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Banana cream cheesecake roll is the kind of dessert that disappears in one sitting at my house. A soft sponge cake wraps around a cloud of cream cheese filling and fresh bananas. It is as irresistible as it sounds and actually easier than it looks. I started making it for birthday brunches and now anytime I see ripe bananas on the counter I know what is coming next.
The first time I baked this roll my kids hovered in the kitchen the whole time. Even my mom who usually skips dessert went back for a second slice.
Ingredients
- Large eggs: create structure and their volume keeps the cake extra light and springy choose eggs with bright yellow yolks for best color
- Granulated sugar: sweetens the cake and helps it reach that soft sponge consistency
- Vanilla extract: brings out classic sweet and banana flavors opt for pure vanilla if you can
- All purpose flour: forms the cake base
- Baking powder: gives the cake the lift it needs to be fluffy check yours is fresh for a good rise
- Salt: balances the sweetness choose fine sea salt for even mixing
- Milk: loosens the batter pick whole milk for the richest taste
- Ripe banana for the cake: ensures lots of banana flavor a deeply speckled banana is best
- Cream cheese for the filling: goes creamy and smooth when softened to room temperature
- Powdered sugar: sweetens and helps the filling whip up to a cloud
- Heavy whipping cream: makes the filling fluffy and light use very cold cream for best results
- Ripe banana for layering in the filling: brings fresh banana flavor and pretty slices
Step-by-Step Instructions
- Prepare the Pan:
- Preheat your oven to 375 degrees Fahrenheit. Grease a fifteen by ten inch jelly roll pan and line it with parchment paper. Grease the parchment lightly so nothing sticks.
- Make the Cake Batter:
- Beat three eggs and sugar in a large bowl for five minutes until it is pale and thick. Your batter should ribbon off the beaters. Stir in vanilla for sweetness.
- Mix the Dry Ingredients:
- Whisk flour baking powder and salt together. This helps distribute the leavening and flavor evenly throughout your cake.
- Combine Cake Batter:
- Add the dry ingredients into the egg mixture in batches alternating with the milk. Stir gently just until the batter comes together. Fold in the mashed banana using a spatula to keep all the air you whipped in.
- Bake the Cake:
- Spread the batter evenly in your prepared pan. Bake for twelve to fifteen minutes until the top springs back when touched lightly. The cake should look golden and barely pull from the edges.
- Roll the Cake:
- Cool the cake for just a few minutes. Dust a clean kitchen towel with powdered sugar lay the cake on it and peel off the parchment. While warm roll the cake up in the towel from the short end to keep it flexible. Cool completely on a rack.
- Make the Filling:
- Beat softened cream cheese powdered sugar and vanilla extract together until smooth and creamy. In a separate bowl whip your heavy cream to stiff peaks. Combine both gently for the fluffiest filling.
- Fill and Roll:
- Unroll the cooled cake carefully. Spread the filling edge to edge and top with sliced bananas. Gently roll the cake back up using the towel to support it. Wrap your roll in plastic wrap and chill two hours or longer.
- Serve and Slice:
- When fully chilled slice thick pieces and serve cold. The cake will cut cleanly and the cream layer stays light.
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Freshly whipped heavy cream and cream cheese are a favorite combination of mine because they hold up so well in fillings and make any dessert taste like a bakery treat. Last summer my cousin insisted we make this together and now it is our secret family birthday cake.
Storage Tips
Wrap the banana cream cheesecake roll tightly in plastic wrap before refrigerating to keep it from drying out. It keeps well for up to three days in the refrigerator. If you want to keep it longer you can freeze individual slices. Just let them thaw in the fridge before eating for a smooth creamy texture.
Ingredient Substitutions
For a lighter version swap Greek yogurt for half of the cream cheese in the filling. If you are out of heavy cream you can use stabilized whipped topping but fresh whipped cream gives the best flavor. A gluten free flour blend works well for this cake just be sure it is meant for cake recipes.
Serving Suggestions
This roll is beautiful served with a dust of extra powdered sugar or a drizzle of melted chocolate. Garnish with more fresh banana slices or even a few chopped toasted nuts for crunch. For a brunch table pair it with strong coffee and fresh berries.
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Cultural Context
Cake rolls have been at the center of celebrations in many countries from Swiss rolls in Europe to jelly rolls in American kitchens. The banana cream cheesecake twist gives this classic a fresh nostalgic flavor. It is a dessert that makes everyone pause for a second helping.
Frequently Asked Questions
- → How do I keep the cake from cracking when rolling?
Roll the cake while it's still warm using a kitchen towel dusted with powdered sugar. This helps prevent cracking and shapes the sponge.
- → Can I prepare the roll in advance?
Yes, you can refrigerate the assembled roll for up to 24 hours before serving. Chilling sets the filling and makes slicing easier.
- → What type of banana works best?
Use fully ripe bananas for both the mashed and sliced portions. They add natural sweetness and ensure a tender texture.
- → Is it possible to freeze this dessert?
You may freeze the roll after wrapping tightly. Thaw in the refrigerator before slicing. Fresh bananas may darken slightly when frozen.
- → Can I substitute the cream cheese filling?
You can swap in mascarpone or a stabilized whipped cream, though cream cheese offers classic tang and structure.