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Homemade banana cake roll recipe with cream cheese filling sliced on a white kitchen counter, photographed from above in natural light.

Banana Cake Roll

A soft, fluffy Banana Cake Roll filled with luscious cream cheese frosting. This easy homemade dessert combines the sweetness of ripe bananas with a rich, tangy filling — perfect for any occasion!
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Course: Dessert
Cuisine: American, Homemade Baking
Prep Time: 20 minutes
Cook Time: 15 minutes
Cooling Time: 45 minutes
Total Time: 1 hour 20 minutes
Servings: 10 slices
Calories: 285kcal
Cost: $8

Equipment

  • 1 10x15-inch Jelly Roll Pan Perfect size for even baking and easy rolling
  • 1 Parchment paper Prevents sticking and ensures easy cake removal
  • 1 Clean kitchen towel Use to roll the warm cake and prevent cracks
  • 1 Electric mixer Hand or stand mixer for whipping eggs and cream cheese
  • 1 Rubber spatula For gently folding batter
  • 1 Wire cooling rack Allows cake to cool evenly
  • 1 Serrated knife Makes clean, smooth slices

Ingredients

For the Banana Sponge Cake

  • 3 large eggs room temperature
  • ¾ cup granulated sugar sweetens the cake perfectly
  • 3 medium ripe bananas mashed; the riper, the better
  • 1 teaspoon vanilla extract adds warm flavor
  • 1 cup all-purpose flour forms the cake structure
  • 1 teaspoon baking powder helps the cake rise
  • ½ teaspoon baking soda creates a tender crumb
  • ¼ teaspoon salt balances flavors
  • powdered sugar for dusting before rolling

For the Cream Cheese Filling

  • 8 oz cream cheese softened for smooth mixing
  • ½ cup powdered sugar sweetens without graininess
  • 1 teaspoon vanilla extract enhances flavor
  • 1 cup whipped cream or Cool Whip adds lightness

Instructions

  • Preheat oven to 375°F (190°C) and line your jelly roll pan with parchment paper. Lightly grease it and prepare a sugared kitchen towel for rolling.
  • Beat eggs and sugar until thick and pale. Add mashed bananas and vanilla extract.
  • Whisk flour, baking powder, baking soda, and salt in a separate bowl. Gently fold into the banana mixture.
  • Pour batter into the pan and spread evenly. Bake for 12–15 minutes until springy.
  • Immediately flip onto the sugared towel, peel off parchment, and roll up with the towel inside. Cool 45 minutes.
  • Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped cream.
  • Unroll cooled cake, spread filling evenly, and roll up again (without towel). Wrap and chill 2 hours before slicing.

Notes

  • Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 90g | Calories: 285kcal | Carbohydrates: 37g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 3.2g | Cholesterol: 90mg | Sodium: 210mg | Potassium: 180mg | Fiber: 1.2g | Sugar: 25g | Vitamin A: 480IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 0.9mg