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Introduction

I still remember the first time I rolled a warm sponge around a sweet banana filling at my grandmother’s tiny kitchen table. The air was thick with banana and vanilla, and my fingers were sticky from tasting little pieces of the filling as I worked. That cozy memory is why I created this Banana Roll Cake: an easy, tender sponge that wraps a creamy banana filling into a pretty, nostalgic dessert.

The recipe feels like a hug on a plate. The sponge is light and slightly springy, the filling is velvety with ripe banana and a touch of cinnamon, and the final dusting of powdered sugar makes every slice look like a small celebration. If you enjoy simple baking that brings family together, this banana roll cake will quickly become a favorite. If you like playful dessert twists, check out this fun variation of a fried dessert at air fryer cherry cheesecake egg rolls for inspiration.

What Makes This Recipe Special

This banana roll cake is special because it combines a featherlight sponge with a rich banana filling that does not become watery. It is quick to prepare, easy to slice prettily, and it travels well for potlucks and picnics. Because the sponge uses whipped egg whites, the cake stays airy without heavy butter, making each bite feel indulgent yet not overly dense. The recipe is also forgiving for home bakers who want beautiful results without complicated technique.

What You’ll Need

For the Sponge

4 large eggs, separated, at room temperature. Use the freshest eggs you can find.
3/4 cup (150 g) granulated sugar
1/3 cup (40 g) cake flour, sifted. Substitute with all-purpose flour if needed, but cake flour gives the lightest texture.
1/4 teaspoon fine salt
1 teaspoon vanilla extract
1 tablespoon vegetable oil or melted neutral oil

For the Banana Filling

2 ripe bananas (about 1 cup mashed), very ripe for maximum sweetness and flavor
1/2 cup (120 g) cream cheese, softened
1/3 cup (80 ml) heavy cream, chilled
1/4 cup (30 g) powdered sugar, sifted
1/2 teaspoon ground cinnamon (optional)
1 teaspoon lemon juice (to brighten the banana and reduce browning)

For Finishing

2 tablespoons powdered sugar, for dusting
Thinly sliced banana or chocolate shavings, optional garnish

Notes

Ripe bananas are key for flavor. If too green, add 1 tablespoon of honey.
For a lighter filling, replace cream cheese with mascarpone or use all whipped cream (use chilled heavy cream, 3/4 cup plus 2 tablespoons powdered sugar).

How to make Banana Roll Cake

Step 1: Preheat and prepare pan

Preheat oven to 350°F (175°C).
Line a 10×15 inch (25×38 cm) jelly roll pan with parchment paper and lightly grease. Sprinkle a small amount of flour or leave the parchment ungreased for easy release.

Step 2: Whip egg yolks and sugar

In a medium bowl, whisk together the 4 egg yolks and 1/2 cup (100 g) of the granulated sugar until pale and slightly thickened, about 2 to 3 minutes. Stir in the vanilla and oil. The mixture should hold a ribbon when drizzled.

Step 3: Sift in flour

Gently fold the sifted cake flour and salt into the yolk mixture until just combined; do not overmix.

Step 4: Whip egg whites

In a clean bowl, beat the 4 egg whites to soft peaks. Gradually add the remaining 1/4 cup (50 g) sugar and beat until glossy, medium peaks form. The whites should hold shape but still be slightly supple.

Step 5: Fold whites into batter

Fold one third of the beaten egg whites into the yolk batter to lighten it. Then gently fold in the remaining whites in two additions until no large streaks remain. Keep the motion gentle to retain air.

Step 6: Bake

Spread the batter evenly in the prepared pan. Tap gently to remove large air bubbles.
Bake 10 to 12 minutes, until the top is golden and the sponge springs back lightly when touched. A toothpick in the center should come out clean or with a few moist crumbs.

Step 7: Roll while warm

Immediately after removing from the oven, invert the sponge onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment.
Starting from the short side, roll the cake and towel together into a tight spiral. Let it cool completely rolled up; this sets the shape and prevents cracking later.

Step 8: Make the filling

Mash the ripe bananas with lemon juice until mostly smooth.
In a bowl, beat the softened cream cheese with powdered sugar until smooth. Whip the heavy cream to soft peaks, then fold into the cream cheese. Stir in mashed banana and cinnamon if using. Taste and adjust sweetness.

Step 9: Unroll and fill

Carefully unroll the cooled cake. Spread the banana filling evenly, leaving a 1/2-inch border.
Roll the cake back up without the towel, using gentle, even pressure so the filling stays in place.

Step 10: Chill and serve

Wrap the roll in plastic wrap and refrigerate at least 1 hour to firm up.
Dust with powdered sugar and garnish with banana slices or chocolate before slicing into 1-inch slices. Chill any unused slices.

