Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Banana Cream Cheese Cake Roll with Pecans Cranberries and Ginger Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 66 reviews

  • Author: Ava
  • Total Time: 1 hour 10 minutes
  • Yield: 1 cake roll (about 10-12 servings)
  • Diet: Vegetarian

Description

This Banana Cream Cheese Cake Roll is a delightful dessert combining a smooth cream cheese filling with a moist banana cake studded with chopped pecans, dried cranberries, and candied ginger. Rolled into a jelly roll pan and glazed with a light cream cheese icing, this cake offers a perfect balance of sweet, tart, and spicy flavors, ideal for a special treat or festive occasion.

Ingredients

Cream Cheese Filling

  • 7 ounces softened cream cheese (reserve 1 ounce for icing)
  • 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 ⅓ cup + ⅓ cup)
  • 1 large banana or 2 small (about ½ to 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 and help with rolling the cake later.
  2. Preheat Oven: Set your oven to 375° F (190° C) to get it ready for baking.
  3. Make Cream Cheese Filling: In a small bowl, beat 7 ounces softened cream cheese with ½ cup sugar until smooth using an electric mixer. Add 1 egg and 3 tablespoons milk, and mix on medium speed until fully combined. Spread this mixture evenly into the prepared pan.
  4. Chop Mix-ins: On a cutting board, chop the pecans, dried cranberries, and candied ginger into smaller pieces for easier slicing and distribution.
  5. Mix Dry Ingredients: Combine the flour, baking powder, and baking soda in a separate bowl and set aside.
  6. Make Egg Yolk Batter: In a large bowl, beat the four egg yolks and ½ teaspoon vanilla on medium speed for 5 minutes until the mixture is thick and lemon-colored. Gradually add ⅓ cup sugar and blend well.
  7. Add Banana and Mix-Ins: Stir mashed banana and ⅓ cup of the chopped pecans, cranberries, and candied ginger into the egg yolk mixture. Reserve the rest of the chopped mix-ins for topping.
  8. Beat Egg Whites: In another bowl, beat the four egg whites on medium-high speed until soft peaks form. Gradually add the remaining ⅓ cup sugar, continuing to beat until stiff peaks form.
  9. Combine Batter and Egg Whites: Gently fold the banana batter into the egg whites until well incorporated, being careful to keep as much air as possible.
  10. Incorporate Dry Ingredients: Fold half of the flour mixture into the batter, followed by the remaining flour, until just combined. It’s okay if the batter appears slightly streaky.
  11. Assemble Cake Batter Over Filling: Pour or spoon the cake batter gently over the cream cheese filling layer in the jelly roll pan, spreading it evenly to all corners.
  12. Bake: Place the pan in the oven and bake for 15 to 20 minutes until the cake springs back lightly to touch and a toothpick inserted into the cake portion comes out clean.
  13. Prepare for Rolling: While baking, sprinkle powdered sugar generously over a clean kitchen towel to prepare for rolling the hot cake.
  14. Unmold Cake: Let the baked cake sit at room temperature for 5 minutes. Run a knife around the edge to loosen it, then carefully invert the pan onto the powdered sugar towel and peel off the parchment paper.
  15. Roll Cake: Starting from the narrow end, roll the cake gently yet firmly together with the towel inside. Place the rolled cake seam side down and let it cool and firm up for about 10 minutes.
  16. Cool Completely: Transfer the rolled cake to a serving platter and let it cool fully before glazing.
  17. Make Glaze: Beat 1 ounce softened cream cheese, ¾ cup powdered sugar, 1 teaspoon vanilla, and 2 to 3 teaspoons milk until smooth and drizzle-consistent.
  18. Glaze and Decorate: Unroll the cake slightly if needed, spread the cream cheese glaze evenly over the top, then sprinkle the remaining chopped pecans, cranberries, and candied ginger decoratively.
  19. Storage: Cover the cake tightly with foil or plastic wrap and refrigerate. It will keep fresh for up to 3 days.

Notes

  • Use room temperature ingredients for better mixing and texture.
  • The reserved 1 ounce of cream cheese is specifically for the glaze to complement the cake’s cream cheese layer.
  • Chopping the pecans, cranberries, and ginger finely helps with easier slicing and more even flavor distribution.
  • Be gentle when folding in egg whites and flour to maintain a light, airy cake texture.
  • Rolling the cake while warm prevents cracking and helps set its shape.
  • Powdered sugar on the towel helps prevent sticking when you roll the cake out after baking.
  • Store refrigerated to maintain freshness and texture.
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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