The other night, after a long day at the office and with a hungry family waiting at the table, I needed something special that didn’t feel like an everyday dessert. My daughter had just finished her science project, my husband was fiddling with the leaky faucet, and my son had basketball practice shoes still sitting by the door. Chaos, yes—but the fun kind of chaos that makes a house feel alive. I thought, why not turn that energy into something sweet?
Bananas were sitting on the counter, speckled just enough to be perfect for baking. Instead of my usual banana bread, I decided to roll the flavor into something new and exciting. A cake roll felt playful, almost like a celebration tucked into a swirl.
By the time it came out of the oven, the house smelled like warm bananas, toasted pecans, and a whisper of ginger. My kids peeked into the kitchen every few minutes asking, “Is it ready yet?” That’s always the best sign.
As I rolled the cake in the towel and later drizzled the cream cheese glaze over the top, I couldn’t help but smile. It looked like something straight from a bakery window, but it was born right in my little town kitchen. Sharing recipes like this feels like sharing small victories, desserts that are beautiful but also practical for busy families like ours.
Short Description
A moist banana sponge swirled with creamy filling, topped with a sweet glaze and festive mix-ins. This Banana Cake Roll is an impressive yet approachable dessert that feels bakery-worthy but can be pulled off in your own kitchen.
Key Ingredients
For the filling
- 7 oz cream cheese, softened
- ½ cup granulated sugar
- 1 large egg
- 3 tbsp whole milk
For the cake batter
- ½ cup all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- 4 large eggs, separated
- ½ tsp vanilla extract
- ⅔ cup granulated sugar, divided
- ⅔ cup mashed banana (1 large or 2 small)
- ⅓ cup pecans, chopped
- ¼ cup dried cranberries
- ¼ cup candied ginger, chopped
For the glaze
- 1 oz cream cheese, softened
- ¾ cup powdered sugar
- 1 tsp vanilla extract
- 2–3 tsp whole milk
Tools Needed
- 15x10x1 inch jelly roll pan
- Electric mixer
- Mixing bowls
- Spatula
- Parchment paper
- Clean kitchen towel
- Wire rack
Cooking Instructions
Step 1: Prep the pan
Grease a 15x10x1 inch jelly roll pan and line with parchment paper. Preheat oven to 375°F.
Step 2: Make the filling
In a small bowl, beat cream cheese with ½ cup sugar until smooth. Add egg and milk, mixing until incorporated. Spread evenly in the prepared pan.
Step 3: Prep the mix-ins
Chop pecans, cranberries, and candied ginger together. Set aside ⅓ cup for the batter and reserve the rest for topping.
Step 4: Mix dry ingredients
In a bowl, whisk flour, baking powder, and baking soda.
Step 5: Beat yolks
In a large bowl, beat egg yolks and vanilla for 5 minutes until thick and pale. Add ⅓ cup sugar gradually. Stir in mashed banana and ⅓ cup of chopped mix-ins.
Step 6: Whip whites
In a clean bowl, beat egg whites until soft peaks form. Gradually add ⅓ cup sugar and whip to stiff peaks.
Step 7: Combine
Fold yolk mixture into egg whites gently. Add flour mixture in two parts, folding until just combined.
Step 8: Bake
Spread batter over filling in the pan. Bake 15–20 minutes until light golden.
Step 9: Roll
Dust a clean towel with powdered sugar. Let cake cool 5 minutes, then loosen edges, flip onto the towel, peel parchment, and roll from the short side. Let cool seam-side down for 10 minutes.
Step 10: Glaze and finish
Blend cream cheese, powdered sugar, vanilla, and milk until smooth. Drizzle over cooled cake. Sprinkle with reserved pecans, cranberries, and ginger.
Why You’ll Love This Recipe
Moist and tender with a creamy swirl
Festive flavor from banana, pecan, ginger, and cranberry
Beautiful presentation without bakery prices
Perfect make-ahead dessert for busy families
A fun twist on classic banana bread
Mistakes to Avoid & Solutions
Overmixing the batter: Fold gently to keep the cake airy.
Skipping parchment: Without it, the cake will stick. Always line the pan.
Rolling while too hot or cold: Roll after 5 minutes—too hot, it cracks; too cool, it stiffens.
Runny glaze: Add powdered sugar if too thin; a splash more milk if too thick.
