November 25, 2012

Banana Roll with Cheesecake Filling

Oh my goodness.  It's almost too good to be true.  This cake is spectacular.

I sat down with my plate of two slices to munch on while I typed up this post and "The Mr." wanted to taste it.  I handed him my plate and a few minutes later, he handed me back an EMPTY plate, not even a bite left for me.  Good thing we have a whole cake, because both of us LOVED this.

The flavor reminds me of banana cream pie.  The cheesecake filling is smooth and creamy and is the perfect compliment to the lightly flavored banana cake.  The recipe also suggested adding a cream cheese frosting, but I feel like that is unnecessary and it would have made the cake too heavy.  Instead, I think serving it plain or with a dollop of whipped cream is a much better idea.   
Despite the long instructions, this cake wasn't hard to make.  Most cake rolls require rolling the cake twice, but not this one!  The layers bake together which makes this an absolute breeze to put together.  The only bad part was that it dirtied quite a few bowls, but I promise, once you take a bite of this cake, you won't care if it dirtied every single bowl in your kitchen, because it is SO WORTH IT!
Banana Roll with Cheesecake Filling
Cheesecake Filling:
1 (8 oz.) + 1 (3 oz.) pkg. cream cheese, softened
1/2 c. sugar
1 egg
3 Tbl. milk
1 tsp. vanilla extract

Banana Cake:
1/2 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
4 egg yolks
1 tsp. vanilla
1/3 c. + 1/2 c. sugar, divided
1/2 c. mashed banana (around 1 large banana)
4 egg whites
1/4 c. powdered sugar (for sprinkling over cake)

Preheat oven to 375 degrees.  Grease a 15x10x1-inch jelly-roll pan with butter.  Line with parchment paper and grease with butter again, making sure to coat the entire surface and sides of the pan; set aside.  For the filling: In a small bowl, combine the cream cheese and 1/2 cup sugar and beat with an electric mixer until smooth.  Add the egg, milk and vanilla and beat until combined.  Spread in the prepared pan; set aside.  

For the cake:  In a small bowl, stir together the flour, baking powder and baking soda; set aside.  In a medium bowl, beat egg yolks and vanilla on medium speed until thick and lemon colored.  Gradually add 1/3 cup of sugar and beat well.  Stir in the mashed banana.  In a large, clean bowl with clean beaters, beat the egg whites on medium until soft peaks fork (tips curl).  Gradually add 1/2 cup of sugar, beating on high speed until stiff peaks form (tips stand straight)  Gently fold yolk mixture into beaten egg whites.  Gradually sprinkle the flour mixture evenly over egg mixture and fold together just until blended.  Carefully spread the batter evenly over the filling in the pan.  Bake for 15-20 minutes or until the top springs back when lightly touched.  

Immediately loosen cake from sides of pan, sprinkle cake with 1/4 cup of powdered sugar and cover with a clean kitchen towel.  Place a wire cooling rack, upside down, on the top of the cake.  Carefully pick up both sides of the pan, while holding the rack and flip over.  The cake will now be on top of the towel on the cooling rack.  Carefully peel off parchment paper.  Starting with the short side, roll up cake as tightly as possible (don't roll up the towel with it).  Allow to cool completely on wire rack.  Slice and serve.  Wrap any leftover cake in plastic wrap and store in the refrigerator.  

Jenn's Notes:  I did not forget to type salt above, the recipe really did not call for any salt.  This cake is not hard to make.  Follow the instructions and I know it will work for you too.  I baked my cake for the full 20 minutes and it was perfect.  

59 comments:

  1. Now I really have to go in and have something sweet! Hope to try this recipe and thanks so much for sharing it!

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  2. Your cake roll is AMAZING! I actually did my very first this morning and well...........let's say it wasn't the easiest thing I've ever done. Banana is my husband's favorite flavor so I must try this very soon!

