Banana Roll Cake Recipe is a soft, fluffy sponge cake filled with creamy cream cheese filling. Ripe bananas bring natural sweetness, while cinnamon adds a gentle warmth to the cake.
The smooth filling balances the tender sponge, making every slice rich and delicious. I wanted to share this recipe because ripe bananas deserve more than ordinary banana bread.
The beautiful spiral caught my attention, too. Here, I’ll show you how to prepare, roll, fill, and serve this homemade Banana Roll Cake Recipe with ease.
Why Peoples Like Banana Roll Cake Recipe?
People Like banana roll cake for its soft texture, sweet banana flavor, and rich cream cheese center. Ripe bananas bring natural sweetness, while cinnamon adds a gentle warmth that makes the cake feel familiar and comforting.
The rolled shape gives it an attractive look when served on a plate. Many home bakers also enjoy preparing this dessert because it uses everyday baking ingredients.
A chilled piece makes a lovely treat after dinner or alongside an afternoon cup of coffee.
How To Prepare Banana Roll Cake Recipe?
Recipe Overview
Preparation Time: 25 minutes
Cooking Time: 15 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 10 minutes
Course: Dessert
Cuisine: American
Yield: 8 servings
Serving Size: Approximately 1 slice
Kitchen Utensils
- 10 × 15-inch jelly roll pan
- Mixing bowls
- Electric hand mixer
- Fine mesh sieve
- Silicone spatula
- Parchment paper
How To Make Banana Roll Cake Recipe
For The Banana Sponge Cake
- 3 large eggs, at room temperature
- 150 g (¾ cup) granulated sugar
- 95 g (¾ cup) all-purpose flour
- 115 g (½ cup) ripe banana, mashed
- 5 g (1 teaspoon) vanilla extract
- 2.5 g(½ teaspoon) baking soda
- 4 g (1 teaspoon) baking powder
- 1.5 g (¼ teaspoon) salt
- 1.3 g (½ teaspoon) ground cinnamon
For The Cream Cheese Filling
- 225 g (8 oz) cream cheese, softened
- 60 g (½ cup) powdered sugar
- 5 g (1 teaspoon) vanilla extract
- 85 g (6 tablespoons) butter, softened
- 120 g (½ cup) cold heavy whipping cream
- 2.5 g (½ teaspoon) fresh lemon juice
Instructions
Step 1
Preheat the oven to 350°F (175°C). Line a 10 × 15 inch jelly roll pan with parchment paper and lightly grease it. Mash the ripe banana until smooth.
Step 2
Beat the eggs and sugar for 5–7 minutes until thick, pale, and fluffy. Mix in the mashed banana and vanilla extract until blended.
Step 3
Sift the flour, baking soda, baking powder, salt, and cinnamon into a bowl. Gently fold them into the egg mixture until no dry flour remains.
Step 4
Spread the batter evenly in the pan. Bake for 12–15 minutes, until the cake springs back when lightly touched. Keep an eye on it to prevent overbaking.
Step 5
Dust a clean kitchen towel with powdered sugar. Turn the warm cake onto the towel, peel off the parchment, and roll the cake up with the towel inside. Leave it to cool completely.
Step 6
Beat the softened cream cheese and butter until creamy. Add the powdered sugar, vanilla, and lemon juice. In a separate bowl, whip the cold heavy cream until fluffy, then gently fold it into the cream cheese mixture.
Step 7
Carefully unroll the cooled cake and spread the filling evenly over the surface, leaving a small border around the edges. Roll it up again without pressing too hard, then place it seam-side down.
Step 8
Refrigerate the cake for at least 30 minutes before slicing. Use a sharp knife and wipe the blade between cuts for neat slices.
Nutrition Facts Of Banana Roll Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 390 kcal |
| Carbohydrates | 39 g |
| Protein | 6 g |
| Fat | 24 g |
| Saturated Fat | 14 g |
| Fiber | 1 g |
| Sugars | 29 g |
| Sodium | 250 mg |
| Cholesterol | 115 mg |
What Makes This Banana Roll Cake Recipe Special
The special thing about this Banana Roll Cake is its soft banana sponge, warm cinnamon flavor, and rich cream cheese filling rolled into one lovely dessert.
Ripe bananas add natural sweetness and moisture, while vanilla brings a gentle bakery style flavor. The creamy center balances the fruity cake with a slight tang from fresh lemon juice.
Banana Roll Cake beautiful spiral shape makes the cake look inviting on a serving plate, giving homemade banana dessert a fresh, delightful touch.
Expert Baking Tips
1. Use room temperature eggs to help the batter whip up thick and fluffy. Beat them with the sugar until pale and airy for a soft sponge that rolls without cracking.
2. Mash the banana thoroughly before adding it to the batter. Very ripe bananas bring better sweetness and blend smoothly into the cake.
3. Spread the batter evenly across the pan, paying attention to the corners. An even layer helps the sponge bake uniformly without dry edges.
4. Roll the cake while it is still warm using a clean kitchen towel. Let it cool in that shape to help prevent cracks when adding the filling.
5. Make sure the sponge is completely cool before spreading the cream cheese filling. Whip the heavy cream to stiff peaks, then fold it gently into the mixture to keep the filling light and fluffy.
