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Banana Roll

A delightful and sweet banana roll filled with a creamy frosting, perfect for using up overripe bananas and impressing guests.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Banana Roll Batter
  • 6 large large eggs
  • 1 cup organic sugar
  • 0.25 cup organic honey
  • 1 tsp pure vanilla extract
  • 1.5 cup mashed banana Use ripe bananas for maximum sweetness.
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 0.25 tsp sea salt A pinch of salt enhances flavor.
  • 1 tsp ground cinnamon
  • 1.5 cup organic all-purpose flour
For the Frosting
  • 8 oz cream cheese (room temperature)
  • 8 oz raw condensed milk
  • 0.5 cup organic sour cream
For the Whipped Cream
  • 2 cup organic heavy whipping cream

Method
 

Make Banana Roll Batter
  1. Preheat your oven to 375°F (190°C).
  2. In a mixing bowl, beat the eggs with sugar and honey until frothy.
  3. Stir in the vanilla extract and mashed bananas.
  4. In another bowl, whisk together baking powder, baking soda, sea salt, and cinnamon, then fold into the banana mixture with the flour.
  5. Spread the batter onto a parchment-lined baking sheet and bake for about 20-25 minutes.
Make Frosting
  1. While the roll cools, combine cream cheese, condensed milk, and sour cream in a bowl and whip until smooth.
Assemble Banana Roll
  1. Once the cake is cool, peel off the parchment paper and spread the frosting over it.
  2. Roll the cake up tightly and wrap it in plastic wrap.
  3. Chill in the refrigerator for at least an hour.
Serve
  1. Slice and serve, garnishing with fresh fruit or cocoa powder.

Notes

Keep remaining slices wrapped in plastic in the fridge for up to 3 days. Use ripe bananas for maximum sweetness and be gentle when rolling the cake.