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Banana Cream Cheese Cake Roll with Pecans Cranberries and Ginger Recipe

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4.3 from 72 reviews

  • Author: Amina
  • Total Time: 1 hour 10 minutes
  • Yield: 1 cake roll (serves approximately 8)

Description

This Banana Cream Cheese Cake Roll is a delightful dessert combining a creamy, sweetened cream cheese filling with a light banana cake studded with pecans, dried cranberries, and candied ginger. Rolled into a beautiful spiral and topped with a smooth cream cheese glaze and extra chopped pecans, cranberries, and ginger, this cake roll offers a perfect balance of textures and flavors, making it an impressive treat for any occasion.

Ingredients

Cream Cheese Filling

  • 7 ounces softened cream cheese
  • ½ cup sugar
  • 1 egg
  • 3 tablespoons milk

Cake

  • 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 into 2 portions of ⅓ cup each)
  • 1 large banana or 2 small (about ½ – ⅔ cup mashed)
  • ⅓ cup chopped pecans
  • ¼ cup dried cranberries
  • ¼ cup candied ginger

Glaze and Topping

  • 1 ounce cream cheese, softened
  • ¾ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2-3 teaspoons milk
  • Remaining chopped pecans, dried cranberries, and candied ginger for sprinkling

Instructions

  1. Prepare Pan: Grease and line a 15″ x 10″ x 1″ jelly roll pan with parchment paper to prevent sticking.
  2. Preheat Oven: Set oven temperature to 375°F (190°C) to get it ready for baking.
  3. Cream Cheese Filling: In a small bowl, beat 7 ounces softened cream cheese with ½ cup sugar until smooth using an electric mixer.
  4. Add Egg and Milk to Filling: Beat in 1 egg and 3 tablespoons milk at medium speed until fully combined, then spread this filling evenly into the prepared pan.
  5. Chop Nuts and Fruit: Finely chop pecans, candied ginger, and dried cranberries together; this makes slicing the cake easier later.
  6. Dry Ingredients: In a separate bowl, whisk together ½ cup all-purpose flour, ½ teaspoon baking powder, and ¼ teaspoon baking soda. Set aside.
  7. Mix Egg Yolks and Flavor: In a large bowl, beat 4 egg yolks with ½ teaspoon vanilla extract on medium speed for 5 minutes until thick and lemon-colored.
  8. Add Sugar to Yolks: Gradually add ⅓ cup of sugar to the yolks while mixing to combine well.
  9. Incorporate Banana Mixture: Stir mashed banana and ⅓ cup of the chopped pecans, cranberries, and ginger into the egg yolk batter, reserving the remaining chopped mixture for topping.
  10. Whip Egg Whites: In another clean bowl, beat the 4 egg whites on medium-high speed until soft peaks form (tips curl).
  11. Add Sugar to Egg Whites: Gradually add remaining ⅓ cup sugar while beating on high speed until stiff peaks form (tips stand straight).
  12. Combine Batter with Egg Whites: Gently fold the banana batter into the whipped egg whites until just incorporated to maintain airiness.
  13. Fold in Dry Ingredients: Add half of the flour mixture and gently fold it in; repeat with the remaining flour until the batter is combined but not overmixed.
  14. Assemble Cake: Pour the cake batter over the cream cheese filling in the pan, spreading evenly, ensuring corners are covered. You can drop batter by the cupful and spread it for even distribution.
  15. Bake: Bake the cake for 15 to 20 minutes until it is firm and lightly golden.
  16. Prepare Rolling Surface: While baking, sprinkle a clean kitchen towel with powdered sugar to prevent sticking when rolling the cake.
  17. Cool and Roll Cake: After baking, let the cake sit for 5 minutes. Run a knife around the edges, then flip it onto the sugared towel, removing the parchment paper. Roll the cake gently from the narrow end using the towel to help, seam side down, and let it rest for 10 minutes to set.
  18. Completely Cool: Transfer the rolled cake to a serving platter and allow it to cool fully before glazing.
  19. Make Glaze: Beat 1 ounce softened cream cheese with ¾ cup powdered sugar, 1 teaspoon vanilla extract, and 2 to 3 teaspoons milk until smooth and pourable.
  20. Glaze and Decorate: Unroll the cake carefully, spread the glaze evenly on top, then sprinkle with the remaining chopped pecans, cranberries, and candied ginger.
  21. Store: Cover the cake with foil or plastic wrap and refrigerate for up to 3 days to maintain freshness.

Notes

  • For easier slicing and a neater look, finely chop the nuts and dried fruits before adding them to the batter and for topping.
  • Rolling the cake while it’s still warm helps prevent cracking.
  • Use a powdered sugar–sprinkled towel or parchment to keep the cake from sticking while rolling and unrolling.
  • Allow the cake to cool completely before glazing to avoid melting the frosting.
  • The cake can be refrigerated for up to 3 days; bring to room temperature before serving for best flavor.
  • If desired, nuts can be toasted lightly to enhance flavor before chopping.
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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