Name: BANANA CAKE ROLL: Recipe
Prep time: 20 min
Cook time: PT-489022H34M18S
Total time: 2 h
Cuisine: American
Ingredients: 3/4 cup all-purpose flour; 1/2 tsp baking powder; 1/2 tsp ground cinnamon; 1/4 tsp baking soda; 1/4 tsp salt; 3 eggs; 1 1/2 tsp vanilla extract; 1/2 cup granulated sugar; 1/2 cup mashed bananas; 1 tbsp powdered sugar; 4 oz cream cheese; 1/3 cup light brown sugar; 3/4 cup whipped topping; 1/2 cup powdered sugar; 3 tbsp caramel sundae topping

Jump to Recipe· 4.8 from 11 reviews

Get ready to fall in love with the BANANA CAKE ROLL: a dreamy, tender sponge cake swirled up with sweet banana flavor and a silky cream cheese filling that’s nothing short of decadent. This treat combines the nostalgic coziness of homemade banana bread with the elegant presentation of a cake roll, making it truly special for celebrations or even just a weekend baking adventure. Whether you’re a banana lover or simply looking for a showstopper that tastes even better than it looks, this BANANA CAKE ROLL: is irresistible from the very first slice.

Ingredients You’ll Need

It’s amazing how such an impressive BANANA CAKE ROLL: comes together with humble ingredients from your pantry. Each one plays a crucial role, from keeping the cake light and fluffy to ensuring the filling is rich and creamy—there are no unnecessary frills, just the flavors you want to shine.

All-purpose flour: The backbone of your sponge, giving it just enough structure while keeping everything soft and tender.
Baking powder: Adds a gentle lift to the cake so it doesn’t turn out dense.
Ground cinnamon: Provides cozy warmth that pairs perfectly with bananas.
Baking soda: Reacts with your bananas and other wet ingredients to create extra fluffiness.
Salt: Just a dash amplifies all the flavors in every bite.
Eggs: Help whip air into the batter, giving the cake its classic light, rollable texture.
Granulated sugar: Sweetens up the batter and gives the cake a delicate crumb.
Vanilla extract: Brings out all the comforting, mellow notes in both the cake and filling.
Mashed bananas: The star of the show! Use overripe bananas for the richest, sweetest flavor.
Powdered sugar: Used for both dusting and in the filling, it melts seamlessly and provides a touch of sweetness without grittiness.
Cream cheese: Room temperature is best for mixing a smooth, tangy filling that hugs each spiral.
Light brown sugar: Adds a caramel-like note to your creamy filling—don’t skimp!
Whipped topping: Folded into the filling to keep it billowy and light as a cloud.
Caramel sundae topping: Drizzled on for a final flourish of sweet, gooey decadence.

How to Make BANANA CAKE ROLL:

Step 1: Prepare Your Pan and Oven

Start by getting your oven preheated to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. This extra step ensures your sponge cake lifts out easily later. Sprinkle about 1 tablespoon of powdered sugar onto a clean kitchen towel—this will help prevent sticking when you roll up the cake.

Step 2: Whisk Together Your Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt. Mixing these well means the leaveners and spices will distribute evenly, so every slice has the best flavor and texture.

Step 3: Beat Eggs and Sugar

Using a stand mixer or hand mixer, beat the eggs and granulated sugar on high speed for about 5-6 minutes. The mixture should become thick and pale, forming ribbons when you lift the beaters—this step is key to achieving that classic, springy sponge in every BANANA CAKE ROLL:.

Step 4: Add Bananas and Vanilla

Gently mix in the mashed bananas and 1 teaspoon vanilla extract. Don’t overmix here—just a couple of turns with your spatula is enough to infuse that sweet banana essence without deflating your fluffy egg mixture.

Step 5: Combine Wet and Dry

Fold the dry ingredients into the wet mixture in two additions. Fold with care! Overmixing will result in a tough cake, so stop as soon as the streaks of flour disappear. Pour the batter into your prepared pan and smooth it out evenly.

Step 6: Bake

Bake for 12 to 14 minutes, until the cake springs back lightly when touched and a toothpick inserted in the center comes out clean. It bakes quickly, so keep a close eye—it’s better to err slightly on the underbaked side for a moist, flexible cake.

