Banana Cream Cheesecake Roll

Introduction

The Banana Cream Cheesecake Roll, in my opinion, is one of the most delightful desserts I have ever made. I am not overstating it. The first time I rolled up this wonderful creation, my kitchen was filled with the smell of a bakery on a relaxed Sunday morning — ripe bananas, vanilla, and the mild tang of cheesecake filling that gets you to delay the next bite for a little more time with each bite.

Desserts with bananas have always been my favorite, but this one is exceptional. It is classy enough to be served at a dinner party, and yet it is warm and nostalgic, so you can prepare it on a random weekday when your sweet tooth begs for something special. I’m going to show you today how to make this light, dreamy, and slightly sweet banana roll that is as much fun to make as it is to devour.

What Is a Banana Cream Cheesecake Roll?

You can picture a banana cake that is both light and flavorful being enveloped in a cheesecake filling that is smooth as silk — like banana cream pie and traditional cheesecake gave birth to the most delightful dessert baby! It is made by rolling the cake in jelly-roll fashion, chilling until firm, and then cutting into pieces to show those gorgeous spirals of banana cake and creamy filling.

It looks impressive, but don’t worry — if you can flip a pancake and spread frosting, you can make this. I promise, you’ve got this.

Why This Recipe Is Special

This is certainly not the usual banana dessert. It is harmonious — sweet, but not overpowering. Soft, yet with enough structure to be sliced and presented nicely. It has the familiar “banana pudding” feeling, but in a more sophisticated, adult version.

The best thing that I like has to do with the feeling it imparts. The airy sponge, the cold creaminess, the faint taste of banana that just vanishes in your mouth — it’s happiness in dessert form rolled into one.

💛 Why You’ll Love This Recipe

• It is surprisingly easy. You do not have to have sophisticated tools or be a pastry chef.
• Make-ahead friendly. Perfect for parties or holidays — it actually tastes better the next day.
• Gorgeous presentation. Those creamy swirls are an instant wow factor.
• Customizable. Swap the banana for strawberry, chocolate, or even pumpkin.
• Perfect texture balance. Fluffy cake meets creamy filling — no dry edges here.

🧰 Tools You’ll Need

Here’s what you’ll need and why:

• Jelly roll pan (10×15 inches / 25×38 cm): This is key for the perfect sponge thickness.
• Parchment paper: Makes rolling easy and prevents sticking.
• Electric mixer or stand mixer: For whipping eggs and making the filling silky-smooth.
• Mixing bowls: One for wet ingredients, one for dry — simple setup, less mess.
• Rubber spatula: For gently folding batter (trust me, you don’t want to deflate it).
• Clean kitchen towel: You’ll use this to roll the cake while it’s warm — it’s a little baking magic trick.
• Offset spatula (optional): Helps spread filling evenly before rolling.

🧾 Ingredients

For the Banana Cake:

• ¾ cup (95 g) all-purpose flour
• ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 3 large eggs, room temperature
• ½ cup (100 g) granulated sugar
• 1 ripe banana (about ½ cup / 120 g), mashed
• 1 tsp vanilla extract
• 2 tbsp vegetable oil (30 ml)
• 1 tbsp milk (15 ml)

For the Cheesecake Filling:

• 8 oz (225 g) cream cheese, softened
• ½ cup (60 g) powdered sugar
• 1 tsp vanilla extract
• 1 cup (240 ml) heavy whipping cream, chilled

Optional Topping:

• Whipped cream
• Banana slices
• Crushed vanilla wafers or graham crumbs

👩‍🍳 Step-by-Step Instructions

1. Preheat and Prep

Preheat your oven to 350°F (175°C). Line your jelly roll pan with parchment paper and lightly grease it. (Don’t skip this step — trust me, a sticky cake is not fun to roll.)

2. Make the Banana Cake Batter

In one bowl, combine flour, baking powdеr, baking soda, and salt; whisk till everything is well combined. In a second bowl, on high speed, beat the eggs along with sugar for about 3 to 4 minutes, or till they are pale and thick. The light texture of the cake is derived from this step.

3. Bake the Cake

Pour the batter into your prepared baking pan smoothly, and bake for 10-12 minutes or until a gentle touch on the top area makes it spring back. (Don’t go too far—sponge cakes are fast in baking!)

4. Roll It Up

Take the cake off the heat and put it on the counter. Then, layer the kitchen towel and apply a thick coat of powdered sugar. The cake needs to be flipped onto the towel (be careful!) and the parchment paper needs to be pulled off. Roll up the cake slowly from one of the short ends while the towel is still inside. Allow cooling — this “memory roll” helps it keep the shape for further use.

5. Make the Cheesecake Filling

Combine the cream cheese, powdered sugar, and vanilla mix, and then use your mixer to beat until it becomes smooth and creamy. Take another bowl, and pour in the heavy cream, then whip it until stiff peaks form. The whipped cream should be folded into the cream cheese mixture. The outcome should be heavenly and almost impossible to resist.

6. Assemble the Roll

A cake that has been rolled out and cooled needs to be unrolled gently. Filling even needs to be spread above the surface, leaving a small border around the edges. Now the filling can be rolled back up (this time without the towel) — slow and steady wins the race here. It needs to be wrapped in plastic and chilled for at least 2 hours before slicing.

🍰 Serving Ideas

• For a more eye-pleasing effect, dust some powdered sugar and/or drizzle caramel sauce.
• Cover with banana slices and whipped cream.
• Top it with a bit of crushed vanilla wafers for that “banana pudding” feel.

🔄 Variations & Customizations

• Chocolate Banana Roll: Add 2 tbsp cocoa powder to the batter and reduce flour slightly.
• Strawberry Cream Roll: Swap banana for strawberry purée and add a layer of sliced strawberries.
• Nutty Twist: Fold in crushed pecans or walnuts for texture.
• Tropical Vibe: Add shredded coconut to the filling and a splash of rum extract.

🕒 Storage & Make-Ahead

• Fridge: Store tightly wrapped for up to 3 days.
• Freezer: Freeze (wrapped well) for up to 1 month. Thaw in the fridge overnight before serving.
• Make-ahead tip: You can bake and roll the cake a day early, then fill and serve the next day. It actually gets even moister!

💡 Pro Tips & Mistakes to Avoid

• Use ripe bananas. Spotty ones are perfect — more flavor and natural sweetness.
• Don’t skip the towel roll. It prevents cracking and makes rerolling smooth.
• Let it cool completely before filling. Otherwise, the cheesecake will melt.
• Be gentle when folding. The batter’s air bubbles are what make it fluffy.
• Chill before slicing. Cold cake = clean slices and perfect spirals.

📋 Recipe Summary

Yield: 10–12 slices

Prep time: 25 minutes

Cook time: 12 minutes

Chill time: 2 hours

Total time: ~2 hours 40 minutes

Nutrition (per serving):

Calories: ~280 | Protein: 5g | Fat: 15g | Carbs: 30g | Sugar: 20g

💬 Final Thoughts

If you’ve never made a rolled cake before, this is the one to start with. It’s forgiving, flavorful, and seriously satisfying. Every time I slice into it, I get this tiny thrill from those perfect golden swirls — and I know you will too.