Tips & Recipe Variations

Use room temperature eggs for better volume when whipping egg whites.
To avoid a soggy filling, mash bananas very well and mix with lemon to reduce moisture release.
For a chocolate banana roll, add 2 tablespoons cocoa powder to the sponge flour and sprinkle mini chocolate chips into the filling.
Gluten-free option: substitute a 1:1 GF flour blend in the sponge and add 1/4 teaspoon xanthan gum if your blend lacks it.
Dairy-free option: use whipped coconut cream and a dairy-free cream cheese substitute.
Storage: Refrigerate for up to 3 days, wrapped. Freeze slices in an airtight container for up to 1 month; thaw in the fridge before serving.
To prevent cracks, always roll the cake while it is still warm and flexible.

How to Serve

Serve slices with a scoop of vanilla ice cream or a drizzle of caramel sauce for an elegant touch.
Pair with a cup of strong coffee or spiced chai to complement the banana and cinnamon notes.
For a brunch menu, plate small slices alongside fresh berries and a dusting of cocoa powder for contrast.
Estimated serving size: makes 10 to 12 slices; each slice is roughly 220 to 300 calories depending on filling choices.

Frequently Asked Questions

Q: Can I make this recipe ahead of time?

A: Yes. Assemble and refrigerate the rolled cake up to 24 hours ahead; this often improves flavor as the filling melds.

Q: Can I freeze the leftovers?

A: Yes. Wrap slices tightly and freeze for up to 1 month. Thaw overnight in the refrigerator.

Q: What can I use instead of cream cheese in the filling?

A: Mascarpone for a milder flavor or all whipped cream for a lighter, less tangy filling. For dairy-free, use a vegan cream cheese.

Q: How do I prevent the sponge from cracking when rolling?

A: Roll it while still warm with a towel to set the shape. If the sponge cools and becomes stiff, warm briefly in a low oven covered with foil to soften.

Review

“This Banana Roll Cake disappeared within an hour at our family gathering. The sponge was so light and the banana filling tasted fresh and creamy. It looked elegant and tasted like a homemade bakery treat. A real keeper.” – Maria L.

Conclusion

This Banana Roll Cake is the kind of recipe that turns simple ingredients into a comforting, shareable dessert. The combination of airy sponge and creamy banana filling brings out childhood memories while staying fresh enough for modern gatherings. If you want to compare techniques or explore another take on a banana roll, see this detailed version at Banana Cake Roll – The Baker Chick. Please try it, and if you do, share how you customized the filling or decoration.

Banana Roll Cake

This delightful Banana Roll Cake features a light sponge wrapped around a creamy banana filling, making it a perfect nostalgic dessert for gatherings.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 12

Total Time 42

Servings: 10 slices

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

For the Sponge

4 large eggs, separated, at room temperature Use the freshest eggs you can find.
3/4 cup granulated sugar 150 g
1/3 cup cake flour, sifted Substitute with all-purpose flour if needed, but cake flour gives the lightest texture.
1/4 teaspoon fine salt
1 teaspoon vanilla extract
1 tablespoon vegetable oil or melted neutral oil

For the Banana Filling

2 ripe bananas (about 1 cup mashed) Very ripe for maximum sweetness and flavor.
1/2 cup cream cheese, softened 120 g
1/3 cup heavy cream, chilled 80 ml
1/4 cup powdered sugar, sifted 30 g
1/2 teaspoon ground cinnamon optional
1 teaspoon lemon juice to brighten the banana and reduce browning.

For Finishing

2 tablespoons powdered sugar for dusting
Thinly sliced banana or chocolate shavings optional garnish

Method

Preparation

Preheat oven to 350°F (175°C). Line a 10×15 inch (25×38 cm) jelly roll pan with parchment paper and lightly grease. Sprinkle a small amount of flour or leave the parchment ungreased for easy release.
In a medium bowl, whisk together the 4 egg yolks and 1/2 cup (100 g) of the granulated sugar until pale and slightly thickened, about 2 to 3 minutes. Stir in the vanilla and oil.
Gently fold the sifted cake flour and salt into the yolk mixture until just combined; do not overmix.

Whipping and Baking

In a clean bowl, beat the 4 egg whites to soft peaks. Gradually add the remaining 1/4 cup (50 g) sugar and beat until glossy, medium peaks form.
Fold one third of the beaten egg whites into the yolk batter to lighten it. Then gently fold in the remaining whites until no large streaks remain.
Spread the batter evenly in the prepared pan. Bake 10 to 12 minutes, until the top is golden and the sponge springs back lightly when touched.
Immediately after removing from the oven, invert the sponge onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment, and starting from the short side, roll the cake and towel together into a tight spiral. Let it cool completely rolled up.

Making the Filling

Mash the ripe bananas with lemon juice until mostly smooth.
In a bowl, beat the softened cream cheese with powdered sugar until smooth. Whip the heavy cream to soft peaks, then fold into the cream cheese. Stir in mashed banana and cinnamon if using.

Assembly

Carefully unroll the cooled cake. Spread the banana filling evenly, leaving a 1/2-inch border. Roll the cake back up without the towel.
Wrap the roll in plastic wrap and refrigerate at least 1 hour to firm up. Dust with powdered sugar and garnish with banana slices or chocolate before slicing into 1-inch slices. Chill any unused slices.