Warm Banana Cornmeal Cinnamon Roll Poke Cake
4.8 from 4 reviewsI made this for the person who loves the center of a cinnamon roll but still wants the ease of a warm poke cake. Ripe banana, brown sugar, and cinnamon bake into a soft cake, then cream cheese icing goes on while it is still warm.
What I love most is how the topping settles into the cake as it bakes. It gives the top those cinnamon-sugar pockets, and then the icing goes on while the cake is still warm so every piece tastes like it has a little extra frosting tucked into it.
If you make this, I hope you eat the first piece warm from the pan. It is soft, full of cinnamon, and exactly the kind of cake I want with coffee or tucked away in the fridge for later.
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The Cake That Started My Warm Poke Cake Series
People often love the desserts that take the longest to make or require the most steps. A lot of my desserts fall into that category, so I wanted to create a series for anyone who wants all those flavors without all the hassle. This was the first warm poke cake I made for it.
This cake instantly makes me think of a cinnamon roll. The banana and subtle cornmeal texture make it feel even warmer and cozier, without asking you to spend the day making it.
There is no waiting around with this series. These are some of my quickest and easiest cake recipes, made to be enjoyed warm. But even if you wait, this one will taste just as good.
Ingredient notes
Key ingredients
Finely ground yellow cornmeal
Finely ground cornmeal gives the cake a gentle golden flavor while keeping the crumb soft.
Ripe banana puree
Pureeing the bananas makes the batter smooth and helps every bite taste moist and evenly banana-forward.
Plain unsweetened yogurt
Yogurt keeps the warm poke cake plush and tender while balancing the sweetness of the topping and icing.
Cream cheese
Cream cheese makes the icing tangy and thick enough to spread warm without disappearing into the cake.
Brands I used for this recipe
These are preferences, not requirements. If you choose the non-dairy route, these are the products I test with. Dairy equivalents can be used at the same listed amounts and temperatures.
Forager Unsweetened Plain Yogurt
Plain unsweetened yogurt adds moisture, acidity, and body so the crumb bakes up tender without tasting tangy.
Silk Original Unsweet
The milk I use in the banana cake batter and, if needed, to loosen the cream cheese icing.
Country Crock Plant Butter Sticks
The butter sticks I use softened in the cinnamon topping.
Philadelphia Plant-Based Cream Cheese
The cream cheese I use at room temperature for the icing.
Rising Star Baking Supply Vanilla Bean Paste
I use Rising Star Baking Supply Vanilla Bean Paste for this recipe.
Testing notes
Why this works
Why the cornmeal needs to be fine
This cake uses cornmeal for flavor, not crunch. Finely ground cornmeal blends into the batter more easily and keeps the crumb tender.
Why the bananas are pureed
Smooth banana puree disperses evenly through the batter, which gives the cake consistent moisture and a smoother banana flavor in every bite.
Why the topping is spread like flat streusel
Spreading the cinnamon topping gives more coverage than dropping it in clumps. It will look imperfect, and that is right: the natural cracks are where the icing settles later.
Why the cake is poked shallowly
The holes create little pockets for icing without turning the cake soggy. Aim for about 1 inch deep and space them 1 to 1 1/2 inches apart.
How thick the warm icing should be
The icing should be smooth and easy to spread, but still thick enough to sit on the warm cake before settling into the holes and cinnamon cracks. Add milk slowly so it does not turn thin and disappear into the crumb.
Why the cake rests after icing
A short rest gives the warm icing time to settle into the shallow holes while the cake gains a little structure. You still get the soft cinnamon-roll effect, but the squares are easier to lift and slice.
Step by step
How It All Comes Together
Step 1
Make the cinnamon roll topping
Mix the brown sugar, granulated sugar, flour, finely ground cornmeal, cinnamon, nutmeg, and salt. Work in the softened butter and vanilla bean paste until the topping becomes a soft, spreadable paste.
