Save This show-stopping Banana Cream Cheesecake Roll always gets rave reviews at gatherings. It features a tender banana sponge cake surrounding a cloud-like cheesecake filling with fresh banana slices—the kind of sweet treat that feels both nostalgic and gourmet at once.
I love prepping this for birthdays and potlucks since it looks fancy but requires simple ingredients. The first time I tried rolling a cake, I was nervous but ended up delighted with the results. Now it's my go-to when bananas reach perfect ripeness.
Ingredients
- Eggs: for structure and moisture in the sponge
- Granulated sugar: for sweetness and tenderness
- Vanilla extract: the secret to rich aroma and exceptional flavor layer
- All-purpose flour: use the freshest flour for a light cake texture
- Baking powder: essential lift for a fluffy sponge
- Salt: enhances all flavors and balances sweetness
- Milk: brings moisture make sure it's whole for best results
- Ripe banana, mashed: choose deeply speckled bananas for bold taste
- Cream cheese: for a tangy creamy filling select high-quality brands for smoothness
- Powdered sugar: dissolves easily into the filling choose fine textured for no lumps
- Vanilla extract: adds aromatic depth in the creamy layer
- Heavy whipping cream: whips up light and luxurious check expiry dates for peak texture
- Powdered sugar for dusting: gives a pretty finish and helps with rolling
- Fresh bananas, sliced: use just-ripe bananas for best look and flavor
- Plastic wrap: holds the cake together during chilling
Instructions
- Prepare the Pan:
- Lightly grease a 38 by 25 centimeter jelly roll pan then line with parchment paper and re-grease the parchment for easy cake release.
- Mix the Sponge Batter:
- Beat eggs and granulated sugar in a large bowl for about 5 minutes until the mixture is thick and pale this builds a stable base for rolling. Stir in vanilla extract. In another bowl whisk together flour baking powder and salt. Alternate dry ingredients and milk into the egg mixture mixing only until fully combined then gently fold in mashed banana for flavor.
- Bake the Sponge:
- Pour the batter into the prepared pan spreading evenly to prevent uneven thickness. Bake for 12 to 15 minutes until the center springs back when lightly touched. Let cool for several minutes so it firms up slightly but remains pliable.
- Roll the Cake:
- Invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel away the parchment then roll the cake up in the towel from the short end while still warm this keeps it flexible and prevents cracks. Cool completely in its rolled shape so it holds the spiral.
- Make the Cheesecake Filling:
- Beat softened cream cheese powdered sugar and vanilla extract until silky smooth. In another bowl whip heavy cream to stiff peaks for ultimate fluffiness. Gently fold the whipped cream into the cream cheese mixture to create a light cheesecake filling.
- Fill and Assemble:
- Once the cake is fully cooled carefully unroll it. Spread the cream cheese filling evenly over the surface and top with fresh banana slices to layer the flavors.
- Re-roll and Chill:
- Carefully roll the cake up again using the towel for guidance. Wrap the roll tightly in plastic wrap to hold its shape and refrigerate for a minimum of 2 hours before slicing to set the filling and make clean cuts.
Save Whenever I use extra ripe bananas in this recipe the richness and fragrance take me back to my grandmother's kitchen. Cream cheese is my favorite ingredient here—it makes the filling taste just like classic cheesecake but with less effort. My niece always wants the end slice since it has the thickest swirl of cream.
Storage tips
Keep the assembled roll tightly wrapped in plastic in the refrigerator for up to three days. For longer storage freeze the roll uncut and wrapped in two layers of plastic then thaw in the fridge overnight before serving.
Ingredient substitutions
Use a gluten-free blend instead of all-purpose flour for wheat-free guests. A dairy-free cream cheese and whipping cream work well for those with lactose intolerance. If cream cheese is unavailable mascarpone is a great alternative for a milder flavor.
Serving suggestions
Slice the chilled roll with a serrated knife for neat pieces. Garnish with extra banana slices fresh berries or a dusting of cocoa. For a showy finish drizzle with melted chocolate or caramel sauce right before serving.
Save Try this Banana Cream Cheesecake Roll next time your bananas are speckled and sweet. Every slice is a swirl of nostalgia and fresh homemade flavor.
Recipe FAQ
- → How do I prevent the cake from cracking while rolling?
Rolling the cake while it is still warm and flexible helps avoid cracking. Use a towel dusted with powdered sugar to assist the rolling process and support the shape.
- → Can I make this dessert ahead of time?
Yes, after assembly, tightly wrap and chill the roll. It can be refrigerated for up to two days before slicing and serving for best texture and flavor.
- → Are there gluten-free options for this cake?
Replace the all-purpose flour with a gluten-free flour blend to achieve a similar tender texture without gluten.
- → Can I add chocolate to this dessert?
Add cocoa powder to the cake batter to create a chocolate-infused layer that pairs nicely with the creamy filling and bananas.
- → How do I achieve a smooth, light filling?
Beat cream cheese and powdered sugar until smooth, then gently fold in whipped cream to keep the texture light and airy.
- → Is there a special technique for slicing?
Chilling the finished roll makes slicing easier. Always use a sharp knife for clean pieces and wipe the blade between cuts.