Banana Cake Cream Cheese Roll – A Sweet Swirl of Comfort
The smell of ripe bananas, the warmth of a golden sponge, and the tangy sweetness of cream cheese — this Banana Cake Cream Cheese Roll feels like a hug from the oven. Whether it’s for Sunday brunch, a cozy afternoon treat, or an elegant dessert centerpiece, this recipe combines everything we love about banana bread and transforms it into a soft, cloud-like roll with a dreamy cream filling.
The first time I made this, my kitchen smelled like banana heaven. That caramelized scent of ripe bananas baking with sugar filled the air, and the swirl of cream cheese frosting made it irresistibly tender. It’s the kind of dessert that looks fancy but feels homey — a recipe that brings smiles with every slice.
Ingredients:
- 3 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2 medium bananas)
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup finely chopped pecans or walnuts (optional)
- ¼ cup powdered sugar (for dusting towel)
Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 4 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- ½ cup heavy cream (optional for fluffier texture)
Instructions:
- Preheat the oven: Set your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
- Make the batter: In a large mixing bowl, beat the eggs and sugar until thick and pale. Add mashed bananas and vanilla extract, mixing until smooth.
- Combine dry ingredients: In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Slowly fold the dry mixture into the banana mixture until just combined. Add nuts if desired.
- Bake the sponge: Pour the batter evenly into the prepared pan. Bake for 12–15 minutes, or until the cake springs back when lightly touched.
- Roll while warm: Lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar. Carefully invert the warm cake onto the towel, peel off the parchment paper, and roll the cake up with the towel starting from the short end. Allow it to cool completely.
- Prepare the filling: Beat together the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and fluffy. If you prefer a lighter filling, whip in the heavy cream until soft peaks form.
- Assemble the roll: Gently unroll the cooled cake. Spread the cream cheese filling evenly across the surface, leaving a small border around the edges. Add a few thin banana slices if desired.
- Roll and chill: Carefully roll the cake back up (without the towel this time). Wrap it tightly in plastic wrap and chill for at least 1 hour before slicing.
- Serve: Dust the top with powdered sugar or a drizzle of white chocolate, garnish with banana slices, and enjoy.
Tips & Tricks
- Use very ripe bananas: The darker the peel, the sweeter the flavor.
- Prevent cracks: Roll the cake while it’s still warm — this helps it “learn” the shape.
- Make ahead: You can prepare the roll a day in advance; the flavor actually improves as it chills.
Banana Cake Cream Cheese Roll
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and prepare the jelly roll pan.
- Beat eggs and sugar until thick, then add bananas and vanilla.
- Whisk dry ingredients and fold into the banana mixture.
- Spread batter evenly in the pan and bake 12–15 minutes.
- Invert warm cake onto sugared towel, peel parchment, and roll.
- Prepare filling by beating cream cheese, butter, sugar, and vanilla.
- Unroll cooled cake, spread filling, and re-roll tightly.
- Chill before slicing and dust with powdered sugar before serving.
Notes
Variations
- Add a layer of caramel sauce inside for a Banana Foster twist.
- Mix mini chocolate chips into the cream cheese filling.
- Swap the cream cheese filling for whipped coconut cream for a tropical touch.
Serving Suggestions
Serve chilled with a dollop of whipped cream, caramel drizzle, or toasted nuts. A hot latte or vanilla ice cream on the side turns it into a dessert dream.
Storage Information
Wrap tightly and refrigerate for up to 3 days. For longer storage, freeze (unfrosted) for up to 1 month — just thaw overnight in the fridge.
FAQ
Can I use frozen bananas? Yes, just thaw and drain the excess liquid before mashing.
Can I use whole wheat flour? You can, but it will make the roll slightly denser.
Why did my cake crack? Usually, it’s because it cooled too long before rolling. Be sure to roll it while still warm.
History / Fun Facts
Cake rolls, or “Swiss rolls,” originated in Central Europe in the 19th century and quickly became a beloved dessert across the world. This banana version adds a comforting Southern twist — combining the soul of banana bread with the elegance of a dessert roll.
