Banana Cake Roll
This Banana Cake Roll is sweet, fruity, tangy and incredibly delicious at the same time. The lemony filling, pecans and banana are all such a great combination of goodness.
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In the past I would usually bake honey cake roll or just plain white and add some fruity filling to end up with something different. Like any other cake roll, this recipe is very easy to make, it’s quick and it’s one of those recipes that you can make in the morning and serve later in the day.
When it comes to cake rolls, it’s like baking a lazy cake. You bake it same way you would bake a cake, you fill it with cream like a cake and decorate simply just like a cake except cakes usually take much more time to decorate and always have to make sure it’s not tilted to any side (at least that’s true for me 🙂 ). Appearance is everything! So if you have a ripe banana laying around and no one wants to eat it because it’s starting to look scary black then you know what to do to save that banana :)…
Banana Cake Roll Ingredients:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 eggs (room temp)
- 3/4 cup sugar
- 1 banana (ripe)
Cream Cheese Frosting Ingredients:
- 4 oz cream cheese – room temp
- 1/2 cup powdered sugar – sifted
- 1 1/4 cups heavy whipping cream – cold
- 1 tablespoon freshly squeezed lemon juice – optional
- pecans for décor
How to Make Banana Cake Roll:
1. Preheat oven to 375° F. Line a parchment paper with baking sheet. In a medium bowl, whisk together 3/4 cup all-purpose flour, 1/2 tsp baking soda and 1/2 tsp baking powder.
2. In a large bowl, combine 3 eggs, 3/4 cup sugar and 1/4 tsp salt. Beat on high until thickened and light in color (5-6 mins).
3. Cut 1 ripe banana into 1” pieces and mash it with fork. Add banana into egg mixture and beat on low for 30 seconds.
4. Sift dry ingredients into the batter. With help of spatula, gently stir in the dry ingredients; try not to over mix. Spread batter evenly into prepared baking sheet. Use spatula to evenly spread the batter throughout the baking sheet including corners and edges. Bake 13-15 mins until dark golden. (I did 13 mins).
5. Immediately loosen cake roll from edges of baking sheet. Gently pressing with your hands, roll it before it gets cold and dries up (will start breaking). You can use 2 pieces of paper towel to help you roll the cake roll as it will be really hot, you won’t be able to do with your bare hands. Set aside to cool while you make the filling.
How to Make Cake Roll Frosting:
6. In a medium bowl, beat 4 oz cream cheese on low-medium for 1 minute. Add 1 tbsp freshly squeezed lemon juice and 1/2 cup sifted powdered sugar and beat again for 1 minute. While still beating, add 1 1/4 cups heavy whipping cream, switch to high and beat for about 3 mins or until thick and fluffy. Refrigerate filling until you’re ready to use it.
7. Slowly unroll banana cake roll to prevent from breaking. Evenly spread the filling throughout the cake roll leaving 2-3 tbsps filling for decoration (make sure to get the edges to avoid dry edges). Slowly and gently roll back. (I usually cut off the edges of the cake roll before decorating with final touch so that it looks even more beautiful). Decorate with pecans or anything of your choice. Enjoy!!!
If you make this recipe, I’d love to see your creations. Hashtag your photos #olgainthekitchen or by clicking on social icons on top of this page.
Banana Cake Roll
Ingredients
Cake Roll Ingredients:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 eggs, room temp
- 3/4 cup sugar
- 1 banana, ripe
Filling Ingredients:
- 4 oz cream cheese – room temp
- 1/2 cup powdered sugar – sifted
- 1 1/4 cups heavy whipping cream – cold
- 1 tablespoon freshly squeezed lemon juice – optional
- pecans for décor
Instructions
- Preheat oven to 375° F. Line a parchment paper with baking sheet. In a medium bowl, whisk together 3/4 cup all-purpose flour, 1/2 tsp baking soda and 1/2 tsp baking powder.
- In a large bowl, combine 3 eggs, 3/4 cup sugar and 1/4 tsp salt. Beat on high until thickened and light in color (5-6 mins).
- Cut 1 ripe banana into 1” pieces and mash it with fork. Add banana into egg mixture and beat on low for 30 seconds.
- Sift dry ingredients into the batter. With help of spatula, gently stir in the dry ingredients; try not to over mix. Spread batter evenly into prepared baking sheet. Use spatula to evenly spread the batter throughout the baking sheet including corners and edges. Bake 13-15 mins until dark golden. (I did 13 mins).
- Immediately loosen cake roll from edges of baking sheet. Gently pressing with your hands, roll it before it gets cold and dries up (will start breaking). You can use 2 pieces of paper towel to help you roll the cake roll as it will be really hot, you won’t be able to do with your bare hands. Set aside to cool while you make the filling.
- TO MAKE CAKE ROLL FILLING: In a medium bowl, beat 4 oz cream cheese on low-medium for 1 minute. Add 1 tbsp freshly squeezed lemon juice and 1/2 cup sifted powdered sugar and beat again for 1 minute. While still beating, add 1 1/4 cups heavy whipping cream, switch to high and beat for about 3 mins or until thick and fluffy. Refrigerate filling until you’re ready to use it.
- Slowly unroll banana cake roll to prevent from breaking. Evenly spread the filling throughout the cake roll leaving 2-3 tbsps filling for decoration (make sure to get the edges to avoid dry edges). Slowly and gently roll back. (I usually cut off the edges of the cake roll before decorating with final touch so that it looks even more beautiful). Decorate with pecans or anything of your choice. Enjoy!!!
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Emily says:
Hi, Olga! Thank you for taking such care to provide your readers with trusty recipes! I’ve baked few of your recipes, my friends and family have high expectations now. I had so much fun baking this banana roll. I’d never made a cake roll before, but it was simpler than expected! It turned out very delicious and soft. Will be making again!
Sheryl C says:
Cake is really good and easy. I made one as a roll and for a second, I used 6 inch rounds. I sliced two of the rounds in half so I had four layers, which I frosted and put banana pieces between the layers. This was for a first birthday smash cake.
Jane says:
This is literally the best banana dessert I’ve ever tried! It’s fluffy, sweet and just simple delicious!
Olga in the Kitchen says:
Thanks Jane, I’m glad you liked it so much 🙂
Karly says:
Excuse my drool, but this looks AH. MAZ. ING. I am obsessing over this– so fun!
Olga in the Kitchen says:
Lol thanks Karly, trust me you’re not the only one. Every time I make it, I end up eating most of it myself, so it’s okay to drool a bit 😀