Banana Bread Cinnamon Roll Bake

What’s better than one comfort baking classic? Two comfort baking classics combined! This dessert (or breakfast, I don’t judge!) combines cinnamon rolls and banana bread into one delicious treat. And it uses refrigerated cinnamon roll dough, so you don’t need to work with yeast or account for rise time.

Make the Banana Bread Batter

Follow these simple steps to make the banana bread batter:

1. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.

2. In a large bowl using a handheld or stand mixer with a paddle attachment, beat together softened butter, brown sugar, and granulated sugar on medium speed until light and fluffy.

3. Add an egg, mashed banana, and vanilla and mix until fully combined.

4. Add the dry ingredients to the wet ingredients and mix on low speed until just combined.

Assemble

Grease a 9×13 inch baking pan by brushing the bottom and sides with softened butter.

Cut your cinnamon rolls into quarters and scatter the pieces in the prepared baking pan. Spoon the banana bread batter in between the cinnamon roll pieces and spread it out to it is roughly even thickness. Don’t worry if it doesn’t fill the whole pan because the batter will spread while baking.

Bake

Bake at 350°F until the cinnamon roll pieces are golden brown and a toothpick inserted into the center of the banana bread comes out clean of crumbs.

Finishing Touches

While the bread is still warm, spread on the icing that came with the cinnamon rolls. Drizzle with banana caramel. You can find my recipe for banana caramel sauce here. This will really help amp up the banana flavor, but any caramel sauce will work in a pinch.

This treat is best served warm. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days, simply warm in the microwave for 15-30 seconds.

Author: Laura's Bake Lab

Print

With ImageWithout Image

Banana Bread Cinnamon Roll Bake

Pieces of cinnamon roll surrounded by banana bread and topped with icing and banana caramel.

Prep time: 20 MinCook time: 20 MinTotal time: 40 Min

Ingredients

• 1 and 1/4 cup all purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 cup unsalted butter, softened to room temperature
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg, room temperature
• 3/4 cup overripe bananas, mashed
• 1 tsp vanilla extract
• 1 can of refrigerated cinnamon roll dough (like Pillsbury), with icing
• Banana caramel (see notes)

Instructions

1. Preheat the oven to 350°F. Brush a 9x13 inch baking pan with softened butter.
2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
3. In a large bowl using a handheld or stand mixer with a paddle attachment, beat together the softened butter, brown sugar, and granulated sugar on medium speed until light and fluffy.
4. Add the egg, mashed banana, and vanilla and mix until fully combined.
5. Add the dry ingredients to the wet ingredients and mix on low speed until just combined. Set aside.
6. Chop the cinnamon rolls into quarters and place them in the prepared baking pan, evenly spaced.
7. Spoon the banana bread batter in between the cinnamon roll pieces and spread it out so it has an even thickness. It is okay if it doesn't fully reach the edges of the pan since it will spread while baking.
8. Bake for 20-25 minutes until the cinnamon roll pieces are golden brown and a toothpick inserted into the banana bread portions comes out clean of crumbs.
9. While still warm, spread the icing that comes with the cinnamon rolls over the bread. Drizzle with banana caramel. Best served warm.

Notes

• Storage Instructions: Store leftovers in an airtight container in the refrigerator for up to 5 days. If desired, warm in the microwave for 15-30 seconds before serving.
• Banana Caramel: Using banana caramel in this recipe enhances the banana flavor, but any caramel sauce can be used.

https://www.laurasbakelab.com/blog/banana-bread-cinnamon-roll-bake

Did you make this recipe?

Tag @laurasbakelab on instagram and hashtag it #LaurasBakeLab