Banana Cake Cream Cheese Roll

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Banana Cake Cream Cheese Roll

Nothing quite screams comfort like a warm slice of Banana Cake Cream Cheese Roll. This luscious dessert envelops creamy, sweet banana flavor in a soft cake, perfectly balanced with the richness of cream cheese. As you take your first bite, the tender texture melds with the delightful crunch of chopped pecans, tangy dried cranberries, and the zing of candied ginger, each morsel pulling you into a world of flavors harmonizing beautifully. This recipe is a little masterpiece of baking made easy with a step-by-step guide, ensuring you capture those comforting aromas in your own kitchen.

History / Fun Fact

The origins of banana cakes and rolls can be traced back to a time when resourcefulness in the kitchen was paramount. During the Great Depression, folks made use of overripe bananas, turning potential waste into sweet treats. Banana Cream Cheese Roll takes this idea a step further, infusing the moistness of ripe bananas with creamy cheese and hints of spice. Although the dish has gained popularity in modern times as a festive treat or delightful dessert, it still encapsulates that spirit of creativity, proving that with a bit of imagination, deliciousness can spring from the simplest ingredients.

Ingredients

As you start your culinary journey, gathering the ingredients for your Banana Cake Cream Cheese Roll will tantalize your senses:

• 7 ounces of cream cheese: Softened to a luscious, creamy consistency that melds beautifully with the cake.
• 1/2 cup granulated sugar: Sweet, fine crystals that dissolve effortlessly into your batter, enhancing its sweetness.
• 1 large egg: A beautiful, golden orb that binds ingredients together and adds richness.
• 3 tablespoons whole milk: This creamy addition enriches the filling, giving it a velvety texture.
• 1/2 cup all-purpose flour: The backbone of your roll, creating a tender crumb with a soft bite.
• 1/2 teaspoon baking powder: A leavening agent that helps your cake rise beautifully.
• 1/4 teaspoon baking soda: Works alongside baking powder for an even fluffier texture.
• 4 large eggs, separated: These versatile ingredients contribute both richness from the yolks and lightness from the whites.
• 1/2 teaspoon vanilla extract: Aromatic vanilla that elevates your dessert with a delightful warmth.
• 2/3 cup granulated sugar, divided: Used in both the batter and egg whites for balancing sweetness.
• 2/3 cup mashed banana (1 large or 2 small bananas): Ripe, naturally sweet fruit that gives your roll its signature taste and moisture.
• 1/3 cup pecans, chopped: Nutty and crunchy, they provide a delightful contrast to the soft cake.
• 1/4 cup dried cranberries: Tart and chewy, these little jewels add a pop of color and flavor.
• 1/4 cup candied ginger, chopped: A sweet, spicy kick that brings warmth to the roll.
• 1 ounce cream cheese, softened: For a smooth glaze that envelops your rolled cake.
• 3/4 cup powdered sugar: Sweet and fine, perfect for achieving that silky glaze texture.
• 1 teaspoon vanilla extract: Additional layer of aromatic sweetness in your glaze.
• 2 to 3 teaspoons whole milk: To achieve the desired smooth consistency of your glaze, adding creaminess.

Cooking Time & Tips For Banana Cake Cream Cheese Roll

Cooking this delightful dessert typically takes about 30 to 45 minutes, making it a perfect option for those looking to whip up something special without spending all day in the kitchen. Quick preparation can be achieved by organizing your workspace and measuring ingredients ahead of time. In contrast, slow preparation allows you to savor the process; take your time to enjoy the aromas as you mix each ingredient methodically.

For success, remember to use eggs at room temperature for better incorporation into the batter, and don’t skip the step of dusting the kitchen towel with powdered sugar—this prevents sticking, allowing for a seamless roll.

Step-by-Step Directions

1. Preheat the oven to 375°F (190°C). Grease a 15 x 10 x 1 inch jelly roll pan and line it with parchment paper, ensuring every corner is covered.

