Banana & Walnut Roll Cake

I love eating warm banana bread with cream cheese so this roll cake is like a fancy version of that. There's a sweet cream cheese filling and chopped walnuts sprinkled on the cake for a little bit of crunch.

• Ready In: 40 mins
• Serves: 12

Ingredients

• 3  large eggs
• 1  cup granulated sugar
• 2⁄3 cup  mashed banana
• 3⁄4 cup all-purpose flour
• 1  teaspoon baking powder
• 1⁄4 teaspoon salt
• 1⁄3 cup  roughly chopped walnuts

• Filling

• 1  cup powdered sugar
• 1⁄4 cup unsalted butter, softened
• 5  ounces cream cheese
• 1  teaspoon vanilla extract

Directions

1. Preheat the oven to 350oF, grease and line a 15 x 10 inch jelly roll pan with butter and baking paper.
2. In the bowl of a stand mixer, beat the eggs together with the whisk attachment. Gradually stream in the sugar whilst still whisking. Keep whisking until you get a thick, pale foam. Add the mashed banana and mix in briefly.
3. Add the flour, baking powder and salt then use a rubber spatula to gently fold together until combined.
4. Pour into the prepared pan and gently spread out into an even layer. Sprinkle with the chopped walnuts and bake for 10-15 minutes until dark and the cake springs back when gently poked.
5. Remove from the oven, flip out onto a clean tea towel dusted with powdered sugar. Starting at the short side, roll the cake up tightly into a log and leave to cool.
6. Filling:
7. Beat the powdered sugar and butter together until smooth. Stir in the cream cheese and vanilla extract.
8. Fill the cake:
9. Gently unroll the cooled cake. Peel off the baking paper and cover with the filling. Re-roll into a log and serve immediately. Keep leftovers covered in the fridge for up to 5 days.