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