There is no shortage of banana cakes and banana breads on this blog, and here’s another one: a light, gently spiced banana roll cake. The sponge starts with a whipped egg batter folded with mashed banana and a touch of cinnamon, producing a soft, springy cake. It’s filled with a tangy cream cheese frosting, rolled into a neat cylinder, and sliced to reveal pretty swirls. The texture is airy but moist from the banana, and the frosting balances the sweetness perfectly. Don’t be intimidated by roll cakes — this method is straightforward and forgiving.
This recipe is a scaled-down adaptation inspired by Smitten Kitchen Every Day. If you don’t have a full sheet pan, an 8-inch square cake pan works well for roll cakes and is often easier to store. I’ve used the same pan for other roll cakes like mango and chocolate. Unlike some roll cake recipes that require separating eggs, this version keeps things simpler: the whole eggs are beaten until thick and ribbon-like, saving steps and cleanup while still producing a tender sponge.
Because of the banana, this sponge can be slightly stickier than plain roll cakes, but it still rolls nicely if handled carefully. I prefer the kitchen-towel method: dust a clean towel with icing sugar, flip the hot cake onto it, peel off the paper, and roll the cake into the towel while warm. Let the cake cool rolled up, then unroll, spread the frosting, and roll it again. Wrapping the filled roll in clingfilm before chilling helps it keep its shape and makes for cleaner slices.
The finished roll is soft and light; the cream cheese frosting is slightly tangy and just sweet enough. A light dusting of icing sugar finishes the presentation. Although the cake is delicious straight from the fridge, allowing it to sit at room temperature for a short while softens the frosting to a luscious, creamy consistency. Slices hold together well once chilled and still look delicate and inviting.
I hope you enjoy making and eating this banana roll cake.
Banana Roll Cake
Ingredients
For the cake
- 2 eggs at room temp (integral to the recipe)
- 1 and 1/2 tsps vanilla extract
- 1/8 cup caster sugar (25 g)
- 1/3 cup soft brown sugar, light or dark (70 g)
- 1/3 cup mashed banana (from 1 small overripe banana)
- 1/2 cup all-purpose flour (60 g)
- 1/4 tsp baking soda
- 1/8 tsp cinnamon powder
- Pinch of salt
- 1/4 cup icing sugar (30 g), plus more to dust
For the frosting
- 1/2 cup cream cheese (115 g)
- 2 tbsps unsalted butter (30 g)
- 1/4 cup icing sugar (30 g)
- 1/4 tsp vanilla extract
Instructions
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Line an 8-inch square baking pan with non-stick baking paper, leaving a little overhang for easy removal. Preheat the oven to 175°C.
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In the bowl of a stand mixer fitted with a whisk (or use a large deep bowl with a hand mixer), combine the eggs and vanilla. Beat on medium-high until foamy, then gradually add both sugars while the mixer runs. Increase speed to high and beat 5–10 minutes until the eggs are very thick and ribbon-like when the beaters are lifted.
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Add the mashed banana and whisk briefly to incorporate without deflating the batter. Sift in the flour, baking soda, cinnamon, and salt. Use a silicone spatula to fold the dry ingredients into the eggs gently and quickly, scraping the base of the bowl so there are no pockets of flour. The batter should remain light and airy.
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Pour the batter into the prepared pan and smooth into an even layer. Bake 12–15 minutes, until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
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While the cake bakes, spread a clean kitchen towel and dust it generously with icing sugar to prevent sticking. Choose a towel large enough to hold the entire cake.
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When the cake is done, let it rest a minute, then lift it from the pan using the paper. Flip it onto the sugared towel and gently peel off the baking paper. Roll the cake and towel together into a tight cylinder; the towel protects your hands and prevents the cake from sticking to itself.
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Allow the rolled cake to cool completely at room temperature, about 2–3 hours. You can refrigerate it to speed cooling, but chilling before the first unroll can increase the chance of cracking.
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When cool, unroll the cake and the towel slowly. The towel may stick a little toward the end, especially with moist banana cake, so be gentle. A few small cracks are fine—the roll will still hold together.
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Make the frosting by beating the cream cheese and butter on medium until smooth and creamy. Add the icing sugar and vanilla and beat until fluffy. Adjust sweetness with more sugar or a pinch of salt if desired.
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Spread an even layer of frosting over the unrolled cake and roll it up again into a tight cylinder. Small cracks are okay; chilling will help the cake set and keep slices intact.
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Place the rolled cake on a large sheet of clingfilm, wrap tightly, and seal the ends. Chill in the fridge for at least 30 minutes to firm up before slicing.
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Dust the cake with icing sugar just before serving (doing this too early can cause the sugar to absorb into the moist top). Slice into 8–10 pieces. Store any leftovers in an airtight container in the fridge for 4–5 days.
Notes
*Prep time does not include cooling or chilling time
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