Banana Cake Roll Recipe

Ever wanted to impress your family with a dessert that looks fancy but is actually simple to make? This Banana Cake Roll Recipe is your answer. I remember the first time I tried making a rolled cake; I thought it would crack into a million pieces. But once I learned the tricks, it became my go-to dessert for every gathering.

This Banana Cake Roll Recipe combines the natural sweetness of ripe bananas with a creamy, dreamy filling that melts in your mouth. Whether you're a beginner or a seasoned baker, this recipe will walk you through every step to create a soft, fluffy banana sponge cake rolled up with luscious cream cheese frosting. Trust me, once you nail this technique, you'll be making rolled cakes all the time.

What Makes This Banana Roll Cake Special

Let's talk about why this banana Swiss roll deserves a spot in your recipe collection. Unlike traditional cakes that can be heavy or dry, this moist banana cake is light, airy, and packed with flavor. The secret is using perfectly ripe bananas; those brown-spotted ones sitting on your counter are actually perfect for baking.

The cream cheese filling adds a tangy richness that balances the sweetness of the banana sponge cake beautifully. This Banana Cake Roll Recipe works wonderfully for weekend brunches, birthday parties, or even as a special treat with your afternoon coffee. Plus, it pairs amazingly with fresh strawberries or a drizzle of chocolate sauce. If you love this style of dessert, you'll also enjoy trying a Chocolate Bites Recipe or Fruit Cheesecake Bites Recipe for your next celebration.

Jump to:

• Ingredients
• Instructions
• Recipe Variations & Substitutions
• Equipment Recommendations
• Storage & Meal Prep Tips
• The One Trick That Changed Everything
• FAQ
• Time to Roll Into Something Amazing
• Related
• Pairing
• Banana Cake Roll

Ingredients

For the Banana Sponge Cake

• Large eggs (room temperature)
• Granulated sugar
• Ripe bananas, mashed
• Vanilla extract
• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Powdered sugar (for dusting)

For the Cream Cheese Filling

• Whipped cream or Cool Whip
• Cream cheese, softened
• Powdered sugar
• Vanilla extract

See recipe card for quantities.

Instructions

Preparing Your Pan and Oven

1. Preheat your oven to 375°F (190°C).
2. Line a 10x15-inch jelly roll pan with parchment paper, leaving extra hanging over the edges for easy removal.
3. Lightly grease the parchment paper with cooking spray or butter.
4. Dust a clean kitchen towel generously with powdered sugar and set aside; you'll need this immediately after baking.

Expert tip: The powdered sugar on the towel prevents sticking when you roll the warm cake.

Making the Banana Cake Batter

1. In a large mixing bowl, beat the eggs and granulated sugar together for about 3-4 minutes until thick and pale yellow.
2. Mash your ripe bananas until mostly smooth (a few small lumps are fine) and fold them into the egg mixture along with the vanilla extract.
3. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
4. Gently fold the dry ingredients into the banana mixture using a spatula; don't overmix or your cake will be tough.
5. Pour the batter into your prepared pan and spread it evenly to the corners.

Expert tip: When folding, use a figure-eight motion to keep air in the batter for a lighter texture.

Baking and Rolling the Cake

1. Bake for 12-15 minutes until the cake springs back when lightly touched and the edges just start to pull away from the pan.
2. Immediately run a knife around the edges to loosen the cake.
3. Flip the hot cake onto the prepared sugared towel.
4. Carefully peel off the parchment paper.
5. Starting from the short end, roll the cake up with the towel inside (this is crucial for preventing cracks later).
6. Let the rolled cake cool completely on a wire rack, about 45 minutes.

Expert tip: Rolling the cake while it's still warm trains it to hold that shape without cracking when you add the filling.

Adding the Cream Cheese Filling

1. While the cake cools, beat the softened cream cheese and powdered sugar together until smooth and fluffy.
2. Add the vanilla extract and mix well.
3. Fold in the whipped cream gently until fully combined; the filling should be light and spreadable.
4. Once your cake is completely cool, carefully unroll it (it will stay slightly curved, which is perfect).
5. Spread the cream cheese filling evenly over the cake, leaving about ½ inch border on all sides.
6. Roll the cake back up (without the towel this time), keeping it tight but not squeezing out the filling.
7. Wrap it in plastic wrap and refrigerate for at least 2 hours before slicing.

Expert tip: A serrated knife dipped in hot water makes the cleanest slices for this Banana Cake Roll Recipe.

