This banana bread roll is filled with a cream cheese frosting and it is delicious. The recipe is from one of my favorite bloggers and cookbook authors, Deb Perelman from the Smitten Kitchen.
- Preheat oven to 350°F.
- Grease and line a jelly roll pan with parchment. Deb uses a 10×15″ jelly roll pan, but all I have are 11×16″ half sheet pans and the cake turned out thinner, but great.
- Beat the eggs in a stand mixer fitted with the whip attachment, to foamy. Slowly add the sugars and then whip until light and the color of cappuccino. This takes about 8-10 minutes.
- Add the banana puree, vanilla, and bourbon. Then mix in the spices, baking soda, and salt.
- Stir in the flour just until it is combined.
- Spread batter evenly over prepared pan.
- Bake for about 10-12 minutes or until just set. Don’t over bake or it may crack when rolled.
- Immediately run a knife around the cake, lay a damp (not wet) towel over the cake, invert it onto a second pan (or cooling rack) and carefully peel the parchment off the cake.
- Place a clean parchment over the cake and roll the cake, starting from the short end.
- Allow to cool as you mix the filling.
- Beat the cream cheese, butter, confectioners’ sugar and vanilla until light and fluffy.
- Unroll the cake, peel off new parchment and spread the cream cheese evenly over the cake. Using the towel to help, roll the cake up around the filling, again starting from the short end.
- Dust with more confectioners’ sugar and serve or cover with Swiss meringue.