One rainy afternoon last spring, one of my granddaughters came over after school, cheeks pink from the drizzle and eyes bright with excitement. She spotted the bananas on my counter and asked if we could “make something cozy with them.” That word—cozy—stuck with me.
I thought back to my own childhood, when my grandmother would use every last piece of fruit, turning overripe bananas into the most tender cakes and breads. The kitchen always smelled of sugar and spice, a fragrance that seemed to hug us before we even sat down at the table.
That day with her, I decided to introduce her to a cake roll. She had never seen one before, and the thought of a spiral cake filled with creamy frosting fascinated her. We worked side by side—she mashed the banana with determination while I measured out the flour. When the cake baked, she peeked through the oven window, bouncing on her toes like she might burst with anticipation.
When it came time to roll the warm cake into a log, I let her sprinkle powdered sugar on the towel. She giggled when some dusted onto her nose. Later, as we drizzled the glaze and scattered the jeweled bits of cranberries, pecans, and candied ginger, my granddaughter said, “This looks like Christmas magic.” She was right. The golden banana cake, creamy filling, and sparkling toppings felt like a celebration in every slice.
That memory is now tucked into this recipe. It’s not just a dessert—it’s a story, a family treasure, and a delicious way to make a gray day feel golden.
Short Description
This banana cake roll is filled with sweet cream cheese, rolled into a tender spiral, and topped with a simple glaze and festive sprinkling of pecans, cranberries, and candied ginger. A cozy, elegant dessert perfect for gatherings or an afternoon treat.
Key Ingredients
For the Cream Cheese Filling
- 7 oz cream cheese, softened
- ½ cup granulated sugar
- 1 large egg
- 3 tbsp whole milk
For the Cake Batter
- ½ cup all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- 4 large eggs, separated
- ½ tsp vanilla extract
- ⅔ cup granulated sugar, divided
- ⅔ cup mashed banana (1 large or 2 small)
- ⅓ cup pecans, chopped
- ¼ cup dried cranberries
- ¼ cup candied ginger, chopped
For the Glaze
- 1 oz cream cheese, softened
- ¾ cup powdered sugar
- 1 tsp vanilla extract
- 2–3 tsp whole milk
Tools Needed
- 15 x 10 x 1-inch jelly roll pan
- Electric mixer
- Mixing bowls
- Spatula
- Whisk
- Parchment paper
- Kitchen towel
- Wire cooling rack
Cooking Instructions
Step 1: Prepare the Pan
Grease a 15 x 10 x 1-inch jelly roll pan and line with parchment paper. Preheat oven to 375°F (190°C).
Step 2: Make the Filling
In a bowl, beat 7 oz softened cream cheese with ½ cup sugar until smooth. Add 1 egg and 3 tbsp milk, beating until creamy. Spread evenly into the prepared pan.
Step 3: Chop the Mix-Ins
Coarsely chop pecans, cranberries, and candied ginger. Reserve ⅓ cup for the batter, keeping the rest for topping.
Step 4: Mix Dry Ingredients
Whisk together ½ cup flour, ½ tsp baking powder, and ¼ tsp baking soda. Set aside.
Step 5: Make the Egg Yolk Mixture
In a large bowl, beat 4 egg yolks with ½ tsp vanilla for 5 minutes until thick and pale. Gradually beat in ⅓ cup sugar. Stir in mashed banana and the reserved ⅓ cup nut-fruit-ginger mix.
Step 6: Whip the Egg Whites
In a clean bowl, beat 4 egg whites until soft peaks form. Gradually add the remaining ⅓ cup sugar and beat until stiff peaks hold.
Step 7: Combine the Mixtures
Fold the yolk mixture into the whites. Add the flour mixture in two parts, folding gently to avoid deflating the batter.
Step 8: Bake the Cake
Pour the batter over the cream cheese filling in the pan, smoothing evenly. Bake 15–20 minutes, until set and light golden.
Step 9: Roll the Cake
Dust a clean kitchen towel with powdered sugar. Let the cake cool in the pan for 5 minutes, then loosen edges with a knife. Flip onto the towel, remove parchment, and roll tightly from the short end with the towel inside. Place seam-side down and cool for 10 minutes.
Step 10: Glaze and Decorate
Blend 1 oz cream cheese with ¾ cup powdered sugar, 1 tsp vanilla, and 2–3 tsp milk until smooth. Spread over the cooled roll. Sprinkle with reserved pecans, cranberries, and candied ginger.
Why You’ll Love This Recipe
Balanced flavors: Sweet banana, tangy cream cheese, and warm spices in every bite
Show-stopping: A beautiful spiral presentation perfect for gatherings
Family-friendly: Fun for kids to help mash, roll, and decorate
Seasonal touch: Candied ginger and cranberries give it a festive sparkle
Make-ahead: Can be baked and glazed ahead of time for easy entertaining
Mistakes to Avoid & Solutions
Overbaking the cake: It should be just set and golden, not dry. Solution: Check at 15 minutes and use a light touch test.
