Banana Cream Cheese Cake Roll with Pecans Cranberries and Ginger Recipe

ByHarry Bern
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Introduction

This Banana Cream Cheese Cake Roll is a delightful treat combining creamy filling with a moist banana cake studded with pecans, cranberries, and ginger. Finished with a smooth cream cheese glaze, it’s perfect for a special dessert or an impressive snack.

A sliced rolled cake on a white plate sits on a white marbled surface. The cake has three visible layers: a light brown cake layer with small darker spots mixed throughout, a creamy white filling layer swirled inside, and a thick white icing layer on top that drips slightly over the edges. The icing is topped with small crunchy pieces in beige and dark red colors, scattering across the surface. In the background, there is a white cup with faint letters and another white plate with an additional slice of the cake. A bunch of white flowers with green leaves is slightly blurred behind the cake. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 7 ounces softened cream cheese (for filling)
  • ½ cup sugar (for filling)
  • 1 egg (for filling)
  • 3 tablespoons milk (for filling)
  • ½ cup all purpose flour (for cake)
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 4 large eggs (separated)
  • ½ teaspoon vanilla
  • ⅔ cup white sugar (divided)
  • 1 large banana or 2 small (about ½ to ⅔ cup mashed)
  • ⅓ cup chopped pecans
  • ¼ cup dried cranberries
  • ¼ cup candied ginger
  • 1 ounce cream cheese (softened, for glaze)
  • ¾ cup powdered sugar (for glaze)
  • 1 teaspoon vanilla (for glaze)
  • 2-3 teaspoons milk (for glaze)

Instructions

  1. Step 1: Preheat the oven to 375°F. Grease and line a 15″ x 10″ x 1″ jelly roll pan with parchment paper.
  2. Step 2: Prepare the cream cheese filling by mixing 7 ounces of softened cream cheese with ½ cup sugar in a small bowl until smooth. Beat in 1 egg and 3 tablespoons milk until combined, then spread evenly in the prepared pan.
  3. Step 3: Chop the pecans, cranberries, and candied ginger finely, reserving about one-third of the mixture for topping.
  4. Step 4: In a separate bowl, whisk together the flour, baking powder, and baking soda. Set aside.
  5. Step 5: In a large bowl, beat 4 egg yolks with ½ teaspoon vanilla on medium speed for 5 minutes until thick and lemon-colored. Gradually add ⅓ cup sugar and mix until combined.
  6. Step 6: Stir the mashed banana and ⅓ cup of the chopped pecan, cranberry, and ginger mixture into the yolk batter.
  7. Step 7: In another bowl, beat the 4 egg whites on medium-high speed until soft peaks form. Gradually add the remaining ⅓ cup sugar and beat until stiff peaks form.
  8. Step 8: Gently fold the banana batter into the beaten egg whites until combined.
  9. Step 9: Fold in half of the flour mixture into the batter, then add the remaining flour mixture and continue folding until just combined.
  10. Step 10: Carefully pour the cake batter over the cream cheese filling in the pan. Spread evenly, ensuring corners are covered. You may drop batter by the cupful and spread it gently.
  11. Step 11: Bake for 15 to 20 minutes until the cake springs back gently when touched. While baking, prepare a clean towel sprinkled with powdered sugar.
  12. Step 12: Allow the cake to cool in the pan for 5 minutes. Run a knife around the edges to loosen it, then invert the cake onto the powdered sugar towel and peel off the parchment paper.
  13. Step 13: Starting from the narrow end, roll the cake up with the towel. Keep the seam side down and let it cool and firm for about 10 minutes.
  14. Step 14: Transfer the cake roll to a serving platter and allow it to cool completely before glazing.
  15. Step 15: Prepare the glaze by beating 1 ounce softened cream cheese with ¾ cup powdered sugar, 1 teaspoon vanilla, and 2–3 teaspoons milk until smooth and drizzleable.
  16. Step 16: Spread the glaze evenly over the cooled cake roll and sprinkle with the reserved chopped pecans, cranberries, and ginger.

Tips & Variations

  • For easier slicing, chop the nuts and dried fruit into smaller pieces as instructed.
  • You can substitute dried cherries or raisins for the cranberries for a different flavor profile.
  • To enhance the banana flavor, use very ripe bananas with some brown spots.

Storage

Cover the cake tightly with foil or plastic wrap and store in the refrigerator for up to 3 days. Reheat slices gently at room temperature before serving if desired; the glaze is best enjoyed chilled.

How to Serve

A rolled cake with three visible spiral layers of light yellow sponge and white cream, dusted lightly with powdered sugar on the outer sponge layer. The top layer is thick, glossy white frosting that smoothly covers the cake and slightly drips down the sides. On top of the frosting is a generous sprinkle of chopped nuts and dark red dried fruit pieces, adding texture and color contrast. The cake rests on a long white rectangular plate, placed on a white marbled surface with a striped red and white cloth in the background and a small glass bowl of nuts nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this cake roll a day ahead?

Yes, you can assemble and glaze the cake the day before and refrigerate it overnight. This allows the flavors to meld and the cake to firm up, making slicing easier.

