My friend at work passed this cake recipe along to me recently
and told me I should really give it a try!
The original recipe was a bit confusing and I kinda ended up making it my own, but I think it turned out well…
I’ve written it in a more exact order so it’s a bit easier to follow.
Let me know what you think 🙂

Banana Cream Cheese Nut Roll

Cream Cheese Filling

1/2 tsp vanilla

1/3 cup sugar

8 oz cream cheese + 3 oz cream cheese

In mixing bowl, combine cream cheese, vanilla and sugar.

Beat until smooth.

Add 1 egg and 3 TBSP milk; beat thoroughly.
Set aside while you make the cake batter.

**********

Cake Batter

4 eggs, separated

1/2 cup all purpose flour

1/2 tsp baking powder

1/4 tsp baking soda
1 large banana
1 cup chopped pecans

Beat the egg yolks and 1 tsp banana flavoring for 5 minutes.

Gradually add the sugar and mix until it’s dissolved.

Add the chopped banana and nuts.

When all combined, set aside.

Wash mixing bowl and beaters thoroughly.

Dry and make sure bowl and beaters are cool.

Whip the egg whites until soft peaks form.

Carefully stir in the egg yolk mixture.

Sprinkle the cake flour, baking powder and baking soda over the batter and stir on lowest speed until combined.

Lightly spread over the filling and bake

at 375 degrees for 15-20 minutes.

Carefully turn out onto large clean kitchen towel

sprinkled with confectioner’s sugar.

Roll up carefully starting with short side–

don’t roll towel into the cake.

Spread with the cream cheese icing

and sprinkle with chopped nuts.

**********

Cream Cheese Icing

3 oz cream cheese

1 tsp vanilla

2 cups powdered sugar

1-2 TBSP milk

In mixing bowl, combine cream cheese and vanilla.

Beat until light and fluffy.

Gradually beat powdered sugar.

Beat in enough milk to reach spreading consistency.

**********
Line the jelly roll pan with parchment paper…

You ‘ll prepare the filling and spread it in the pan first…

‘

Like this!

You’ll prepare the cake batter next…

It will look yellow and gorgeous like this…

You’ll whip the egg whites next…

Carefully pour the cake batter into the whites…

Sprinkle the cake flour, soda and baking powder over the batter…

Gently fold together until combined…
Pour over the filling…

Like this…

Bake on 375 degrees 15-20 minutes…

Sprinkle a large kitchen towel with confectioner’s sugar…

There is NO easy way to turn the cake out onto the towel…

Just carefully but confidently do it…

like this!

Begin rolling the cake up slowly and carefully…

Like this!

Frost with the cream cheese icing…
Sprinkle on some chopped nuts…like I forgot to do…
🙂

Slice and serve!

Banana Cream Cheese Nut Roll Recipe

Author: Lisa Pinney

Ingredients

Scale

Cake Batter

4 eggs, separated

1/2 cup all purpose flour

1/2 tsp baking powder

1/4 tsp baking soda
1 large banana
1 cup chopped pecans

Cream Cheese Filling

1/2 tsp vanilla

1/3 cup sugar

8 oz cream cheese + 3 oz cream cheese

Cream Cheese Icing

3 oz cream cheese

1 tsp vanilla

2 cups powdered sugar

1-2 TBSP milk

Instructions

Cake Recipe:

Beat the egg yolks and 1 tsp banana flavoring for 5 minutes.

Gradually add the sugar and mix until it’s dissolved.

Add the chopped banana and nuts.

When all combined, set aside.

Wash mixing bowl and beaters thoroughly.

Dry and make sure bowl and beaters are cool.

Whip the egg whites until soft peaks form.

Carefully stir in the egg yolk mixture.

Sprinkle the cake flour, baking powder and baking soda over the batter and stir on lowest speed until combined.

Lightly spread over the filling and bake

at 375 degrees for 15-20 minutes.

Carefully turn out onto large clean kitchen towel

sprinkled with confectioner’s sugar.

Roll up carefully starting with short side–

don’t roll towel into the cake.

Spread with the cream cheese icing

and sprinkle with chopped nuts.

Filling:

In mixing bowl, combine cream cheese, vanilla and sugar.

Beat until smooth.

Add 1 egg and 3 TBSP milk; beat thoroughly.
Set aside while you make the cake batter.

Icing:

In mixing bowl, combine cream cheese and vanilla.

Beat until light and fluffy.

Gradually beat powdered sugar.

Beat in enough milk to reach spreading consistency.

Banana Cream Cheese Nut Roll Recipe

Author: Lisa Pinney

Ingredients

Scale

Cake Batter

4 eggs, separated

1/2 cup all purpose flour

1/2 tsp baking powder

1/4 tsp baking soda
1 large banana
1 cup chopped pecans

Cream Cheese Filling

1/2 tsp vanilla

1/3 cup sugar

8 oz cream cheese + 3 oz cream cheese

Cream Cheese Icing

3 oz cream cheese

1 tsp vanilla

2 cups powdered sugar

1-2 TBSP milk

Instructions

Cake Recipe:

Beat the egg yolks and 1 tsp banana flavoring for 5 minutes.

Gradually add the sugar and mix until it’s dissolved.

Add the chopped banana and nuts.

When all combined, set aside.

Wash mixing bowl and beaters thoroughly.

Dry and make sure bowl and beaters are cool.

Whip the egg whites until soft peaks form.

Carefully stir in the egg yolk mixture.

Sprinkle the cake flour, baking powder and baking soda over the batter and stir on lowest speed until combined.

Lightly spread over the filling and bake

at 375 degrees for 15-20 minutes.

Carefully turn out onto large clean kitchen towel

sprinkled with confectioner’s sugar.

Roll up carefully starting with short side–

don’t roll towel into the cake.

Spread with the cream cheese icing

and sprinkle with chopped nuts.

Filling:

In mixing bowl, combine cream cheese, vanilla and sugar.

Beat until smooth.

Add 1 egg and 3 TBSP milk; beat thoroughly.
Set aside while you make the cake batter.

Icing:

In mixing bowl, combine cream cheese and vanilla.

Beat until light and fluffy.

Gradually beat powdered sugar.

Beat in enough milk to reach spreading consistency.