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.
Green Willow Pond says
Mmmmm. Looks yummy! I just put a couple bananas in the freezer. I’ll have to try this soon. I found you at Remodelholic. Have a great day!
graym says
This is sooo much better than Banana Bread! YUM!
Emily says
Hi! Came over from Made By You Monday! This looks great! Would love for you to come over and link up to my Tasty Tuesday party going on now! http://nap-timecreations.blogspot.com/
Brit @ JandMs Eye Candy says
How yummy! I am a total push over for anything pumpkin….naturally I have to pin this! 😉 Thanks for sharing. Would love for you to come on over and share it with us at our linky party. Hope to see you there.
Britney
http://www.jandmseyecandy.blogspot.com
Sarah E. says
That looks amazing! I love banana nut anything! 🙂
Stopping by from Talent Show Tues.