Banana Cream Cake roll with cream cheese frosting

Easy Banana Cream Cake (video)

Name: Easy Banana Cream Cake (video)
Prep time: 60 min
Total time: 20 min
Ingredients: For Sponge Cake:; 6 large eggs; 1 cup (200 g) white granulated sugar; 1 tsp vanilla extract; 1 tsp banana extract; 1 cup (125 g) all-purpose flour; 1 tsp baking powder; 2 ripe bananas; mashed; 1/2 cup chopped pecans; For Cream Cheese Frosting:; 2 cups unsalted butter; softened; 16 oz cream cheese; softened; 1 tsp vanilla extract; 3 cups confectioner's sugar; sifted; 3 sliced bananas; for filling and garnish; mint leaves; for garnish

Published on March 1, 2019 | In American | By tatyanaseverydayfood |

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- Prep Time
- 60 Minutes
- Cook Time
- 20 Minutes
- Difficulty Level

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You’ll instantly fall in love with this easy banana cake recipe with cream cheese frosting! My banana cream cake is packed with amazing banana flavor! This cake roll is made with a banana and pecan sponge cake, frosted with a creamy cream cheese frosting, and filled and topped with more bananas! If you love bananas or banana bread, this cake is for you! Every bite is bursting with creamy banana flavor!

Watch My Video!

Watch my video recipe for the step-by-step instructions! Want to receive new recipe notifications? Make sure to subscribe to my YouTube channel to get emails! Huge thank you to my amazing sister-in-law Aly for suggesting this banana cake recipe!

Going Bananas For Bananas!

No banana cake recipe would be complete without lots of banana flavor! To add the most flavor, I use a combination of banana extract and fresh bananas for the sponge cake and for the filling. This combination of extract and fruit is the best way to get fruit flavor. The fresh fruit adds texture and the extract really intensifies the flavor! Click to get some banana extract HERE (affiliate link).

Cream Cheese Frosting

This easy cream cheese frosting recipe is the best choice for this cake! My simple recipe yields a super creamy and fluffy buttercream that perfectly complements the banana flavor. For best results, make sure both the cream cheese and butter are at room temperature. If the two ingredients are different temperatures, the frosting will end up having clumps of either butter or cream cheese, whichever is colder. Also, I recommend sifting the confectioner’s sugar before adding.

And if you love this recipe, try my ‘Banana Nut Bars’ with cream cheese frosting next!

Need some supplies to make this recipe? You can get them here (Amazon affiliate links):

Add more banana flavor with this banana extract.
I love my aluminum half-sheet baking pans.
Use these off-set cake spatulas for spreading frosting.

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Ingredients

For Sponge Cake:
6 large eggs
1 cup (200 g) white granulated sugar
1 tsp vanilla extract
1 tsp banana extract
1 cup (125 g) all-purpose flour
1 tsp baking powder
2 ripe bananas, mashed
1/2 cup chopped pecans
For Cream Cheese Frosting:
2 cups unsalted butter, softened
16 oz cream cheese, softened
1 tsp vanilla extract
3 cups confectioner's sugar, sifted
3 sliced bananas, for filling and garnish
mint leaves, for garnish

Instructions

Preheat the oven to 350F. Line a half-sheet pan with parchment paper, leaving the sides ungreased. Prepare the banana cake first. Place the eggs and sugar into a stand mixer bowl and whisk on high speed for 7 to 9 minutes, until the eggs are thick, pale in color and voluminous. Add the banana and vanilla extracts and whisk again for 30 seconds.
In a separate bowl, combine the flour and baking powder. Sift the dry ingredients into the eggs in small portions, folding gently but thoroughly after each addition. Mash the ripe bananas with a fork, then add to the cake batter, along with the chopped pecans. Fold the banana and nuts into the batter for gently, then pour the batter into the prepared pan.
Spread the cake batter evenly to the edges, then bake in preheated oven for 18 to 20 minutes, until the top of the cake is golden brown. Immediately after taking the cake out of the oven, run a knife along the edges to loosen the cake from the pan. Sprinkle a light dusting of confectioner's sugar over the top, cover the cake with a clean tea towel, and invert a cooling rack on top. Using kitchen mitts/towels, invert the cake, then gently lift the pan and pull away the parchment paper. Using the tea towel, roll the cake into a roll and allow to cool completely on a wire rack.
Once cake has cooled completely, prepare the frosting. For the cream cheese frosting, place the softened butter and cream cheese into a mixer bowl. Mix on medium-high speed for 4 to 6 minutes, scraping down the sides of the mixing bowl often, until the mixture is creamy and lump-free. Add the vanilla extract and slowly add in the confectioner's sugar. Once all the sugar has been added, turn the mixer to high speed and mix for a few minutes.
To assemble the cake, gently unroll the sponge cake. Spread two-thirds of the cream cheese frosting onto the cake and use an off-set spatula to spread the frosting evenly to all edges. Top the frosting with sliced fresh bananas. Gently roll the cake back up the same way it cooled and transfer onto a serving tray.
Use the remaining frosting to frost the top and sides of the cake. Garnish the cake with more sliced bananas and mint leaves, if desired. Before adding bananas on top of the cake, brush the banana slices with lemon juice to prevent browning.

Servings : 8-10
Course : Dessert
Recipe Type : Cakes, Video