Banana Cake Roll

Banana Cake Roll


¾ cup all-purpose flour
½ tsp baking powder
½ tsp ground cinnamon
¼ tsp baking soda
¼ tsp salt
3 eggs
½ cup granulated sugar
1½ tsp vanilla extract
½ cup mashed bananas (about 1 medium-sized banana)
½ cup powdered sugar (divided, for dusting)

4 ounces cream cheese, softened
⅓ cup light brown sugar, packed
1 tsp vanilla extract
¾ cup whipped topping
1 tbsp powdered sugar
3 tbsp caramel sundae topping

1️⃣ Prepare Cake: Preheat the oven to 375°F (190°C). Line a 15x10x1 jelly roll pan with parchment paper and spray with nonstick spray. In a medium bowl, whisk together flour, baking powder, cinnamon, baking soda, and salt. Set aside.

2️⃣ Mix Batter: In a large mixing bowl or stand mixer, beat eggs, granulated sugar, and vanilla for 4-5 minutes until frothy and pale. Mix in mashed bananas. Gently fold in the flour mixture until combined. Spread evenly in the prepared pan.

3️⃣ Bake: Place in the oven and bake for 12-13 minutes. Immediately flip the cake onto a tea towel dusted with powdered sugar, peel off parchment paper, and roll the cake in the towel from short end to short end. Cool on a rack.

4️⃣ Filling: Beat cream cheese, brown sugar, and vanilla until smooth. Fold in whipped topping.

5️⃣ Assemble: Once cooled, unroll the cake gently. Spread filling evenly, leaving a small margin at the edges. Roll the cake back up. Wrap tightly in plastic wrap and chill in the refrigerator for 1 hour, or overnight.

6️⃣ Finish: Just before serving, dust with powdered sugar and drizzle with caramel topping. Slice and serve.

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