Posts Tagged ‘cake’

amazing banana nut roll

09 May

Amazing Banana Nut Roll

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


  1. Lightly grease a 15 x 10 x 1-inch baking pan (cookie sheet). Line bottom with parchment paper. Set aside.
  2. Preheat oven to 375 degrees.
  3. 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.
  4. 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.
  5. 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.
  6. Fold yolk mixture into egg whites. Sprinkle the flour mixture evenly over egg mixture; fold in just until blended.
  7. 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.
  8. 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.
  9. 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


My favorite cheesecake

05 Jun

I guess we all have our little secrets and now I’ll let you in on one of mine. My mother sends me cheesecake for Shavuos each year!

No, it’s not the New York-Style Cheesecake that I sell in many different sizes and flavors, it is an old-fashioned “European-style” cheesecake with a farmer-cheese filling sandwiched between 2 layers of buttery pastry.

In keeping with the holiday tradition of her mother before her, my mother sends all of her children carefully wrapped packages of this delicious cheesecake along with yummy cheese kreplach, cheese blintzes, and cheese knaidlach (see previous post for recipes).

At times, I buckle under pressure from customers to make these delicacies for them. But don’t think I go it alone. I will only embark on a project like this when my mother agrees to work alongside me, and by teaching me, she is continuing the legacy of a cherished family tradition.

Please understand that the recipes are not exact because grandmothers tended to give over recipes by saying “a little salt, some sugar, melt butter and breadcrumbs etc.” – because they only knew when the texture or taste was right. They managed well – and so can you!



  • 4 cups flour
  • 1/2 lb. butter (not whipped)
  • 4 egg yolks
  • 3/4 cup sugar
  • 1/2 cup milk
  • 1 teaspoon baking powder
  • salt to taste
  • vanilla sugar to taste


  • 3 lbs. farmer cheese
  • 2 tablespoons sour cream
  • 3 tablespoons flour
  • 2 tablespoons farina (uncooked)
  • 3 eggs, separated plus 3 whites (use the left over whites from the dough)
  • 1 cup sugar
  • 1 vanilla sugar


For Dough: Crumble the flour and butter till butter pieces are about the size of peas.  Add rest of ingredients.  Do not overmix.  Divide dough into 2, where one half is a bit larger than the other.  Chill for 1/2 hour to 1 hour. Roll out larger half of dough large enough to cover the bottom and sides of the pan.  Roll the dough onto the rolling pin, and unroll into the pan.  Press edges in place.

Mix all filling ingredients together and pour into the dough. 

Roll out the second dough and transfer to top of filling by rolling the rolled out dough onto a rolling pin and unrolling it on top of the filling in the pan.  Using a fork, make holes in the top dough to allow air to escape while baking.  You can freeze at this point to be baked fresh on the day of use or bake now at 350 until dough is a golden color.  Sprinkle with confectionary sugar before serving.