Skipping the towel step: Rolling without powdered sugar will cause sticking. Always dust generously.
Deflating the batter: Overmixing after folding in egg whites makes the cake dense. Solution: Fold gently with a spatula, no whisking.
Filling leaking out: Let the cake rest slightly before rolling; too hot and the filling may ooze.
Glaze too runny: Add powdered sugar 1 tbsp at a time until the right consistency is reached.
Serving and Pairing Suggestions
Slice into 1-inch rounds for a buffet table
Serve with hot tea or strong coffee for a cozy afternoon
Add fresh fruit on the side for a lighter pairing
Dress it up with a scoop of vanilla ice cream for dessert
Perfect centerpiece for holiday gatherings or Sunday brunch
Storage and Reheating Tips
Store tightly wrapped in plastic wrap in the refrigerator for up to 4 days
Freeze slices individually, wrapped in parchment and stored in freezer bags, for up to 2 months
Thaw in the refrigerator overnight before serving
Do not microwave to reheat, let it come to room temperature for best texture
FAQs
1. Can I use frozen bananas?
Yes, thaw and drain excess liquid before mashing.
2. Can I substitute the pecans?
Walnuts or almonds work beautifully.
3. Do I have to use candied ginger?
No, you can skip it or replace it with mini chocolate chips.
4. How do I keep the roll from cracking?
Roll while warm in a sugared towel, it prevents breakage.
5. Can I make it a day ahead?
Yes, in fact the flavors meld even better overnight.
Tips & Tricks
Use room temperature eggs for better volume in the batter.
Make sure your mixing bowls are grease-free when whipping egg whites.
Lightly score the edge of the cake before rolling to help it fold evenly.
If you prefer a neater look, trim the ends of the roll before glazing.
Chill the roll briefly before slicing for cleaner cuts.
Recipe Variations
Chocolate Banana Roll: Add 2 tbsp cocoa powder to the flour mixture for a chocolatey base.
Tropical Twist: Replace cranberries with dried pineapple and candied ginger with shredded coconut.
Nut-Free Version: Omit pecans and add extra dried fruit instead.
Maple Glaze: Swap vanilla in the glaze with 1 tsp maple syrup for a warm flavor.
Pumpkin Banana Roll: Replace ⅓ cup banana with ⅓ cup pumpkin puree and add ½ tsp pumpkin spice.
Final Thoughts
This Banana Cake Roll Cream Cheese has become one of those recipes I love not only for its taste but for the moments it creates. Watching my granddaughter’s delight as the golden sponge revealed its swirl of cream cheese reminded me that cooking is never just about food—it’s about sharing joy. The combination of banana, tangy cream cheese, and jewel-like toppings makes this cake as pretty as it is delicious. It’s the kind of dessert that feels both old-fashioned and surprisingly fresh.
Whenever I serve it, it sparks conversation—someone always asks about the cranberries or ginger, another marvels at the soft texture of the cake. And while it looks impressive, the process is simpler than it seems. I think that’s the charm: it’s a little project that rewards you with something beautiful and comforting. This roll now carries memories of laughter, powdered sugar noses, and warm chatter around the table. To me, that’s the heart of home baking.
Banana Cake Roll With Cream Cheese
Ingredients
For the Cream Cheese Filling
- 7 oz cream cheese softened
- ½ cup granulated sugar
- 1 large egg
- 3 tbsp whole milk
For the Cake Batter
- ½ cup all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- 4 large eggs separated
- ½ tsp vanilla extract
- ⅔ cup granulated sugar divided
- ⅔ cup mashed banana 1 large or 2 small
- ⅓ cup pecans chopped
- ¼ cup dried cranberries
- ¼ cup candied ginger chopped
For the Glaze
- 1 oz cream cheese softened
- ¾ cup powdered sugar
- 1 tsp vanilla extract
- 2 –3 tsp whole milk
Instructions
- Grease a 15×10×1-inch jelly roll pan, line with parchment, and preheat oven to 375°F.
- In a bowl, beat cream cheese with sugar until smooth, then add egg and milk. Spread evenly in the pan. Coarsely chop pecans, cranberries, and candied ginger, reserving ⅓ cup for the batter and the rest for topping.
- Whisk flour, baking powder, and baking soda. In another bowl, beat egg yolks with vanilla for 5 minutes until thick and pale. Gradually beat in sugar, then stir in mashed banana and the reserved nut-fruit-ginger mix.
- In a clean bowl, whip egg whites to soft peaks, gradually adding sugar until stiff.
- Fold the yolk mixture into the whites, then gently fold in the flour mix in two parts. Pour over the cream cheese layer, spread evenly, and bake 15–20 minutes until set and light golden. Dust a towel with powdered sugar.
- Cool the cake in the pan 5 minutes, loosen edges, flip onto the towel, peel off parchment, and roll from the short end with the towel inside. Place seam-side down and cool 10 minutes.
- Mix cream cheese, powdered sugar, vanilla, and milk until smooth. Spread over the cooled roll and top with reserved pecans, cranberries, and ginger.
