This easy homemade banana cake roll features a layer of sweet whipped cream and fresh banana cream in a tender and light banana cake base. Top it off with banana slices and a sprinkling of Biscoff cookie crumbs.
This delicious recipe is brought to you by my dear friend Mary Ellen from Recipes Food and Cooking, so I’ll leave you with her.
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.
Delicious Banana Cream Cake Roll
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.
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.
How to Make Banana Cream Cake Roll
- Confectionery sugar (for the towel)
- Baking powder
- Baking soda
- White Sugar – Confectioner’s sugar
- Mashed bananas
Frosting and Filling
- Heavy cream
- Confectionery sugar
- Bananas – sliced
- Biscoff cookies or vanilla wafers – crushed
- Electric mixer
For the cake:
1. Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan. Line the pan with parchment paper.
2. With an electric mixer, beat eggs and sugar in a mixing large bowl until thick and smooth, about 3 minutes.
3. Add the teaspoon vanilla extract and banana. Mix together until incorporated.
4. Stir together the flour mixture salt, baking soda, and baking powder in a medium bowl. Slowly add the flour mixture to the egg mixture. Do not over-mix.
5. Spread evenly into the prepared pan.
6. Bake for 13 to 15 minutes (more or less depending on the size of the pan,) or until the top of the cake springs back when touched.
7. While the cake is baking, sprinkle the confectionery sugar over the towel.
8. Immediately after removing the cake from the oven turn the cake out onto a clean kitchen towel or tea towel carefully.
9. Roll up the cake from the short side into a roll.
10. Let the cake cool in the towel and set aside.
1. Using an electric mixer with the whisk attachment, whip on high speed the heavy cream until soft peaks form. Then add the powdered sugar. Add the confectionery sugar and vanilla. Beat one more minute on high until stiff peaks form.
2. Gently unroll the cake, if it cracks don’t worry about it. Remove the parchment paper as you unroll the cake.
3. Spread the whipped cream filling over the cake.
4. Add the sliced bananas.
5. Reroll cake.
6. Coat the cake with the remaining whipped topping. I used a pastry bag but it isn’t necessary.
7. Sprinkle with the cookie crumbs.
8. Refrigerate the cake until ready to serve.
9. If you want it a little fancier, add some whipped cream swirls and a banana right before serving.
10. Serve and Enjoy!
Make sure you are using an actual jelly roll pan. Cookie sheets will most likely not produce the cake you want.
Don’t overcook the cake, it will dry out and won’t roll properly.
Be very patient and slow when rolling and unrolling the cake. Rushing can cause cracks.
Make sure to wrap the cake in the towel right out of the oven to prevent a risk of cracking when unrolling and rolling for the second time.
Tea towels are usually the best option to roll the cake.
Instead of using a towel when rolling this cake, you can also use parchment paper. It’s very convenient and a great alternative to a towel.
Make sure you use a towel that does not use any fabric softener. It will transfer it to the cake and cause the flavor to be weird.
Alternative and Substitution
- You can use cream cheese frosting instead of whipped cream to fill your cake roll.
- You can also substitute half amount of white sugar for brown sugar.
- Also, you can use chopped walnuts instead of the Biscoff cookies.
Make sure you also try these other delicious desserts I have for you:
- Blueberry Crumb Cake Bars
- Peanut Butter Oreo Chocolate Ooey Gooey Butter Cake
- Strawberry Shortcake Ooey Gooey Butter Cake
- Strawberries and Cream Angel Food Cake Roll
Storing and Freezer
You can store any leftovers in an airtight container in the refrigerator for up to 1 week.
You can freeze the cake roll before you add toppings for up to 3 months wrapping the cake roll in plastic wrap and aluminum foil.
Thaw before topping and slicing.
Frequently Asked Questions
To be honest, no. Cookie sheets will most likely not produce the cake you want. A jelly roll pan is smaller than a cookie sheet and it has a rolled edge to help contain the batter. We used a 15x10x1-sized jelly roll pan.
Make sure to use parchment paper to line your baking sheet. this helps make sure that the cake won’t get stuck in the pan. Don’t overbake it. When it’s done baking, you want to immediately roll it up so that the cake takes the roll shape while it’s still warm. Always use powdered sugar on your towel. And lastly, let it cool completely before unrolling and adding the filling.
This simple roll cake roll recipe can be frozen without any filling and toppings, well-wrapped, for up to three months.
More delicious desserts to try
If you enjoyed this delicious Banana Cake Roll recipe, you might also love these other amazing dessert recipes too:
Banana Cake Roll with Whipped Cream Filling
- Electric mixer
- 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
- Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan. Line the pan with parchment paper.
- With an electric mixer, 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 the prepared pan.
- Bake for 13 to 15 minutes (more or less depending on the size of the pan,) or until the top of the cake springs back when touched.
- While the cake is baking, sprinkle the confectionery sugar over the towel.
- Immediately after removing the cake from the oven turn the cake out onto the towel carefully.
- Roll up the cake from the short side into a roll.
- Let the cake cool in the towel.
- Using an electric mixer with the whisk attachment, whip on high speed the heavy cream until soft peaks form. Then add the powdered sugar. Add the confectionery sugar and vanilla. Beat one more minute on high until you get stiff peaks.
- 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 the remaining whipped cream. I used a pastry bag but it isn’t necessary.
- Sprinkle with the cookie crumbs.
- Refrigerate the cake until ready to serve.
- If you want it a little fancier, add some whipped cream swirls and a banana right before serving.
- Serve and Enjoy!
Til' next time...