If you’re looking for a dessert that’s equal parts show-stopping and soul-satisfying, this Banana Roll Cake delivers on every level. Combining the nostalgic taste of banana bread with the light, airy texture of sponge cake—and finishing with a rich, tangy cream cheese filling—it’s a recipe that wins hearts at first bite. Whether you’re preparing it for a holiday table or just because, this moist banana cake roll is as fun to make as it is to eat.
Looking for inspiration? Try our Banana Bread Cake with Cream Cheese Frosting for another banana-based treat everyone will love.
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Why Banana Roll Cake is the Perfect Dessert for Any Occasion
A fusion of flavor and presentation
The appeal of a banana roll cake lies not just in its taste, but in its elegant swirl. Unlike standard sheet or loaf cakes, a cake roll offers a layered presentation that highlights both the sponge and the filling. The banana flavor shines without overpowering, making it ideal for any gathering.
The magic of a rolled cake: Texture meets taste
Sponge cakes used for rolling are incredibly light, almost cloud-like. When paired with creamy, flavorful fillings, the contrast is delightful. The tight spiral locks in moisture, so every slice feels freshly made.
Cream cheese filling that melts in your mouth
This isn’t just any filling—it’s a luscious blend of cream cheese, powdered sugar, butter, and vanilla. You can even add cinnamon or a swirl of caramel for extra decadence. One bite, and you’ll see why this cake is a keeper.
Ingredients for the Ultimate Banana Roll Cake
Key ingredients for a moist banana sponge
To get that perfect fluffy texture with deep banana flavor, you’ll need:
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup mashed ripe bananas (about 2 medium)
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/2 tsp each of baking powder and baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 cup powdered sugar (for dusting)
What you need for the cream cheese filling
For a rich and creamy center, you’ll mix:
- 1 (8 oz) package cream cheese, softened
- 6 tbsp unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- Optional: 1/2 tsp cinnamon or 2 tbsp caramel sauce
Recommended tools and bakeware for success
You’ll want to have these on hand before you begin:
- 10×15-inch jelly roll pan
- Parchment paper
- Electric mixer
- Cooling rack
- Clean tea towel
- Plastic wrap for storage
Check out our Boozy Eggnog Bundt Cake if you’re exploring festive cake options with bold flavors.
Step-by-Step Instructions for the Perfect Banana Cake Roll
Preparing the sponge cake base
Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment and grease it well. Beat the eggs and sugar until light and fluffy—this step adds volume. Mix in mashed bananas and vanilla, then gently fold in the dry ingredients: flour, cinnamon, baking powder, baking soda, and salt.
Pour the batter evenly into the pan and smooth it out. Bake for 13–15 minutes or until it springs back when touched.
Rolling techniques for a crack-free cake
Immediately after baking, turn the cake onto a clean towel dusted with powdered sugar. Carefully peel off the parchment and roll it up—towel and all—from the short end. This shapes the cake while warm, preventing cracks later.
Place seam side down and let it cool completely on a wire rack or in the fridge.
Making and spreading the cream cheese filling
While the cake cools, beat together cream cheese, butter, vanilla, and powdered sugar until smooth. For extra warmth, add cinnamon or caramel. Once the cake is cool, gently unroll it and spread the filling evenly across the surface.
Final assembly and refrigeration tips
Re-roll the cake (without the towel), wrap it tightly in plastic wrap, and chill for at least one hour. Before serving, dust with powdered sugar for a pretty finish. The chill time helps it set beautifully and slice like a dream.
Don’t miss our Brown Sugar Caramel Pound Cake for another rich, flavor-packed dessert idea.
Expert Tips to Elevate Your Banana Roll Cake
How to avoid cracks while rolling
Roll while the cake is still warm—that’s non-negotiable. The warmth keeps the sponge pliable. Also, don’t overbake, or the cake becomes dry and prone to splitting.
Chilling, storing, and serving like a pro
Refrigerate the cake for at least an hour before slicing. For clean slices, use a sharp serrated knife. It keeps well in the fridge for 3–4 days and can be frozen for up to 2 months.
