admin A tender banana sponge is rolled around a smooth, lightly sweetened cheese-cream filling and dotted with banana slices through the center. As it chills, the layers soften into a neat, slice-friendly spiral. It keeps the same cozy bakery tone, speaks the same idea clearly, and stays simple in method and ingredients to suit both celebrations and casual dessert tables.
What Makes This Recipe Loved
No oven skills needed beyond a short bake
A playful sweet-and-creamy reveal when sliced
Easy to assemble without complex steps
A dessert that travels and slices clean when chilled
This layered roll was first created for a birthday and quickly became a repeat request for weekend gatherings and seasonal dessert boards.
Ingredients
For the Sponge
4 large fresh eggs
150 g granulated sugar
100 g all-purpose flour
1 tsp baking powder
¼ tsp salt
60 ml whole milk
1 ripe banana, mashed smooth
1 tsp pure vanilla extract
For the Cream Filling
250 g cream cheese, softened to room temperature
100 g powdered sugar, sifted
180 ml high-fat heavy whipping cream
1 tsp pure vanilla extract
For Assembly & Finish
2 firm but ripe bananas, sliced
A light dusting of powdered sugar
Unsalted butter or cooking spray for skillet greasing
Steps to Prepare
-
Heat the Oven & Ready the Pan
Set oven to 190°C (375°F). Line a 38×25 cm jelly roll pan with parchment paper and apply a light grease of butter or neutral cooking spray. -
Build the Sponge Batter
Beat eggs with granulated sugar for 5 minutes until thick, pale, and airy. Mix in vanilla. In a second bowl, combine sifted flour, baking soda, baking powder, cinnamon-style spices if desired, and salt. Add dry mix alternately with milk until just combined. Fold in mashed banana gently to keep air in the batter. -
Bake the Sponge
Spread batter evenly into the pan and bake 12–15 minutes until the center springs back lightly. Cool 2–3 minutes in the pan. -
Set the Rolled Shape
Invert sponge onto a clean kitchen towel dusted thinly with powdered sugar. Peel off parchment and roll from the short side while still warm. Let cool fully in the towel—this sets shape and reduces cracking. -
Make the Filling
Beat softened cream cheese and powdered sugar until silky. Whisk in vanilla. In another bowl, whip heavy cream to stiff peaks, then fold gently into the cheese mixture until light and smooth. -
Assemble the Final Roll
Unroll cooled sponge, spread filling edge-to-edge, add banana slices across the middle, then roll again with the towel’s help. Wrap snugly in plastic wrap and refrigerate 2 hours or overnight for firm slicing. -
Finish & Serve
Once chilled, slice cleanly and add a light dusting of powdered sugar for presentation. Serve with coffee, herbal tea, or as a centerpiece on dessert boards.
Storage & Make-Ahead
Keep wrapped in the fridge for up to 3 days.
Freeze whole, or in individual slices separated with parchment, for up to 2 months.
Reheat thawed slices briefly in a warm oven or toaster oven if you like a room-temperature melt—skip microwaving alone, as it may soften the intended texture.
Simple Ingredient Swaps
Dairy-free: use plant-based cream cheese and coconut whipped cream topping.
Nut allergy: replace almond flour style sponges with oat flour but adjust binding slightly.
No fresh peaches? Use canned, drained fruit instead for similar fruit-forward effect.
Serving Ideas
Add to a breakfast-dessert fusion board with grilled sausages and pepper style sides
Serve with crisp hash browns or seasonal fruit salads on the side for balance
Cut into neat pinwheels for brunch or bite servings at parties
Flavor Inspiration
The idea stands close to North American pancake-and-sausage breakfast creativity and European fruit-and-cheese pastry boards, keeping the same homey tone while giving a new compact roll presentation that feels bakery-crafted when sliced.
Quick Kitchen Tips
Keep batter gentle—no heavy mixing
Let sponge cool fully before filling
Seal the rolled shape tightly when chilling
Serve within 24 hours for neatest spirals and best molten interior texture
Most Common Questions
How to avoid cracks?
Roll while warm using a sugared towel and let cool before filling.
Can other fruit be used?
Yes—thin strawberries or peaches both pair well.
Sweetness level?
Mild—adjustable based on sugar in filling.
Best reheating for frozen slices?
Warm oven or toaster oven to keep structure.
