Delicious Cinnamon Roll Cake that tastes like banana bread but with a swirl of butter, brown sugar and cinnamon, and topped with icing. It's rich, decadent and will be your new favorite dessert!
Preheat oven to 350° F. Prepare an 8x8 baking dish with parchment paper and set aside.
In a small microwave-safe bowl, melt the butter. Add the sugar and cinnamon and stir to combine. Set aside.
In a large bowl, mash the bananas, add the egg, sour cream, melted butter, sugar, and vanilla extract; whisk to combine. Add the flour, cinnamon, and baking powder and whisk for 1-2 minutes or until fully incorporated.
Transfer the batter to the prepared baking dish and scoop the cinnamon mixture onto the cake batter. Use a fork to swirl the cinnamon mixture into the cake batter. Bake for 30 minutes or until cooked through.
While the cake is baking, whisk the powdered sugar, milk, and vanilla in a small bowl. If the icing is too thick add another teaspoon of milk. Remove the cake from the oven and cool for 5-10 minutes then top with the icing.
Notes
To store leftovers, tightly cover the cake with plastic wrap or keep it in an airtight container at room temperature for up to 2 to 3 days. We do not recommend refrigerating it as that may dry it out.