Banana Roll Cake with Cream Cheese Frosting

Banana Roll Cake with Cream Cheese Frosting

Ingredients:

• For the Banana Sponge Cake:

• ¾ cup all-purpose flour
• ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ tsp ground cinnamon
• 3 large eggs
• ½ cup granulated sugar
• ¼ cup brown sugar, packed
• 1 tsp vanilla extract
• ¾ cup mashed ripe bananas (about 2 medium)

• For Rolling:

• Powdered sugar (for dusting the towel)

• For the Cream Cheese Filling:

• 8 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract

👩‍🍳 Instructions:

1️⃣ Make the Cake:

Preheat oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.

In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.

In a large bowl, beat eggs, granulated sugar, and brown sugar until thick and pale (about 3–4 minutes).

Mix in vanilla and mashed bananas.

Gently fold in the dry ingredients just until combined.

Pour batter into prepared pan and spread evenly.

Bake for 13–15 minutes, or until the top springs back when touched.

2️⃣ Roll the Cake:

Immediately after baking, dust a clean kitchen towel with powdered sugar.

Turn the cake out onto the towel, peel off parchment, and roll the cake up with the towel, starting at the short end.

Let it cool completely while rolled up (about 1 hour).

3️⃣ Make the Filling:

Beat cream cheese and butter until smooth.

Add powdered sugar and vanilla, and beat until fluffy.

4️⃣ Assemble:

Gently unroll the cooled cake. Spread an even layer of cream cheese frosting over the surface.

Carefully re-roll the cake (without the towel).

Wrap in plastic wrap and chill for 30–60 minutes to firm up.

5️⃣ Serve:

Dust with powdered sugar or drizzle with caramel sauce for extra flair!

🍽️ Quick Info:

Prep Time: 25 minutes

Bake Time: 15 minutes

Cooling/Chill Time: ~1.5 hours

Servings: 10–12 slices

Calories: ~300–350 per slice