Banana & Walnut Roll Cake

READY IN: 40mins




  • 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.