Banana Cake with Cinnamon Roll Filling and Cream Cheese Frosting
Equipment
Ingredients
Cake Layers
cake flour
330 g
cornstarch
8 g
baking powder
10 g
baking soda
6 g
fine sea salt
0.75 tsp
ground cinnamon
1 tsp
freshly grated nutmeg
0.25 tsp
ground cardamom
0.125 tsp
ripe banana purée (puréed)
360 g
non-dairy milk
240 g
apple cider vinegar
15 g
plain non-dairy yogurt
160 g
organic cane sugar
200 g
light brown sugar
100 g
neutral oil
120 g
vanilla bean powder
2 tsp
Cinnamon Roll Filling
non-dairy butter
113 g
brown sugar
200 g
ground cinnamon
1 tsp
fine sea salt
0.5 tsp
non-dairy heavy cream
60 g
vanilla bean paste
1 tsp
non-dairy milk
15 g
Cream Cheese Frosting
non-dairy cream cheese
450 g
non-dairy butter
340 g
powdered sugar
720 g
vanilla bean powder
1 tsp
fine sea salt
0.625 tsp
non-dairy milk
37.5 g
Instructions
Preheat oven and prepare pans
Heat oven to 168°C. Grease and line three 20cm pans with parchment.
Curdle the milk
Stir non-dairy milk with apple cider vinegar. Rest 5 minutes to curdle.
Prepare wet ingredients
Whisk banana purée, yogurt, oil, sugars, and vanilla bean powder. Stir in curdled milk mixture.
Prepare dry ingredients
Whisk together cake flour, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg, and cardamom.
Combine wet and dry
Fold dry ingredients into wet just until smooth. Divide batter evenly between prepared pans.
Bake the cakes
Bake at 168°C for 28-32 minutes until set and toothpick comes out clean.
Cool the cakes
Rest cakes in pans 15 minutes, then wrap warm cakes and chill.
Melt butter for filling
Melt non-dairy butter in saucepan over medium heat.
Cook cinnamon filling
Stir in brown sugar and cinnamon. Cook until glossy. Whisk in cream and simmer 1-2 minutes. Remove from heat, add salt and vanilla. Cool completely.
Adjust filling consistency
Once cold, whisk in non-dairy milk 1-3 tbsp until spreadable.
Prepare cream cheese frosting
Beat non-dairy butter and cream cheese until smooth. Gradually add sifted powdered sugar. Mix in vanilla and salt. Add milk as needed. Whip until fluffy.
Assemble the cake
Pipe thin dam of frosting on each layer. Spread thin frosting inside dam. Spoon 1/3 of gooey filling over each layer. Stack layers and chill briefly. Frost exterior. Optional: drizzle remaining goo on top.
Original recipe
Storage
Store in airtight container. Best eaten within 2 days for optimal texture.
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