"Bananas Foster" Roulade

3 Dec 2016

I always consider this the roulade/jelly roll time of year. Fall is dominated with the popular pumpkin roll and for those that attempt it - the yule log for the winter holidays. I love roulade because it is super easy, yet looks like it took alot of time and it's very versatile. I had some very, very ripe bananas that I needed to use up, so I came up with this bananas foster style roll. And since it is banana, it somehow made it easier to justify for breakfast.

Moments (Week in Review)

On reflecting... One thing I love about this time of year, is that for many, it is a time of reflection and planning. This year has been especially wonderful, in that I became a mom and in a few short weeks, my little babe will be 1. I never knew how much love I had to give until my little guy came a long, but he cracked my heart wide open. I have much to be thankful for and also (as always) much to improve upon.

"Bananas Foster" Roulade

Recipe for bananas foster inspired roulade with a banana sponge cake with a brown sugar and cinnamon, cream cheese filling.

Prep time: - Cook time: - Total time:
Yield: 6-8S


- 3/4 cup cake flour (sifted)
- 3/4 t baking powder
- 1/2 t salt
- 4 egg yolks
- 1/3 cup sugar
- 1/2 cup banana (very ripe)
- 1 - 2 T spiced rum
- 4 egg whites
- 1/4 t cream tartar
- 1/4 cup sugar
- 2 (8oz) pkg cream cheese (softened)
- 4 T (half stick) buttered (softened)
- 1/3 cup brown sugar
- 1 T cinnamon


Preheat oven 375F

Prepare a 15.5 x 10.5 x 1 inch jelly roll pan, cut parchment to cover the bottom.

Whisk flour, baking powder and salt together in a small bowl.

Beat egg yolks with mixer, gradually add 1/3 cup sugar and beat on high until light yellow.

Mix in mashed banana and rum until well combined.

Gradually add flour mixture until fully incorporated.

Set aside and now mix egg whites and cream of tartar in a new bowl with fresh beater.

Mix until peaks form, but not so much that the mix becomes "dry"

Beat in 1/4 cup of sugar until fully combined.

Fold a little bit of the batter you had set aside into the egg whites.

Continue to fold batter in until gone.

Spread batter evenly into jelly roll pan.

Bake for 10 - 15 minutes until cake is golden brown and springs back.

Take a tea towel and dust with powdered sugar and turn cake out onto the towel right away.

Roll cake up in towel until cooled.

I like to stand the roll up inside a large round mason jar so one side of the cake doesn't become flat.

For the filling, mix cream cheese, butter, brown sugar and cinnamon together.

When cake is cooled, unroll and spread filling - there will be extra to decorate the top if desired.

For the bruleed bananas, I sliced a banana, topped one side with a layer of sugar and heated with a kitchen torch - just like you would for creme brulee.





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