Banana Cake Roll With Cream Cheese
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.
Calories:
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.