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 fun, rolled format. It’s a great way to use overripe bananas and treat your friends and family to something special. This cake roll is not only delicious but also visually appealing, making it perfect for parties, celebrations, or just a sweet treat after dinner.
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 your oven to 375°F.
- In a small bowl, blend 7 ounces of softened cream cheese with 1/2 cup granulated sugar until smooth using an electric mixer. Add 1 egg and 3 tablespoons whole milk, beating on medium speed until fully mixed. Spread this cream cheese filling evenly 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 keep 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 on medium speed for about 5 minutes, until thick and lemon-colored. Gradually beat in 1/3 cup granulated sugar, then mix in the mashed banana and the reserved 1/3 cup of the chopped nut and fruit mixture.
- In a clean bowl, beat the 4 egg whites at medium-high speed until soft peaks form. Gradually add the remaining 1/3 cup granulated sugar, beating on high until you get stiff peaks.
- Gently fold the egg yolk mixture into the beaten egg whites. Add half of the flour mixture and fold gently. Then, add the rest of the flour mixture, folding until just combined.
- Carefully pour the cake batter over the cream cheese filling in the pan, spreading it evenly to the corners. Bake for 15 to 20 minutes until the cake is set and lightly golden.
- While baking, lay out a clean kitchen towel and dust it generously with powdered sugar to avoid sticking.
- After baking, let the cake cool in the pan for 5 minutes. Use a knife to release the edges, then flip the cake onto the powdered sugar-dusted towel and remove the parchment.
- Starting at one short end, roll the cake with the towel into a log shape. Place it seam-side down and cool for 10 minutes to help it keep its shape.
- Transfer the rolled cake to a serving platter and let it cool completely before glazing.
- In a small bowl, combine 1 ounce softened cream cheese with 3/4 cup powdered sugar, 1 teaspoon vanilla extract, and 2 to 3 teaspoons milk until smooth. Drizzle this glaze over the cooled cake roll.
- Finally, sprinkle the reserved chopped pecans, cranberries, and candied ginger on top of the glaze.
how to serve Banana Cake Cream Cheese Roll
Slice the Banana Cake Cream Cheese Roll into 1-inch thick pieces. It looks great on a serving platter and can be enjoyed with a cup of coffee or tea. It’s best enjoyed fresh, but it can also be served chilled or at room temperature.
how to store Banana Cake Cream Cheese Roll
To store leftovers, keep the Banana Cake Cream Cheese Roll in an airtight container in the refrigerator. It can last for about 3 to 5 days. If you want to keep it longer, consider freezing it. Wrap the roll tightly in plastic wrap and place it in a freezer-safe container or bag. It can be frozen for up to 2 months.
tips to make Banana Cake Cream Cheese Roll
- Make sure your cream cheese is softened for easy mixing.
- Don’t overmix when folding the egg whites with the yolk mixture; this helps keep the cake light and fluffy.
- Dust your towel with enough powdered sugar to prevent sticking when rolling the cake.
- Let the cake cool completely before adding the glaze for the best results.
variation
You can customize this recipe by adding chocolate chips or swapping out nuts and dried fruits for your favorites. Experiment with different glazes or frostings for a unique twist!
FAQs
Can I use ripe bananas for this recipe?
Yes, ripe bananas work best as they are sweeter and easier to mash.
What can I use instead of cream cheese?
You can use mascarpone cheese or Greek yogurt as alternatives, but the flavor and texture will be different.
Can I freeze the Banana Cake Cream Cheese Roll?
Yes, you can freeze it. Just make sure to wrap it tightly in plastic wrap to prevent freezer burn.
Banana Cake Cream Cheese Roll
A delightful dessert that combines rich flavors of banana and cream cheese in a fun, rolled format, perfect for parties or as a sweet treat.
- Total Time: 40 minutes
- Yield: 8 servings 1x
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 your oven to 375°F.
- Blend 7 ounces of softened cream cheese with 1/2 cup granulated sugar until smooth. Add 1 egg and 3 tablespoons whole milk, beating until fully mixed. Spread this mixture into the prepared pan.
- Coarsely chop pecans, candied ginger, and dried cranberries. Set aside 1/3 cup for the batter.
- Whisk together 1/2 cup all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon baking soda.
- Beat 4 egg yolks with 1/2 teaspoon vanilla extract for 5 minutes until thick. Gradually beat in 1/3 cup granulated sugar, then mix in the mashed banana and reserved chopped nuts and fruit.
- In a clean bowl, beat the 4 egg whites until soft peaks form. Gradually add 1/3 cup granulated sugar, beating until stiff peaks form.
- Fold the egg yolk mixture into the beaten egg whites. Add the flour mixture in two parts, folding until just combined.
- Pour the batter over the cream cheese filling, spreading to the corners. Bake for 15-20 minutes until the cake is set and lightly golden.
- Lay out a clean kitchen towel dusted with powdered sugar. After baking, let the cake cool in the pan for 5 minutes, then flip it onto the towel and remove the parchment.
- Roll the cake with the towel into a log shape. Cool seam-side down for 10 minutes.
- Let the rolled cake cool completely before glazing.
- Combine 1 ounce softened cream cheese with 3/4 cup powdered sugar, 1 teaspoon vanilla extract, and 2-3 teaspoons milk until smooth. Drizzle over the cooled cake and sprinkle reserved chopped pecans, cranberries, and candied ginger.
- Slice into 1-inch thick pieces and serve.
Notes
Store leftovers in an airtight container in the refrigerator for 3-5 days or freeze tightly wrapped for up to 2 months. Use ripe bananas for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg