Banana Cake Roll with Cream Cheese Filling

Banana Roll with Cream Cheese

Well, I don’t think I could ever get tired of banana bread. But if you’re looking to try something a little different with those overripe bananas sitting in your fruit basket, how about a banana roll? Banana sponge cake spread with a thick cream cheese filling rolled up into one yummy package — what’s not to love?

You’ve had pumpkin roll before, haven’t you? This is the same thing, except made with banana sponge cake rather than pumpkin. In fact, I just used the recipe for pumpkin roll, substituted banana for the pumpkin, took out the spices, and voila!

It was one of those experiments that could have been a total disaster but just happened to turn out very well. If you’ve been reading Pinch My Salt long, you know that most of my ‘original recipes’ are created this way!

Banana Roll

Powdered sugar
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 eggs
1 cup sugar
2/3 cup mashed banana (about 2 medium bananas)

8 ounces cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)

1. Preheat oven to 375°F. Grease 15×10 inch jelly-roll pan (also known as half sheet pan); line with parchment or waxed paper. Grease and flour paper; set aside. Spread out a clean, thin dish towel on the counter (make sure the towel is larger than your jelly roll pan); sprinkle liberally with powdered sugar (this can be done using a mesh strainer).

2. In a small bowl, whisk together flour, baking powder, baking soda.

3. In a large bowl combine eggs and sugar; beat until thickened. Add banana; beat until well mixed.

4. Stir in flour mixture into egg mixture. Spread batter evenly into prepared pan, easing it carefully to the corners with a spatula.

5. Bake in preheated 375 degree oven for 13 to 15 minutes or until center springs back when lightly touched.

6. 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 (will take at least an hour).

7. When cake is almost completely cooled, make the filling: beat cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth.

8. When cake has cooled completely, unroll and spread with filling (or your favorite cream cheese frosting) then re-roll cake. Wrap rolled cake in plastic wrap then refrigerate at least one hour (overnight is best).

9. When ready to serve, unwrap cake and place on a platter. Sprinkle with powdered sugar if desired (sift the sugar through a small mesh strainer for a nice presentation). Cut into slices.

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  1. Deborah

    Aaahh, I’ve had many different flavored cake rolls, but never banana!! This sounds wonderful!

    2:33 pm  Sep 27th, 2007
  2. Jennifer

    Nicole, this looks and sounds delicious! I love the idea of the cream cheese filling. I must try this some time! BTW, beautiful picture!

    3:14 pm  Sep 27th, 2007
  3. piealamona

    I make a fool-proof banana bread from an old Betty Crocker cookbook. My husband’s office mates love and devour it. They would flip over a banana roll..thanks for the recipe.

    3:41 pm  Sep 27th, 2007
  4. Curt

    Personally, I feel you’re focusing on the wrong part of this… The banana bread, roll, doorstop, whatever, is at most secondary… The star of this post is the cream cheese filling! The baked whatever is simply used as a transport mechanism to get cream cheese icing into the mouth!

    5:03 pm  Sep 27th, 2007
  5. Mike

    Sounds great, I’m going to try this tonight, I might make 2 and instead of cream cheese in one I’m going to use Nutella… can never get enough chocolate, especially with bannanas!

    5:53 pm  Sep 27th, 2007
  6. Nicole

    Deborah: I really can’t believe that it took me so long to think of this, it’s the perfect combination!

    Jennifer: The cream cheese is the best part!

    Piealamona: You’re welcome! And I agree, this is perfect to send to the office!

    Curt: I know, I really didn’t talk enough about the cream cheese! In fact, the whole reason I dreamed this up was because I had extra cream cheese frosting leftover from the Red Velvet Cake I made recently. I couldn’t let the frosting go to waste and I can only eat so much by the spoonful starting to feel sick! I was going to make some banana muffins and frost them but some friends and I were talking about Pumpkin Roll the other night and the next day a lightbulb went off!

    Mike: I think Nutella would be AWESOME in this! What a great idea!

    6:43 pm  Sep 27th, 2007
  7. shivapriya

    Sounds delicious, I was think to make banana bread sometime in weekend. I can try this .. I will let u know once I try.

    6:48 pm  Sep 27th, 2007
  8. Ruby Berry

    I love this idea, your so creative! 🙂
    Almost time to start making pumpkin rolls, I’ll have to do half of them pumpkin style the other half banana!

    7:40 pm  Sep 27th, 2007
  9. Kevin

    Nice photo! Both the pumpkin and the banana sponge cake rolls sound good.

    12:49 am  Sep 28th, 2007
  10. Anh

    this is a wonderful idea! A banana swiss roll! I would love to have that!

