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Banana Cake Cream Cheese Roll

A soft, banana-infused sponge cake rolled with rich cream cheese filling, perfect for brunch or dessert.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 slices
Course: Brunch, Dessert
Cuisine: American, Homemade
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup chopped pecans or walnuts optional
  • 1/4 cup powdered sugar for towel dusting
Cream Cheese Filling
  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 4 tbsp unsalted butter softened
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream optional

Equipment

  • Mixing bowls
  • Jelly roll pan
  • Hand mixer
  • Spatula

Method
 

  1. Preheat oven to 350°F (175°C) and prepare the jelly roll pan.
  2. Beat eggs and sugar until thick, then add bananas and vanilla.
  3. Whisk dry ingredients and fold into the banana mixture.
  4. Spread batter evenly in the pan and bake 12–15 minutes.
  5. Invert warm cake onto sugared towel, peel parchment, and roll.
  6. Prepare filling by beating cream cheese, butter, sugar, and vanilla.
  7. Unroll cooled cake, spread filling, and re-roll tightly.
  8. Chill before slicing and dust with powdered sugar before serving.

Notes

Best served chilled. Add banana slices or caramel drizzle for extra flavor.