Introduction

This Banana Cream Cheese Cake Roll is a delightful combination of moist banana cake layered over a creamy, tangy cream cheese filling. Topped with a sweet glaze and studded with pecans, cranberries, and candied ginger, it offers a wonderful balance of flavors and textures perfect for any occasion.

A sliced cake roll sits on a white plate over a white marbled surface, showing three visible layers: the outer golden-brown spongy cake with bits of nuts and dark pieces, a thick inner layer of smooth pale cream filling spiraled within, and a white icing glaze on top dripping slightly down the sides. The icing is sprinkled with chopped nuts and small dark red dried fruits scattered along the top. In the background, a white cup and a blurred stack of white plates contribute to a soft setting, with light green and white flowers adding a gentle touch. photo taken with an iphone --ar 4:5 --v 7

Ingredients

7 ounces softened cream cheese (use the other 1 ounce for the icing)
½ cup sugar
1 egg
3 tablespoons milk
½ cup all purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
4 large eggs (separated)
½ teaspoon vanilla
⅔ cup white sugar (divided)
1 large banana or 2 small (½ to ⅔ cup mashed)
⅓ cup chopped pecans
¼ cup dried cranberries
¼ cup candied ginger
1 ounce cream cheese – softened (for glaze)
¾ cup powdered sugar
1 teaspoon vanilla
2-3 teaspoons milk

Instructions

Step 1: Grease and line a 15″ x 10″ x 1″ jelly roll pan with parchment paper. Preheat the oven to 375° F.
Step 2: Prepare the cream cheese filling by mixing 7 ounces softened cream cheese with ½ cup sugar until smooth using an electric mixer. Add 1 egg and 3 tablespoons milk, beating until combined. Spread this filling evenly in the prepared pan.
Step 3: On a cutting board, chop together pecans, candied ginger, and dried cranberries into smaller pieces for easier slicing later.
Step 4: In a separate bowl, whisk together the flour, baking powder, and baking soda. Set aside.
Step 5: Beat the 4 egg yolks with ½ teaspoon vanilla on medium speed for about 5 minutes until thick and lemon-colored. Gradually add ⅓ cup sugar and mix until combined.
Step 6: Stir in the mashed banana and ⅓ cup of the chopped pecan, cranberry, and ginger mixture, reserving the rest for topping.
Step 7: In another clean bowl, beat the 4 egg whites on medium-high speed until soft peaks form. Gradually add the remaining ⅓ cup sugar, then beat until stiff peaks form.
Step 8: Gently fold the banana batter into the beaten egg whites until just combined.
Step 9: Fold half of the flour mixture into the batter, then fold in the remaining flour until just incorporated.
Step 10: Pour the cake batter over the cream cheese filling in the pan. Spread gently to cover the filling evenly, using a spoon or spatula.
Step 11: Bake for 15 to 20 minutes until the cake is set and a toothpick comes out clean. Meanwhile, prepare a clean kitchen towel sprinkled with powdered sugar.
Step 12: Remove cake from the oven and let it sit for 5 minutes. Run a knife around the edges to loosen. Place the pan next to the prepared towel, then quickly invert the cake onto the towel and peel off the parchment paper.
Step 13: Starting from the narrow end, roll the cake gently with the towel inside to prevent cracking. Keep the cake seam-side down and let it rest for about 10 minutes to firm up and cool.
Step 14: Transfer the cooled cake to a serving platter.
Step 15: Prepare the glaze by beating together 1 ounce softened cream cheese, ¾ cup powdered sugar, 1 teaspoon vanilla, and 2-3 teaspoons milk until smooth and drizzleable.
Step 16: Spread the glaze evenly over the cooled cake and sprinkle with the remaining chopped pecans, cranberries, and candied ginger.

Tips & Variations

For easier slicing, chop the pecans, cranberries, and ginger finely as suggested, so they don’t interfere when cutting the cake roll.
Use ripe bananas for the best natural sweetness and moist texture.
If you prefer, replace candied ginger with orange zest for a fresh citrus aroma.
Make sure to cool the cake completely before glazing to prevent the frosting from melting.

Storage

Store the cake tightly covered with foil or plastic wrap in the refrigerator for up to 3 days. To serve, allow it to come to room temperature for a few minutes or warm slightly in the microwave for 10-15 seconds to soften the glaze.

How to Serve

A close-up of a rolled cake slice on a white plate, showing three visible spiral layers: a light brown sponge cake filled with white creamy frosting and dotted with dark red berries and small nut pieces; the outer layer is coated with smooth white icing topped with chopped nuts and more berries. In the background, the remaining roll cake lies on a white rectangular plate with white icing and nut topping flowing slightly down the sides, placed on a white marbled textured surface. A silver fork rests beside the slice on the plate, and three additional forks and a knife are nearby, with red flowers slightly blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake roll ahead of time?

Yes, you can prepare the cake roll a day in advance. Once glazed and topped, keep it refrigerated and bring to room temperature before serving for the best texture and flavor.

What can I use instead of candied ginger?

If you don’t have candied ginger, you can substitute with orange zest for a citrus flavor or omit it altogether if you prefer a milder taste.