Tender Banana Cake Roll Cream Cheese

Rolling a cake always feels like a small adventure in the kitchen. The idea felt like baking a memory of autumn afternoons, when the kitchen smells of nuts, fruit, and something slightly spiced.

The smooth cream cheese base, the tender banana sponge, and the surprise bites of pecans, cranberries, and candied ginger. It turned out to be a dessert that looks as beautiful as it tastes, with swirls of filling and a drizzle of glaze that makes it feel instantly special.

The process may look detailed, but once you get into it, each step feels rewarding. The scent of banana sponge baking in the oven, the soft roll forming under your hands, and the final touch of glaze make this cake an experience worth repeating.

Short Description

A tender banana sponge cake rolled with creamy filling, sprinkled with nuts and fruits, and finished with a sweet glaze for a show stopping dessert.

Key Ingredients

Cream Cheese Filling

• 7 ounces cream cheese, softened
• ½ cup granulated sugar
• 1 large egg
• 3 tablespoons whole milk

Cake Batter

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

Glaze

• 1 ounce cream cheese, softened
• ¾ cup powdered sugar
• 1 teaspoon vanilla extract
• 2–3 teaspoons whole milk

Tools Needed

• Electric mixer
• Jelly roll pan (15 x 10 x 1 inch)
• Mixing bowls
• Spatula
• Clean kitchen towel
• Whisk

Cooking Instructions

Step 1: Prepare the Pan
Grease a 15 x 10 x 1 inch jelly roll pan and line it with parchment paper. Preheat the oven to 375°F.

Step 2: Make the Cream Cheese Filling
In a small bowl, beat cream cheese and sugar until smooth. Add the egg and milk, blending until fully incorporated. Spread evenly into the prepared pan.

Step 3: Prepare the Nut and Fruit Blend
Chop pecans, candied ginger, and cranberries. Reserve ⅓ cup for the batter and keep the rest for topping.

Step 4: Mix Dry Ingredients
Whisk flour, baking powder, and baking soda together in a small bowl.

Step 5: Make the Banana Egg Yolk Mixture
In a large bowl, beat egg yolks with vanilla for about 5 minutes until thick and pale.

Step 6: Whip the Egg Whites
Beat egg whites until soft peaks form. Add the remaining ⅓ cup sugar gradually, then continue beating until stiff peaks hold.

Step 7: Fold and Combine
Gently fold the yolk mixture into the whipped whites. Add the dry ingredients in two parts, folding carefully to avoid deflating.

Step 8: Bake the Cake
Pour the batter over the cream cheese layer in the pan. Spread evenly. Bake for 15–20 minutes, until set and lightly golden.

Step 9: Prepare Rolling Surface
Dust a clean kitchen towel generously with powdered sugar.

Step 10: Roll the Cake
Cool baked cake in the pan for 5 minutes. Let sit seam-side down for 10 minutes.

Step 11: Cool Completely
Transfer roll to a platter and allow to cool fully.

Step 12: Make the Glaze
Mix cream cheese, powdered sugar, vanilla, and milk until smooth and pourable.

Step 13: Finish the Cake
Drizzle glaze over the cooled roll. Sprinkle with reserved pecans, cranberries, and candied ginger.

Why You’ll Love This Recipe

Tender sponge with a creamy surprise inside

Balanced flavors of sweet banana, tangy cream cheese, and nutty crunch

Eye catching presentation that impresses at gatherings

Perfect make ahead dessert for holidays or celebrations

Customizable with different fruits or nuts

Mistakes to Avoid & Solutions

Mistake 1: Cake cracking while rolling
Solution: Roll while warm and use a towel dusted with powdered sugar to prevent sticking.

Mistake 2: Overmixing the batter
Solution: Fold gently to keep air in the egg whites for a fluffy sponge.

Mistake 3: Filling leaking out
Solution: Spread batter evenly and avoid overfilling with fruit and nuts.

Mistake 4: Glaze too runny
Solution: Add more powdered sugar, 1 tablespoon at a time, until it thickens.

Mistake 5: Dry sponge texture
Solution: Do not overbake; remove when golden and set but still springy to the touch.

Serving and Pairing Suggestions

Slice into thin spirals for a tea party platter

Serve with fresh berries for a fruity contrast

Pair with hot coffee or spiced chai for cozy afternoons

Plate with a scoop of vanilla ice cream for a decadent dessert

Share as part of a holiday dessert table

Storage and Reheating Tips

Store in the refrigerator, tightly wrapped, for up to 3 days.

Freeze (unglazed) for up to 1 month; thaw overnight before serving.

To freshen slices, microwave for 10–15 seconds to soften slightly.

Glaze just before serving to preserve texture.

FAQs

1. Can I make this cake without nuts?
Yes, just omit the pecans or replace them with seeds for crunch.

2. Can I use frozen bananas?
Yes, thaw them and drain excess liquid before mashing.

3. How do I prevent the cake from sticking to the towel?
Dust generously with powdered sugar or use a thin cloth.

4. Can I prepare the roll a day ahead?
Yes, wrap tightly in plastic and refrigerate; glaze the next day.

5. Can I double the recipe for a larger crowd?
Yes, use two pans and bake separately for even cooking.

Tips & Tricks

Use very ripe bananas for the best flavor and natural sweetness.

Beat egg yolks until pale and thick; this builds structure.

Chop nuts and fruits finely so they fold evenly into the batter.

Let the cake rest seam side down after rolling to keep its shape.

Use room temperature cream cheese for a smooth filling and glaze.

Recipe Variations

Chocolate Banana Roll: Add 2 tablespoons cocoa powder to the flour mixture and use chocolate chips instead of cranberries.

Tropical Twist: Replace pecans with toasted coconut, and swap cranberries for dried pineapple.

Spiced Banana Roll: Add ½ teaspoon cinnamon and ¼ teaspoon nutmeg to the dry mix for a warming flavor.

Berry Delight: Use dried blueberries or cherries instead of cranberries for a sweeter burst.

Nut Free Version: Replace pecans with sunflower or pumpkin seeds for crunch without allergens.

Final Thoughts

This tender banana cake roll feels like a celebration wrapped in swirls. The process of making it is as rewarding as the final slice, from folding in airy egg whites to unveiling the beautiful spiral once sliced.

Every bite has something special the creaminess of the filling, the fruity bursts of cranberries, and the gentle warmth of banana. I enjoyed the rhythm of baking it, and even more, the joy of sharing it. With its balance of comfort and elegance, this cake roll has earned a spot on my table for holidays and casual gatherings alike.