Banana Bread cinnamon roll cake w/ brown butter cream cheese frosting! 💛 EP. 3 of my giant cinnamon roll cake series! Soft, gooey, packed with banana and topped with brown butter cream cheese frosting. Basically the best of both worlds!! 🍌🫶🏻 Dough: ¾ cup whole milk 2¼ tsp active dry yeast ¼ cup granulated sugar ¼ cup unsalted butter (melted & cooled slightly) 1 large egg (room temperature) 2¾ cups all-purpose flour, spooned and leveled 1 tsp salt Banana Bread Filling: 4 tbsp unsalted butter (softened) ½ cup brown sugar 1½ tsp ground cinnamon ½ tsp vanilla extract ¼ tsp ground nutmeg Pinch of salt 1 small ripe banana, divided Brown Butter Cream Cheese Frosting: 4 tbsp unsalted butter (softened) 4 oz cream cheese (softened) 1 cup powdered sugar 1 tsp vanilla extract 1–2 tbsp heavy cream or milk, as needed Pinch of salt Dough: -Warm the milk until lukewarm. -Stir together the lukewarm milk, granulated sugar, and yeast. Let sit for 5–10 minutes, until the yeast becomes foamy. -In a large bowl or stand mixer, add the milk mixture, melted butter, and egg. Lightly beat just enough for the egg to separate -Add the flour and salt, mix until a dough forms, then knead for 5–7 minutes, until smooth and elastic. -Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1–1½ hours, or until doubled in size. Filling: -In a bowl, mix the softened butter, brown sugar, cinnamon, vanilla, nutmeg, and salt until smooth. -Mash ½ of the small banana very well in a separate bowl and mix into the filling. -Slice the other half and set aside Roll out the dough: -Grease a 9-inch springform pan and line the bottom with parchment paper. -Once the dough has doubled, gently punch it down and roll it into approximately a 12 × 16-inch rectangle. -Spread the banana cinnamon-butter mixture evenly over the dough, leaving a small border around the edges. -Spread the sliced banana in an even layer over the filling. -Using a sharp knife or pizza cutter, cut the filled dough into long strips, I did 12. -Take the first strip and roll it tightly into a spiral. Take the next strip and continue wrapping it around the first. -Place the giant cinnamon roll into the prepared springform pan and continue adding the strips until you have one large spiral. Keep the spiral snug but not compressed. Don’t stretch the strips as you wrap them. -Cover loosely and let rise for 45–60 minutes, or until the dough looks noticeably puffy and airy. Bake: -Preheat the oven to 350°F. -Bake for approximately 35–40 minutes, or until the center and middle rings are fully baked. If the top starts browning too quickly, loosely tent the cake with foil. -Let cool in the pan for about 15 minutes. Brown butter cream cheese frosting: -Place the butter in a small saucepan over medium heat. Cook, stirring occasionally, until it melts, foams, and develops golden-brown bits with a nutty aroma. -Immediately transfer the browned butter to a heatproof bowl and let it cool to room temperature. You don’t want it hot enough to melt the cream cheese. -Beat the cooled brown butter and softened cream cheese together until completely smooth and fluffy. -Gradually mix in the powdered sugar, followed by the vanilla and salt. -Add heavy cream or milk, 1 tablespoon at a time, until the frosting is smooth and spreadable. -Spread generously over the slightly warm banana bread cinnamon roll cake. Enjoy! #bananabread #cinnamonroll #cozyseason #fallbaking #homemaderecipes — @lori_ilc sur TikTok