Banana Cream Cake Roll {from Contributor Mary Ellen}

Hi everyone! I’m Mary Ellen and I blog at Recipes Food and Cooking. I’m so excited today to be here. I love Cami’s new design, don’t you? Cami also just redesigned both of my sites and I love what she did, she is so easy to work with. If you’re in the market for a blog redesign please consider using Cami for it.

Today I am bringing you a delicious Banana Cream Cake Roll. It’s the perfect dessert when you have ripe bananas sitting on the counter. The cake is so tender and light and I filled it with just sweetened whipped cream and bananas. Your favorite cream cheese filling would work also or I have one here you can use. (You can also see what happens if you roll the cake from the longer side)

Banana Cream Cake Roll {from Contributor Mary Ellen}

Making a cake roll is easier than you think. I use parchment paper on the bottom but you could use waxed paper if you don’t have parchment paper. With the waxed paper you need to grease the paper so it will easily remove. Cooking spray will also work. When the cake comes out of the oven you want to immediately turn it out on a towel to shape the cake. The cake cools inside the towel so that it is easier to form the roll. It is almost impossible to make the cake roll if you don’t do it while hot.

Banana Cream Cake Roll

Cake

• Confectionery sugar (for towel)
• Flour
• Baking powder
• Baking soda
• Salt
• Eggs
• Vanilla
• Sugar
• Mashed bananas

Frosting and Filling

• Heavy cream
• Confectionery sugar
• Vanilla
• Bananas – sliced
• Biscoff cookies or vanilla wafers – crushed

For the cake:

Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan. Line the pan with parchment paper.

Beat eggs and sugar in a mixing bowl until thick and smooth, about 3 minutes.

Add the vanilla and banana. Mix together until incorporated.

Mix together the flour, salt, baking soda and baking powder. Slowly add it to the egg mixture. Do not over-mix. Spread evenly into prepared pan.

Bake for 13 to 15 minutes (more or less depending on size of pan,) or until top of cake springs back when touched.

While cake is baking, sprinkle the confectionery sugar over the towel. Immediately after removing cake from oven turn the cake out on the towel carefully. Roll up the cake from the short side into a roll. Let the cake cool in the towel.

Add the heavy cream to a mixing bowl. Beat until soft peaks form. Add the confectionery sugar and vanilla. Beat one more minute.

Gently unroll the cake, if it cracks don’t worry about it. Remove the parchment paper as you unroll the cake. Spread the whipped cream filling over the cake. Add the sliced bananas. Reroll cake.

Coat the cake with remaining whipped cream. I used a pastry bag but it isn’t necessary. Sprinkle with the cookie crumbs. Refrigerate cake until ready to serve. If you want it a little fancier, add some whipped cream swirls and a banana right before serving.

Banana Cream Cake Roll {from Contributor Mary Ellen}

Mary Ellen

This is an absolutely delicious recipe. This cake roll won’t disappoint anyone on your table! This is definitely a must try!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 25 mins

Cook Time 15 mins

Total Time 40 mins

Course Dessert

Cuisine Traditional

Servings 6 -8

Ingredients

  

• Cake
• 1/4 cup confectionery sugar for towel
• 1 1/8 cups flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 4 large eggs
• 1 teaspoon vanilla
• 1 cup sugar
• 1 cup mashed bananas
• Frosting and Filling
• 2 cups heavy cream
• 3/4 cup confectionery sugar
• 1 teaspoon vanilla
• 2 bananas – sliced
• 5 Biscoff cookies or vanilla wafers – crushed

Instructions

 

• For the cake:
• Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan. Line the pan with parchment paper.
• Beat eggs and sugar in a mixing bowl until thick and smooth, about 3 minutes.
• Add the vanilla and banana. Mix together until incorporated.
• Mix together the flour, salt, baking soda and baking powder. Slowly add it to the egg mixture. Do not over-mix. Spread evenly into prepared pan.
• Bake for 13 to 15 minutes (more or less depending on size of pan,) or until top of cake springs back when touched.
• While cake is baking, sprinkle the confectionery sugar over the towel. Immediately after removing cake from oven turn the cake out on the towel carefully. Roll up the cake from the short side into a roll. Let the cake cool in the towel.
• Add the heavy cream to a mixing bowl. Beat until soft peaks form. Add the confectionery sugar and vanilla. Beat one more minute.
• Gently unroll the cake, if it cracks don’t worry about it. Remove the parchment paper as you unroll the cake. Spread the whipped cream filling over the cake. Add the sliced bananas. Reroll cake.
• Coat the cake with remaining whipped cream. I used a pastry bag but it isn’t necessary. Sprinkle with the cookie crumbs. Refrigerate cake until ready to serve. If you want it a little fancier, add some whipped cream swirls and a banana right before serving.

Keyword banana recipe, cake recipe, cake roll

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Til' next time...

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