Pin it
Banana Cream Cheesecake Roll is the showstopper dessert I bring out for birthdays or when anyone needs cheering up. This bakery—style roll balances fluffy banana cake with a silky cheesecake filling and real banana slices for freshness. Even if you are a beginner, you will feel like a pro by the time you slice into that first swirl.
I tried this recipe years ago on a whim for my son’s birthday. It disappeared so quickly that now it is a request for every summer picnic and special family moment.
Ingredients
- Large eggs: essential for a light and structured sponge look for fresh eggs with a rich yolk color
- Granulated sugar: sweetens the cake and helps achieve a tender texture use pure cane sugar for best results
- Vanilla extract: gives aromatic warmth to the batter invest in real vanilla if possible
- All–purpose flour: forms the cake’s backbone choose unbleached for better flavor
- Baking powder: makes the cake rise to a perfect sponge check that your baking powder is fresh for proper lift
- Salt: balances sweetness and brings out all the other flavors use fine kosher or sea salt
- Milk: keeps the sponge moist and tender whole milk gives the richest crumb
- Ripe banana: mashed for natural sweetness and full banana flavor pick bananas with speckles for optimal ripeness
- Cream cheese: forms the creamy filling and adds tang let it soften at room temperature for easy mixing
- Powdered sugar: sweetens and smooths the filling sift first for lump–free results
- Heavy whipping cream: whipped in for lightness cold cream whips better for loft
- Sliced bananas: for topping pick a firm but ripe banana for attractive slices
Instructions
- Preheat and Prepare:
- Get your oven hot at 375°F and ready up your jelly roll pan. Line it with parchment paper to ensure easy release. Lightly grease both pan and parchment so nothing sticks. This extra step makes it easy to roll the cake without cracks later.
- Mix the Batter:
- Beat eggs and sugar until the mix is thick and pale. This will take about five good minutes with a mixer but is essential for a fluffy cake. Stir in a splash of vanilla for aroma. In another bowl whisk flour baking powder and salt. Add this dry mixture to the eggs alternately with milk just until combined. Finally fold in the mashed ripe banana so the cake bakes up sweet and moist.
- Bake the Cake:
- Spread your batter evenly in the prepped pan. Bake for twelve to fifteen minutes. When you press the cake’s center it should spring back lightly. This is the sign it is baked through. If an imprint remains bake it a minute or two longer.
- Roll the Cake:
- While still a bit warm turn the cake onto a kitchen towel dusted with powdered sugar. Gently peel off the parchment. Roll the cake up in the towel starting from the short side. This helps set the rolled shape while cooling and prevents cracking.
- Prepare the Filling:
- Beat softened cream cheese with powdered sugar and a bit of vanilla until velvety. In a separate bowl whip the cold heavy cream to stiff peaks. Fold this gently into the cream cheese for a dreamy cloud like filling.
- Assemble the Roll:
- Carefully unroll the cooled cake. Spread on the cream cheese mixture then cover with fresh banana slices. Roll everything back up tightly with the towel to guide you. Wrap the finished roll in plastic and chill for at least two hours so it slices cleanly and the flavors marry.
Pin it
One secret I love is how the baked bananas infuse the cake with flavor you cannot achieve any other way. Every time I make this for family the kitchen smells like a comforting bakery and it is impossible not to sneak a little sample off the end.
Storage tips
Keep the roll in the fridge wrapped snugly in plastic so it stays moist. If you want to prep ahead you can freeze slices individually and thaw them overnight in the fridge so every piece is just as good as fresh.
Ingredient substitutions
You can try a dairy free filling by using plant based cream cheese and coconut whipped topping. For added flavor experiment with adding instant espresso powder or swapping half the bananas for roasted strawberries. A chocolate version is easy add two tablespoons unsweetened cocoa to the batter.
Serving suggestions
Dust the top with extra powdered sugar and add a drizzle of caramel sauce for a fancy finish. For a party I like to cut the roll into mini pinwheel slices so everyone gets a swirl. You could also add whipped cream and more fresh fruit for a sundae effect.
Cultural context
This recipe takes inspiration from classic Swiss rolls and American banana cream pie blending them for something truly special. Rolls like this are common at family occasions because they feel festive and showcase home baking skills.
Pin it
Once you master rolling and filling this cake, you will want to bake it again and again. Serve chilled in generous slices for maximum wow factor.
Frequently Asked Questions
- → How do I avoid cracks when rolling the cake?
Roll the cake while it's still warm with a sugared towel. This ensures flexibility and prevents cracking.
- → Can I use a different fruit instead of bananas?
Yes, try thinly sliced strawberries or peaches for a fruity twist to complement the creamy filling.
- → Is it possible to make this dessert gluten-free?
Absolutely! Substitute all-purpose flour for a gluten-free blend suitable for cakes.
- → How long should I chill the cake before serving?
Refrigerate the rolled cake for at least two hours to set the filling and enhance the flavors.
- → What type of cream works best for the filling?
Heavy whipping cream is suggested for a fluffy, stable filling that holds its shape well in the roll.
- → How should leftovers be stored?
Wrap any leftovers tightly in plastic and store in the refrigerator for up to three days for best freshness.