Banana Cake Roll Recipe with Cream Cheese Filling

This Banana Cake Roll is sweet, fruity and lightly tangy — a delightful combination of banana sponge, lemon-kissed cream cheese filling and crunchy pecans. It’s simple to prepare, quick to bake and perfect for using up ripe bananas.

Like other Swiss roll–style cakes, this banana cake roll is essentially a light sponge baked on a sheet, filled with fluffy cream and rolled into a pretty spiral. The technique is forgiving — the batter is quick to mix, the bake time is short, and rolling while the cake is still warm helps prevent cracks. This recipe is an excellent way to rescue a very ripe banana and turn it into a show-stopping dessert that feels both elegant and homely.

Banana Cake Roll Ingredients:

• 3/4 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 eggs, room temperature
• 3/4 cup sugar
• 1 ripe banana

Cream Cheese Frosting Ingredients:

• 4 oz cream cheese, room temperature
• 1/2 cup powdered sugar, sifted
• 1 1/4 cups heavy whipping cream, cold
• 1 tablespoon freshly squeezed lemon juice (optional, for brightness)
• Pecans or other nuts for decoration

How to Make Banana Cake Roll

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking soda, baking powder and salt until evenly combined.

In a large mixing bowl, combine the eggs, sugar and salt. Beat on high speed for 5–6 minutes until the mixture is thick, pale and increased in volume — this aeration is what creates a light sponge. Meanwhile, mash the ripe banana with a fork until mostly smooth; a few small chunks are fine for texture. Add the mashed banana to the beaten eggs and mix on low speed for about 30 seconds to incorporate.

Sift the dry ingredients into the wet mixture. Using a spatula, fold the flour mixture in gently until just combined; avoid over-mixing so the batter stays airy. Spread the batter evenly across the prepared baking sheet, taking care to reach the corners for an even bake. Bake for 13–15 minutes, until the top is golden and the sponge springs back lightly when touched (13 minutes worked well here).

As soon as the cake comes out of the oven, loosen the edges from the baking sheet. While still hot — so the sponge remains flexible — roll the cake gently into a log. You can use a clean kitchen towel or two pieces of paper towel to protect your hands from heat. Rolling while warm prevents cracking; set the rolled cake aside to cool completely before filling.

How to Make Cake Roll Frosting

To prepare the cream cheese filling, beat the softened cream cheese in a medium bowl on low–medium speed for about a minute until smooth. Add the lemon juice (if using) and sifted powdered sugar, then beat briefly to combine. With the mixer running, pour in the cold heavy whipping cream and increase the speed to high. Whip until the filling is thick, stable and fluffy — roughly 2–3 minutes. Chill the filling until you are ready to assemble.

When the sponge has cooled, unroll it carefully. Spread the cream cheese filling evenly across the surface, leaving a small margin at the edges to prevent overflow. Reserve 2–3 tablespoons of filling for the outside decoration if desired. Re-roll the cake slowly and gently, keeping the seam side down when finished. Trim the ends for a neat appearance if you like, then frost the outside with the reserved filling and garnish with pecans for texture and visual appeal. Refrigerate briefly to set the filling before slicing.

Notes, Tips and Serving Suggestions

• Use a very ripe banana for the best banana flavor; mash it well so it blends into the batter evenly.
• Beat the eggs and sugar until they are thick and pale — this step is essential for a light, flexible sponge.
• Roll the cake while warm to avoid cracks. If the cake cools and becomes stiff, a brief warm-up in the oven for a minute can help, but handle carefully.
• For a brighter filling, lemon juice is optional but recommended; it balances the sweetness and enhances flavor.
• Store the assembled cake roll refrigerated until serving. Slices are lovely with coffee or tea and make a great make-ahead dessert for parties.

If you make this Banana Cake Roll, enjoy sharing it with friends and family. The cake balances sweet banana notes with a creamy, slightly tart filling and a satisfying crunch from pecans — a simple yet impressive dessert that works for everyday treats or special occasions.