Banana Cream Cheesecake Roll

A light, fluffy sponge cake rolled around a rich, creamy filling of sweetened cream cheese, whipped cream, and fresh banana slices—this elegant dessert combines the best of banana cream pie and cheesecake in a beautiful, sliceable roll. With its tender crumb, luscious filling, and hint of nostalgia, it’s perfect for holidays, dinner parties, or anytime you want to impress with minimal effort.

Why You’ll Love This Recipe

This isn’t just a dessert—it’s elegance made easy. The soft banana-infused cake rolls like a dream around a cool, velvety filling that tastes like banana pudding and cheesecake had a delicious baby. It’s lighter than traditional cheesecake, yet deeply satisfying, and looks stunning on any dessert table. Plus, it’s completely homemade with no gelatin or shortcuts.

Perfect for:

• Holiday gatherings and special occasions
• Spring and summer dinners
• Make-ahead treats (it gets better overnight!)
• Banana lovers who crave something beyond bread

🍌 “I served this at Easter,” said one home cook. “My guests thought I bought it from a bakery!”

Ingredients

For the Banana Sponge Cake

• 3 large eggs, room temperature
• 1 cup (200g) granulated sugar
• 1 tsp pure vanilla extract
• 1 cup (120g) all-purpose flour, sifted
• 1 tsp baking powder
• ½ tsp salt
• ¼ cup (60ml) milk, room temperature
• 1 large ripe banana, mashed (~½ cup)

For the Cheesecake Filling

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

For Assembly & Finish

• 1 ripe banana, sliced into thin rounds
• Powdered sugar, for dusting (on towel and finished cake)
• Optional: Whipped cream rosettes, chocolate drizzle, or extra banana slices for garnish

Step-by-Step Instructions

1. Preheat & Prep the Pan

• Preheat oven to 375°F (190°C).
• Lightly grease a 15×10-inch jelly roll pan (or 10×15-inch rimmed baking sheet).
• Line with parchment paper, then lightly grease the parchment—this prevents sticking and helps with rolling.

2. Make the Sponge Cake Batter

In a large bowl using a hand mixer or stand mixer:

• Beat eggs and granulated sugar on high speed 5–6 minutes, until thick, pale yellow, and tripled in volume (ribbon stage).
• Mix in vanilla extract.

In a separate bowl:

• Whisk together flour, baking powder, and salt.

Gradually add dry ingredients to egg mixture in 2–3 parts, alternating with milk, folding gently after each addition.

• Gently fold in mashed banana just until incorporated—do not overmix.

3. Bake the Cake

• Pour batter into prepared pan and spread evenly with an offset spatula.
• Bake 12–15 minutes, until golden and cake springs back when lightly touched.

4. Roll While Warm (Key Step!)

• Remove from oven and let cool 1 minute.
• Dust a clean kitchen towel generously with powdered sugar.
• Invert the hot cake onto the towel. Carefully peel off parchment paper.
• Starting from one short end, roll the cake up in the towel while still warm—this prevents cracking later.
• Let cool completely on a wire rack (about 1 hour).

✅ Pro Tip: Rolling while warm sets the shape so it won’t crack when filled.

5. Make the Filling

In a medium bowl:

• Beat cream cheese, powdered sugar, and vanilla until smooth and fluffy.
• In another bowl, whip cold heavy cream to stiff peaks.
• Gently fold whipped cream into cream cheese mixture until fully combined and airy.

6. Assemble the Roll

• Unroll cooled cake carefully on a clean surface.
• Evenly spread the cheesecake filling over the entire surface.
• Arrange sliced bananas in a single layer down the center third.

Re-roll the cake slowly using the towel as support—no need to re-wrap the towel this time.

7. Chill & Set

• Place seam-side down on a serving platter.
• Wrap tightly in plastic wrap and refrigerate at least 2 hours, preferably overnight—this firms it up for clean slicing.

8. Serve Chilled & Beautiful

• Remove plastic wrap.
• Dust with powdered sugar and garnish with banana slices, whipped cream, or chocolate drizzle if desired.
• Use a sharp, wet knife to slice into even pieces.

Serve chilled!

You Must Know

• Use ripe bananas —they mash easily and add natural sweetness.
• Room-temp eggs and milk —help create a stable, airy batter.
• Don’t skip the towel roll —it’s essential for flexibility.
• Chill thoroughly —warm rolls fall apart when sliced.
• Make ahead? Yes—tastes even better the next day.

Storage Tips

• Store in the refrigerator, covered, for up to 4 days.
• Not recommended for freezing —filling may separate upon thawing.
• Add garnishes just before serving for best appearance.

Ingredient Substitutions

Serving Suggestions

• Serve on a decorative platter for holiday tables.
• Pair with coffee, tea, or sparkling wine.
• Great for brunch buffets or birthday desserts.
• Double the batch and gift one to a neighbor.

Cultural Context

Inspired by European jelly rolls and American banana cream pie, this recipe blends two classics into one show-stopping dessert. Found at potlucks, family reunions, and church suppers alike, it honors tradition while embracing creativity. Whether passed down through generations or discovered online, it’s proof that sometimes, the best desserts are rolled—not baked flat.

Pro Tips

• Double the recipe? Yes—perfect for large gatherings.
• Want more flavor? Add ¼ tsp cinnamon to the cake or filling.
• Label your dish: People will ask for the recipe.
• Say “ready?” before slicing —it’s part of the ritual.

Frequently Asked Questions

Q: Can I make this without bananas?
A: Not really—they’re central to both flavor and moisture. Try a plain version if needed.

Q: Why did my cake crack?
A: Likely too cool when rolled or overbaked. Roll immediately after cooling slightly.

Q: Is this gluten-free?
A: Only if using certified GF flour blend.

Q: Can I use Cool Whip instead of whipping cream?
A: Yes—but homemade tastes richer and holds shape better.

Q: Can I freeze it?
A: Not recommended—the texture suffers. Best enjoyed fresh or refrigerated.

Allergy Information

Contains: dairy (cream cheese, heavy cream), eggs, wheat (flour).
Gluten-free option: Use certified GF flour.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on powdered sugar and pre-made ingredients.

Nutrition Facts (Per Slice – Approximate)

Based on 10 servings

• Calories: 280
• Fat: 16g
• Saturated Fat: 10g
• Carbohydrates: 29g
• Fiber: 1g
• Sugar: 19g
• Protein: 5g
• Sodium: 220mg

This roll doesn’t shout. It sits quietly on the platter, soft and inviting, saying everything a great dessert should: “Slice me slow. Share me… maybe.” That’s how the best ones begin—not with silence, but with banana, butter, and someone who says, “Let’s make it unforgettable.”