Banana Cream Cake Roll
Prep time
Cook time
Total time
This recipe is a variation of my Vanilla Cream Roll cake. My husband loves banana cream pie, so I incorporated those flavors into this cake. Needless to say it was a supreme hit with everyone, it tastes like a banana cream pie in a cake. This cake may not be picture perfect with some of the filling bursting out, but it is certainly full of banana flavor, creamy, and delicious.

I wanted a large cake roll so I increased the original recipe by 1-1/3 and used a large 12x17 inch jelly roll pan. I’ve given the full recipe below of the pastry cream, but I only used part of the recipe and had leftover which can be used for other recipes.

Make ahead Tip: The Pastry Cream can also be made the day before and refrigerated so it will be chilled and thick.
Recipe type: Dessert | Sponge Cake
Serves: 10 to 12 servings
Small amount of vegetable shortening and flour plus parchment paper for preparing pan
¼ cup confectioners (powdered) sugar for sprinkling on towel
Cake Batter:
  • ⅔ cup plus ¼ cup all-purpose flour
  • 1-1/3 teaspoon baking powder
  • ½ teaspoon plus ⅛ teaspoon salt
  • 5 large eggs, separated
  • 1 large egg white
  • 1 cup granulated sugar, divided
  • 2 tablespoons plus 2 teaspoons water
  • 1½ teaspoon pure vanilla extract
Pastry Cream:
  • 3 tablespoons cornstarch
  • ½ cup granulated sugar, divided
  • ⅛ teaspoon salt
  • 5 large egg yolks.
  • 2 cups milk (preferably whole milk)
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon unsalted butter, room temperature
Sweetened Whipped Cream:
  • 1½ cups whipping (heavy) cream
  • ¼ cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 large ripe bananas
  • 1 to 2 tablespoons confectioners (powdered) sugar
Preheat oven to 375 degrees F. Prepare one 12x17x1 inch Jelly Roll pan; lightly grease the pan, line with parchment paper, and then lightly grease the top of the paper and dust with flour.
Sprinkle a clean towel with ¼ cup confectioners (powdered) sugar. Set aside to use after the cake is baked. Tip: A small kitchen towel that is a little larger than the 12x17-inch pan works well.
Cake Batter:
  1. In a medium mixing bowl, combine flour, baking powder, and salt; whisk together to mix. Set aside.
  2. In a large bowl of an electric mixer, add the egg yolks and beat 3 to 5 minutes on medium-high speed until the egg yolk foam becomes thick and lemon colored. With the mixer on medium speed, slowly add ¾ cup of the sugar to the eggs, either one tablespoon at a time, or in a very slow steady stream, taking from 2 to 3 minutes to add all of the sugar, and beating until the eggs and sugar are fully incorporated. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. The mixture will be thick and a pale-yellow color. Add the water and vanilla and continue mixing for another 1 minute until well blended.
  3. With the mixer on low speed, gradually add about ½ of the flour mixture, mix just until blended, and then add the remaining half, mix just until blended, scraping down the side of the bowl as needed.
  4. In another large mixing bowl and using clean beaters, beat the 6 egg whites with an electric mixer until soft peaks form. Gradually add the remaining ¼ cup sugar; continue beating until stiff peaks form. Using a balloon type whisk or large rubber spatula, gently fold about ¼ of the beaten egg whites into the batter to lighten the batter, and then fold the remaining egg whites in.
  5. Bake: Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon or large offset spatula. Bake for 17 to 18 minutes or until the top of the cake springs back when lightly touched. Remove from oven, immediately loosen edges of cake from pan and turn the cake over onto the prepared towel. Carefully peel off the parchment paper, and then roll the cake and towel together tightly, starting with the narrow end. Place seam side down on a wire cooling rack to cool completely.
Pastry Cream:
Tip: This recipe will make about 2½ cups of pastry cream, however, I only used 1½ cups for this cake. The remainder may be saved and used for another recipe.
  1. In a small mixing bowl, combine cornstarch, ¼ cup sugar, and salt; whisk together to mix. Set aside.
  2. In a medium mixing bowl, whisk the egg yolks then add the cornstarch mixture and whisk until thoroughly blended. Set aside.
  3. In a medium, non-reactive, heavy-bottomed pan over medium heat, combine the milk, and remaining ¼ cup sugar. Bring the milk mixture to a simmer stirring constantly with a rubber spatula or wooden spoon, remove from the heat.
  4. Temper the eggs: Very slowly, in a thin stream, pour about ½ cup of the hot milk mixture into the beaten eggs while quickly whisking the two together with a wire whisk. Return the egg mixture back to the rest of the hot milk, pouring back slowly while quickly whisking the two mixtures together. Return to medium-low heat, stirring constantly with a rubber spatula in a figure eights pattern around the edge of the pan and into the center, making sure to scrape the rubber spatula across the bottom of the pan. Continue to cook until the mixture just comes to a boil. Continue to cook while stirring constantly for an additional 2 minutes. Remove from heat. Tip: A heat-resistant rubber spatula is best for stirring because it can scrape the entire bottom of the pot to help prevent the egg from clumping together and coagulating.
  5. Finishing the Pastry Cream: Add the vanilla extract and butter and stir until melted and completely blended. Let Pastry Cream cool to room temperature, stirring frequently while cooling. Or, Pour the Pastry Cream into a medium-sized bowl and place a piece of plastic wrap directly on the surface while the cream is cooling to prevent a skin from forming. The pastry cream will thicken as it cools.
  6. Refrigerate until chilled, at least 1 to 2 hours.
Sweetened Whipped Cream:
  1. In a medium bowl, using an electric mixer, beat the whipping cream until just until the cream starts forming soft peaks. Add the sugar and vanilla, and continue beating just until stiff peaks begin to form. Do not overbeat.
  2. Refrigerate until ready to use.
  1. Carefully unroll cooled cake but don’t try to make the cake lie completely flat, the edge should remain curled so that the cake doesn’t split.
  2. Remove pastry cream from refrigerator and stir to loosen and smooth the cream.
  3. Spread 1½ cups chilled pastry cream over the cake, spreading the cream evenly under the curled edge and leaving a 1½ inch border on the far side.
  4. Slice the bananas ⅛ to ¼-inch thick, and lay the slices on top of the pastry cream.
  5. Spread the Sweetened Whipped Cream over the bananas.
  6. Gently re-roll the cake without the towel, starting with the curled end. Place seam side down on a serving plate. Cover and refrigerate several hours before serving.
  7. Banana Cream Cake Roll
  8. Banana Cream Cake Roll
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  1. Before serving, use a fine-mesh sieve to dust top of cake with confectioner’s sugar. Refrigerate leftovers.
Recipe Notes
Pan: one 12 x17 x1 inch Jelly Roll pan Pan Prep: Greased, Parchment Lined, Floured Oven Temp: 375° Storage: Cover and Refrigerate

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