Can I freeze the Banana Cream Cheese Cake Roll?

While freezing is possible, it may affect the texture of the cream cheese glaze and the moist cake. If freezing, wrap the roll tightly in plastic wrap and foil, then thaw in the refrigerator before serving.

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Banana Cream Cheese Cake Roll with Pecans Cranberries and Ginger Recipe

★★★★★

4.8 from 50 reviews
  • Author: Harry
  • Total Time: 40-45 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

This Banana Cream Cheese Cake Roll features a luscious cream cheese filling topped with a moist banana cake studded with pecans, cranberries, and candied ginger. Rolled to perfection and finished with a smooth cream cheese glaze and a sprinkle of nuts and dried fruit, this delightful dessert offers a perfect blend of sweet, tangy, and spicy flavors for any occasion.

Ingredients

Scale

Cream Cheese Filling

  • 7 ounces softened cream cheese
  • ½ cup sugar
  • 1 egg
  • 3 tablespoons milk

Cake Batter

  • ½ cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 4 large eggs, separated
  • ½ teaspoon vanilla extract
  • ⅔ cup white sugar (divided into 2 portions of ⅓ cup each)
  • 1 large banana or 2 small bananas (about ½ – ⅔ cup mashed)
  • ⅓ cup chopped pecans
  • ¼ cup dried cranberries
  • ¼ cup candied ginger

Glaze

  • 1 ounce cream cheese, softened
  • ¾ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2–3 teaspoons milk

Instructions

  1. Prepare the Pan: Grease and line a 15″ x 10″ x 1″ jelly roll pan with parchment paper to prevent sticking.
  2. Preheat Oven: Set the oven to 375°F (190°C) to ensure it’s ready for baking the cake roll.
  3. Make Cream Cheese Filling: In a small bowl, beat 7 ounces softened cream cheese with ½ cup sugar using an electric mixer until smooth. Add 1 egg and 3 tablespoons milk, and beat on medium speed until well combined. Spread this mixture evenly in the prepared pan.
  4. Chop Nuts and Fruits: On a cutting board, finely chop the pecans, dried cranberries, and candied ginger to make them easier to slice later. Reserve ⅓ cup for the batter and set the remaining aside for topping.
  5. Mix Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and baking soda. Set aside.
  6. Prepare Egg Yolk Mixture: In a large bowl, beat the four egg yolks and ½ teaspoon vanilla extract for 5 minutes at medium speed until the mixture is thick and lemon-colored. Gradually add ⅓ cup sugar, mixing until incorporated.
  7. Add Banana and Nuts: Stir the mashed banana and ⅓ cup of the chopped pecans, cranberries, and ginger into the egg yolk mixture.
  8. Beat Egg Whites: In another clean bowl, whisk the four egg whites at medium-high speed to soft peaks. Gradually add remaining ⅓ cup sugar and continue beating until stiff peaks form.
  9. Combine Batter: Gently fold the banana batter into the beaten egg whites until incorporated. Then fold in half of the flour mixture until partially mixed, and add the rest, folding until just combined.
  10. Assemble Cake: Pour the cake batter gently over the cream cheese filling in the pan. Spread evenly to cover the filling, using a spatula to reach corners.
  11. Bake: Bake for 15 to 20 minutes until the cake is set and springs back slightly to touch.
  12. Prepare Rolling Surface: While baking, sprinkle a clean towel with powdered sugar to prepare for rolling the cake.
  13. Cool and Roll: Remove cake from oven and let sit 5 minutes. Run a knife around edges to loosen, then invert the cake onto the sugared towel, peel off parchment paper. Starting from the narrow end, roll the cake with the towel inside to form a tight roll. Place seam side down and let cool and firm for about 10 minutes.
  14. Cool Completely: Transfer the rolled cake to a serving platter and allow it to cool fully before adding glaze.
  15. Make Glaze: Beat together 1 ounce softened cream cheese, ¾ cup powdered sugar, 1 teaspoon vanilla, and 2-3 teaspoons milk until smooth and pourable.
  16. Glaze and Decorate: Unroll the cooled cake carefully, spread the glaze evenly on top, then sprinkle with the remaining chopped pecans, cranberries, and candied ginger for garnish.
  17. Storage: Cover the cake with foil or plastic wrap and refrigerate. Best consumed within 3 days for optimal freshness.

Notes

  • Ensure the egg whites are beaten to the correct consistency for maximum volume and a light cake texture.
  • Rolling the cake while still warm helps prevent cracking and creates a smooth roll.
  • Use fresh bananas that are ripe for better sweetness and flavor.
  • Chopping nuts and dried fruits finely helps with smoother slicing and even distribution.
  • For easier spreading, let the cream cheese soften at room temperature before use.
  • Can be stored refrigerated for up to 3 days; allow to come to room temperature before serving.
  • Prep Time: 25 minutes
  • Cook Time: 15-20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: banana cake roll, cream cheese cake roll, pecans, cranberries, candied ginger, dessert roll, holiday dessert, rolled cake, cream cheese glaze, baked dessert

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