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Banana Roll Cake

Banana roll cake filled with whipped cream and fresh banana slices, topped with powdered sugar and caramel drizzle.
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This Banana Roll Cake is a soft and moist banana sponge cake rolled around a creamy, lightly sweetened cream cheese filling, finished with a dusting of powdered sugar and optional caramel drizzle. It’s an elegant twist on banana bread perfect for holidays or everyday dessert.

Ingredients

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  • ¾ cup all-purpose flour
  • ½ tsp baking powder
  • ½ tsp ground cinnamon
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 3 eggs
  • ½ cup granulated sugar
  • 1½ tsp vanilla extract (plus 1 tsp for filling)
  • ½ cup mashed banana (about 1 medium banana)
  • ½ cup powdered sugar (for dusting)
  • 4 oz cream cheese, softened
  • ⅓ cup light brown sugar, packed
  • ¾ cup whipped topping
  • 1 tbsp powdered sugar (for topping)
  • 3 tbsp caramel sundae topping (optional)

Instructions

  1. Preheat the oven to 375°F. Line a 15x10x1-inch jelly roll pan with parchment paper and spray with nonstick spray.
  2. In a bowl, whisk together flour, baking powder, cinnamon, baking soda, and salt. Set aside.
  3. In another bowl, beat eggs, granulated sugar, and 1½ tsp vanilla extract for 4–5 minutes until pale and frothy.
  4. Add mashed banana and mix until well combined. Fold in the dry ingredients gently.
  5. Spread the batter evenly into the prepared pan and bake for 12–13 minutes.
  6. While still hot, place a tea towel dusted with powdered sugar over the cake, flip it onto the towel, remove parchment, and roll it from the short end. Let it cool completely.
  7. In a separate bowl, beat softened cream cheese, brown sugar, and 1 tsp vanilla extract until smooth. Fold in the whipped topping.
  8. Unroll the cooled cake gently and spread the filling evenly, leaving a border around the edges.
  9. Roll the cake back up (without the towel), wrap it in plastic wrap, and chill for at least 1 hour.
  10. Before serving, dust with 1 tbsp powdered sugar and drizzle with caramel topping if desired. Slice and serve.

Notes

  • Use a jelly roll pan, not a cookie sheet, to avoid spreading and cracking.
  • Roll the cake immediately after baking to prevent cracks.
  • Use overripe bananas for the best flavor and moisture.
  • Let cream cheese soften at room temperature for a smooth filling.
  • Wrap and chill the rolled cake to help it hold its shape.

Nutrition

Find it online: https://recipeeasily.com/banana-roll-cake-dessert-recipe/