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Banana Cake Roll with Whipped Cream Filling

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.
Course Dessert
Cuisine Traditional
Keyword banana cake roll, banana cake roll recipe, banana recipe, cake recipe, cake roll
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 8 Slices
Author Mary Ellen @ Recipe, Food, and Cooking.

Equipment

  • Electric mixer

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

The cake:

  • 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.

The Filling

  • 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!