Measure the topping ingredients before mixing. 
Use a fork to work the butter into the dry mixture. 
The topping should hold together so it can be broken into pieces. Step 2
Mix the banana cornmeal batter
Whisk the banana puree with the sugars, oil, yogurt, milk, vanilla bean paste, and vinegar until smooth. Add the dry ingredients and stop as soon as no dry streaks remain.
Whisk the wet ingredients until smooth. 
Mix the banana evenly through the wet ingredients. 
Mix in the flour and cornmeal just until incorporated. Step 3
Fill the pan and add the topping
Pour the thick batter into the lined pan and smooth the surface. Spread pieces of the cinnamon topping across the batter like flat streusel. It does not need to look perfect.
Spread the batter evenly in the lined pan. 
Spread the topping in flattened pieces, covering as much of the batter as possible. Step 4
Bake and poke the warm cake
Bake until the center no longer jiggles and a tester comes out with moist crumbs but no wet batter. Cool for 10 minutes, then make shallow holes about 1 inch deep and 1 to 1 1/2 inches apart.
Space the holes across the cake so the cream cheese icing can settle into them. Step 5
Spread the cream cheese icing
Whisk the cream cheese, powdered sugar, vanilla bean paste, and salt until smooth. Add milk only as needed, 1 teaspoon at a time, then spread the thick icing over the warm cake and into the holes.
Spread the cream cheese icing gently over the warm cake. 
The icing settles around the cinnamon topping. Step 6
Rest, lift, and serve
Let the iced cake rest for 15-20 minutes, then use the parchment overhang to lift it carefully from the pan. Slice and serve it warm, or chill it for firmer squares.
Use the parchment overhang to lift the cake after the icing has settled. 
The cut side shows the banana-cornmeal crumb beneath the cinnamon topping and icing.
From Instagram
Watch the reel
Watch the cinnamon topping spread like flat streusel before the warm icing goes on.
Open the reelSmall things that matter
Tips for the best cake
Room-temperature yogurt and milk help the batter come together smoothly.
Start checking the cake at 40 minutes, then use visual cues and internal temperature to decide when it is done.
Troubleshooting
If This Happens
The cinnamon topping looks messy
That is exactly right. Spread it in uneven pieces across the batter like flat streusel. The natural gaps and cracks give the icing places to settle after baking.
The cake still jiggles in the center
Keep baking. The center should no longer jiggle, and a tester should come out with moist crumbs but no wet batter. Start checking at 40 minutes and use those cues instead of the clock alone.
The icing is too thick to spread
Add room-temperature milk 1 teaspoon at a time until the icing is smooth and easily spreadable. Go slowly so it stays thick enough to sit on the warm cake.
The icing is disappearing into the cake
The cake may be too hot or the icing may be too thin. Let the cake cool for 10 minutes before poking it, and keep the icing thick enough to spread rather than pour.
Before you slice
Texture and serving notes
Serve warm for a gooier cinnamon roll experience.
Let the cake rest for 15-20 minutes after icing so the topping can settle before slicing.
Chill completely for firmer, cleaner bakery-style squares.
Keep it good
Storage
Fridge
Store covered in the refrigerator for up to 4 days.
Reheat
Leftovers are delicious gently rewarmed.
Recipe FAQ
Questions that come up
Why do you poke holes in cinnamon roll poke cake?
The shallow holes give the cream cheese icing places to settle so the top tastes more like the soft center of a cinnamon roll. Keep the holes about 1 inch deep so the cake stays plush instead of soggy.
Should cinnamon roll poke cake be served warm or chilled?
Both work. Serve it warm for a softer, gooier cinnamon roll texture, or chill it for cleaner bakery-style squares. Leftovers are especially good gently rewarmed.
How thick should cream cheese icing be for warm poke cake?
It should be thick, smooth, and spreadable. Add milk slowly, 1 teaspoon at a time, so the icing can settle into the holes without turning runny or disappearing into the cake.
