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.
INGREDIENTS
Nutrition- 3large eggs
- 1cup granulated sugar
- 2⁄3cup mashed banana
- 3⁄4
- 1teaspoon baking powder
- 1⁄4teaspoon salt
- 1⁄3cup roughly chopped walnuts
Filling
- 1cup powdered sugar
- 1⁄4
- 5ounces cream cheese
- 1teaspoon vanilla extract
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DIRECTIONS
- Preheat the oven to 350oF, grease and line a 15 x 10 inch jelly roll pan with butter and baking paper.
- 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.
- Add the flour, baking powder and salt then use a rubber spatula to gently fold together until combined.
- 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.
- 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.
- Filling:
- Beat the powdered sugar and butter together until smooth. Stir in the cream cheese and vanilla extract.
- Fill the cake:
- 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.
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