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Banana Cake Cream Cheese Roll

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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

Scale
  • 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

  1. Grease a 15 x 10 x 1 inch jelly roll pan and line it with parchment paper. Preheat your oven to 375°F.
  2. 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.
  3. Coarsely chop pecans, candied ginger, and dried cranberries. Set aside 1/3 cup for the batter.
  4. Whisk together 1/2 cup all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon baking soda.
  5. 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.
  6. 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.
  7. Fold the egg yolk mixture into the beaten egg whites. Add the flour mixture in two parts, folding until just combined.
  8. 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.
  9. 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.
  10. Roll the cake with the towel into a log shape. Cool seam-side down for 10 minutes.
  11. Let the rolled cake cool completely before glazing.
  12. 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.
  13. 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.

  • Author: nevaeh-hall
  • 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

Find it online: https://www.nevaehrecipes.com/banana-cake-cream-cheese-roll/