How To Serve This Recipe
Serve the Banana Roll Cake Recipe chilled for neat slices and a creamy filling. I like the idea of adding fresh banana slices, a light dusting of powdered sugar, or a few thin orange slices for a colorful finish.
Pair it with hot coffee, black tea, or a cold glass of milk for a lovely afternoon treat. For dessert after dinner, add a small scoop of vanilla ice cream. Use a sharp knife to keep the spiral looking clean.
How To Make This Cake Even More Delicious
1. Use very ripe bananas with brown spots for a sweeter cake and a richer banana flavor.
2. Add a little extra cinnamon and a pinch of nutmeg to give the sponge a warm, sweet taste.
3. Mix 1 tablespoon of honey into the cream cheese filling for a gentle sweetness that complements the banana.
4.Spread a thin layer of caramel sauce over the sponge before adding the filling for a buttery, rich flavor.
5. Fold finely chopped toasted pecans or walnuts into the filling for a nutty taste and a pleasant crunch.
How to Store Leftovers
Keep leftover Banana Roll Cake Recipe in an airtight container in the refrigerator for up to 3 days. The cream cheese filling needs to stay cold, so don’t leave the cake sitting out for too long.
If you want to save some for later, wrap individual slices in plastic wrap and place them in a freezer safe container for up to 2 months. When you’re ready to enjoy a slice, let it thaw overnight in the refrigerator.
Frequently Asked Questions
Why Does My Banana Roll Cake Crack When Rolling?
The cake may crack if it is overbaked or cooled before the first roll. Roll it gently while still warm to help the sponge hold its shape.
Can I Make Banana Roll Cake Ahead Of Time?
Yes, you can prepare it a day ahead. Keep the filled cake covered in the refrigerator until you’re ready to serve.
Should I Use Ripe Bananas For This Recipe?
Yes, ripe bananas with brown spots work best because they mash easily and add natural sweetness.
How Do I Keep The Cream Cheese Filling Fluffy?
Soften the cream cheese and butter before mixing. Whip the cold heavy cream separately, then fold it gently into the filling.
How Long Should I Chill The Cake Before Serving?
Chill the filled cake for at least 30 minutes. This helps the filling firm up and makes slicing easier.
Conclusion
I was so pleased with how this Banana Roll Cake Recipe came together. The soft banana sponge and creamy filling make a lovely dessert with a homemade touch.
I hope you give Banana Roll Cake Recipe a try and enjoy making it in your own kitchen. Serve Banana Roll Cake Recipe chilled with coffee, tea, or a glass of milk.
After making Banana Roll Cake Recipe, share your thoughts in the comments. I would love to hear how your cake turned out!
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Banana Roll Cake Recipe
Equipment
- 10 × 15-inch jelly roll pan
- Mixing bowls
- Electric hand mixer
- Fine mesh sieve
- Silicone spatula
- Parchment paper
Ingredients
For The Banana Sponge Cake
- 3 large eggs at room temperature
- 150 g ¾ cup granulated sugar
- 95 g ¾ cup all-purpose flour
- 115 g ½ cup ripe banana, mashed
- 5 g 1 teaspoon vanilla extract
- 2.5 g ½ teaspoon baking soda
- 4 g 1 teaspoon baking powder
- 1.5 g ¼ teaspoon salt
- 1.3 g ½ teaspoon ground cinnamon
For The Cream Cheese Filling
- 225 g 8 oz cream cheese, softened
- 60 g ½ cup powdered sugar
- 5 g 1 teaspoon vanilla extract
- 85 g 6 tablespoons butter, softened
- 120 g ½ cup cold heavy whipping cream
- 2.5 g ½ teaspoon fresh lemon juice
Instructions
Step 1
- Preheat the oven to 350°F (175°C). Line a 10 × 15 inch jelly roll pan with parchment paper and lightly grease it. Mash the ripe banana until smooth.
Step 2
- Beat the eggs and sugar for 5–7 minutes until thick, pale, and fluffy. Mix in the mashed banana and vanilla extract until blended.
Step 3
- Sift the flour, baking soda, baking powder, salt, and cinnamon into a bowl. Gently fold them into the egg mixture until no dry flour remains.
Step 4
- Spread the batter evenly in the pan. Bake for 12–15 minutes, until the cake springs back when lightly touched. Keep an eye on it to prevent overbaking.
Step 5
- Dust a clean kitchen towel with powdered sugar. Turn the warm cake onto the towel, peel off the parchment, and roll the cake up with the towel inside. Leave it to cool completely.
Step 6
- Beat the softened cream cheese and butter until creamy. Add the powdered sugar, vanilla, and lemon juice. In a separate bowl, whip the cold heavy cream until fluffy, then gently fold it into the cream cheese mixture.
Step 7
- Carefully unroll the cooled cake and spread the filling evenly over the surface, leaving a small border around the edges. Roll it up again without pressing too hard, then place it seam-side down.
Step 8
- Refrigerate the cake for at least 30 minutes before slicing. Use a sharp knife and wipe the blade between cuts for neat slices.
Notes
Nutrition Facts Of Banana Roll Cake Recipe
Calories: 390 kcal | Carbohydrates: 39 g | Protein: 6 g | Fat: 24 g | Saturated Fat: 14 g | Fiber: 1 g | Sugars: 29 g | Sodium: 250 mg | Cholesterol: 115 mg
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