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+ servings

Banana Cream Cheese Cake Roll with Pecans Cranberries and Ginger

A moist banana cake roll with a cream cheese filling sprinkled with pecans, cranberries and candied ginger all rolled up in a delicious cake.
Course Cake
Cuisine Dessert
Prep Time 30 minutes
Cook Time 20 minutes
Cooling time 20 minutes
Total Time 1 hour 10 minutes
Servings 1 cake
Calories 307kcal



  • 8 ounces softened cream cheese-divided
  • ½ cup sugar
  • 1 egg
  • 3 tablespoons milk

Cake ~

Glaze ~


  • Grease and line with parchment a 15" x 10" x 1" jelly roll pan.
  • Preheat oven to 375 degrees.

Cream Cheese Filling ~

  • Prepare filling first by mixing 7 oz. of the cream cheese (the 1 oz. will be used for the frosting) and ½ cup sugar in a small mixing bowl until smooth.
  • Add the egg and milk and beat until combined.
  • Spread in the prepared pan.

Cake ~

  • Prepare the cake by combining the flour, baking powder, and baking soda. Set aside.
  • In a small mixing bowl beat the four egg yolks and vanilla for 5 minutes until the mixture is thick and lemon colored.
  • Gradually add a ⅓ cup of sugar and mix until combined.
  • Stir in the mashed banana and ⅓ cup of the chopped pecans, cranberries and ginger.
  • In another mixing bowl beat the four egg whites to soft peaks (the tips will curl)
  • Gradually add the other ⅓ cups of sugar, beating on high speed until stiff peaks form (the tips will stand straight up.)
  • Fold in the egg mixture.
  • Slowly add the flour mixture and fold in just until combined.
  • Spread the cake mixture over the cream cheese filling mixture, make sure to get into the corners.
  • Bake for 15 to 20 minutes. While the cake is baking prepare a towel sprinkled with powdered sugar to turn the cake out on.
  • When cake is done immediately turn out onto the powdered sugar covered towel and peel off the parchment paper.
  • Start rolling the cake from the narrow end; using the towel to help roll. Keep seam side down.
  • Transfer the cake to a serving plater and let cool before adding the glaze and toppings.

Glaze and Topping ~

  • Make the glaze by beating together the cream cheese, vanilla, powdered sugar and milk until it is a drizzling consistency.
  • When cake is cooled drizzle the glaze over the top of the cake then sprinkle remaining chopped pecans, cranberries and ginger on top.


The cake and filling bake together so you only need to roll this once.


Serving: 8 | Calories: 307kcal | Carbohydrates: 41g | Protein: 7g | Cholesterol: 134mg | Sodium: 128mg