Step 7: Roll While Warm

Immediately after baking, loosen the cake edges and invert the sponge (parchment and all) onto your sugared towel. Peel off the parchment, then gently roll the cake up with the towel (starting at a short end). This step molds the cake into shape while hot, helping prevent cracks later. Let it cool fully in its rolled-up state.

Step 8: Make the Cream Cheese Filling

In a large bowl, beat the softened cream cheese, brown sugar, remaining 1/2 teaspoon vanilla, and 1/2 cup powdered sugar until silky smooth. Fold in the whipped topping gently to keep the mixture light and airy.

Step 9: Fill and Re-roll

Unroll the cooled cake gently. Spread the cream cheese filling all over, getting it right to the edges. Slowly re-roll the cake (this time without the towel!). Wrap your finished BANANA CAKE ROLL: in plastic wrap and chill it for at least an hour to firm up for perfect slices.

Step 10: Decorate and Serve

Right before serving, dust with a little extra powdered sugar and drizzle generously with caramel sundae topping. Every spiral should look as tempting as it tastes!

How to Serve BANANA CAKE ROLL:

Garnishes

Take your BANANA CAKE ROLL: presentation to the next level with simple, beautiful garnishes. A flourish of powdered sugar and a zig-zag of caramel are classic, but consider adding toasted chopped nuts for crunch or a few fresh banana slices just before serving. These little touches turn every plate into an irresistible masterpiece.

Side Dishes

The rich flavors of BANANA CAKE ROLL: pair beautifully with lighter options. Try serving each slice alongside a dollop of extra whipped topping or a scoop of vanilla bean ice cream. For a fresh contrast, offer a bowl of berries or a fruit salad—it’s a lovely way to cut through the creamy sweetness.

Creative Ways to Present

This dessert is made for eye-catching presentation. Slice it thick for the full spiral effect, then stack two pieces with a swirl of whipped cream in between. For parties, cut into smaller pinwheels and arrange on a serving platter like cookies. Or, serve individual slices on vibrant plates with a caramel drizzle “painting” for a touch of restaurant flair.

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftover BANANA CAKE ROLL: simply wrap slices tightly in plastic wrap or store in an airtight container in the fridge. The flavors only deepen overnight, and the cake stays moist for up to 4 days—making it a happy treat to enjoy with your afternoon coffee or for a midnight snack!

Freezing

To freeze, wrap the entire filled and rolled BANANA CAKE ROLL: well in plastic wrap and then foil. It keeps beautifully in the freezer for up to 2 months. Thaw overnight in the refrigerator, and wait to add garnishes and caramel until ready to serve for the freshest results.

Reheating

This dessert shines served chilled or at cool room temperature, so reheating isn’t necessary. If you prefer a just-slightly softened texture, simply let your refrigerated slices sit out for 15–20 minutes before serving.

FAQs

Can I make BANANA CAKE ROLL: without whipped topping?

Absolutely! If you don’t have whipped topping, you can whip up some fresh cream to soft peaks and gently fold it in, or even skip it for a denser, more cheesecake-like filling. Both are delicious in their own way.

Why did my cake crack when rolling?

This usually happens if the cake is overbaked or allowed to cool before rolling. Remember to roll it up while it’s still warm—steam and flexibility are your friends!

Can I use whole wheat or gluten-free flour?

Yes, you can substitute a 1:1 gluten-free baking blend or use up to half whole wheat flour if you like a nuttier flavor. Just keep in mind that the texture might be a touch denser but still delicious.

Do I need a special pan for this cake roll?

For the classic swirl, a 10×15-inch jelly roll pan works best. If you only have a baking sheet, just make sure it has enough of a rim and keep a close eye on the baking time, as thickness may vary.

Can I make BANANA CAKE ROLL: ahead for a party?

Definitely! In fact, making it a day in advance allows the flavors to meld, and the cake slices even more cleanly. Hold off on garnishes and caramel until just before serving for the prettiest presentation.

Final Thoughts

If you’ve never tried a BANANA CAKE ROLL: before, now is the perfect time to treat yourself! This recipe is a delightful twist on two beloved classics and guaranteed to turn any occasion into something memorable. Gather your ingredients, roll up your sleeves, and get ready to bake a new favorite that everyone will be raving about—one slice at a time!