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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

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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Find it online: https://dishesbyharry.com/banana-cream-cheese-cake-roll-with-pecans-cranberries-and-ginger-recipe/