I love bananas in any way, shape or form. To paraphrase a childrens’ book “I can eat them here or there, I can eat them anywhere!” After I tried this cake many years ago, I misplaced the recipe and went to great lengths to get another copy. (I finally found it in the library, where they keep magazines on file for quite a while.) This cake is a favorite of my sisters’, and I know that she would welcome a piece any day!
In this cake, the jellyroll and the filling are baked together and then they are rolled together. A thin icing is then spread over the cake.
- 11 oz cream cheese, softened
- 1/2 cup sugar
- 1 egg
- 3 tablespoons milk
- 1/2 cup flour
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 4 egg yolks
- 1/2 tsp. vanilla
- 1/3 cup sugar
- 1 large banana, mashed (about 1/2 cup)
- 1/2 cup finely chopped walnuts or pecans
- 4 egg whites
- 1/2 cup sugar
- Lightly grease a 15 x 10 x 1-inch baking pan (cookie sheet). Line bottom with parchment paper. Set aside.
- Preheat oven to 375 degrees.
- Combine cream cheese and 1/2 cup sugar in a bowl. Beat with the paddle attachment of your mixer on medium until smooth. Add whole egg and milk; beat until combined. Spread in the prepared pan; set aside.
- In a small mixer bowl, beat egg yolks and vanilla on medium speed about 5 minutes or until thick and lemon colored. Gradually add the 1/3 cup sugar, beating till sugar is dissolved. Stir in banana and nuts.
- In a clean bowl, with clean beaters, beat the egg whites on medium speed until soft peaks form (tips curl). Slowly add the 1/2 cup sugar, beating on high speed until stiff peaks form (tips stand straight). Do not over beat.
- Fold yolk mixture into egg whites. Sprinkle the flour mixture evenly over egg mixture; fold in just until blended.
- Carefully spread the batter evenly over the filling in the pan. Bake for 15 to 20 minutes or until the cake springs back when lightly touched.
- Immediately loosen the cake from sides of pan and turn out onto a towel sprinkled with powdered sugar. Carefully peel off paper. Starting with narrow end, roll up cake using towel as a guide. (Do not roll towel into cake.) Cool completely on wire rack.
- spread top with cream cheese frosting. If desired, drizzle with chocolate syrup.
Cream cheese frosting: In a small mixing bowl combine 1 1/2 oz cream cheese, softened and 1/2 teaspoon vanilla, beat with a mixer on medium until light and fluffy. Gradually beat in 1 cup unsifted powdered sugar. Beat in enough milk (1 to 2 tablespoons) to make a frosting of spreading consistency. Makes about 1/2 cup frosting.
Makes 10 servings.
recipe credit: Better Homes & Gardens
photo credit: kitchenchatter