Banana Cake Roll Cream Cheese

This banana cake roll is what I bake when I want to impress without a lot of stress. Imagine a pillowy banana sponge swirled around sweet cream cheese, all wrapped up with a drizzle of tangy icing and a sprinkle of spiced fruit and nuts. It is festive enough for holidays but familiar enough for everyday cravings.

The first time I made this for my cousins, the whole roll disappeared before dinner. Since then, it is my go-to for cozy brunches and birthdays alike.

Ingredients

• Cream cheese: Full fat works best for creamy filling so choose a block style for best texture
• Granulated sugar: Adds sweetness to both filling and sponge cake use pure white sugar for the cleanest taste
• Eggs: Needed for lift and richness room temperature eggs mix most evenly
• Milk: Adds just enough moisture to the filling and glaze whole milk is best
• All purpose flour: Choose a finely milled flour for softest results do not substitute whole wheat
• Baking powder and baking soda: Ensure your leaveners are fresh for the cake to rise properly
• Vanilla extract: Use real vanilla for a warmer flavor
• Banana: Overripe is best with lots of brown spots for sweetness and intense banana flavor
• Pecans: Try toasting before chopping for extra flavor use fresh not stale nuts
• Dried cranberries: Look for plump dried cranberries unsweetened if possible
• Candied ginger: Adds warmth and texture to each bite choose soft and moist pieces
• Powdered sugar: Needed for the decorative finish sift for best glaze

Instructions

Prepare the Pan:

Grease a jelly roll pan thoroughly and line with parchment making sure the corners are snug so the cake does not stick later

Mix the Filling:

In a bowl beat seven ounces of softened cream cheese with sugar until smooth and fluffy a hand mixer works best for this Add the egg and milk then beat again until fully incorporated

Spread the Filling:

Evenly spread the cream cheese mixture into the prepared pan Use an offset spatula for an even layer all the way to the edges

Chop the Mix-ins:

Combine pecans dried cranberries and candied ginger on a board Chop them together into small bits which keeps every slice even and easier to cut later

Combine the Dry Ingredients:

In a small bowl whisk flour baking powder and baking soda to blend them evenly This step prevents pockets of leavening in the finished cake

Beat Yolks and Sugar:

In a large bowl beat egg yolks and vanilla on medium speed for five minutes until noticeably thicker and lemony in color Add part of the sugar and beat again Taste for a delicate sweetness

Mix Banana and Nut Mixture:

Stir mashed banana and some of the chopped nut mixture into the yolk batter just until combined Reserve extra topping for decoration

Whip Egg Whites:

With clean beaters whip egg whites on medium high until soft peaks form Slowly add the rest of the sugar then beat again until stiff glossy peaks stand upright This is key for a fluffy sponge

Fold Whites and Batter:

Gently fold banana mixture into whipped whites using a large spatula Add half of the flour mixture fold once or twice then add the rest Fold carefully just until combined for an airy sponge

Layer and Bake:

Pour batter gently over the cream cheese filling Use a spatula to spread into an even layer all the way to every corner Do not deflate the batter Bake at 375 F for fifteen to twenty minutes until golden on top

Prepare the Rolling Towel:

While cake bakes sprinkle a clean kitchen towel generously with powdered sugar This keeps the cake from sticking as it cools and helps it roll smoothly

Invert the Cake:

Let cake cool in pan for five minutes Run a knife around edges to loosen then quickly invert onto the prepared towel Peel away the parchment gently to keep the cake smooth

Roll the Cake:

Working from the short end roll cake up tightly with the towel inside This sets the spiral and adds flexibility Let sit seam side down for ten minutes

Transfer and Cool:

Move the cake roll to a wire rack or platter Let cool completely so glaze will set and filling stays firm

Make the Glaze:

Beat softened cream cheese with powdered sugar and vanilla Whisk in milk a little at a time until smooth and pourable

Glaze and Decorate:

Drizzle icing over the cooled cake and sprinkle reserved nut and fruit mixture over the top For neat slices chill briefly before cutting

The candied ginger is my favorite part It adds a cozy hint that makes every bite special My daughter loves sprinkling the fruit on top and I still remember our first time rolling it together with flour everywhere and lots of laughs

Storage Tips

Wrap leftovers air tight to keep fresh Refrigerate for up to four days The roll can be brought to room temp before serving for extra softness For longer storage slice and freeze individual pieces on parchment then transfer to a freezer bag

Ingredient Substitutions

Swap pecans with toasted walnuts or sunflower seeds for nut allergies Dried cherries or golden raisins also work instead of cranberries No candied ginger Just add a pinch of ground ginger for flavor boost If you only have smaller eggs use five instead of four large

Serving Suggestions

Serve thick slices with a cup of hot coffee or breakfast tea Top with extra banana slices or berries for a colorful touch During holidays a dollop of cinnamon whipped cream makes this dessert yule ready

Cultural and Historical Notes

Cake rolls have been part of European patisserie for centuries The American banana variant became popular as a way to use overripe fruit and add a creamy American twist This recipe bridges old world rolling technique with a distinctly festive flavor

Seasonal Adaptations

Chopped toasted hazelnuts work well in winter Add lemon zest in spring for bright flavor Substitute dried figs or cherries for fall abundance

Success Stories

My neighbor brought this cake roll to her book club and they asked for the recipe on the spot It stayed soft even after two days which surprised every skeptic My aunt made it for a baby shower and guests thought it came from a fancy bakery

Freezer Meal Conversion

Bake as directed then cool completely Once chilled wrap the cake roll tightly in two layers of plastic plus foil Label and freeze for up to two months thaw overnight in the fridge and glaze fresh the day you serve

This banana cake roll brings joy to gatherings and is easier than it looks. Enjoy the process and the delicious results one beautiful slice at a time.

Recipe FAQs

→ How do you achieve a light sponge texture?

Whisking egg whites to stiff peaks and gently folding them into the batter ensures a soft, airy cake base.

→ Can I substitute the pecans or cranberries?

Yes, walnuts, almonds, or dried cherries can be used to match your taste preferences or ingredient availability.

→ What’s the purpose of rolling the cake in a towel?

Rolling the warm cake in a towel prevents cracking and helps shape it, making it easier to fill and roll later.

→ How should I store the banana cake roll?

Keep the cake covered in the refrigerator to maintain freshness. Enjoy within 3 days for best texture.

→ Can I prepare this dessert ahead of time?

Yes, the assembled roll can be made the day before serving. Glaze and garnish just before presenting for best results.

→ Is the candied ginger essential?

Candied ginger adds a warm, spicy contrast but the roll remains delicious if omitted or replaced with other fruit.