    1:01 am  Sep 28th, 2007
  11. amanda

    nicole, you said it the best when you said, “what’s not to love”…. seriously! what’s not to love. it looks sooooo yummy

    2:58 am  Sep 28th, 2007
  12. ilva

    What a wonderful invention! And thank you for mentioning my recipe!

    5:18 am  Sep 28th, 2007
  13. Nicole

    Padmaja: Have fun!

    Ruby: The “creativity with food” comes from my Dad. Sometimes it works, sometimes it doesn’t 😉

    Kevin: Thanks a lot! If the temperature ever drops here, I’ll start making some pumpkin stuff again. For some reason I need the weather to actually feel like Autumn before I can start making Autumn food!

    Anh: I just saw a recipe for a vanilla swiss roll with lemon curd that sounds delicious!!

    Amanda: Thanks!

    Ilva: You’re welcome, thanks for having such a great blog 😉

    6:46 am  Sep 28th, 2007
  14. Sara, Ms. Adventures in Italy

    Yum, this sounds good! I miss sweet breads here in Italy…a few times I’ve made banana bread when I just couldn’t stomach paying the “California” bakery 3 euros a slice!

    Da provare! 🙂

    10:50 am  Sep 28th, 2007
  15. brilynn

    When I saw your pumpkin roll way back when I knew I wanted to make it but never got around to it, now I’ll have to choose between banana and pumpkin… they both sound great!

    2:08 pm  Sep 28th, 2007
  16. manggy

    Hey, this reminds me of Flo Braker’s recipe… She didn’t have enough indulgence though to fill it with cream cheese! (Is that what they call a Bee-Sting cake (er, roll)?) I love the combination.

    2:44 pm  Sep 28th, 2007
  17. Carla

    I always end up making banana bread for my family because that’s all they ask for with old bananas. Now I will have to introduce this recipe and see if it’s as big of a hit.

    2:52 pm  Sep 28th, 2007
  18. Nicole

    Sara: Three euros a slice! Ouch! We don’t have any American bakeries down here except for one I know of on the other side of the island. But we do have our American grocery store on base so I can buy ingredients for just about anything I crave. But with all the yummy pasticcerie around, I don’t miss American bakeries too much 🙂

    Brilynn: Why not make one of each? 🙂

    Manggy: I saw that recipe when I was trying to figure out who else was making banana rolls. Her cake is a butter cake rather than sponge and even though she says it can be rolled, I’m still be a little nervous to try it! But since I actually like butter cake better than sponge cake, I think I will try it sometime. I was thinking that her version would be especially good with the Nutella filling that Kevin mentioned!

    Carla: I usually do the same thing. About as adventurous as I ever used to get with ripe bananas was making banana muffins instead of a loaf of banana bread! It was fun to try something new although my banana muffins are much healthier than this cake!

    3:59 pm  Sep 28th, 2007
  19. cindy

    Ah I wish I can have a bite on that~!

    6:53 am  Sep 29th, 2007
  20. Anali

    OMG!!! This looks so good and I’d been recently thinking about how I’ve never tried any cake roll recipes. I’m so going to try this! Again, I’m printing out the recipe.

    And I don’t know if this is new or I just never noticed it before, but I see the little printer icon for this post. I’ve been trying to figure out how to do this for my blog. Any pointers or suggestions? Thank you Nicole! ; )

    2:59 pm  Sep 29th, 2007
  21. Jason

    Pumpkin Donuts?

    5:28 pm  Sep 29th, 2007
  22. Katie

    MMMM!! Looks fantastic. Thanks for a new banana idea.
    I just made a pumpkin cake/bar recipe that called for cream cheese icing, and I put just a pinch each of cinnamon and nutmeg in the icing, and it was delicious. I bet that would work really well with this recipe too.

    9:49 pm  Sep 29th, 2007
  23. cooking4two

    Beautiful! That’s exactly how I get most of my original recipes too! Experimenting can be fun, unless you’re starving and screw up dinner. That 20 minutes waiting on the pizza to get here takes forever 😉

    11:17 pm  Sep 29th, 2007
  24. Cynthia

    I love banana bread and am definitely going to try this. Makes for a great presentation too dosen’t it?

    11:27 am  Sep 30th, 2007
  25. Diane Drinkwater

    Oh that looks excellent! I’m going to have to go and buy some bananas now. I adore bananas but tend to buy them in a big bunch which often means I have a few which get really ripe before I can eat them. I love mixing them mashed into cake batter – it’s a great way of using them, so I’ll be giving this recipe a try too!

    2:20 pm  Sep 30th, 2007
  26. Nicole

    Cindy: Well, if you make it 🙂

    Anali: Yes, the print option is something brand new! I guess I should write a post and point it out. It’s nice because it allows you to print just the post without the photos or sidebar or anything else. I’m glad you like it!

    Jason: You might be on to something there….

