Delicious Banana Cake Roll With Creamy Filling
A stunning dessert that brings a perfect balance of sweet banana flavor and a rich, creamy filling.
Equipment
- Mixing Bowl
- Jelly Roll Pan
- Kitchen Towel
Ingredients
Ingredients
- 2-3 pieces Ripe Bananas Approximately 1 cup mashed.
- 1 cup All-Purpose Flour
- 3/4 cup Granulated Sugar
- 1/4 cup Brown Sugar
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt A pinch enhances flavor.
- 2 large Eggs
- 1/4 cup Unsalted Butter Melted and slightly cooled.
- 1-2 cups Powdered Sugar For creamy filling.
- 8 ounces Cream Cheese Softened.
- 1/2 cup Heavy Cream For creamy filling.
Instructions
- Preheat your oven to 350°F (175°C). Prepare a 15×10-inch jelly roll pan by lining it with parchment paper.
- Mash the ripe bananas until smooth, yielding about one cup.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- In the mixing bowl with the bananas, add the granulated sugar, brown sugar, and melted butter. Mix until well combined.
- Add the eggs one at a time, mixing well after each addition.
- Gradually incorporate the dry mixture into the banana mixture, stirring gently.
- Pour the batter into the prepared pan and bake for 15-20 minutes.
- Let the cake cool in the pan for 5 minutes, then invert onto a powdered sugar-dusted towel and roll it up.
- Allow the rolled cake to cool completely for about 30 minutes.
- Beat the cream cheese until smooth, then add heavy cream and powdered sugar, mixing until fluffy.
- Unroll the cake and spread the filling evenly, then roll it back up without the towel.
- Wrap in plastic wrap and refrigerate for at least an hour.
- Dust the top with powdered sugar before serving.
- Slice and serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days.