How do I know when banana cinnamon roll poke cake is done?
The center should no longer jiggle, the cinnamon topping should look lightly caramelized with natural cracks, and a tester should come out with moist crumbs but no wet batter. Check for a center temperature of 200-203°F (93-95°C), too. If the tester still has wet batter, keep baking.
Should I weigh the ingredients or use volume measurements?
I strongly recommend weighing the ingredients in grams for the most reliable result. Volume measurements are included for convenience, but the amount in a cup can change depending on how an ingredient is filled, packed, or poured. These recipes are easy to follow, but their ratios are precise, so I cannot guarantee the exact same result when volume measurements are used. I still use teaspoons and tablespoons for small amounts like leaveners, salt, spices, and flavorings because those are the most practical measurements.
Can I make this recipe gluten-free?
I have not tested this recipe with gluten-free flour, so I cannot guarantee the same texture, rise, or structure. If you would like to experiment, a cup-for-cup (1:1) gluten-free baking blend intended to replace all-purpose flour is the best place to start. Results may differ from the recipe as written.
More recipes to try
- Prep
- 25 min
- Bake
- 45-50 min
- Total
- 1 hr 35 min
- Yield
- One 9x9-inch sheet cake
Measurement note
For the closest match to the recipe I tested, use grams. Volume measurements are included for convenience, but cups can vary, so I cannot guarantee the exact same result when measuring by volume.
Ingredients
Cinnamon Roll Topping
- 70 g light brown sugar, packed70 g (about 1/3 cup) light brown sugar, packed
- 25 g granulated sugar25 g (about 2 tablespoons) granulated sugar
- 10 g all-purpose flour10 g (about 1 tablespoon + 1 teaspoon) all-purpose flour
- 15 g finely ground yellow cornmeal15 g (about 1 tablespoon + 1 5/8 teaspoons) finely ground yellow cornmeal
- 2 teaspoons ground cinnamon2 teaspoons ground cinnamon
- 1/8 teaspoon ground nutmeg1/8 teaspoon ground nutmeg
- Pinch fine sea saltPinch fine sea salt
- 50 g softened butter50 g (about 3 tablespoons + 1 1/2 teaspoons) softened butter
- 1/2 teaspoon vanilla bean paste1/2 teaspoon vanilla bean paste
Snack Cake
- 230 g all-purpose flour230 g (about 1 2/3 cups + 4 tablespoons) all-purpose flour
- 80 g finely ground yellow cornmeal80 g (about 1/2 cup + 1 teaspoon) finely ground yellow cornmeal
- 12 g cornstarch12 g (about 1 tablespoon + 2 1/8 teaspoons) cornstarch
- 2 teaspoons baking powder2 teaspoons baking powder
- 1/4 teaspoon baking soda1/4 teaspoon baking soda
- 3/4 teaspoon fine sea salt3/4 teaspoon fine sea salt
- 1 teaspoon ground cinnamon1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg1/8 teaspoon ground nutmeg
- 170 g light brown sugar, packed170 g (about 3/4 cup + 2 teaspoons) light brown sugar, packed
- 50 g granulated sugar50 g (about 1/4 cup) granulated sugar
- 240 g ripe banana puree (about 2 large bananas)240 g (about 1 cup + 1 tablespoon) ripe banana puree (about 2 large bananas)
- 130 g neutral oil130 g (about 1/3 cup + 4 tablespoons) neutral oil
- 200 g plain unsweetened yogurt, room temperature200 g (about 3/4 cup + 1 tablespoon) plain unsweetened yogurt, room temperature
- 135 g milk, room temperature135 g (about 1/2 cup + 1 tablespoon) milk, room temperature
- 2 teaspoons vanilla bean paste2 teaspoons vanilla bean paste
- 1/2 teaspoon apple cider vinegar1/2 teaspoon apple cider vinegar
Cream Cheese Frosting
- 225 g cream cheese, room temperature (8 ounces)225 g (about 1 cup) cream cheese, room temperature (8 ounces)
- 180 g powdered sugar, sifted180 g (about 1 1/2 cups) powdered sugar, sifted
- 1 teaspoon vanilla bean paste1 teaspoon vanilla bean paste
- Pinch fine sea saltPinch fine sea salt
- Milk, if needed, starting with 1 teaspoon at a timeMilk, if needed, starting with 1 teaspoon at a time
Instructions
- 1Preheat oven to 350°F (175°C). Grease and line a 9x9-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
- 2Make the cinnamon roll topping. In a medium bowl, whisk together the brown sugar, granulated sugar, flour, cornmeal, cinnamon, nutmeg, and salt.
