Banana Cake Roll
Yield: 10 servings
  • ¼ cup powdered sugar (to sprinkle on towel)
  • ¾ cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup granulated sugar
  • ⅔ cup mashed banana (from 2 medium-sized bananas)
For the Filling:
  • 1 8 oz pacakge of cream cheese, at room temperature
  • 1 cup powdered sugar
  • 6 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • ¼ cup caramel sauce*
  • Powdered sugar for sprinkling
For the cake:
  1. Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan* ; line with wax paper. Grease and flour paper. (cooking spray works well for this)
  2. Stir together the flour, baking powder, baking soda, cinnamon, and salt in small bowl.
  3. Beat eggs and granulated sugar in large mixer bowl until thick and smooth (about 2-3 minutes.) Mix in vanilla and banana. Gradually add flour mixture- making sure not to over-mix. Spread evenly into prepared pan.
  4. Bake for 13 to 15 minutes (more or less depending on size of pan,) or until top of cake springs back when touched.
  5. While cake is baking- prepare a clean kitchen towel covered very generously with powdered sugar. Immediately after taking cake out of the oven, loosen and carefully turn the cake onto prepared towel. Carefully peel off wax paper. Right away- roll the cake and towel up together and allow to cool. (This sets the "rolled" shape from the get go- which makes it much easier when you actually fill it.
For the Filling:
  1. Beat cream cheese and butter until smooth and creamy. Add the vanilla and powdered sugar, beating until smooth. Add the caramel sauce (if using) and continue to beat until creamy. Add a touch more powdered sugar if filling needs to be a bit more stiff.
  2. Carefully unroll the cake. Evenly spread cream cheese filling over the whole surface. Reroll the cake. Wrap in plastic wrap and refrigerate at least one hour (or even better, freeze it for a bit- it will slice much more easily.)
  3. Serve cold sprinkled with powdered sugar (if desired.)
  5. Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
*I like to add caramel sauce to frosting to add another note of flavor. If you don't have any on hand- you can skip it no problem.

*See note in post above on pan size. I used a quarter sheet pan for this and it also worked fine.

*Recipe adapted from: Libby's
Recipe by The Baker Chick at