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Banana Roll Cake

Banana Roll Cake Recipe

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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 10 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 3/4 cup mashed very ripe banana (about 2 medium)
  • 3 large eggs, room temperature
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup granulated sugar
  • 2 tbsp vegetable oil
  • 1 tsp vanilla extract
  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract (for filling)
  • 2 tbsp reserved mashed banana (optional, for filling)

Method
 

  1. Preheat oven to 375°F (190°C). Line a 10×15 inch jelly roll pan with parchment. Whisk flour, baking powder, and salt in a bowl.
  2. Beat eggs and sugar on high until thick and pale, about 3 minutes. Fold in banana, oil, vanilla, then dry ingredients just until combined.
  3. Spread batter in pan, tap to level, and bake 10 to 12 minutes until springy and lightly golden.
  4. Immediately turn hot cake onto a powdered sugar-dusted tea towel, peel parchment, and roll cake and towel together from short end. Cool completely.
  5. Beat cream cheese and butter until smooth, add powdered sugar, vanilla, and optional banana, and beat until fluffy.
  6. Unroll cooled cake, spread filling, re-roll without towel, and place seam side down. Dust with powdered sugar, slice, and serve.

Notes

Rolling the cake while it is hot is the single most important step for a crack-free roll. Cooling time is not included in the total time, so plan about 30 minutes for that. For the cleanest slices, chill the filled cake for 30 minutes before cutting.