Banana Bread Cake Roll
A beautifully spiced banana bread cake roll filled with cream cheese frosting - a fun alternative to banana bread!
Yield: 10 servings
For the cake
  • oil, for the pan
  • 3 large eggs
  • ⅓ cup (65 g) dark brown sugar
  • ⅓ cup (65 g) sugar
  • ⅔ cup (150 g) mashed very ripe bananas
  • 1 tsp vanilla extract
  • 2 tsp bourbon
  • 1 tsp baking soda
  • ¾ tsp cinnamon
  • pinch of nutmeg
  • pinch of ground cloves
  • ¼ tsp kosher salt
  • ¾ cup (100 g) all purpose flour
  • powdered sugar
For the filling
  • 8 oz (225 g) cream cheese, room temperature
  • 2 tbsp (30 g) unsalted butter, room temperature
  • ¾ cup (90 g) powdered sugar, plus more for sprinkling
  • 1 tsp vanilla
For the cake
  1. Heat oven to 350F. Line a 10x15-inch baking pan with parchment paper. Spray with baking spray or oil. Set aside.
  2. To make the batter, beat the eggs until foamy. Add the sugars then beat for another 5-10 minutes, or until thick. Add in the bananas, vanilla, and bourbon. Beat until combined. Add in the baking soda, spices, and salt, then beat again to combine. Add in the flour and mix until it is just combined.
  3. Spread batter into the prepared pan. Bake for 10-12 minutes, rotating halfway through, or until lightly brown all over and springs back when touched.
  4. Place on a wire rack and allow to cool for 5 minutes. Run a knife around the edges of the cake to loosen it from the pan. Sprinkle the top of the cake lightly with powdered sugar. Top the cake with a second piece of parchment paper, then place a cooling rack on top of it. Flip it over so the top of the cake is now face down on the parchment paper-lined cooling rack.
  5. Peel away the parchment paper from the bottom (now the top!) of the cake. Sprinkle with more powdered sugar. Starting from the short side, roll the cake and the remaining parchment paper into a log. Rest it seam side down on the cooling rack and let cool for 45 minutes. This will prevent it from cracking and breaking when you roll it later.
For the filling
  1. Beat together the cream cheese, butter, ¾ cup of powdered sugar, and vanilla until light and fluffy.
To assemble.
  1. Once the cake is completely cool, unroll it. Spread the cream cheese over the top of the cake in an even layer. Re-roll the cake with the frosting inside, removing the bottom layer of parchment paper as you go.
  2. If you have time, allow it to rest in the fridge to set up more.
  3. Sprinkle with more powdered sugar before serving.
Recipe by Joanne Eats Well With Others at