A banana cream cheesecake roll is a soft sponge cake rolled around a rich banana cheesecake filling. The light cake pairs perfectly with the creamy center, creating a dessert that looks impressive but is surprisingly simple to make. With sweet banana flavor and smooth cream cheese, this rolled cake is perfect for family gatherings, celebrations, or a weekend treat.
Why You’ll Love This Recipe
Soft and fluffy sponge cake that rolls easily without cracking
Creamy cheesecake filling with natural banana flavor
Beautiful swirl presentation that looks bakery-quality
Perfect balance of light cake and rich filling
Great dessert for parties, holidays, or afternoon treats
Simple ingredients that are easy to find
Can be made ahead and chilled before serving
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the sponge cake
3 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons milk
powdered sugar for dusting the towel
For the cheesecake filling
8 ounces cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
1 large ripe banana, mashed
For garnish (optional)
1/4 cup whipped cream
1 tablespoon powdered sugar for dusting
banana slices
Directions
Preheat the oven to 350°F (175°C). Line a 10 x 15 inch jelly roll pan with parchment paper and lightly grease it.
In a large bowl, beat the eggs with an electric mixer for about 3 minutes until light and fluffy.
Gradually add the granulated sugar while mixing. Continue beating until the mixture becomes pale and thick.
Mix in the vanilla extract and milk.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gently fold the dry ingredients into the egg mixture until just combined. Do not overmix.
Spread the batter evenly into the prepared pan.
Bake for 10–12 minutes or until the cake springs back when lightly touched.
While the cake is baking, lay a clean kitchen towel on the counter and dust it generously with powdered sugar.
Remove the cake from the oven and immediately turn it onto the prepared towel. Carefully peel off the parchment paper.
Starting from the short side, roll the warm cake and towel together into a log shape. Let it cool completely.
To prepare the filling, beat the softened cream cheese until smooth.
Add powdered sugar and vanilla extract and mix until creamy.
In a separate bowl, whip the heavy cream until stiff peaks form.
Fold the whipped cream into the cream cheese mixture.
Gently fold in the mashed banana.
Carefully unroll the cooled cake.
Spread the banana cheesecake filling evenly over the cake.
Roll the cake back up without the towel.
Place the roll seam-side down and refrigerate for at least 1 hour before slicing.
Dust with powdered sugar and garnish with whipped cream and banana slices if desired.
Chocolate banana roll
Add 2 tablespoons cocoa powder to the cake batter and reduce the flour slightly for a chocolate sponge version.
Strawberry banana cheesecake roll
Add finely chopped fresh strawberries into the filling for a fruity twist.
Nutty banana roll
Sprinkle finely chopped walnuts or pecans over the filling before rolling the cake.
Caramel banana roll
Drizzle caramel sauce over the filling before rolling for a rich flavor.
Tropical version
Add shredded coconut and a small amount of crushed pineapple to the filling.
Storage/Reheating
Refrigeration
Store the banana cream cheesecake roll in an airtight container in the refrigerator for up to 3 days.
Freezing
Wrap the roll tightly in plastic wrap and aluminum foil. Freeze for up to 1 month. Thaw in the refrigerator overnight before serving.
Serving tip
This dessert tastes best when chilled and does not require reheating.
FAQs
Can I make the cake ahead of time?
Yes. You can prepare the roll a day in advance and keep it refrigerated until serving.
How do I prevent the cake from cracking?
Rolling the cake while it is still warm helps it keep its shape and prevents cracks.
Can I use banana extract instead of fresh banana?
Fresh banana is recommended for the best flavor and texture, but banana extract can enhance the flavor.
Can I use store-bought whipped topping?
Yes, you can substitute whipped topping for homemade whipped cream in the filling.
What if my cake sticks to the towel?
Make sure the towel is well coated with powdered sugar before placing the cake on it.
Can I add chocolate chips to the filling?
Yes, small chocolate chips add a delicious texture and flavor.
Can I use whole wheat flour instead of all-purpose flour?
You can replace part of the flour with whole wheat flour, but using all-purpose flour keeps the cake lighter.
How ripe should the banana be?
Use a ripe banana with brown spots for the best sweetness and flavor.
Can I make this dessert without a jelly roll pan?
If you do not have one, you can use a similar sized baking tray, but ensure the cake layer stays thin.
How should I slice the roll neatly?
Use a sharp knife and wipe the blade clean between slices for clean cuts.
Conclusion
Banana cream cheesecake roll is a beautiful dessert that combines soft sponge cake with a creamy banana cheesecake filling. Its elegant swirl and rich flavor make it perfect for special occasions or simply treating your family to something sweet. With simple ingredients and easy steps, this recipe delivers a dessert that looks impressive and tastes absolutely delicious.
Banana Cream Cheesecake Roll is a soft sponge cake rolled around a creamy banana cheesecake filling made with whipped cream and cream cheese, creating a light yet rich dessert with a beautiful swirl.
Ingredients
3 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons milk
Powdered sugar for dusting the towel
8 ounces cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
1 large ripe banana, mashed
1/4 cup whipped cream for garnish (optional)
1 tablespoon powdered sugar for dusting (optional)
Banana slices for garnish (optional)
Instructions
Preheat the oven to 350°F (175°C) and line a 10 x 15 inch jelly roll pan with parchment paper.
In a large bowl beat the eggs with an electric mixer for about 3 minutes until light and fluffy.
Gradually add granulated sugar and continue beating until pale and thick.
Mix in vanilla extract and milk.
In a separate bowl whisk together flour, baking powder, and salt.
Gently fold the dry ingredients into the egg mixture until just combined.
Spread the batter evenly into the prepared pan.
Bake for 10–12 minutes until the cake springs back when lightly touched.
Dust a clean kitchen towel with powdered sugar.
Turn the warm cake onto the towel and carefully peel off the parchment paper.
Roll the cake with the towel from the short side and allow it to cool completely.
Beat the softened cream cheese until smooth.
Add powdered sugar and vanilla extract and mix until creamy.
In a separate bowl whip the heavy cream until stiff peaks form.
Fold the whipped cream into the cream cheese mixture.
Gently fold in the mashed banana.
Carefully unroll the cooled cake and spread the filling evenly over the surface.
Roll the cake back up without the towel and place seam-side down.
Refrigerate for at least 1 hour before slicing.
Dust with powdered sugar and garnish with whipped cream and banana slices if desired.
Notes
Roll the cake while it is still warm to prevent cracking.
Use a ripe banana with brown spots for the best sweetness and flavor.
Chocolate chips or chopped nuts can be added to the filling for texture.
Drizzle caramel sauce over the filling before rolling for a richer flavor.
Keep the cake chilled until serving for the best texture.