    Katie: Your pumpkin bars sound great! Adding spices to the cream cheese filling is an excellent idea! I’ll probably be stealing it 😉

    cooking4two: Hahahaha! Yes, you’re right. And where I live, there aren’t many delivery options so if I screw up dinner, it’s usually boxed mac n’ cheese!

    Cynthia: Yes, that’s what I love about rolled cakes! They are fairly simple to make but look really pretty!

    Diane: I do the same thing! I always buy too many bananas at once and then can’t finish them before they are too ripe 🙂

    10:49 am  Oct 1st, 2007
  27. Julie

    What a good invention! I’ve never seen a recipe for a banana roll before and I have no idea why — it’s a sensational idea. I also like the OP’s idea of a nutella filling too. Tish Boyle has a recipe for a banana walnut cake that’s served with a caramel mascarpone whipped cream which I think would be another great filling for this.

    Also, thanks for the link to my blog.

    4:34 pm  Oct 1st, 2007
  28. SusanV

    Oh, this looks lovely! I’m already thinking of ways to veganize it. What a beautiful photo and presentation.

    10:38 pm  Oct 1st, 2007
  29. swirlingnotions

    Wow does this look good! And it’s perfect for our house. My husband is a fiend for carrot cake (primarily for the frosting) and we always have overripe bananas around because of our daughter. I’ll most CERTAINLY be trying this out. Thanks!

    10:33 pm  Oct 9th, 2007
  30. kate

    o my god that looks amazing. such a good idea. and something me and my son could make (and eat) together. thanks!

    1:16 am  Oct 12th, 2007
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  32. Chef Tom

    This sounds like a very yummy twist on Banana bread. Lucky me has a bunch of over-ripe bananas in my kitchen!

    11:00 pm  Oct 22nd, 2007
  33. Stacey from Best Recipes

    This recipe looks amazing, another one that I’ll need to try out 🙂 Thank You!

    6:45 pm  Oct 24th, 2007
  34. Candy

    How do you roll a hot cake without it cracking? Recipe sounds wonderful, but that one instruction had me wondering.

    1:58 am  Oct 28th, 2007
  35. Tony

    Add walnuts to the filling 10 times better.

    4:14 pm  Oct 28th, 2007
  36. Nicole

    Candy: This cake actually rolls surprisingly well! It’s a sponge cake and they are more pliable than butter cakes. Also it’s really thin! Rolling it while warm and letting it cool in the towel makes it easier to roll back up again after filling it. It really does work!

    Tony: I tried it with walnuts and it was really good!

    3:01 pm  Oct 29th, 2007
  37. ejm

    I just made pumpkin cake roll for the first time last week – saw a recipe for it in this month’s SAVEUR magazine – the recipe is virtually the same as the pumpkin roll cake you made. I was thinking that I would use the roll technique with whipped cream and chocolate cake (Black Forest Cake). Brilynn alerted me to this post about banana cake roll. Great idea. I bet pecans or walnuts would be a terrific addition.

    Have you omitted the powdered sugar from the towel? Do you think it’s a necessary step for rolling and unrolling the cake? (I found the pumpkin cake to be a bit too sweet) An added bonus to the towel without sugar on it would be that it would be MUCH easier to transfer the hot cake to the towel.


    3:49 pm  Nov 14th, 2007
  38. bri

    What a great idea! I love banana bread, but this is a fun way to spiff things up. I made a banana bread this week using coconut oil and it was so fragrant and delicious. I’ll have to try out your method sometime. Thanks for the inspiration!

    12:59 am  Nov 18th, 2007
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  40. steve

    i still love bannana bread, but i gotta tell you ..that looks super tastey.

    i’m gonna try this .

    2:43 pm  Feb 21st, 2008
  41. KiM

    This is an amazing recipe ! I’ve done it over and over and its easily adaptable, esp for extra healthy! and super simple
    I just pick a blend of types of flours [soy & wheat] and use spenda baking blend instead of sugar, egg whites, and for the spread i use fat free cream cheese, use applesauce instead of butter, add some cinnamon
    and it’s 105% amazing

    Thanks so much for this recipe!
    Your website is wonderful 🙂

    and I really admire you !

    5:27 pm  Mar 5th, 2008
  42. Chuck

    Now, that looks amazingly good. Would love to give that recipe a try!

    7:58 pm  Mar 11th, 2008
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  45. Elizabeth

    This dish got rave reviews from everyone! Absolutely delicious!

    6:16 am  Mar 28th, 2008
  46. Shannon

    This is absolutely delicious! Tried and tested recipe with raving reviews. I cooked them something to rave about for sure!

