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Banana Cream Cheese Cake Roll with Pecans, Cranberries, and Ginger Recipe

★★★★★

4.5 from 631 reviews
  • Author: Thomas
  • Total Time: 50 minutes
  • Yield: 10-12 servings 1x

Description

This Banana Cream Cheese Cake Roll is a delightful dessert combining a creamy layer of sweetened cream cheese, a moist banana cake studded with pecans, cranberries, and candied ginger, all rolled into a beautiful jelly roll. Finished with a smooth cream cheese glaze and topped with more pecans, cranberries, and ginger, this recipe offers a perfect balance of flavors and textures making it ideal for special occasions or an elegant treat.

Ingredients

Scale

Cream Cheese Filling:

  • 7 ounces softened cream cheese (use the other 1 ounce for the icing)
  • ½ cup sugar
  • 1 egg
  • 3 tablespoons milk

Cake:

  • ½ cup all purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 4 large eggs (separated)
  • ½ teaspoon vanilla extract
  • ⅔ cup white sugar (divided)
  • 1 large banana or 2 small, mashed (about ½ – ⅔ cup)
  • ⅓ cup chopped pecans
  • ¼ cup dried cranberries
  • ¼ cup candied ginger

Glaze and Topping:

  • 1 ounce cream cheese, softened
  • ¾ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2–3 teaspoons milk
  • Remaining chopped pecans, dried cranberries, and candied ginger for topping

Instructions

  1. Prepare Pan: Grease and line a 15″ x 10″ x 1″ jelly roll pan with parchment paper to prevent sticking.
  2. Preheat Oven: Set your oven temperature to 375°F (190°C) allowing it to fully preheat.
  3. Make Cream Cheese Filling: In a small mixing bowl, beat together 7 ounces softened cream cheese and ½ cup sugar until smooth using an electric mixer. Add 1 egg and 3 tablespoons milk, then beat at medium speed until well combined. Spread this cream cheese filling evenly in the prepared pan.
  4. Chop Nuts and Fruits: On a cutting board, finely chop the ⅓ cup pecans, ¼ cup dried cranberries, and ¼ cup candied ginger mixture. This makes the cake easier to slice once baked.
  5. Mix Dry Ingredients: In a bowl, whisk together ½ cup all-purpose flour, ½ teaspoon baking powder, and ¼ teaspoon baking soda. Set aside.
  6. Beat Egg Yolks: In a large mixing bowl, beat the 4 egg yolks with ½ teaspoon vanilla extract at medium speed for 5 minutes until the mixture thickens and becomes lemon-colored.
  7. Add Sugar and Banana: Gradually add ⅓ cup of white sugar to the egg yolks while mixing medium speed until combined. Stir in the mashed banana and ⅓ cup of the chopped pecans, cranberries, and ginger mixture.
  8. Whip Egg Whites: In a separate large bowl, beat the 4 egg whites at medium-high speed until soft peaks form. Gradually add the remaining ⅓ cup sugar, then continue beating on high speed until stiff peaks form.
  9. Combine Batters: Gently fold the banana batter into the whipped egg whites until incorporated. Then, fold in half of the flour mixture until just combined, followed by the remaining flour mixture to fully incorporate without overmixing.
  10. Assemble Cake: Carefully pour and spread the cake batter over the cream cheese filling layer in the jelly roll pan, ensuring even coverage and getting into the corners. Optionally, drop the batter by cupfuls over the cream cheese and spread evenly.
  11. Bake: Place in the oven and bake for 15 to 20 minutes, or until the cake springs back lightly when touched.
  12. Prepare to Roll: While baking, sprinkle a clean kitchen towel with powdered sugar to prepare for rolling.
  13. Cool and Roll Cake: After removing from the oven, allow the cake to sit for 5 minutes. Run a knife around the pan edges to loosen the cake, then flip the cake out onto the powdered sugar-dusted towel, removing the parchment paper. Starting from the narrow end, roll the cake up with the towel to help. Keep seam side down and let it cool and firm for about 10 minutes.
  14. Cool Completely: Transfer the rolled cake to a serving platter and allow it to cool completely before glazing.
  15. Make Glaze: Beat together the remaining 1 ounce softened cream cheese, ¾ cup powdered sugar, 1 teaspoon vanilla extract, and 2-3 teaspoons milk until it reaches a drizzling consistency.
  16. Glaze and Top: Spread the glaze evenly over the cooled cake roll, then sprinkle with the reserved chopped pecans, cranberries, and candied ginger for decoration and extra flavor.
  17. Storage: Cover the cake with foil or plastic wrap and refrigerate. The cake will keep well for up to 3 days.

Notes

  • Ensure eggs are separated carefully to avoid any yolk in the whites so they whip properly.
  • Use a clean kitchen towel dusted with powdered sugar to prevent the cake from sticking during rolling.
  • To keep the cake moist, do not overbake; test the cake at 15 minutes to avoid dryness.
  • The cake must cool completely before glazing to prevent the glaze from melting and sliding off.
  • For a different twist, you can substitute dried cranberries for raisins or omit candied ginger if preferred.
  • Prep Time: 25 minutes
  • Cook Time: 15-20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Banana cake roll, cream cheese filling, dessert roll, pecan cake, cranberry cake, ginger dessert roll

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Find it online: https://mealmagicplace.com/banana-cream-cheese-cake-roll-with-pecans-cranberries-and-ginger-recipe/