Banana Cake with Cinnamon Glaze

This tender banana cake is made with bananas caramelized in sugar and cinnamon, then folded into the batter for a deeper, almost toffee-like flavor. Finished with a simple cinnamon glaze, it’s an easy, comforting bake that makes the most of ripe bananas.

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Prep Time:20

Cook Time:45

Total Time:1 5

Course: Dessert

Cuisine: American, Brazilian

Keyword: banana cake, caramelized banana cake

Servings: slices

Calories: 383kcal

Author: Claudia Genschow

Video

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.

Notes

Use the gram measurements for the most accurate results. Cup measurements are approximate.

Nutrition