🍲 Banana Roll with Cream Cheese Filling

Ingredients

Cake

• Powdered sugar
• ¾ cup all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 3 eggs
• 1 cup white granulated sugar
• ⅔ cup mashed banana (2 medium bananas)
• 1 teaspoon vanilla extract

Filling

• 1 package (8 ounces) cream cheese, softened
• 1 cup powdered sugar, sifted
• 6 tablespoons butter, softened
• ½ teaspoon vanilla extract
• ½ teaspoon banana extract
• ¼ cup powdered sugar

Method

1. Preheat oven to 375°F (180°C).
2. Grease a 15×10-inch jelly-roll pan; line with parchment paper. Grease and flour paper; set aside.
3. Spread out a clean, thin dish towel on the work surface (make sure the towel is larger than your jelly roll pan); sprinkle liberally with powdered sugar (this can be done using a mesh strainer).
4. In a small bowl, whisk together flour, baking powder, and baking soda.
5. In a large bowl combine eggs and sugar; beat until thickened. Add bananas and vanilla; beat until well mixed.
6. Stir flour mixture into egg mixture.
7. Spread batter evenly into prepared pan, easing it carefully to the corners with a spatula.
8. Bake for 13–15 minutes or until center springs back when lightly touched.
9. Immediately loosen cake from edges of pan; invert cake onto the prepared towel. Remove pan; carefully peel off paper.
10. Roll up cake in towel while hot, starting with 10-inch side. Cool completely on wire rack, at least an hour.
11. When cake is almost completely cooled, make the filling: beat cream cheese, powdered sugar, butter, and both extracts in small mixing bowl until smooth.
12. When cake has cooled completely, unroll and spread with filling, then re-roll cake. Wrap rolled cake in plastic wrap then refrigerate at least 1 hour (but overnight is best).
13. To serve, unwrap cake and place on a platter. Sprinkle with powdered sugar, and then cut into slices.