Banana Cake with Cinnamon Roll Filling and Cream Cheese Frosting

Name: Banana Cake with Cinnamon Roll Filling and Cream Cheese Frosting
Cook time: 100 min
Total time: 100 min
Yield: 12 servings
Ingredients: 330g Cake Flour, sifted; 8g Cornstarch; 10g Baking Powder; 6g Baking Soda; 3/4 tsp Fine Sea Salt; 1 tsp Ground Cinnamon; 1/4 tsp Freshly Grated Nutmeg; 1/8 tsp Ground Cardamom; 360g Banana Purée, 3 large bananas, blended smooth; 240g Non-Dairy Milk, room temp; 15g Apple Cider Vinegar; 160g Plain Non-Dairy Yogurt, room temp; 200g Organic Cane Sugar; 100g Light Brown Sugar; 120g Neutral Oil; 2 tsp Vanilla Bean Powder; 113g Non-Dairy Butter; 200g Brown Sugar; 1 tsp Ground Cinnamon; 1/2 tsp Fine Sea Salt; 60g Non-Dairy Heavy Cream; 1 tsp Vanilla Bean Paste; 2 tbsp Non-Dairy Milk, to adjust consistency; 450g Non-Dairy Cream Cheese, cold; 340g Non-Dairy Butter, cool but pliable; 720g Powdered Sugar, sifted; 1 tsp Vanilla Bean Powder; 2/3 tsp Fine Sea Salt; 2 1/2 tbsp Non-Dairy Milk, to thin as needed

A tender, warmly spiced banana layer cake filled with a gooey cinnamon-roll–style filling and finished with a silky cream cheese frosting. Ripe banana purée and aromatic spices keep the crumb moist and fragrant, while the caramel-like filling and tangy non-dairy frosting add rich, indulgent contrast—perfect for a celebratory dessert or weekend treat.

A tender, warmly spiced banana layer cake filled with a gooey cinnamon-roll–style filling and finished with a silky cream cheese f... Show more

By obsessedwithcashews · Original recipe

Health Grade

F · Indulgent

Time

1 hr40 min

Price

2,69 €

Calories

1018 kcal

vegan

Method

Preheat the oven

Heat the oven to 350° F. Grease and line a 6-inch round cake pan with parchment so the cake releases easily and the cinnamon filling doesn’t stick.

Purée the bananas

Peel the bananas and blend them using a blender or immersion blender until completely smooth and creamy, scraping down the sides if needed. Measure out the amount needed for the batter and set it aside.

Whisk dry ingredients

In a medium bowl, whisk together the cake flour, cornstarch, baking powder, baking soda, fine sea salt, ground cinnamon, freshly grated nutmeg, and ground cardamom until everything is evenly combined and there are no little pockets of starch or spice.

Mix wet ingredients

In a second bowl or large measuring cup, stir the non-dairy milk and apple cider vinegar together and let it stand for 5 minutes so it lightly curdles. Whisk in the plain non-dairy yogurt, organic cane sugar, light brown sugar, neutral oil, vanilla bean powder, and the banana purée until the mixture looks smooth and the sugars are mostly dissolved.

Finish the batter

Add the dry mixture to the wet mixture and whisk just until you no longer see dry streaks. Switch to a spatula for the last few folds if that feels easier; the batter should be thick and smooth, and stopping as soon as it comes together will keep the cake tender.

Make the filling

In a small bowl, mash the non-dairy butter until creamy, then stir in the brown sugar, cinnamon, salt, non-dairy heavy cream, and vanilla bean paste. Add a small splash of milk only if needed to make a thick, spreadable paste; it should hold soft ridges and not pour.

Layer and swirl

Spread about half of the batter into the prepared pan. Dollop half of the cinnamon filling over it and gently swirl with a knife or skewer, then cover with the remaining batter, add the rest of the filling, and make a few more shallow swirls. Keep the motion light so you create ribbons instead of fully mixing the filling into the batter.

Bake the cake

Bake on the center rack for 28-34 minutes, until the top feels springy, the edges pull slightly from the pan, and a tester inserted into a cake-only spot comes out with a few moist crumbs. If you hit a pocket of cinnamon filling, test a second spot before deciding it needs more time.

Cool completely

Let the cake cool in the pan for 10 minutes, then lift or turn it out onto a rack and let it cool completely for about 30-45 minutes. The cake should feel fully cool to the touch before you frost it so the topping stays thick and fluffy.

Whip the frosting

In a bowl, beat the non-dairy cream cheese with the remaining butter until smooth and creamy. Add the powdered sugar, vanilla bean powder, and salt, and mix until fluffy and spreadable, then add milk a few drops at a time only if you want a slightly softer frosting.

Frost and serve

Spread the frosting over the cooled cake in soft swoops or a smooth layer, making sure to reach the edges. Slice and serve once the frosting is settled; if you want especially neat slices, chill the frosted cake briefly before cutting.

Ingredients

Method

For 12 servings

Adjust servings

Nutrition

Per Serving.

Calories

1018 kcal

51% of Daily kcal

Protein

11 g

22% RDI

Fat

52 g

13g sat fat

Carbs

132 g

48% RDI

Sugar

104 g

100% RDI

Fiber

2.7 g

9% RDI

Salt

2.7 g

54% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

F · 1.1 / 10

Comments

Click to rate

Ingredients

For 12 servings

Adjust servings

Banana Cake

330g Cake Flour, sifted
8g Cornstarch
10g Baking Powder
6g Baking Soda
3/4 tsp Fine Sea Salt
1 tsp Ground Cinnamon
1/4 tsp Freshly Grated Nutmeg
1/8 tsp Ground Cardamom
360g Banana Purée, 3 large bananas, blended smooth
240g Non-Dairy Milk, room temp
15g Apple Cider Vinegar
160g Plain Non-Dairy Yogurt, room temp
200g Organic Cane Sugar
100g Light Brown Sugar
120g Neutral Oil
2 tsp Vanilla Bean Powder

Cinnamon Roll Filling

113g Non-Dairy Butter
200g Brown Sugar
1 tsp Ground Cinnamon
1/2 tsp Fine Sea Salt
60g Non-Dairy Heavy Cream
1 tsp Vanilla Bean Paste
2 tbsp Non-Dairy Milk, to adjust consistency

Cream Cheese Frosting

450g Non-Dairy Cream Cheese, cold
340g Non-Dairy Butter, cool but pliable
720g Powdered Sugar, sifted
1 tsp Vanilla Bean Powder
2/3 tsp Fine Sea Salt
2 1/2 tbsp Non-Dairy Milk, to thin as needed

Watch

Original video

Uploaded 2 months ago

obsessedwithcashews

1M116K

Banana Cake with Cinnamon Roll Filling and Cream Cheese Frosting

Method

Preheat the oven

Purée the bananas

Whisk dry ingredients

Mix wet ingredients

Finish the batter

Make the filling

Layer and swirl

Bake the cake

Cool completely

Whip the frosting

Frost and serve

Ingredients

Method

Banana Cake

Cinnamon Roll Filling

Cream Cheese Frosting

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

Banana Cake

Cinnamon Roll Filling

Cream Cheese Frosting

Watch

obsessedwithcashews

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