Expert Cooking Tips

• Getting your banana roll cake perfect every time comes down to mastering a few key techniques. Here's what I've learned from making this recipe dozens of times.
• Temperature Matters Room temperature eggs whip up much fluffier than cold ones. Take them out of the fridge 30 minutes before you start baking. The same goes for your cream cheese; if it's too cold, you'll end up with lumps in your filling no matter how much you beat it.
• The Rolling Technique The most common question I get is about cracking. Here's the truth: you must roll the cake while it's still hot. I know it seems scary, but the steam makes the cake flexible. Wait too long, and you'll have cracks. Also, don't roll it too tight initially; gentle but firm is the sweet spot.
• Banana Ripeness Those bananas with brown spots all over them? Perfect. Green or barely yellow bananas? Not ideal. The riper the banana, the sweeter and more flavorful your cake will be. I often buy extra bananas specifically to let them ripen for baking.
• Don't Overmix When you're folding in the flour mixture, stop as soon as you don't see any more white streaks. Overmixing develops the gluten in the flour, which makes your banana sponge cake tough instead of tender. About 15-20 gentle folds should do it.
• Testing for Doneness The cake is ready when it springs back if you gently press the center. If your finger leaves an indent, give it another minute or two. Overbaking makes the cake dry and more likely to crack.

Recipe Variations & Substitutions

Dietary Modifications

• Gluten-Free Banana Roll Cake Swap the all-purpose flour with your favorite gluten-free 1:1 baking flour. Bob's Red Mill and King Arthur both work beautifully. The texture might be slightly denser, but it's still delicious.
• Vegan Version Replace the eggs with flax eggs (3 tablespoons ground flaxseed mixed with 9 tablespoons water, let sit 5 minutes). Use vegan cream cheese and coconut whipped cream for the filling. The result is surprisingly close to the original.
• Lower Sugar Option You can reduce the sugar in the cake by up to ¼ cup since the bananas provide natural sweetness. For the filling, try using half the powdered sugar and adding a touch of honey or maple syrup for sweetness.

Flavor Variations

• Chocolate Banana Roll Add 3 tablespoons of cocoa powder to the dry ingredients and reduce the flour by 3 tablespoons. This creates a chocolate banana combination that's absolutely heavenly. You might want to check out our Chocolate Bites Recipe for more chocolate inspiration.
• Nutty Banana Cake Roll Fold in ½ cup of finely chopped walnuts or pecans into the batter before baking. Toast them first for extra flavor. Some people skip nuts due to allergies, but if you can have them, they add wonderful texture.
• Tropical Twist Add ½ cup of shredded coconut to the batter and use coconut cream in the filling instead of regular whipped cream. It transforms this Banana Cake Roll Recipe into a tropical vacation in dessert form.
• Peanut Butter Banana Roll Mix ½ cup of creamy peanut butter into your cream cheese filling. The combination of peanut butter and banana is classic for a reason. Kids especially love this variation.

Equipment Recommendations

The right tools make all the difference when creating this rolled banana cream cake. Here's what you'll need:

• 10x15-inch Jelly Roll Pan ; this specific size is important for the proper cake thickness. Too thick and it won't roll, too thin and it will tear
• Parchment Paper ; non-stick surface that peels away cleanly
• Clean Kitchen Towel ; essential for the rolling technique; avoid terry cloth as it can leave texture marks
• Electric Hand Mixer or Stand Mixer ; whips eggs to the right consistency much faster than hand whisking
• Rubber Spatula ; perfect for gentle folding without deflating the batter
• Wire Cooling Rack ; allows air circulation for even cooling
• Serrated Knife ; makes clean cuts through the rolled cake without squishing

If you're just starting out, you can find affordable jelly roll pans at most kitchen stores. I've used mine for everything from this Banana Cake Roll Recipe to roasting vegetables, so it's worth the investment.

Storage & Meal Prep Tips

Refrigerator Storage

• Keep your banana Swiss roll wrapped tightly in plastic wrap in the refrigerator for up to 5 days. The cream cheese filling needs to stay cold, so don't leave it at room temperature for more than 2 hours. Slice only what you plan to serve, keeping the rest wrapped to prevent drying out.

Freezing Instructions

• This dessert freezes beautifully for up to 2 months. Wrap the entire roll (or individual slices) in plastic wrap, then aluminum foil. When you're ready to enjoy it, thaw overnight in the refrigerator. Don't thaw at room temperature as the filling might separate.

Make-Ahead Strategy

• You can bake the cake part a day ahead. After rolling it with the towel, wrap it well and refrigerate. The next day, unroll, fill, and re-roll. This actually makes the process less stressful when you're preparing for guests. The filling can also be made a day ahead and kept refrigerated.

FAQ

Time to Roll Into Something Amazing

Now that you've got all the secrets to creating the perfect banana Swiss roll, it's time to head to the kitchen and give it a try. This Banana Cake Roll Recipe might seem intimidating at first, but I promise it's much easier than it looks. The moment you slice into that beautiful spiral and see the creamy filling swirled through the soft cake, you'll understand why this dessert is worth every minute.

Don't forget to let that Banana Cake Roll Recipe chill completely before serving; patience really does pay off here. If you loved making this rolled cake, you'll absolutely enjoy our Fruit Cheesecake Bites Recipe for another impressive dessert that looks fancy but comes together quickly. And for chocolate lovers, the Chocolate Bites Recipe is a must-try. Both are perfect companions to your new cake rolling skills. Happy baking, and don't forget to share your results!

With love and a sprinkle of sugar
By Lisa Johnson💛

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