2. Prepare the cream cheese filling: In a small bowl, blend 7 ounces of softened cream cheese with 1/2 cup granulated sugar using an electric mixer until the mixture is smooth and creamy. Slowly incorporate 1 egg and 3 tablespoons of whole milk, beating on medium speed until fully combined. Evenly spread this cream cheese filling across the bottom of the prepared pan, and set aside.

3. Chop your nuts and fruit: Coarsely chop the pecans, candied ginger, and dried cranberries on a cutting board. Set aside 1/3 cup of this mixture for later use and reserve the remainder for the topping.

4. In another bowl, whisk together 1/2 cup all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon baking soda. This mixture serves as the dry base for your cake batter. Set aside.

5. Create the batter: In a large bowl, beat 4 egg yolks with 1/2 teaspoon vanilla extract for about 5 minutes, until the mixture thickens and turns a lovely lemon color. Gradually mix in 1/3 cup of granulated sugar, fully incorporating it. Then, gently fold in the mashed bananas and the reserved 1/3 cup of chopped nut and fruit mixture.

6. Prepare the egg whites: In a separate clean bowl, beat 4 egg whites at medium-high speed until soft peaks form. Gradually add the remaining 1/3 cup granulated sugar, increasing the speed to high and beating until stiff peaks are achieved.

7. Combine the mixtures gently: Gently fold the egg yolk mixture into the beaten egg whites. Add half of the flour mixture, folding gently until just combined, then add the remaining flour mixture and fold again without overmixing.

8. Pour the batter: Carefully pour the cake batter over your cream cheese filling in the pan, spreading it evenly to cover the corners fully.

9. Bake: Place the pan in your preheated oven and bake for 15 to 20 minutes, or until the cake is set and a light golden color emerges.

10. Prepare to roll: While the cake is baking, lay out a clean kitchen towel and dust it generously with powdered sugar to prevent any sticking.

11. Cool and roll: After baking, allow the cake to cool in the pan for about 5 minutes. Use a knife to release the edges, then flip the cake out onto the powdered sugar-dusted towel, removing the parchment. Starting at one short end, roll the cake with the towel into a log shape. Place seam-side down to set for 10 minutes.

12. Glaze: In a small bowl, mix 1 ounce of softened cream cheese with 3/4 cup powdered sugar, 1 teaspoon vanilla extract, and 2 to 3 teaspoons whole milk until you reach a smooth, drizzleable consistency.

13. Finish your roll: Transfer the rolled cake to a serving platter, and let it cool completely before glazing. Once cooled, spread the glaze evenly over the roll, then generously sprinkle the reserved chopped pecans, cranberries, and candied ginger on top.

Serving Suggestions & Occasions

This Banana Cake Cream Cheese Roll is perfect for various occasions. A delightful treat for afternoon tea or a family gathering, this dessert also shines at birthday parties or holiday celebrations. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream to elevate the experience. A cup of steamy chai or a glass of cold milk would complement this dessert beautifully, making every bite an unforgettable treat.

Common Mistakes For Banana Cake Cream Cheese Roll

Being a baking enthusiast means avoiding common pitfalls! One frequent mistake is not properly preheating the oven, affecting the cake’s rise. Another is overmixing the batter and egg whites, leading to a dense texture instead of a fluffy roll. Additionally, misaligning the parchment paper can cause sticking. Ensure you roll the cake while it’s warm and still pliable—waiting too long results in cracking.

Healthier Alternatives & Variations

If you’re interested in a healthier take, consider swapping out some of the granulated sugar for natural sweeteners like honey or maple syrup. You can also use whole wheat flour in place of all-purpose for added fiber and nutrients. For a banana-free version that remains just as delicious, consider using unsweetened applesauce or avocados for moisture with a neutral flavor.

FAQs

1. Can I use frozen bananas for this recipe?
   Yes! Just ensure they are thoroughly thawed and drained of excess moisture before use.

