This Banana Cream Jelly Roll is the ultimate crowd-pleaser. It offers the perfect balance of soft, airy cake and creamy banana filling that melts in your mouth. Whether you’re entertaining guests or treating yourself, this dessert is a showstopper that tastes as amazing as it looks. It’s surprisingly easy to put together with simple ingredients and delivers bakery-quality results every time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Eggs
Granulated sugar
All-purpose flour
Baking powder
Salt
Vanilla extract
Ripe bananas
Heavy cream
Powdered sugar
Cornstarch
Milk
Butter
Directions
Preheat the oven to 350°F (175°C). Line a jelly roll pan with parchment paper and lightly grease it.
Make the sponge cake by beating the eggs and sugar together until thick and pale. Add vanilla extract.
Sift in the dry ingredients (flour, baking powder, and salt) and gently fold into the egg mixture until smooth.
Spread the batter evenly in the prepared pan and bake for 10-12 minutes, or until the cake springs back when touched.
Remove from the oven and immediately invert the cake onto a clean towel dusted with powdered sugar. Peel off the parchment and roll the cake with the towel. Let it cool completely.
Prepare the banana cream by heating milk, sugar, cornstarch, and egg yolks in a saucepan until thickened. Remove from heat, add butter and mashed bananas. Let it cool, then fold in whipped heavy cream.
Unroll the cooled cake, spread the banana cream evenly over the surface, and gently roll it back up without the towel.
Chill in the refrigerator for at least 1-2 hours before slicing.
Dust with powdered sugar before serving.
Servings and timing
This Banana Cream Jelly Roll yields about 8-10 servings. Prep time: 25 minutes Cook time: 12 minutes Chill time: 1-2 hours Total time: approximately 2.5 hours
Variations
Add a layer of sliced fresh bananas inside for extra banana texture.
Swap the banana cream with chocolate or vanilla custard for a flavor twist.
Mix chopped nuts into the filling for crunch.
Use banana-flavored whipped topping instead of homemade cream for a quicker option.
Add a drizzle of chocolate or caramel sauce on top for decoration.
Storage/Reheating
Store any leftover Banana Cream Jelly Roll in an airtight container in the refrigerator for up to 3 days. To serve, simply remove from the fridge and let sit at room temperature for 10-15 minutes for best texture. This dessert is not recommended for freezing, as the cream filling may separate and affect texture.
FAQs
What is a jelly roll cake?
A jelly roll cake is a thin sponge cake that is spread with a filling, then rolled into a spiral. It’s often dusted with powdered sugar or topped with a glaze.
Can I use boxed cake mix?
For best texture, a homemade sponge cake is recommended, but a boxed cake mix can be adapted for jelly rolls by adjusting baking time and pan size.
How do I prevent the cake from cracking when rolling?
Rolling the cake while it’s still warm in a towel helps set the shape and prevents cracking.
Can I make this dessert ahead of time?
Yes, you can prepare it a day in advance and refrigerate it until serving.
What if I don’t have a jelly roll pan?
You can use a rimmed baking sheet, approximately 10×15 inches. Just ensure the batter is evenly spread.
How ripe should the bananas be?
Use very ripe bananas for the cream filling — they should be soft with brown spots for the best flavor.
Can I freeze the jelly roll?
Freezing is not recommended as the banana cream filling can become watery and lose its texture after thawing.
How long does it take to chill?
Chill for at least 1-2 hours before serving to help the filling set and the roll hold its shape.
What other fruits pair well with banana cream?
Strawberries, raspberries, or even pineapple can complement the banana cream well.
Can I use whipped topping instead of whipped cream?
Yes, whipped topping can be used as a shortcut, but homemade whipped cream offers better flavor and texture.
Conclusion
This Banana Cream Jelly Roll is a delightful dessert that’s as fun to make as it is to eat. With its soft sponge and luscious banana filling, it’s sure to impress anyone at the table. Whether you’re making it for a special event or just indulging your sweet tooth, this jelly roll is a winning treat you’ll want to make again and again.
This Banana Cream Jelly Roll is a light and fluffy sponge cake filled with rich, creamy banana filling and rolled into an elegant swirl. A nostalgic and impressive dessert perfect for celebrations or special treats.
Author:Catherine
Prep Time:25 minutes
Cook Time:12 minutes
Total Time:2 hours 30 minutes
Yield:8-10 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
4 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 ripe bananas, mashed
1 cup heavy cream
1/2 cup powdered sugar (plus extra for dusting)
2 tablespoons cornstarch
1 cup milk
2 tablespoons butter
2 egg yolks
Instructions
Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
In a large bowl, beat the eggs and granulated sugar together until thick and pale. Mix in vanilla extract.
Sift together flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until smooth.
Spread the batter evenly in the prepared pan and bake for 10-12 minutes, or until the cake springs back when lightly touched.
Remove from the oven and immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
Roll the cake up in the towel (starting from the short end) and allow it to cool completely.
In a saucepan, heat milk, granulated sugar, cornstarch, and egg yolks over medium heat, whisking constantly until thickened.
Remove from heat and stir in butter and mashed bananas. Let the mixture cool completely.
Whip the heavy cream until stiff peaks form. Fold the whipped cream into the cooled banana mixture to make the banana cream filling.
Unroll the cooled cake, spread the banana cream evenly over the surface, then gently roll the cake back up without the towel.
Chill the rolled cake in the refrigerator for at least 1-2 hours before slicing.
Dust with powdered sugar before serving.
Notes
Add sliced fresh bananas for extra texture.Try chocolate or vanilla custard as a filling variation.Chopped nuts can be mixed into the cream for crunch.Store in the fridge for up to 3 days in an airtight container.Do not freeze, as the banana cream may separate when thawed.
