Friday, February 12, 2021

Banana Cake Roll


Banana Cake Roll

The flavor reminds me of banana cream pie. The cheesecake filling is smooth and creamy and is the perfect addition to lightly flavored banana cake.


  • 3 large eggs
  • ½ teaspoon of baking powder
  • ¼ teaspoon of salt
  • ¾ cup all-purpose flour
  • ½ teaspoon ground cinnamon
  • 1 cup granulated sugar
  • ½ teaspoon of baking soda
  • ¼ cup caster sugar (to sprinkle on a napkin)
  • 1 teaspoon of vanilla extract
  • ⅔ cup of mashed bananas (from 2 medium bananas)

For the filling:

  • 1 teaspoon of vanilla extract
  • 1 cup of powdered sugar
  • 6 tablespoons of softened butter
  • 1 8 oz pacakge cream cheese, at room temperature
  • ¼ cup of caramel sauce *
  • Powdered sugar for sprinkling


For the cake:

First, preheat the oven to 375 ° F. Grease a 15 x 10 inch jelly pan *; line with wax paper. Grease and flour the paper. (cooking spray works well for this)

Then, combine flour, baking powder, baking soda, cinnamon and salt in a small bowl.

Beat eggs and granulated sugar in large bowl of mixer until thick and smooth (about 2 to 3 minutes). Stir in the vanilla and banana. Gradually add the flour mixture, being careful not to over mix. Spread evenly in the prepared pan.

Bake 13 to 15 minutes (more or less depending on pan size) or until top of cake bounces to the touch.

While the cake is baking, prepare a clean tea towel covered very generously with powdered sugar. Immediately after removing the cake from the oven, loosen and gently flip the cake onto the prepared napkin. Carefully peel off the waxed paper. Immediately roll the cake and the napkin together and let cool. (This sets the 'rolled up' shape right off the bat, which makes it much easier when you complete it.

For the filling:

Beat cream cheese and butter until smooth and creamy. Add vanilla and powdered sugar, beating until smooth. Add the caramel sauce (if using) and continue beating until creamy. Add a little more powdered sugar if the filling needs to be a little harder.

Carefully unroll the cake. Distribute the cream cheese filling evenly over the entire surface. Relaunch the cake. Wrap in plastic wrap and refrigerate for at least an hour (or better yet, freeze it a bit - it will slice much easier).

Serve cold sprinkled with powdered sugar (if desired).


Make sure you put enough powdered sugar on the napkin when you roll the cake so that it doesn't stick.


* I like to add caramel sauce to the frosting to add another flavor note. If you don't have one on hand, you can safely ignore it.

* See the note in the post above on pan size. I used a quarter sheet pan for this and it also worked well.