Description
A delightful dessert featuring a moist banana cake rolled with a creamy cream cheese filling, perfect for any occasion.
Ingredients
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup mashed ripe bananas (about 1 medium banana)
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/4 cup sliced bananas (for filling)
- 1/4 cup crushed walnuts or pecans (optional, for filling)
Instructions
- Preheat the oven to 375°F. Grease a 15×10-inch jelly roll pan and line it with parchment paper.
- In a large mixing bowl, beat the eggs and granulated sugar together until thick and pale, about 5 minutes. Stir in 1 teaspoon of vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the egg mixture, folding gently until combined.
- In another bowl, mix the mashed bananas, milk, and vegetable oil. Fold this mixture into the batter until just combined.
- Pour the batter into the prepared jelly roll pan, spreading it evenly. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar.
- Once the cake is done, remove it from the oven and immediately invert it onto the prepared towel. Carefully peel off the parchment paper and roll the cake up in the towel, starting from one of the short ends. Let it cool completely in this rolled shape.
- In a medium bowl, beat the softened cream cheese, powdered sugar, and 1 teaspoon of vanilla extract until smooth and creamy.
- In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
- Once the cake has cooled, unroll it carefully and spread the cream cheese filling evenly over the surface. Sprinkle the sliced bananas and crushed nuts (if using) on top.
- Roll the cake back up without the towel, wrap it in plastic wrap, and refrigerate for at least 1 hour before slicing and serving.
Notes
- For a chocolate version, add 1/4 cup of cocoa powder to the flour mixture.
- Substitute the bananas with pureed strawberries or other fruits for a different flavor profile.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg