananas
The recipe uses 310 g of bananas, which is about 2 cups mashed banana. I recommend weighing them if you can, especially because bananas vary so much in size.
The caramelized banana mixture
The caramel is made first, then the bananas and cinnamon are added. The mixture is cooked until the bananas soften and become caramelized. Let it cool slightly before adding it to the batter.
The glaze
The glaze is simply confectioners’ sugar, cinnamon, and milk. Add the milk gradually until it reaches a consistency you like. You may not need all of it.
How to store it
Store the cake covered at room temperature for a day or two, or refrigerate it for longer storage. Bring it to room temperature before serving for the best texture.
Banana Cake with Cinnamon Glaze
Equipment
- 8 inch Bundt Pan
Ingredients
For the Caramelized Banana Mixture
- 140 g granulated sugar ⅔ cup
- 310 g bananas 2 cups mashed banana
- 1/2 teaspoon ground cinnamon
For the Cake
- 2 large eggs 100 g
- 140 g granulated sugar ⅔ cup
- 150 ml vegetable oil ⅔ cup
- 1 teaspoon ground cinnamon
- 110 ml milk or water scant ½ cup
- ½ Tablespoon baking powder
- 1 teaspoon baking soda
- 200 g all-purpose flour 1⅔ cups
For the Cinnamon Glaze
- 100 g confectioners’ sugar ¾ cup + 2 tablespoons
- Up to 20 ml milk 1½ tablespoons, added gradually
- 1/2 teaspoon cinnamon or to taste
- 1/2 teaspoon vanilla extract
- flour and butter to grease and dust the bundt pan
Instructions
Make the Cake
- Preheat the oven to 350°F (180°C). Grease and flour your Bundt pan.flour and butter
- Make the caramelized banana mixture. Place the sugar in a saucepan over medium heat and cook until it melts and turns golden. Add the bananas and cinnamon, stir for 1 more minute, then turn off the heat. Set aside to cool.140 g granulated sugar, 310 g bananas, 1/2 teaspoon ground cinnamon
- In a large bowl, whisk the eggs until frothy.2 large eggs
- Add the sugar and whisk for 1 minute.140 g granulated sugar
- Add the oil and whisk for another minute.150 ml vegetable oil
- Add the remaining cinnamon, milk, cooled caramelized banana mixture, baking powder, baking soda, and flour. Stir until everything is evenly incorporated.1 teaspoon ground cinnamon, 110 ml milk or water, ½ Tablespoon baking powder, 1 teaspoon baking soda, 200 g all-purpose flour
- Pour the batter into the prepared pan and bake for approximately 45 minutes, or until a toothpick inserted into the centre comes out clean.
- Let the cake cool completely, ideally for 1 hour, before adding the glaze.
Make the Glaze
- Make the glaze. In a small bowl, mix the confectioners’ sugar and cinnamon. Add the milk gradually, stirring until you reach a smooth, pourable consistency. You may not need all the milk.100 g confectioners’ sugar, Up to 20 ml milk, 1/2 teaspoon cinnamon, 1/2 teaspoon vanilla extract
- Drizzle the glaze over the cooled cake and serve.
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