2. What can I substitute for cream cheese?
   For a lighter option, use Greek yogurt or a dairy-free cream cheese alternative.

3. How do I store leftovers?
   Keep the roll wrapped in plastic wrap or stored in an airtight container in the fridge for up to 3 days.

4. Can I freeze this cake roll?
   Absolutely! Wrap it tightly in plastic wrap and then foil; it can last in the freezer for up to 3 months.

5. What can I use if I don’t have pecans?
   Walnuts, almonds, or even sunflower seeds can work as great substitutes for a different crunch.

6. Is it possible to make the cream cheese roll ahead of time?
   Yes, the cake can be made a day ahead and stored in the fridge; just add the glaze before serving.

Conclusion

As you emerge from your kitchen enveloped in the beautiful aromas of baked banana goodness, let your heart be filled with warmth knowing that you’ve just created a delightful Banana Cake Cream Cheese Roll. This exquisite dessert captures happy moments and cherished memories, beckoning you to share it with loved ones. With just a few simple steps, you have transformed straightforward ingredients into a stunning, flavorful treat that’s sure to delight! So, why wait? Indulge in this delightful recipe today and let your taste buds dance with joy!

Banana Cake Cream Cheese Roll

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A luscious dessert that combines creamy banana flavor in a soft cake with a rich cream cheese filling, enhanced by pecans, cranberries, and candied ginger.

• Author: catherine
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 7 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 1 large egg
• 3 tablespoons whole milk
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 4 large eggs, separated
• 1/2 teaspoon vanilla extract
• 2/3 cup granulated sugar, divided
• 2/3 cup mashed banana (1 large or 2 small bananas)
• 1/3 cup pecans, chopped
• 1/4 cup dried cranberries
• 1/4 cup candied ginger, chopped
• 1 ounce cream cheese, softened
• 3/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 to 3 teaspoons whole milk

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Instructions

1. Preheat the oven to 375°F (190°C). Grease a 15 x 10 x 1 inch jelly roll pan and line it with parchment paper.
2. In a small bowl, blend 7 ounces of softened cream cheese with 1/2 cup granulated sugar until smooth. Add 1 egg and 3 tablespoons of whole milk, mixing until well combined. Spread the cream cheese filling across the bottom of the prepared pan.
3. Chop the pecans, candied ginger, and dried cranberries. Set aside 1/3 cup for later use.
4. In another bowl, whisk together 1/2 cup all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon baking soda.
5. In a large bowl, beat 4 egg yolks with 1/2 teaspoon vanilla extract for about 5 minutes. Gradually mix in 1/3 cup granulated sugar, then fold in the mashed bananas and reserved nut-fruit mixture.
6. In a separate bowl, beat 4 egg whites until soft peaks form. Gradually add the remaining 1/3 cup granulated sugar and beat until stiff peaks are formed.
7. Gently fold the egg yolk mixture into the beaten egg whites, alternating with the flour mixture until just combined.
8. Carefully pour the batter over the cream cheese filling and spread evenly. Bake for 15 to 20 minutes or until set and lightly golden.
9. While the cake is baking, prepare a clean kitchen towel dusted with powdered sugar.
10. Once baked, cool the cake for 5 minutes, then transfer it onto the sugared towel. Roll the cake into a log shape and let it set.
11. In a small bowl, mix 1 ounce of softened cream cheese, 3/4 cup powdered sugar, 1 teaspoon vanilla extract, and 2 to 3 teaspoons whole milk until smooth.
12. Let the cake cool fully before glazing. Spread the glaze evenly over the roll and sprinkle with the remaining chopped pecans, cranberries, and candied ginger.

Notes

Use room temperature eggs for better incorporation and dust the towel with powdered sugar to prevent sticking.

Nutrition

• Serving Size: 1 slice
• Calories: 250
• Sugar: 20g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 4g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 70mg

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