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.
Related Recipes:
Around the Web:
- Banana Loaf Cake from David Lebovitz
- Chocolate Banana Cake from The Wednesday Chef
- Banana Cake with Almonds (Gluten Free) from Lucullian Delights
- Tish Boyle’s Banana Cake from Kitchenography
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