Banana Roll with Cream Cheese Filling
This banana roll consists of a thin banana cake, topped with cream cheese frosting and rolled into a log shape. It is similar to a jelly roll or a Swiss roll.
Total Time
90 minutes
Servings
12–15 servings
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 extract
1 package (8 ounces) cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter, softened
½ teaspoon vanilla extract
½ teaspoon banana extract
¼ cup powdered sugar
Preheat oven to 375°F (180°C).
Grease a 15×10-inch jelly-roll pan; line with parchment paper. Grease and flour paper; set aside.
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).
In a small bowl, whisk together flour, baking powder, and baking soda.
In a large bowl combine eggs and sugar; beat until thickened. Add bananas and vanilla; beat until well mixed.
Stir flour mixture into egg mixture.
Spread batter evenly into prepared pan, easing it carefully to the corners with a spatula.
Bake for 13–15 minutes or until center springs back when lightly touched.
13–15 minutes
Immediately loosen cake from edges of pan; invert cake onto the prepared towel. Remove pan; carefully peel off paper.
Roll up cake in towel while hot, starting with 10-inch side. Cool completely on wire rack, at least an hour.
When cake is almost completely cooled, make the filling: beat cream cheese, powdered sugar, butter, and both extracts in small mixing bowl until smooth.
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).
1 hour
To serve, unwrap cake and place on a platter. Sprinkle with powdered sugar, and then cut into slices.