Banana Cheesecake Roll

By | June 26, 2020

Banana Cheesecake Roll

Banana Cheesecake Roll


Cheesecake layer:

  • 1 egg
  • 1/4 tsp vanilla extract
  • 1 3/4 cups cream cheese
  • 2/3 cup sugar

Banana bread layer:

  • 3/4 cup flour
  • 1/4 tsp baking powder
  • 1/3 cup muscovado sugar
  • 2 eggs
  • 1 large ripe banana
  • 1 firm banana, thinly sliced
  • Extra sugar, for dusting

To decorate:

  • 1/3 cups dark chocolate
  • Icing sugar, to dust
  • 2 tbsp butter


  1. Preheat the oven to 375, then grease and line the bottom of the swiss roll tin.
  2. Put all of the cheesecake layer ingredients into a large mixing bowl and whisk until smooth. Spread it out evenly in the baking sheet, using a palette knife to smooth it over. Bake for 15 minutes, until it is cooked through.
  3. While the cheesecake layer is baking, put the banana into a large mixing bowl and mash it up with a fork. Add the flour, baking powder, sugar and eggs and whisk together until smooth.
  4. Pour the mixture over the cooked cheesecake and spread it around evenly. Arrange the thin slices of banana on top, then bake for another 10-15 minutes – until fully cooked and springy in the middle.
  5. Sprinkle a few spoonfuls of caster sugar over the top of the hot sponge then lay a piece of baking paper over it. Taking care, as it will be hot, flip the whole thing over so that the sponge is on the bottom.
  6. Remove the baking paper and trim the edges of the cake, then roll the cake up, starting at a thin end. Once the cake is rolled, wrap the leftover sheet of paper around it to secure it, and leave to cool – this will take around 2 hours.
  7. When the cake has cooled, dust it with icing sugar. Melt the chocolate and butter together, in the microwave or in a bowl set over a saucepan of simmering water. When melted, mix together until smooth and glossy, then put it into a piping bag.
  8. Cut a small hole, then drizzle over the cake from side to side. Leave to set for 30 more minutes, then slice and serve.
  9. Enjoy!

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