Banana Bread Roll
If you love banana bread and cream cheese, this recipe is for you.
3/4 c all-purpose flour
1 tsp baking powder
1/2 tsp salt
3/4 c granulated sugar
1 1/2 c mashed over-ripened bananas
2 tsp pure vanilla extract, divided
1 c confectioners’ sugar plus extra for sprinkling
1 pkg 8 ounces, cream cheese softened
1/2 stick butter, softened (1/4 cup)
chocolate syrup for drizzling
Preheat oven to 375 degrees F. Place a piece of parchment paper the size of a 10- x 15-inch rimmed baking sheet that was sprayed with non-stick spray.
In a medium bowl, combine flour, baking powder, and salt; mix well and set aside.
In a large bowl, with an electric mixer on high speed, beat eggs 4 to 5 minutes, or until fluffy. Beat in granulated sugar, bananas, and 1 teaspoon vanilla. Fold flour mixture into banana mixture until well blended, then pour batter onto a baking sheet.
Bake 12 to 15 minutes, or until a wooden toothpick inserted in center comes out clean. Remove from oven and invert onto a clean kitchen towel that has been sprinkled with confectioner’s sugar.
While cake is still hot, roll it up jelly roll-style from the narrow end; cool on a wire rack. When cool, unroll cake and remove towel.
In a small bowl, with an electric mixer on medium speed, beat 1 cup confectioner’s sugar, cream cheese, butter, and remaining vanilla until creamy.
Spread over top of cake, then roll it up again. Chill at least 2 hours. When ready to serve, dust with powdered sugar and drizzle with chocolate syrup, then cut into 1/2-inch slices.
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