Uneven filling: Spread smoothly with an offset spatula to prevent thin spots.
Serving and Pairing Suggestions
Slice into neat spirals for dessert platters.
Serve with coffee or hot tea for a cozy afternoon break.
Dress it up with whipped cream or a scoop of vanilla ice cream.
Perfect centerpiece for holiday buffets or brunch tables.
Storage and Reheating Tips
Wrap slices tightly in plastic wrap and refrigerate up to 4 days.
Freeze (unglazed) up to 2 months. Thaw overnight before glazing.
For best texture, serve chilled or bring to room temperature—don’t microwave.
FAQs
1. Can I make this ahead of time?
Yes, bake and roll the cake the day before. Glaze and garnish just before serving.
2. Can I skip the candied ginger?
Yes, leave it out or replace with mini chocolate chips for a sweeter variation.
3. What if I don’t have a jelly roll pan?
Use a 9×13 pan but reduce batter slightly and watch baking time.
4. Can I use frozen bananas?
Yes, thaw and mash well, draining excess liquid before adding.
5. How do I prevent cracks when rolling?
Rolling while still warm and using a sugared towel helps avoid cracks.
Tips & Tricks
Separate eggs while cold, then bring to room temperature for easier whipping.
Dust towel generously with powdered sugar—don’t skimp.
Chill the roll before slicing for cleaner cuts.
Use a serrated knife to avoid squishing the cake.
Recipe Variations
Chocolate Banana Roll: Add 2 tbsp cocoa powder to the flour mix and replace cranberries with mini chocolate chips.
Tropical Banana Roll: Swap pecans for shredded coconut and dried cranberries for diced dried pineapple.
Cinnamon Swirl Banana Roll: Add 1 tsp cinnamon to the batter and top with a cinnamon glaze.
Nut-Free Version: Skip pecans and use extra dried fruit or sunflower seeds for crunch.
Final Thoughts
This Banana Cake Roll surprised me in the best way. It felt like a dessert that belonged at a holiday table, yet it was easy enough for a weeknight treat. My family loved it—my son asked if I could pack a slice in his lunchbox, which made me laugh because it’s definitely not a “school snack” kind of dessert. My husband called it “a fancy banana bread,” which I took as the highest compliment.
For me, baking isn’t just about food. It’s about creating small moments of joy, especially when life feels busy and cluttered. A simple swirl of cake and cream turned into laughter around the table, powdered sugar on the counter, and sticky fingers reaching for seconds. And that’s exactly the kind of memory I want my kitchen to hold.
Banana Cake Roll
Ingredients
For the filling
- 7 oz cream cheese softened
- ½ cup granulated sugar
- 1 large egg
- 3 tbsp whole milk
For the cake batter
- ½ cup all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- 4 large eggs separated
- ½ tsp vanilla extract
- ⅔ cup granulated sugar divided
- ⅔ cup mashed banana 1 large or 2 small
- ⅓ cup pecans chopped
- ¼ cup dried cranberries
- ¼ cup candied ginger chopped
For the glaze
- 1 oz cream cheese softened
- ¾ cup powdered sugar
- 1 tsp vanilla extract
- 2 –3 tsp whole milk
Instructions
- Grease a 15x10x1 inch jelly roll pan, line with parchment, and preheat oven to 375°F.
- Beat cream cheese with ½ cup sugar until smooth, then mix in egg and milk. Spread evenly in the pan.
- Chop pecans, cranberries, and candied ginger. Reserve ⅓ cup for batter and the rest for topping.
- Whisk flour, baking powder, and baking soda.
- Beat egg yolks and vanilla for 5 minutes until pale, then slowly add ⅓ cup sugar. Stir in mashed banana and ⅓ cup of the chopped mix-ins.
- In a separate bowl, whip egg whites until soft peaks form. Gradually add ⅓ cup sugar and whip to stiff peaks.
- Fold yolk mixture into whites gently, then fold in flour mixture in two parts until just combined.
- Spread batter over filling in the pan and bake 15–20 minutes until light golden.
- Dust a towel with powdered sugar. Cool cake 5 minutes, loosen edges, flip onto the towel, peel parchment, and roll from the short side. Let rest seam-side down for 10 minutes.
- Blend cream cheese, powdered sugar, vanilla, and milk until smooth. Drizzle over cooled cake and sprinkle with reserved pecans, cranberries, and ginger.
