Banana Roll Cake

October 27, 2018
Looking to try something a little different with those overripe bananas?  Try this sponge roll cake bursting with banana flavour wrapped with cream cheese frosting. A great combo!!


1 over ripe small banana (1/4 cup)
1 tbsp olive oil (or sunflower oil)
1/4 cup flour
1/4 tsp baking powder
a pinch of baking soda 
2 Eggs (room temperature)
1/4 tsp vanilla essence
1/2 tsp banana essence
2 tbsp white sugar + 4 tbsp white sugar (divided)

For the cream cheese filling

75g cream cheese (softened)
2 tbsp salted butter (softened)
1/4 tsp vanilla
2 cups confectioners sugar / icing sugar
1/4 tsp banana essence


  1. Preheat oven to 200 degrees Celsius. 
  2. Grease a roll cake pan with butter and line with parchment paper and grease with butter again.(make sure to line the sides too)*
  3. Sift flour, baking powder and baking soda together and leave aside.
  4. Mash banana using a fork and leave it aside. 
  5. Separate the egg yolk and egg whites very carefully. (There shouldn't be even a bit of yolk in egg whites)
  6. In a large bowl, with clean beaters, beat the egg whites on medium speed until soft peaks form. 
  7. Gradually add 4 tbsp sugar and beat on high speed until stiff peaks form. 
  8. In a small bowl, beat egg yolks, banana essence and vanilla extract until it becomes pale yellow colour. Gradually add 2 tbsp sugar and beat well. Stir in the mashed banana. 
  9. Carefully fold the yolk mixture into the beaten egg whites. 
  10. Now gradually sprinkle flour mixture and fold very gently until incorporated. (Do not over mix)
  11. Carefully spread the batter evenly into the prepared pan. 
  12. Bake for 15 minutes or until the top springs back. 
  13. Once baked let it cool completely in room temperature.
  14. Prepare the cream cheese frosting by beating softened cream cheese with butter and gradually add icing sugar, banana essence and vanilla. Beat well with an electric beater until creamy.
  15. Spread the cream cheese filling on cooled cake and roll it carefully. Wrap it with cling film and freeze for at least 4 hours or overnight. 
  16. Take it out of the freezer an hour before serving. Enjoy!

  •  I used a 6'' x 10'' x 1'' pan. Use a thin pan which is less than 1 inch height. 
  • Before beating egg whites into stiff peaks, make sure your bowl and the beating hands are very dry and not a single drop of water should be in it. If there is a even a bit of water, you wont be able to beat egg whites into stiff peaks. 
  • You may have notice that i have used the word "carefully" in most of the steps. So it means that you have to carefully fold without letting the air bubbles in the egg whites break. Do not over mix anything. 

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