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    1. You should definitely try this recipe. My first cake roll was pretty ugly too, but it still tasted good. This banana one is only my 3rd cake roll. I think the trick is rolling it right when it comes out of the oven, while it is still really hot. Let me know if you try this one out! - Jenn

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  3. Now THIS is a cake roll i can do. They kinda freak me out, the rolling and unrolling. I can totally do this!!!!!

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    1. This is the one to try! Super easy and super yummy! - Jenn

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  4. Now this could make me want to eat some cake/roll for dinner :) Sounds delicious!

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  5. hi Jenn, your picture caught my eyes, reading the title of your post made me drooling
    how yummy this cake looks, bookmarked this to try
    thks for sharing :)

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  6. This looks delicious! I've just printed the recipe and best of all, I have all the ingredients on hand! I've never made a cake roll, but have always wanted to try...

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    1. It really is easier than you would think! Let me know how it turns out. -Jenn

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  7. I can't wait to try this. I just made my first Pumpkin Roll for Thanksgiving. I am into rolls now! Thanks.

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  8. Oh my goodness this looks amazing! Pinning and sharing on Facebook tonight! Thanks Jenn!

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  9. This cake certainly looks heavenly!!
    Thanks for sharing this

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  10. Yes, please! This looks delicious!

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  11. This needs to get in my kitchen asap!!! I have never seen a banana roll so I am so excited to try this for sure:-)

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    1. I had never seen one either, but it was amazing! You gotta try it! - Jenn

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  12. YUMS!I always have a few overripe bananas sitting around and this looks so delish!If you have a sec this weekend, I would love for you to share at Get Schooled Saturday! http://too-much-time.com/2012/11/get-schooled-saturday-50.html
    xxx
    Kim @ Too Much Time On My Hands

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  13. OMG this looks scrumptious!! I would love for you to come link up to my Get Social Sunday link party and show off your awesome ideas and blog! http://alivedinhome.blogspot.com/2012/12/get-social-sunday.html

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  14. This looks so good, such a pretty dessert! Great job! Thank you so much for the great recipe share! Pinned. (I saw your recipe on Mom on Timeout Link Party).

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  15. All I can say is yum. Anything with cream cheese frosting on is wonderful and then being paired with delicious banana bead is heaven!! Yes, I can say, after reading through the recipe, my kitchen will be a mess!!

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  16. These look amazing! Stopping by via The Country Cook. If you haven't already, I would love for you to come share at my Farm Girl Blog Fest: http://fresh-eggs-daily.blogspot.com/2012/12/farm-girl-friday-blog-fest-12.html

    Lisa
    Fresh Eggs Daily

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  17. When do you add the cheese feeling? And how do you roll it? I am a bit confused, sorry :) I really wanna try making it

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    1. Hi - Right after you mix up the cream cheese filling, you spread that in the jelly-roll pan first, then you make the cake batter and spread that over the top of the filling. You bake the two layers together and the same time and then right when it is done baking, remove it from the pan and roll it up while it is still hot. Let it cool and then eat it! Does that help? Let me know if you have any other questions! - Jenn

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    2. Thank you so much !

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  18. Yhis recipe sounds so good- I can hardly wait to try it! I really wanted a twist on the usual banana bread and this fits the bill. Thankyou for the beautiful recipe!

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    1. This definitely switches things up from the usual banana bread. I think you will love it. Let me know what you think. -Jenn

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  19. Just baked this up! It was fairly easy and yes it did dirty a few dishes but not worried about that! Now to PATIENTLY wait for it to cool so we can slice it up and eat it!

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    1. I can't wait to hear what you think!! -Jenn

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  20. OK, I made this tonight and although it really is delicious, mine doesn't look like yours. I must have been too gentle when folding because mine turned out to be more of a souffle'.Hahahaha! It was a very light and fluffy cake, but it was good. And I didn't bake it quite long enough , so it was still kinda gooey in the very middle, which I didn't know until I got halfway through rolling it..OOPS! Still good , though. Just a little bit messy. Plastic wrap works wonders. It's chillin' in the fridge now. Ugly , but still yummy. Looks kinda like those "banana flips " they used to sell !

