Banana Bread Roll

8-10
Servings
30m
Prep Time
12m
Cook Time
42m
Ready In


"A jelly roll, only no jelly and tastes like banana"

Original recipe yields 8-10 servings
OK

Nutritional

  • Serving Size: 1 (246.2 g)
  • Calories 550.2
  • Total Fat - 22.4 g
  • Saturated Fat - 10.1 g
  • Cholesterol - 370 mg
  • Sodium - 580.7 mg
  • Total Carbohydrate - 68.3 g
  • Dietary Fiber - 2.6 g
  • Sugars - 51.1 g
  • Protein - 22.1 g
  • Calcium - 365.2 mg
  • Iron - 2.5 mg
  • Vitamin C - 6.4 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 375 degrees F. Coat a 10- x 15-inch rimmed baking sheet with cooking spray.

Step 2

In a medium bowl, combine flour, baking powder, and salt; mix well.

Step 3

Place eggs in the stand mixer and beat at high speed for 4 to 5 minutes, or until fluffy. Beat in sugar, bananas, and 1 teaspoon vanilla. Fold flour mixture into banana mixture until well blended, then pour batter onto baking sheet.

Step 4

Bake 12 to 15 minutes, or until a wooden toothpick inserted in center comes out clean. Remove from oven and turn out onto a clean kitchen towel that has been sprinkled liberally with confectioner's sugar.

Step 5

While cake is still hot, roll it up jelly roll-style from the narrow end; remember you're rolling up the towel, too. Cool on a wire rack.

Step 6

When cool, unroll cake and remove the towel.

Step 7

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, seam side down. When ready to serve, drizzle with chocolate sauce and sprinkle with nuts, then slice.

Tips & Variations


No special items needed.

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