Banana Bread Roll

SERVES: 8

CHILL TIME: 2 Hr

COOK TIME: 12 Min

You can count on your whole gang going bananas over this Banana Bread Roll! This easy jelly roll-style banana bread features a cream cheese and vanilla filling that really pairs perfectly with the banana bread. You may want to make two of these!

What You'll Need

3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3 eggs
3/4 cup granulated sugar
1 1/2 cup mashed bananas
1 1/2 teaspoon vanilla extract, divided
1 cup confectioner's sugar, plus extra for sprinkling
1 (8-ounce) package cream cheese, softened
1/4 cup (1/2 stick) butter, softened
chocolate sauce for drizzling
1/4 cup chopped walnuts

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What to Do

Preheat oven to 375 degrees F. Coat a 10- x 15-inch rimmed baking sheet with cooking spray.
In a medium bowl, combine flour, baking powder, and salt; mix well and set aside.
In a large bowl, with an electric mixer on high speed, beat eggs 4 to 5 minutes, or until fluffy. Beat in granulated sugar, bananas, and 1 teaspoon vanilla. Fold flour mixture into banana mixture until well blended, then pour batter onto baking sheet.
Bake 12 to 15 minutes, or until a wooden toothpick inserted in center comes out clean. Remove from oven and invert onto a clean kitchen towel that has been sprinkled with confectioner's sugar. While cake is still hot, roll it up jelly roll-style from the narrow end; cool on a wire rack. When cool, unroll cake and remove towel.
In a small bowl, with an electric mixer on medium speed, beat 1 cup confectioner's sugar, cream cheese, butter, and remaining vanilla until creamy. Spread over top of cake, then roll it up again. Chill at least 2 hours. When ready to serve, drizzle with chocolate sauce and sprinkle with nuts, then cut into 1/2-inch slices.

Notes

If you can't get enough of delicious recipes with bananas, then you've got to check out our collection of Irresistible Banana Recipes!

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Rnbowgrl

Aug 24, 2018

What a beautiful dessert this is...I think the idea of rolling the cake and it falling apart has always been my biggest reason for not attempting to make a cake roll in the past, but this looks so good and I absolutely love banana bread I just may give it a try. Just a thought but...why do you roll up the cake when it's hot to cool it down? Wouldn't it be easier to cool if it were left as it was when it came out of the oven?