Pin it If you want to impress guests or bring something boldly comforting to your next gathering, this Banana Cream Cheesecake Roll is just what you need. Soft banana sponge wraps a dreamy, tangy cream cheese filling with slices of fresh banana for a showstopper that looks gorgeous and tastes like the best slice of cheesecake and banana bread combined.
The first time I rolled this up was for my kid's birthday and it wowed everyone at the table. The spiral makes every slice feel extra special and the airy banana cake keeps it from ever feeling heavy.
Ingredients
- Eggs: help the cake turn light and flexible for rolling and give it structure
- Granulated sugar: keeps everything sweet and gives the sponge tenderness
- Vanilla extract: adds a cozy warmth always choose good quality vanilla for depth
- All-purpose flour: is the backbone of your cake layer look for unbleached for best texture
- Baking powder: makes the sponge rise beautifully and stay fluffy
- Salt: brightens all the flavors just a little brings out the bananas
- Milk: adds richness and moistness go for whole milk for extra tenderness
- Ripe banana: mashed into the sponge means maximum banana flavor pick a banana with plenty of brown freckles for sweetness
- Cream cheese: softened until smooth will blend best and not leave lumps in your filling
- Powdered sugar: is the classic choice for creamy fillings and dusting the towel no grit and blends ultra smoothly
- Heavy whipping cream: whipped to peaks gives the filling a light cheesecake feel plus stability
- Vanilla extract (filling): brings a sweet floral note to the filling use a real extract not imitation for best results
- Powdered sugar for dusting: the towel keeps the cake from sticking and adds a sweet finishing touch
- Bananas (sliced): fresh make every bite pop with fruitiness choose firm but ripe bananas so they hold their shape
- Plastic wrap: keeps the roll fresh and easy to transport wrap tightly for best results
Instructions
- Prepare the Pan:
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a fifteen by ten inch jelly roll pan and line it with parchment paper making sure the paper reaches all edges. Grease on top of the parchment as well for extra nonstick insurance.
- Make the Sponge Batter:
- Beat eggs and granulated sugar in a large bowl until the mixture is thick and pale. This will take about five minutes and should look like silky ribbons when you lift the beaters. Beat in the vanilla extract for aroma. In another bowl whisk together flour baking powder and salt. Gently fold the dry ingredients into the egg mixture alternating with milk. Do this slowly to keep the batter light. Last gently fold in the mashed banana so it's completely mixed but don't deflate the batter.
- Bake the Cake:
- Pour the batter into your prepared pan and spread evenly with a spatula. Bake for twelve to fifteen minutes just until the center springs back when touched. Do not overbake or the cake will crack when rolling. Take out and let cool for several minutes so it's easier to handle.
- Roll the Warm Cake:
- While still warm invert the cake onto a clean kitchen towel dusted generously with powdered sugar. Carefully peel off the parchment paper. From the short end gently roll up the cake inside the towel. Rolling while warm prevents cracking. Let the rolled cake cool completely before filling.
- Mix the Cheesecake Filling:
- Beat softened cream cheese powdered sugar and vanilla extract together until completely smooth and fluffy. In a separate bowl whip heavy cream to stiff peaks. Fold the whipped cream into the cream cheese mixture gently until you have a light and creamy filling.
- Fill and Roll:
- Once the cake is cool unroll it gently and spread the cheesecake filling in a thick even layer all over the surface. Scatter sliced bananas evenly on top. Carefully reroll the cake using the towel to guide and wrap it tightly.
- Chill and Slice:
- Wrap the finished roll snugly in plastic wrap and refrigerate for at least two hours to help it hold its shape. When ready to serve slice and dust with extra powdered sugar if you like. Serve cold for best texture.
Pin it The best part for me is the fresh banana slices tucked inside each bite. My grandma loved banana desserts and watching my family enjoy this brings back memories of her sharing her favorite kitchen stories.
Storage Tips
Banana Cream Cheesecake Roll is happiest chilled and wrapped tightly in plastic wrap. I keep leftovers right in the fridge for up to four days and the cake keeps its tenderness. If you want to plan ahead just freeze slices between sheets of parchment inside an airtight box and thaw in the fridge before serving.
Ingredient Substitutions
If you ever run low on ripe bananas you can swap in roasted pumpkin puree for an autumn touch. For a tangier filling use Greek yogurt instead of some of the cream cheese. Gluten free flour blends also work but sift well to avoid lumps. Try coconut whipped cream for a dairy free filling in a pinch.
Serving Suggestions
Slice thick and serve with a drizzle of caramel sauce for extra decadence. Fresh berries or a handful of toasted nuts bring crunch and color. Sometimes I add a spoonful of whipped cream on top for birthdays. It makes the perfect picnic dessert just wrap individual slices for easy travel.
Cultural and Historical Context
Rolled cakes have delighted European bakers for centuries and this banana version takes a fun twist on classic Swiss roll by bringing in creamy cheesecake flavor and tropical fruit. It is beloved for festive family gatherings and always offers a beautiful presentation.
Seasonal Adaptations
Pumpkin puree mixed into the sponge makes this a fall favorite A sprinkle of citrus zest transforms it into a fresh spring dessert For summer use strawberries and swap bananas for peaches
Success Stories
Whenever I bring this roll to parties it is the first dessert gone. Kids and adults adore how easy it is to slice and grab. One neighbor requested the recipe after just one bite and now makes it every Easter.
Freezer Meal Conversion
You absolutely can freeze this roll whole or in slices. Just wrap tightly and use parchment between slices to keep everything neat. To serve thaw overnight in the fridge. This works for last minute guests or when you need dessert in a hurry.
Pin it Enjoy this treat chilled or fresh for a comforting dessert everyone will love. Serve sliced for a showstopping presentation and celebrate every bite.
Recipe FAQs
- → What makes the cake soft and easy to roll?
Using ripe banana and rolling the cake while it's warm keeps it tender and prevents cracking.
- → Can I prepare this dessert in advance?
Yes, it can be assembled and chilled ahead of time. Just wrap tightly and refrigerate until serving.
- → What tips help prevent the cake from sticking?
Lining the pan with parchment and dusting with powdered sugar ensures easy release and rolling.
- → How can I modify the flavor?
Try replacing the banana with pumpkin puree or a touch of citrus zest for seasonal variations.
- → How should I serve and store slices?
Slice with a sharp knife and serve chilled. Keep leftovers wrapped and refrigerated for freshness.