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    1. That is so weird that yours puffed up a lot. Yeah, I must have folded in my egg whites a little more and wasn't as gentle as you? How long did you bake it for? Sorry it isn't as pretty, but I'm glad you think it tastes great! Better luck next time! P.S. if you like red velvet, I have an outstanding red velvet cake roll recipe on here and when you see my picks of that one, you will see that it didn't turn out very pretty, but the flavor is amazing! - Jenn

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  21. Well, it turned out good, and that's all that matters. Hubby liked it too. Next time, I'll beat the little dickens a little more. My oven has been doing funky things lately and the top was very brown, so I was afraid to cook it longer than 15 minutes . It tested springy to the touch, next time, I'll toothpick test it to be sure it's not runny. I made a box cake a week or so ago and it rose really weird, with a hump in the middle and a ring around the hump. When I turned it out of the pan, I discovered that the bottom was hollow in the middle and it was extremely dense, It was awful. Had to throw it away! In almost 50 years of baking, I've never had that happen !

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  22. Ah--I'm totally going to make this! I love, LOVE banana bread, muffins, you name it--you just made my day with a banana roll!

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    1. Done! Made it for my husband's bday breakfast- it was delish!!

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    2. Yay, I am so glad you liked it!!

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  23. This looks awesome! I'm your newest GFC and Facebook follower. Great recipes!
    Cathy @ Lemon Tree Dwelling

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  24. Making this tonight while hubby is at work - that way I get the first piece and can actually eat it by myself. LOL

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  25. Attempting today but going to try chocolate cream cheese.... :)

    HDE

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  26. I finally made this cake and it's really good. Thanks for the recipe.

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  27. Oh, nummy! I will definitely be making this roll, thank you for sharing the recipe.

    For those having difficulty understanding the rolling process, there are a few helpful images and tips on this page:

    http://www.bhg.com/recipes/how-to/bake/how-to-make-a-cake-roll/?sssdmh=dm17.585906&esrc=nwwr031212&email=4038581077

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  28. can you do this with chocolate cake?

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  29. Just curious...why do you grease the pan, and then line it with parchment paper and grease/butter that too? Do you not let the parchment paper go up the sides of the pan?
    Thanks for the recipe! I'll definitely be trying it!

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    1. Hi! I grease the pan first so the parchment sticks and then I grease the parchment to guarantee the cake will come right out. I actually only line the inside of the pan with parchment paper, but you could totally leave an overhang like you said and remove it that way. I hope you try it, it's delicious.

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  30. Do you think you could substitute pumpkin for the banana?

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    1. I haven't tried it in this particular recipe, but I swap out pumpkin for banana all the time in other recipes with great results. I would totally try it. In fact, I probably will try that this Fall - great idea!! If you try it let me know.

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  31. Well I was looking forward to a pretty cake roll,mine was not done in the inside after baking it for 20 min,plus very dark !
    Plus rolling it up right after it comes out of the oven with height like that ,not working either.
    I rolled it up but really not pretty at all plus it fell apart after moving it onto a plate.
    Very disappointment with this recipe .
    I make pumpkin rolls and strawberry rolls all the time,not having any problems with them .
    Plus I followed this recipe to the T.

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  32. Replies
    1. I'm glad you liked it! Thanks for letting me know :)

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  33. Sorry, but this was not at all a hit with my family and we ended up tossing it. It looked good, but was far too sweet and the banana flavour wasn't very strong. Maybe it was the bananas, but yick

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    1. Oh no, I'm sorry to hear that. My family loves this cake, but we like sweet things! You do want to make sure to use really ripe bananas. They will have the best banana flavor.

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  34. WHEEE!!I wanna try this one!!!

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  35. Hi Jenn! Made it. Looks awesome! Can I freeze this for Thanksgiving in 5 days?

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    1. I've never tried freezing it, so I'm not sure that it would work? I've actually never tried freezing any cake, so I'm really not much help with this one - sorry. You could definitely make it the night before and it would be fine.

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