Go Back Email Link
+ servings
A slice banana cake roll with icing on top.
Print

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

Ingredients

Filling~

  • 7 ounces softened cream cheese use the other 1 ounce for the icing
  • ½ cup sugar
  • 1 egg
  • 3 tablespoons milk

Cake ~

Glaze ~

Instructions

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

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 with an electric mixer.
  • Add the egg and milk and beat at medium speed until combined.
  • Spread the filling in the prepared pan.

Cake ~

  • Gather the pecans, candied ginger, and cranberries and place them on a cutting board. Using a chef's knife chop this mixture into smaller pieces. The reason I do this is to make it easier to slice the cake into smaller pieces.
  • Prepare the cake by combining the flour, baking powder, and baking soda. Set aside.
  • In a large mixing bowl beat the four egg yolks and vanilla for 5 minutes with an electric mixer at medium speed until the mixture is thick and lemon colored.
  • Gradually add a ⅓ cup of sugar and mix on medium speed until combined.
  • Stir in the mashed banana and ⅓ cup of the chopped pecans, cranberries, and ginger. Reserve the remainder for the top of the cake.
  • In another large mixing bowl beat the four egg whites at medium-high speed 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.)
  • Add the banana batter to the egg whites and gently fold them in until incorporated.
  • Add half of the flour mixture and start folding it into the batter, (it doesn't have to be completely mixed in) then add the rest of the flour and continue folding in the flour until combined.
  • Gently pour the cake mixture over the cream cheese filling mixture, and spread the batter out making sure to get into the corners. You can also drop the batter over the cream cheese mixture by the cup full, then spread this over the cream cheese.
  • 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 the cake is done let it sit for 5 minutes.
    Run a knife around the edges of the baking sheet to loosen the cake. Pick up the pan with a towel or hot pads then position the pan next to the towel and quickly flip the cake out onto the powdered sugar-covered towel and peel off the parchment paper.
  • Start rolling the cake from the narrow end; use the towel to help roll the cake. When rolled, keep the seam side down on the cake so it doesn't unroll. Let the cake sit for about 10 minutes to firm up and cool.
  • Transfer the cake to a serving platter and let cool completely before adding the glaze and toppings.

Glaze and Topping ~

  • Make the glaze by beating together 1 ounce of softened cream cheese, vanilla, powdered sugar, and milk until it is a drizzling consistency.
  • When the cake is cooled, spread the glaze over the top of the cake then sprinkle with remaining chopped pecans, cranberries, and ginger.

Storage

  • Cover the cake with foil or plastic wrap in keep it in the refrigerator for up to 3 days.

Notes

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

Nutrition

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