Prep 30 mins
Cook 15 mins
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?
- 177.44 ml all-purpose flour
- 2.46 ml baking powder
- 2.46 ml baking soda
- 1.23 ml salt
- 3 eggs
- 236.59 ml sugar
- 158.51 ml mashed banana (2 medium bananas)
- 4.92 ml vanilla extract
- powdered sugar, for dusting
- 226.79 g package cream cheese, softened
- 236.59 ml powdered sugar, sifted
- 88.74 ml butter, softened
- 2.46 ml vanilla extract
- 2.46 ml banana extract
- 59.14 ml powdered sugar, for dusting
- Preheat oven to 375 degrees. Grease a 15×10 inch jelly-roll pan; line with parchment 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).
- In a small bowl, whisk together flour, baking powder, baking soda. In a large bowl combine eggs and sugar; beat until thickened. Add bananas and vanilla; beat until well mixed. Stir in flour mixture into egg mixture. Spread batter evenly into prepared pan, easing it carefully to the corners with a spatula.
- Bake for 13-15 minutes or until center springs back when lightly touched.
- 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, at least an hour.
- When cake is almost completely cooled, make the filling: beat cream cheese, powdered sugar, butter, and both extracts in small mixer bowl until smooth.
- When cake has cooled completely, unroll and spread with filling, then re-roll cake. Wrap rolled cake in plastic wrap then refrigerate at least one hour but overnight is best.
- To serve, unwrap cake and place on a platter. Sprinkle with powdered sugar if desired, cut into slices.
If you're like me and looked at this recipe and said "there's no way I can roll a cake", DON'T RUN AWAY! I made this as a layer cake. I cut the sponge cake into quarters and put the cream cheese icing on top of each layer. It looked great with the cream cheese puffing out between the layers a bit, and I didn't have to refrigerate it to cut it!
Like most people, I modify recipes a tad. I left the cake, but knew I'd need a lighter filling. So I left out the banana extract and subbed half of the amount of butter with heaping tablespoons of whipped cream. I can't imagine the icing being any heavier than it was, and banana extract would have overpowered the delicious banana flavor of the cake! Definitely try this-- the whole family loved it.
Mmm...this was good and fairly easy to make! I made the mistake of not sugaring my towel enough - OOPS! My cake tore a little. Oh well, still tastes great. Thanks for another great recipe!