Description
Silky banana cake roll delivers pure comfort with its delicate layers of golden sponge and luscious cream filling. Delightful ribbons of sweet banana goodness invite you to savor each memorable slice of this classic dessert.
Ingredients
Scale
Main Ingredients:
- 3 eggs
- ½ cup mashed bananas (1 medium-sized banana)
- ¾ cup all-purpose flour
- ½ cup granulated sugar
- 4 ounces (113 grams) cream cheese, softened
Spices and Leavening Agents:
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Flavoring and Topping Ingredients:
- 1 ½ teaspoons vanilla extract
- ⅓ cup light brown sugar, packed
- 1 tablespoon powdered sugar
- 3 tablespoons caramel sundae topping
- ½ cup powdered sugar (divided for dusting)
- ¾ cup whipped topping
Instructions
- Prepare a jelly roll pan by lining with parchment paper and applying a light coating of grease to prevent sticking.
- Create a dry mixture by whisking flour, baking powder, cinnamon, baking soda, and salt in a medium mixing bowl until well combined.
- In a separate large bowl, whip eggs and granulated sugar together until the mixture transforms into a thick, pale consistency, creating a light base for the cake.
- Incorporate vanilla extract and mashed bananas into the egg mixture, blending thoroughly to distribute flavors evenly.
- Gently fold the dry ingredients into the banana mixture, stirring minimally to maintain the batter’s airiness and prevent overmixing.
- Distribute the batter uniformly across the prepared pan, ensuring an even layer for consistent baking.
- Slide the pan into a preheated 375°F (190°C) oven and bake for 12-15 minutes, watching for the telltale sign of a perfectly cooked cake – a springy surface that rebounds when lightly touched.
- Immediately after removing from the oven, release the cake’s edges and invert it onto a kitchen towel generously dusted with powdered sugar.
- Carefully roll the warm cake together with the towel from the short end, allowing it to cool completely while maintaining its cylindrical shape.
- Prepare the filling by whipping cream cheese, brown sugar, and vanilla extract until smooth and creamy.
- Gently fold whipped topping into the cream cheese mixture, creating a light and fluffy filling.
- Delicately unroll the cooled cake and spread the filling evenly across its surface.
- Reroll the cake without the towel, creating a smooth, filled pastry.
- Refrigerate the cake roll to set the filling and enhance the flavors.
- Before serving, dust with powdered sugar and drizzle with caramel topping for an elegant finish.
Notes
- Ensure your bananas are ripe and soft for maximum natural sweetness and easier mashing.
- Use a clean kitchen towel generously dusted with powdered sugar to prevent sticking when rolling the cake.
- Roll the warm cake immediately after baking to help set its shape and prevent cracking.
- Let the cake cool completely before adding cream cheese filling to maintain smooth texture.
- Chill the rolled cake for at least an hour to help it hold its shape and enhance flavor melding.
- Store leftovers in an airtight container in the refrigerator for up to 3 days for best taste and texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 210
- Sugar: 18g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 90mg