Description
A delightful Banana Cake Cream Cheese Roll filled with a creamy cheese mixture and rolled with a banana-flavored cake, topped with a sweet glaze and pecans.
Ingredients
Scale
- 7 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 3 tablespoons whole milk
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 4 large eggs, separated
- 1/2 teaspoon vanilla extract
- 2/3 cup granulated sugar, divided
- 2/3 cup mashed banana (1 large or 2 small bananas)
- 1/3 cup pecans, chopped
- 1/4 cup dried cranberries
- 1/4 cup candied ginger, chopped
- 1 ounce cream cheese, softened (for glaze)
- 3/4 cup powdered sugar (for glaze)
- 1 teaspoon vanilla extract (for glaze)
- 2 to 3 teaspoons whole milk (for glaze)
Instructions
- Grease a 15 x 10 x 1 inch jelly roll pan and line it with parchment paper. Preheat oven to 375°F.
- In a small bowl, blend 7 ounces of softened cream cheese with 1/2 cup granulated sugar until smooth using an electric mixer. Add 1 egg and 3 tablespoons whole milk, beating on medium speed until fully incorporated. Evenly spread the cream cheese filling into the prepared pan.
- Coarsely chop pecans, candied ginger, and dried cranberries together on a cutting board. Set aside 1/3 cup of this mixture for the batter and reserve the remainder for topping.
- Whisk together 1/2 cup all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon baking soda in a bowl. Set aside.
- In a large bowl, beat 4 egg yolks with 1/2 teaspoon vanilla extract on medium speed for about 5 minutes, until thick and lemon-colored. Gradually beat in 1/3 cup granulated sugar. Mix in mashed banana and 1/3 cup of chopped pecan, cranberry, and ginger blend.
- In a clean separate bowl, beat 4 egg whites at medium-high speed until soft peaks form. Gradually add remaining 1/3 cup granulated sugar, beating on high until stiff peaks are achieved.
- Gently fold the egg yolk mixture into the beaten egg whites. Add half of the flour mixture and fold gently; then add the remaining flour mixture and fold until just combined without overmixing.
- Carefully pour the cake batter over the cream cheese filling in the pan, spreading evenly to corners. Bake for 15 to 20 minutes until cake is set and light golden.
- While the cake is baking, lay out a clean kitchen towel and dust it generously with powdered sugar to prevent sticking.
- After baking, let the cake cool in the pan for 5 minutes. Release the edges with a knife, flip the cake out onto the powdered sugar-dusted towel, and remove parchment. Beginning at the short end, roll the cake with the towel into a log. Place seam-side down and cool for 10 minutes to set the shape.
- Transfer the rolled cake to a serving platter and let it cool completely before glazing.
- In a small bowl, blend 1 ounce softened cream cheese with 3/4 cup powdered sugar, 1 teaspoon vanilla extract, and 2 to 3 teaspoons milk until smooth and drizzleable.
- Spread the glaze evenly over the cooled cake roll, then sprinkle with the reserved chopped pecans, cranberries, and candied ginger.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- Feel free to adjust the sugar in the glaze according to your preference.
- This cake can be made a day in advance; just keep it chilled until serving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg