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Prep time
30 minutes
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Cook time
45 minutes
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makes
16 servings
Author Notes
My love for all things cinnamon-flavored and cinnamon-scented started in my early childhood, when my parents would buy boxes of Cinnamon Toast Crunch Cereal so that I could eat cereal before school. This evolved into an unhealthy obsession with putting cinnamon in every single baked good I make today, regardless of whether the recipe calls for it or not.
This particular recipe is adapted from one made by one of my favorite recipe developers, Eloise of Fitwaffle. I omitted eggs and decided to add some coffee into the batter as well as a hint of extra cinnamon and peanut butter into the glaze. This cake is so scrumptious, that I have to limit my family to only one slice per person in order for it to last more than one day! —Swara Bhatt
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Ingredients
- Cake Ingredients
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300 grams
All-Purpose Flour
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200 grams
Granulated Sugar
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4 teaspoons
Baking Powder
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300 milliliters
Whole Milk
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1 teaspoon
Banana Extract
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0.5 cups
Greek Yogurt
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110 grams
Unsalted Butter, Melted
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3
Overripe Bananas, Mashed
- Cinnamon Swirl & Glaze Ingredients
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150 grams
Light Brown Sugar
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2 tablespoons
Cinnamon
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120 grams
Unsalted Butter, Melted
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200 grams
Confectioner's Sugar
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50 grams
Whole Milk
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0.5 tablespoons
Instant Coffee Granules
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0.5 tablespoons
Cinnamon
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32 grams
Peanut Butter, Creamy
Directions
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Preheat oven to 320 F and grease an 8x8 pan. Set aside.
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Mash bananas in a small bowl. In two other separate bowls, combine the cinnamon swirl and glaze ingredients. Set them aside.
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Combine wet cake ingredients in a large bowl and mix until blended. Add in dry ingredients little by little until fully incorporated. Add in mashed bananas and stir until just combined.
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Pour batter into 8x8 pan and swirl all of the cinnamon topping mixture throughout the batter with a knife. Bake for 40-45 minutes.
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While the cake is baking, combine all the ingredients for the glaze. Once baked, take the cake out of the oven and pour glaze over while still hot. Cool overnight before eating the next day.
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