- 3Add the softened butter and vanilla bean paste. Mix until evenly combined into a soft, spreadable paste. Set aside.
- 4In a large bowl, whisk together the banana puree, brown sugar, granulated sugar, oil, yogurt, milk, vanilla bean paste, and apple cider vinegar until completely smooth.
- 5Add the flour, cornmeal, cornstarch, baking powder, baking soda, salt, cinnamon, and nutmeg.
- 6Whisk just until combined and no dry streaks remain.
- 7Pour the batter into the prepared pan and smooth the surface.
- 8Spread the cinnamon roll topping evenly over the batter. It will not be perfect; think flat streusel and cover as much surface area as possible instead of sprinkling it on in clumps.
- 9Bake for 45-50 minutes, checking at 40 minutes. The center should reach 200-203°F (93-95°C), the cinnamon topping should be lightly caramelized with natural cracks, the center should no longer jiggle, and a toothpick inserted into the center should come out with a few moist crumbs but no wet batter.
- 10Cool in the pan for 10 minutes.
- 11Use a chopstick to poke holes across the surface, spacing them about 1 to 1 1/2 inches apart and about 1 inch deep. This creates little pockets for the icing to settle into without soaking the cake.
- 12Whisk together the cream cheese, powdered sugar, vanilla bean paste, and salt until completely smooth. If needed, add milk 1 teaspoon at a time until the icing is thick, smooth, and easily spreadable.
- 13Spread the icing evenly over the warm cake while it is still in the pan, allowing it to settle into the holes and natural cracks in the cinnamon topping.
- 14Let the cake rest in the pan for 15-20 minutes so the icing can settle and the cake can gain a little more structure.
- 15Using the parchment overhang, carefully lift the cake from the pan. Slice into squares and serve warm, or cool completely and refrigerate for a firmer, bakery-style texture.
Meet the baker
Angela Heckler
Angela Heckler is the recipe developer, baker, and photographer behind Obsessed Cakes. Her Old-Fashioned Donut Loaf series is a growing collection of cake-donut-inspired loaves with soft, deeply moist crumbs, buttery streusel, and crackly glaze. Angela develops and tests every recipe in her Arizona kitchen. Follow Obsessed Cakes on Instagram, TikTok, and YouTube.
Made it? Tell us.
Ratings and reviews
The cake is beautiful, your ingredients are in perfect proportion and it's generally good but I just don't think I like the corn meal taste personally. I'm curious as to why you have it in here. I will definitely make it again but use all AP flour next time.
Hey there! I'm so glad you enjoyed it! Let me know how it turns out with using all AP! :)
This is THE recipe for fall/winter. It’s so incredibly delicious, and I’ve had multiple requests for more from friends and family after sharing. I will DEFINITELY be making it again and again!
Oh my goodness, yay!! I greatly appreciate you sharing and I'm thrilled to hear everyone enjoyed it!
Delicious. Not too sweet. Shared at a party, and it was a hit!
Yay! So glad it was a success! Thank you for sharing :) <3
Made it for the first time last week. I’m about to make it for the 3rd time
Ah! I love this! haha, thank you so much for sharing, karim!
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