Why Make This Recipe
Banana Cake Cream Cheese Roll is a delightful dessert that combines the rich flavors of banana and cream cheese in a unique rolled cake. This recipe is perfect for any occasion – from birthdays to family gatherings or just a special treat for yourself. The blend of creamy filling and moist cake makes it a favorite among both kids and adults. Plus, it’s a fun way to use up those overripe bananas sitting on your counter!
How to Make Banana Cake Cream Cheese Roll
Ingredients:
- 7 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 3 tablespoons whole milk
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 4 large eggs, separated
- 1/2 teaspoon vanilla extract
- 2/3 cup granulated sugar, divided
- 2/3 cup mashed banana (1 large or 2 small bananas)
- 1/3 cup pecans, chopped
- 1/4 cup dried cranberries
- 1/4 cup candied ginger, chopped
- 1 ounce cream cheese, softened (for glaze)
- 3/4 cup powdered sugar (for glaze)
- 1 teaspoon vanilla extract (for glaze)
- 2 to 3 teaspoons whole milk (for glaze)
Directions:
- Grease a 15 x 10 x 1 inch jelly roll pan and line it with parchment paper. Preheat the oven to 375°F.
- In a small bowl, blend 7 ounces of softened cream cheese with 1/2 cup of granulated sugar until smooth using an electric mixer. Add 1 egg and 3 tablespoons of whole milk, beating on medium speed until fully incorporated. Evenly spread the cream cheese filling into the prepared pan.
- Coarsely chop pecans, candied ginger, and dried cranberries together on a cutting board. Set aside 1/3 cup of this mixture for the batter and reserve the rest for topping.
- Whisk together 1/2 cup all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon baking soda in a bowl. Set aside.
- In a large bowl, beat 4 egg yolks with 1/2 teaspoon vanilla extract on medium speed for about 5 minutes, until thick and lemon-colored. Gradually beat in 1/3 cup granulated sugar. Mix in mashed banana and 1/3 cup of the chopped pecan, cranberry, and ginger blend.
- In a clean separate bowl, beat 4 egg whites at medium-high speed until soft peaks form. Gradually add the remaining 1/3 cup granulated sugar, beating on high until stiff peaks are achieved.
- Gently fold the egg yolk mixture into the beaten egg whites. Add half of the flour mixture and fold gently; then add the remaining flour mixture and fold until just combined without overmixing.
- Carefully pour the cake batter over the cream cheese filling in the pan, spreading evenly to the corners. Bake for 15 to 20 minutes until the cake is set and light golden.
- While the cake is baking, lay out a clean kitchen towel and dust it generously with powdered sugar to prevent sticking.
- After baking, let the cake cool in the pan for 5 minutes. Release the edges with a knife, flip the cake out onto the powdered sugar-dusted towel, and remove the parchment paper. Beginning at the short end, roll the cake with the towel into a log. Place seam-side down and cool for 10 minutes to set the shape.
- Transfer the rolled cake to a serving platter and let it cool completely before glazing.
- In a small bowl, blend 1 ounce softened cream cheese with 3/4 cup powdered sugar, 1 teaspoon vanilla extract, and 2 to 3 teaspoons milk until smooth and drizzleable.
- Spread the glaze evenly over the cooled cake roll, then sprinkle with the reserved chopped pecans, cranberries, and candied ginger.
How to Serve Banana Cake Cream Cheese Roll
Serve this delightful cake roll chilled or at room temperature. Slice it into generous pieces to share with others, or enjoy it yourself with a cup of coffee or tea. This treat looks beautiful on a serving platter, making it an eye-catching and tasty dessert for gatherings.
How to Store Banana Cake Cream Cheese Roll
To store the Banana Cake Cream Cheese Roll, wrap it tightly in plastic wrap or place it in an airtight container. It can be kept in the fridge for up to 5 days. If you want to store it for a longer time, it can be frozen for up to 3 months. Just make sure to wrap it well to prevent freezer burn.
Tips to Make Banana Cake Cream Cheese Roll
- Make sure your cream cheese is softened to blend easily with the sugar.
- Use ripe bananas for better flavor and sweetness.
- Be gentle when folding the egg mixtures to keep the cake light and fluffy.
- Dust your towel with enough powdered sugar to prevent the cake from sticking when rolling.
Variation
You can experiment by adding other ingredients such as chocolate chips, shredded coconut, or different nuts. You can also use different fruits, like pureed pumpkin or applesauce, for a unique twist!
FAQs
1. Can I use low-fat cream cheese?
Yes, you can substitute with low-fat cream cheese, but it may change the texture slightly.
2. What can I use instead of pecans?
You can use walnuts or any other nuts you prefer or have on hand.
3. Can I make the cake ahead of time?
Yes, you can make the cake a day before and store it in the fridge. Just add the glaze before serving for freshness.
Banana Cake Cream Cheese Roll
- Total Time: 40 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A delightful dessert combining banana and cream cheese in a unique rolled cake, perfect for any occasion.
Ingredients
- 7 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 3 tablespoons whole milk
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 4 large eggs, separated
- 1/2 teaspoon vanilla extract
- 2/3 cup granulated sugar, divided
- 2/3 cup mashed banana (1 large or 2 small bananas)
- 1/3 cup pecans, chopped
- 1/4 cup dried cranberries
- 1/4 cup candied ginger, chopped
- 1 ounce cream cheese, softened (for glaze)
- 3/4 cup powdered sugar (for glaze)
- 1 teaspoon vanilla extract (for glaze)
- 2 to 3 teaspoons whole milk (for glaze)
Instructions
- Grease a 15 x 10 x 1 inch jelly roll pan and line it with parchment paper. Preheat the oven to 375°F.
- Blend 7 ounces of softened cream cheese with 1/2 cup of granulated sugar until smooth. Add 1 egg and 3 tablespoons of whole milk, beating until fully incorporated. Spread the cream cheese filling into the prepared pan.
- Chop pecans, candied ginger, and dried cranberries together; set aside 1/3 cup for the batter and reserve the rest for topping.
- In a bowl, whisk together 1/2 cup all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon baking soda. Set aside.
- In a large bowl, beat 4 egg yolks with 1/2 teaspoon vanilla extract until thick and lemon-colored. Gradually mix in 1/3 cup granulated sugar, then mix in mashed banana and 1/3 cup of the chopped pecan mixture.
- In a separate bowl, beat 4 egg whites until soft peaks form, then gradually add the remaining 1/3 cup granulated sugar until stiff peaks form.
- Gently fold the egg yolk mixture into the beaten egg whites, followed by half the flour mixture. Fold in the remaining flour mixture until just combined.
- Pour the batter over the cream cheese filling, spreading evenly. Bake for 15 to 20 minutes until set and light golden.
- Let the cake cool in the pan for 5 minutes, then flip it onto a powdered sugar-dusted towel and remove parchment.
- Roll the cake with the towel into a log, seam-side down, and cool for 10 minutes.
- Blend 1 ounce softened cream cheese with 3/4 cup powdered sugar, 1 teaspoon vanilla extract, and 2 to 3 teaspoons milk until smooth for the glaze.
- Spread the glaze over the cooled cake roll, sprinkling with chopped pecans, cranberries, and candied ginger.
Notes
Store in the fridge for up to 5 days or freeze for up to 3 months. Use ripe bananas for better flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American