Flavor twists: caramel, cinnamon, and more
Swirl caramel into the filling or sprinkle chopped walnuts for texture. Want a chocolate banana twist? Mix in mini chocolate chips to the batter before baking.
Discover great ideas like our Mini Apple Pies with Puff Pastry for more fruity dessert options.
Creative Variations to Try with Banana Cake Roll
Chocolate chip banana roll cake
Love chocolate and banana together? Add 1/2 cup of mini chocolate chips to the batter just before pouring it into the pan. You can even sprinkle a few chips on top of the filling before rolling. It’s a kid favorite and adds fun texture to every bite.
Caramel swirl banana cake roll
For a richer take, drizzle store-bought or homemade caramel sauce over the cream cheese filling. The swirl adds a beautiful golden hue and an extra hit of sweetness. Dust with cinnamon before rolling for an irresistible finish.
Banana Nut roll cake for added crunch
Add 1/3 cup of chopped walnuts or pecans into the batter or sprinkle them over the filling. It gives your roll cake a rustic charm and added texture. Toast the nuts beforehand for an even deeper flavor.
Don’t miss our Pumpkin Spice Cheesecake Bars if you love dessert variations with creamy layers.
FAQs About Banana Roll Cake
Why does my cake crack while rolling?
Cracks usually happen when the cake is overbaked or not rolled while warm. To prevent this, bake just until the cake springs back to the touch, and roll immediately after removing from the oven.
Can I make the cake a day in advance?
Absolutely. In fact, making it ahead improves the flavor as the cake and filling meld together. Wrap it tightly in plastic wrap and store it in the refrigerator overnight.
What’s the best way to store leftovers?
Store leftover banana roll cake in an airtight container in the fridge. It will stay fresh for up to 4 days. For longer storage, wrap it in foil and freeze it for up to 2 months.
Can I freeze a banana roll cake?
Yes! Just make sure it’s well wrapped in plastic and foil. Freeze it whole or sliced. When ready to serve, thaw in the fridge overnight. The texture holds up beautifully.
Conclusion: Impress Everyone with This Banana Roll Cake
Whether you’re new to rolled cakes or already a seasoned baker, this banana roll cake brings a delightful twist to traditional desserts. It’s moist, flavorful, and elegant enough for any occasion—yet easy enough to whip up on a weeknight. The banana sponge and luscious cream cheese filling offer a classic pairing that’s simply irresistible.
Discover great ideas like our Dreamy Cotton Candy Fudge if you’re craving unique, eye-catching treats.
PrintBanana Roll Cake
A moist and fluffy Banana Roll Cake filled with luscious cream cheese frosting. This rolled dessert is easy to prepare, stunning to serve, and perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes (including chilling)
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup mashed ripe bananas (about 2 medium)
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 cup powdered sugar (for dusting)
- 1 (8 oz) package cream cheese, softened
- 6 tbsp unsalted butter, softened
- 1 cup powdered sugar (for filling)
- 1 tsp vanilla extract
- Optional: 1/2 tsp cinnamon or 2 tbsp caramel sauce
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 10×15-inch jelly roll pan with parchment paper. Grease the paper as well.
- In a large bowl, beat the eggs and granulated sugar until thick and smooth (about 2-3 minutes).
- Mix in vanilla extract and mashed bananas.
- In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- Gently fold dry ingredients into the wet mixture until just combined.
- Spread the batter evenly into the prepared pan and bake for 13–15 minutes or until the top springs back when lightly touched.
- While still warm, invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment paper and roll the cake and towel together from the short end. Let cool completely.
- In a medium bowl, beat the cream cheese and butter until smooth. Add powdered sugar, vanilla extract, and optional cinnamon or caramel. Beat until creamy.
- Carefully unroll the cooled cake, spread the filling evenly over the surface, and re-roll tightly without the towel.
- Wrap the roll in plastic wrap and refrigerate for at least 1 hour before serving.
- Dust with powdered sugar, slice, and enjoy.
Notes
- Roll the cake while it’s still warm to avoid cracks.
- Don’t overbake; a dry cake is more likely to crack.
- Chill the roll before slicing for cleaner cuts.
- Add caramel or nuts for variation.
- Can be made a day ahead and stored in the fridge or freezer.
