Banana Cream Cheesecake Roll (Print Version)
# Ingredients:
→ Cake Batter
01 -
3 large eggs
02 -
1 cup granulated sugar
03 -
1 teaspoon vanilla extract
04 -
1 cup all-purpose flour
05 -
1 teaspoon baking powder
06 -
1/2 teaspoon salt
07 -
1/4 cup milk
08 -
1 large ripe banana, mashed
→ Filling
09 -
8 ounces cream cheese, softened
10 -
1/2 cup powdered sugar
11 -
1 teaspoon vanilla extract
12 -
1 cup heavy whipping cream
13 -
1 ripe banana, sliced
# Instructions:
01 -
Preheat the oven to 375°F. Grease a 15×10-inch jelly roll pan and line it with parchment paper, greasing the parchment lightly.
02 -
In a large bowl, beat the eggs and granulated sugar together until thick and pale, about 5 minutes. Stir in the vanilla extract.
03 -
In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the egg mixture, alternating with the milk, and mix until just combined. Fold in the mashed banana gently.
04 -
Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
05 -
Once baked, remove from the oven and let it cool for a few minutes. While still warm, invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake up in the towel, starting from the short end. Let it cool completely.
06 -
For the filling, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until combined.
07 -
Unroll the cooled cake and spread the cream cheese filling evenly over the surface. Top with sliced bananas. Roll the cake back up carefully, using the towel to help guide it. Wrap in plastic wrap and refrigerate for at least 2 hours before serving.
08 -
Slice and serve chilled.