Banana Cake Roll with Cream Cheese Filling

Introduction

You bake this banana cake roll in a 15×10-inch jelly-roll pan, then roll it up in a powdered sugar-dusted towel while it is still hot so it keeps its shape. The cream cheese filling adds enough richness to balance the light banana cake, and the finished roll works well when you need a make-ahead dessert that slices cleanly after chilling.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Servings: 12-15 servings

Ingredients

Cake

• Powdered sugar
• ¾ cup all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 3 eggs
• 1 cup white granulated sugar
• ⅔ cup mashed banana (2 medium bananas)
• 1 teaspoon vanilla powder (use half this amount if you prefer less rich vanilla flavor)

Filling

• 1 package (8 ounces) cream cheese, softened
• 1 cup powdered sugar, sifted
• 6 tablespoons butter, softened
• ½ teaspoon vanilla powder (use half this amount if you prefer less rich vanilla flavor)
• ½ teaspoon banana extract
• ¼ cup powdered sugar

Instructions

1. Preheat oven to 375°F (180°C).
2. Grease a 15×10-inch jelly-roll pan; line with parchment paper. Grease and flour paper; set aside.
3. Spread out a clean, thin dish towel on the work surface (make sure the towel is larger than your jelly roll pan); sprinkle liberally with powdered sugar (this can be done using a mesh strainer).
4. In a small bowl, whisk together flour, baking powder, and baking soda.
5. In a large bowl combine eggs and sugar; beat until thickened. Add bananas and vanilla; beat until well mixed.
6. Stir flour mixture into egg mixture.
7. Spread batter evenly into prepared pan, easing it carefully to the corners with a spatula.
8. Bake for 13-15 minutes or until center springs back when lightly touched.
9. Immediately loosen cake from edges of pan; invert cake onto the prepared towel. Remove pan; carefully peel off paper.
10. Roll up cake in towel while hot, starting with 10-inch side. Cool completely on wire rack, at least an hour.
11. When cake is almost completely cooled, make the filling: beat cream cheese, powdered sugar, butter, and both extracts in small mixing bowl until smooth.
12. When cake has cooled completely, unroll and spread with filling, then re-roll cake. Wrap rolled cake in plastic wrap then refrigerate at least 1 hour (but overnight is best).
13. To serve, unwrap cake and place on a platter. Sprinkle with powdered sugar, and then cut into slices.

Variations

• Replace the ½ teaspoon banana extract in the filling with additional vanilla powder (use half this amount if you prefer less rich vanilla flavor) if you want a milder banana flavor and more emphasis on the cream cheese.
• Use very ripe bananas for the ⅔ cup mashed banana if you want a stronger banana taste and a slightly softer, more fragrant cake.
• Swap the ¾ cup all-purpose flour for a 1:1 gluten-free baking blend to make the cake gluten-free; the roll will be a bit more delicate when you unroll it.
• Add finely chopped toasted walnuts or pecans to the filling before re-rolling if you want some crunch against the soft cake and smooth filling.
• Reduce the ¼ cup powdered sugar garnish or skip it if you want a less sweet finish and a cleaner look on the slices.

Tips for Success

• Beat the eggs and sugar until noticeably thickened in step 5; that air helps the cake stay light enough to roll without turning dense.
• Spread the batter all the way into the corners of the jelly-roll pan so the cake bakes evenly and rolls into a uniform spiral.
• Do not overbake past the point where the center springs back when lightly touched; a dry cake is more likely to crack.
• Roll the cake up in the towel while it is still hot, not warm; that step sets the shape before the cake cools.
• Make sure the cream cheese and butter are softened before mixing the filling so it spreads smoothly without tearing the cake.

Storage and Reheating

Wrap the cake roll tightly in plastic wrap and store it in the refrigerator, or place slices in an airtight container. It keeps well for up to 4 days.

For longer storage, wrap the whole roll or individual slices in plastic wrap, then place in a freezer-safe container or bag. Freeze for up to 2 months.

Do not reheat this cake roll. For the best texture, thaw frozen slices overnight in the refrigerator and serve chilled or let them sit at room temperature for 10 to 15 minutes before serving.

FAQ

Why did my cake crack when I unrolled it?

Cracking usually means the cake baked too long or cooled too much before the first roll. Roll it in the towel while hot and unroll it only after it has fully cooled.

Can you make this a day ahead?

Yes. In fact, the texture improves after the rolled cake chills overnight because the filling firms up and the slices cut more cleanly.

Can you skip the banana extract in the filling?

Yes. Replace it with the same amount of vanilla powder (use half this amount if you prefer less rich vanilla flavor) if you want the filling to taste less candy-like and more like classic cream cheese frosting.

How ripe should the bananas be?

Use bananas with plenty of brown spots. They mash more smoothly and give the cake stronger banana flavor without adding extra liquid.