Amazing Banana Nut Roll

I love a good Pumpkin Nut Roll and I love Banana Nut Bread so when I came across this recipe for Banana Nut Roll I was eager to give it a try.  It was really good…a little mix of cheese cake, banana bread and pumpkin roll…scrumptious.

Here’s the recipe and how you make it:
Ingredients:
1/2 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 8-ounce package cream cheese, softened
1 3-ounce package cream cheese, softened
1/2 cup granulated sugar
1 egg
3 tablespoons milk
4 egg yolks
1/2 teaspoon vanilla
1/3 cup granulated sugar
1 large banana, mashed (about 1/2 cup)
1/2 cup finely chopped walnuts or pecans
4 egg whites
1/2 cup granulated sugar
sifted powdered sugar
1 recipe Vanilla Cream Cheese Frosting (see below)

1.  Lightly grease a 15x10x1-inch baking pan.  Line bottom with waxed paper; grease paper.  Set aside.  In a medium mixing bowl stir together flour, baking powder, and baking soda; set aside.

2.  For filling, in a small mixing bowl combine cream cheese and the 1/2 cup granulated sugar; beat with an electric mixer on medium speed until smooth.  Add whole egg and milk; beat until combined.  Spread in the prepared pan; set aside.

3.  In a medium mixing bowl beat egg yolks and vanilla on medium speed about 5 minutes or until thick and lemon colored.  Gradually add the 1/3 cup granulated sugar, beating until sugar is dissolved.  Stir in banana and nuts.

4.  Thoroughly wash the beaters.  In a large mixing bowl beat the egg whites on medium speed until soft peaks form (tips curl).  Gradually add the 1/2 cup granulated sugar, beating on high speed until stiff peaks form (tips stand straight).  Fold yolk mixture into egg whites.  Sprinkle the flour mixture evenly over egg mixture; fold in just until blended.
5.  Carefully spread the batter evenly over the filling in the pan.  Bake in a 375 degree oven for 15 to 20 minutes or until the top springs back when lightly touched.

6.  Immediately loosen cake from sides of pan and turn out onto a towel sprinkled with powdered sugar.  Carefully peel off paper.  Starting with a short side, roll up cake, using towel as a guide but not rolling towel into cake.  Cool completely on rack.

7.  Spread top with Vanilla Cream Cheese Frosting.  (I didn’t spread the frosting on the top of my roll.  I figured if I wrapped up the roll to store in the refrigerator that the frosting would stick to the wrapping.  So, instead I just put the frosting in a container and topped each piece individually.)

Vanilla Cream Cheese Frosting;  In a small mixing bowl combine half of a 3-ounce package cream cheese, softened, and 1/2 teaspoon vanilla; beat with an electric mixer on medium speed 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. ( I doubled this frosting recipe because I LOVE cream cheese frosting…YUM!)
This recipe was taken from the Better Homes and Gardens New Baking Book 1998.
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This is a little bit of a complex recipe for me.  I am usually just a few ingredient kinda gal but it was well worth it.  This is going into my favorites.  It will be great for everyday or something new for your holiday table.