My grandma kept a tattered recipe card for a banana-cream roll that smelled like sunshine and Sunday mornings, and I begged her to teach me every time I visited. I still remember the warm, spongy cake vibrating with the rustle of the kitchen towel as she rolled it, the sweet banana perfume mingling with a whisper of vanilla. Today I recreate that cozy moment with a slightly modern twist — tangy cream cheese whipped into clouds and ripe bananas folded right in. This Banana Cream Cheese Cake Roll feels like a hug, serves a crowd, and comes together fast enough that you’ll actually make it on a weeknight (or on purpose for guests).
Quick Facts
- Yield: Serves 8
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 50 minutes
Why This Recipe is Awesome
This roll gives you a light, airy sponge wrapped around a creamy, slightly tangy filling with pockets of banana — soft, sweet, and endlessly comforting. The sponge stays tender, the filling stays fluffy, and the whole thing looks fancy without requiring fussy skills. It tastes like banana bread got a spa day and showed up to dessert in a party dress. Plus, it’s so forgiving even the neighbor’s kid could help (and probably lick the spoon).
Ingredients
For the Main Dish:
- 4 large eggs, at room temperature
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- Pinch of salt
- 2 tbsp unsalted butter, melted and slightly cooled
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar, sifted
- 1/2 cup heavy cream, cold
- 2 ripe but firm bananas, sliced thin (plus 1 extra for garnish if you like)
- Powdered sugar for dusting
For the Sauce / Garnish (if applicable):
- Optional: 1/2 cup caramel sauce or 1/3 cup chopped toasted pecans for sprinkling
How I Make It
Step 1:
Preheat your oven to 350°F and line a 15×10-inch jelly roll pan with parchment. I beat the 4 large eggs and 3/4 cup sugar on high for about 5 minutes until the batter triples in volume and looks pale and ribbon-like when the whisk lifts — it smells sweet and a bit like caramelized sugar. Gently stir in 1 tsp vanilla.
Step 2:
Sift together the 3/4 cup flour, 1 tsp baking powder, and a pinch of salt. Fold the dry mix into the egg mixture with a spatula, using light, sweeping motions to keep all that air. Drizzle in the 2 tbsp melted butter and fold until the batter glows slightly; that glossy sheen tells me it will bake tender.
Step 3:
Spread the batter evenly into the prepared pan and bake at 350°F for about 12 minutes, until the top springs back and the edges turn very lightly golden. I listen for a quiet crackle at the edges and watch for that pale golden color — don’t let it brown deeply or it will crack when you roll.
Step 4:
While the cake bakes, lay a clean kitchen towel on the counter and dust it generously with powdered sugar. As soon as the cake comes out, invert it onto the sugared towel, peel off the parchment, and roll the cake up (towel and all) from the short end. Let it cool rolled for at least 15 minutes — cooling that way keeps it flexible and prevents cracks.
Step 5:
Meanwhile, whip the filling: beat 8 oz cream cheese with 1/2 cup powdered sugar until smooth, then whip 1/2 cup heavy cream to soft peaks and fold into the cream cheese. Stir in 1 tsp vanilla and 1 tbsp lemon juice if you want extra brightness. Unroll the cake gently, spread an even layer of filling, and scatter the thin slices of 2 bananas down the middle. Re-roll without the towel, wrap in plastic, and chill for at least 20 minutes so the filling firms up. Dust with powdered sugar, drizzle caramel, and sprinkle toasted pecans if using.
Pro Tips
- Use room temperature eggs — they whip up taller and make a lighter sponge.
- Roll the cake while warm in the sugared towel to prevent cracks; if it cools flat, gently warm it in a 350°F oven for a minute wrapped in foil to soften before rolling.
- If your bananas are super ripe and mushy, freeze them into a puree and fold sparingly into the filling to avoid excess moisture.
- Chill the roll at least 20–30 minutes before slicing for clean, pretty pieces.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap heavy cream for full-fat Greek yogurt (1:1) for a tangier, slightly denser filling; chill well before using.
- Use coconut cream and dairy-free cream cheese for a dairy-free version — flavor turns slightly tropical.
- For a gluten-free sponge, use a 1:1 gluten-free flour blend and reduce baking powder to 3/4 tsp; texture will be a touch more delicate.
- Replace sugar with coconut sugar for deeper caramel notes, but watch color during baking.
Variations & Tips
- Chocolate swirl: Fold 2 tbsp cocoa into 1/4 of the batter and create a marbled effect before baking.
- Nutty twist: Add 1/3 cup chopped toasted pecans to the filling for crunch.
- Banana foster spin: Sauté banana slices in 2 tbsp butter and 2 tbsp brown sugar, cool slightly, then add to the filling for a caramelized hit.
- Kid-friendly: Skip the lemon and use mini chocolate chips in the filling for a playful treat.
- Seasonal twist: Stir 1/2 tsp cinnamon and a pinch of nutmeg into the batter for autumn vibes.
- Creative twist: Spread a thin layer of apricot jam under the filling for a bright, fruity contrast.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Make the roll and wrap it tightly in plastic, then refrigerate up to 48 hours. For longer storage, freeze for up to 1 month; thaw in the fridge overnight before serving.
- Can I double the recipe?
- Sure thing. Use two 15×10-inch pans or bake in two rounds; baking time stays about the same per pan. Work assembly-line style for best results.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and keep it mild-flavored (like light olive or vegetable oil).
- How do I know it’s done?
- Watch for a pale golden top that springs back when you touch it gently. The cake should feel set but still flexible — if it cracks easily when you try to roll, it baked too long.
- What if I don’t have ingredient X?
- No panic. Substitute powdered sugar with a blend of granulated sugar pulsed in a blender until fine (1 cup granulated → about 1 cup powdered). Swap vanilla for a splash of rum or almond extract for a different aroma.
How I Like to Serve It
I slice this roll into 1-inch rounds and serve with a dollop of whipped cream, a drizzle of warm caramel, and a few toasted pecans. It makes a lovely finish for a casual dinner or a centerpiece at a brunch. Pair it with strong coffee or a mellow black tea — the richness of the filling loves a bitter counterpoint. In summer I keep it chilled; in cooler months I go for warm caramel and spiced nuts.
Notes
- Store leftover slices covered in the fridge up to 3 days. For best texture, bring to room temp 20 minutes before serving.
- No meat safety temps apply here, but always store dairy-based desserts under refrigeration (40°F or below).
Final Thoughts
Closing: You just made a show-stopping, nostalgic dessert that tastes like comfort and a little bit of celebration — now go impress someone, or just enjoy it all yourself!