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

Cake:
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)

Filling:
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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76 Comments
  1. Dalal

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

    1:32 am  Nov 22nd, 2008
  2. 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
  3. 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
  4. 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
  5. Libby

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

    10:23 pm  Mar 20th, 2009
  6. 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
  7. 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
  8. 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
  9. 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
  10. 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
  11. 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
  12. Dany

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

    7:30 pm  Jan 25th, 2010
  13. 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
  14. Richard

    Different, better, will give it a try!

    7:07 am  Apr 4th, 2010
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    10:48 pm  Apr 21st, 2011
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  18. lisa

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

    http://www.fourgreensteps.com/community/recipes/bread/cherry-banana-coconut-butter-bread

    10:24 am  May 4th, 2011
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  20. 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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  23. 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
  24. 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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  26. Brooks

    It looks delicious. Thanks for the share.

    2:20 pm  Nov 21st, 2013
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