Banana Cream Cheesecake Roll (Printable Version)
Fluffy banana sponge rolled with creamy filling and fresh banana slices for a smooth, fruity dessert treat.
# Ingredients:
→ Sponge
01 -
4 large eggs, fresh and room temperature
02 -
150 g granulated sugar, pure cane
03 -
5 ml vanilla extract, real
04 -
120 g all-purpose flour, unbleached
05 -
5 g baking powder, fresh
06 -
2 g fine kosher or sea salt
07 -
60 ml whole milk
08 -
120 g ripe bananas, mashed
→ Filling
09 -
200 g cream cheese, softened
10 -
50 g powdered sugar, sifted
11 -
2.5 ml vanilla extract
12 -
120 ml heavy whipping cream, cold
→ Topping
13 -
1 ripe banana, firm and sliced
14 -
powdered sugar, for dusting
# Steps:
01 -
Preheat oven to 190°C and line a jelly roll pan with parchment paper. Lightly grease both parchment and pan to prevent sticking.
02 -
Beat eggs with granulated sugar until thick and pale, about 5 minutes. Add vanilla extract and mix. In a separate bowl, whisk flour, baking powder, and salt. Alternately add dry ingredients and milk to the egg mixture until just combined. Fold in mashed bananas gently.
03 -
Spread batter evenly in prepared pan. Bake for 12 to 15 minutes, until the sponge springs back lightly when pressed.
04 -
Turn warm sponge onto a kitchen towel dusted with powdered sugar. Remove parchment carefully and roll the sponge, starting from the short side, using the towel to set the shape. Let cool completely rolled.
05 -
Beat softened cream cheese with powdered sugar and vanilla until smooth. Whip cold heavy cream to stiff peaks and fold gently into cream cheese mixture until fluffy.
06 -
Unroll the cooled sponge carefully. Spread the cream cheese filling evenly and arrange fresh banana slices on top. Roll up tightly again using the towel. Wrap in plastic and refrigerate for at least 2 hours.
07 -
Remove from refrigerator, uncover, slice into portions and optionally dust with extra powdered sugar for presentation.
# Notes:
01 -
Dust the kitchen towel well with powdered sugar to prevent the sponge from sticking or tearing during rolling.
02 -
Use very ripe bananas for maximum natural sweetness and flavor infusion within the sponge and filling.
03 -
Chilling the roll for at least two hours ensures clean slicing and proper flavor melding.
04 -
Substitute gluten-free flour blend for a gluten-free variation and plant-based cream cheese with coconut topping for dairy-free adaptation.