Banana Roll Cake with Cream Cheese Filling
There’s something so irresistible about a soft, fluffy banana roll cake filled with rich, creamy goodness. This dessert is light yet indulgent, with just the right balance of sweet banana flavor and tangy cream cheese filling. It’s the kind of treat that looks fancy but is surprisingly simple to make!
I love making this recipe when I have a ripe banana sitting on the counter begging to be used. It feels like a fun twist on classic banana cake, and rolling it up always makes me feel like a baking pro, even though it’s way easier than it looks.
If you’re into fruity desserts like this, you might also enjoy cottage cheese banana bread, banana chocolate chip cookies, or banana walnut bars. They all have that soft texture and comforting flavor that’s hard to beat.
Table of Contents
Why You’ll Love This Recipe
- Easy Yet Impressive: It looks bakery-worthy but is simple enough for beginners.
- Perfect Use for Ripe Bananas: A great way to use up that extra banana.
- Soft & Creamy Texture: The fluffy cake pairs perfectly with smooth filling.
- Make-Ahead Friendly: Tastes even better after chilling in the fridge.
Ingredients
This is a list of the ingredients that you need to make your grocery shopping easier. You can find the full list of the ingredients and amounts needed in the recipe card at the bottom of this post.
Cake
- Eggs: These help create a light, airy texture and structure for the cake.
- Granulated Sugar: Adds sweetness and helps whip the eggs to a fluffy consistency.
- Mashed Ripe Banana: Brings natural sweetness and moisture to the cake.
- Vanilla Extract: Enhances the overall flavor with a warm, sweet note.
- All-Purpose Flour: Provides structure while keeping the cake soft.
- Baking Powder: Helps the cake rise and stay fluffy.
- Salt: Balances the sweetness and enhances flavor.
Filling
- Powdered Sugar: Adds a delicate sweetness and texture.
- Cream Cheese: Gives the filling a tangy, rich base.
- Unsalted Butter: Adds smoothness and helps create a creamy texture.
- Vanilla Extract: Adds a hint of warmth and depth to the filling.
How to Make Banana Cake Roll
This is a quick overview of the step-by-step instructions for making this recipe. You can find the complete list of instructions in the printable recipe card at the bottom of this post.
- Beat the eggs and sugar together. Mix in the mashed banana and vanilla extract. In a separate bowl whisk flour, baking powder, and salt.
- Gently fold the dry ingredients into the wet mixture.
- Spread the batter evenly in the pan lined with parchment paper and bake for 12–14 minutes.
- Turn the hot cake onto the towel and peel off the parchment paper. Roll the cake up with the towel and let it cool completely (about 1 hour).
- Beat cream cheese and butter until smooth, then mix in powdered sugar and vanilla.
- Unroll the cooled cake and spread the filling evenly. Roll the cake back up (without the towel), wrap it, and chill for at least 1 hour.
Substitutions and Additions
- Chocolate Banana Roll: Add cocoa powder to the batter for a chocolate twist.
- Nutty Addition: Sprinkle chopped walnuts or pecans into the filling.
- Caramel Drizzle: Add a drizzle of caramel sauce before serving.
- Lighter Filling: Swap half the cream cheese with whipped topping for a fluffier texture.
Sandra’s Pro Tips
- Roll the cake while it’s still warm to prevent cracking.
- Don’t overmix the batter, mix until just combined, this keeps the cake light and fluffy.
- Chill before slicing for clean, neat pieces.
- Use a very ripe banana for the best flavor.
FAQs
Do you have questions about this recipe? Here are the answers to the most commonly asked questions for this recipe.
Yes! It actually tastes better after chilling, so making it a day ahead works great.
This usually happens if the cake cools before rolling. Always roll it while warm.
Absolutely! Wrap it tightly and freeze for up to 2 months.
Other Delicious Cake Recipes You May Enjoy
Banana Roll Cake with Cream Cheese Filling
Equipment
- Parchment Paper
- Clean kitchen towel
- jelly roll pan 10" x 15"
- stand mixer
Ingredients
For the Cake
- 3 large eggs
- 3/4 cup granulated sugar
- 1/3 cup mashed ripe bananas about 1 medium banana
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar for dusting
For the Filling
- 8 ounces cream cheese softened
- 1/2 cup unsalted butter softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper and lightly grease the paper.
For the Cake
- In a large bowl, beat the eggs and granulated sugar together for 3–4 minutes until thick and pale. Stir in the mashed bananas and vanilla extract until combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gently fold the dry ingredients into the banana mixture until just combined.
- Spread the batter evenly into the prepared pan. Bake for 12–14 minutes, or until the cake springs back when lightly touched.
- While the cake is baking, lay a clean kitchen towel on the counter and generously dust it with powdered sugar.
- Immediately after removing the cake from the oven, turn it out onto the prepared towel. Carefully peel off the parchment paper.
- Starting at one short end, roll the warm cake up inside the towel. Allow it to cool completely while rolled, about 1 hour.
For the Filling
- To prepare the filling, beat the cream cheese and butter together until smooth. Add the powdered sugar and vanilla, and mix until creamy and spreadable.
Assemble the Cake
- Once the cake is fully cooled, gently unroll it. Spread the filling evenly over the surface, leaving a small border around the edges.
- Re-roll the cake (without the towel) as tightly as possible. Wrap in plastic wrap and refrigerate for at least 1 hour before slicing.
- Dust with additional powdered sugar before serving if desired. Slice with a sharp knife and serve chilled.
Notes
How To Store Banana Roll Cake
Storage: Keep in the refrigerator in an airtight container for up to 4 days. Reheating: No reheating needed. Serve chilled or let sit at room temp briefly. Freezing: Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge.Nutrition
Disclaimer
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