    6:48 am  May 11th, 2008
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  48. Shauna

    This looks scrumptious!!! You should enter it in this banana bread contest:

    The prize is a $50 Sur La Table giftcard. There aren’t very many people that have entered the contest either, so it would be pretty easy to win! Plus you’ll get more links back to your website!

    I could do the wrong thing, and enter it myself, but that would be bad karma!!! 🙂

    7:31 am  Jun 6th, 2008
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  51. Dalal

    I just made this roll and I must tell you it’s delicious!!! Thanks for the recipe 😀

    1:32 am  Nov 22nd, 2008
  52. Cher

    I’m always looking for ways to use up bananas. I usually freeze them until I’m in the mood for another loaf of Banana Bread. This is a great idea! I just made a pumpkin roll a couple weeks ago, I’m going to give this a try with some of those frozen bananas. Thanks!

    1:00 pm  Dec 8th, 2008
  53. Christina

    Do I have to use parchment paper or Wax paper?? I have everything else to make this beautiful banana roll but the paper.. Thanks!!

    2:54 pm  Dec 18th, 2008
  54. Charlene

    I have been making and selling banana rolls and pumpkin rolls for years.. The only difference is I add pineapple to my filling. It is to die for. I got the idea from my parents 50th anniversary cake, it was a banana cake with pineapple filling. I loved the combo so much I tried it with the roll and it was an instant hit. Now I sell more banana rolls than pumpkin rolls. Enjoy!!!

    5:59 pm  Jan 27th, 2009
  55. Libby

    I love doing cake rolls, so much fun. This goes on my To Do list too!

    10:23 pm  Mar 20th, 2009
  56. gina's weight watcher recipes

    I could never tire of banana bread either! This is a cute idea, like a braso de reina.

    11:23 am  Apr 21st, 2009
  57. Rich Dansereau

    This sounds incredible! Though I do not like bananas on their own, I love them in breads. This is on the list to make. Thanks!

    3:04 pm  Jun 22nd, 2009
  58. Tanya from Online Colleges

    Hmm I agree, I don’t think I could ever get sick of banana bread either, but yum, this looks so delicious. can’t wait to make it. Thanks for the recipe.

    11:11 am  Sep 29th, 2009
  59. Leah

    Nice twist on an old favorite – will have to bookmark and try your recipe – looks fantastic as well! Good job!

    6:55 am  Nov 26th, 2009
  60. Angela

    Oh my god was this good! I have been looking for a new recipe to use up overripe bananas and this one turned out delicious! My husband absolutely loved it! Will be making this again for the holidays! I never fooled with this type of recipe because i thought i would screw it up but this one is foolproof! Thank You so much for posting this recipe!

    1:40 am  Dec 23rd, 2009
  61. TerryM

    OMG I’m soooo happy right now! I wanted to make a banana roll and i have a recipe that i got from somewhere-maybe BHG recipe book, but the cream cheese filling was not that great. I have a recipe for pumpkin roll and thought of trying to combine that cream cheese filling with the banana roll cake recipe and then had a second thought to just switch the bananas for the pumpkin in the pumpkin roll recipe. but i was afraid to just try it so i went on a search to find another banana roll recipe and lo & behold I found this! Thank you sooo much for having the guts to just try it out!and letting the rest of us know it went well!

    12:40 pm  Jan 2nd, 2010
  62. Dany

    where do you add the salt?????????????????????

    7:30 pm  Jan 25th, 2010
  63. Sook @ My Fabulous Recipes

    Oh wow! I think I will love this roll! I made a pumpkin roll last year and loved it. This looks like a keeper. I am saving this recipe. Thank you!

    4:51 pm  Feb 19th, 2010
  64. Richard

    Different, better, will give it a try!

    7:07 am  Apr 4th, 2010
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    I donât usually reply to posts but I will in this case, great infoâ¦I will bookmark your site. Keep up the good work!

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  68. lisa

    Very healthy and delicious food. I’d like to make it everyday. My son loves it. strongly recommend!!!

    10:24 am  May 4th, 2011
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  70. Sarah

    This is a great recipe! I just made it. One thing I noticed though is that in the directions you do not mention to mix in the 1/4 tsp of salt listed in the ingredients. Just a heads up that you forgot that little piece of information! It turned out great though anyway! Thanks.

    10:42 am  Aug 16th, 2011
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  73. Nix Bautista

    I noticed you didn’t include butter on your ingredients for the cake? does it really work without butter?

    5:15 am  Jul 29th, 2013
  74. Alice

    This turned out great, I just made it after dinner tonight. No problems with it sticking to the towel, which was what I was worried about.
    Instead of butter for the filling I substituted a few tablespoons of peanut butter and it was really good.

    5:48 pm  Sep 29th, 2013
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  76. Brooks

    It looks delicious. Thanks for the share.

    2:20 pm  Nov 21st, 2013
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