Anyone who reads here frequently knows that recipes aren’t the usual fare for H&H. But I had no idea, when I posted a picture of the banana roll I made last week, that between the comments, Twitter, email and Facebook, everyone and their sister, aunt, cousin and grandma would fall in love with the idea of such scrumptiousness.
So, without further ado, the much-requested, super easy Banana Roll recipe:
Here is where I tell you that this recipe isn’t originally mine, nor is the trick I learned for making it uber-easy to roll. It was given to me when I was engaged by a family friend who is more family than friend. She lives far away now, but I often miss her laugh and smile… and her food. She not only makes these banana rolls, but also, some killer pancit, chicken adobo and lumpia. There’s nothing quite like some authentic Filipino food, with a dessert of banana roll.
Also? You all might know that we try to be pretty healthy overall in our food choices around here. And while I did use mostly organic ingredients, our own butter and whole wheat pastry flour, the amount of white sugar, cream cheese and butter in this recipe completely nullifies all of it. And I’m perfectly okay with that, because, people, sometimes it’s just way-AY-ay worth it.
Ingredients:
- 1 cup banana, mashed
- 1 cup sugar
- 1 1/8 cup flour
- 1 1/2 teaspoon baking soda
- 4 eggs
- 1 1/2 teaspoon vanilla
For filling (makes enough for two rolls):
- 1 8oz package cream cheese
- 1 stick of butter
- 1 cup powdered sugar
- 1/2 teaspoon vanilla
Preheat oven to 350 degrees. Line jelly roll pan with greased wax paper, greased side up.
Mix all ingredients and pour into pan.
Bake 12-15 minutes, or until toothpick comes out clean.
(Now, for the easy roll trick…)
Let cool 5-10 minutes.
Grease another sheet of wax paper and lay, greased side down, on top of the jelly roll pan.
Flip entire pan over, inverting entire pastry onto a flat surface. Gently loosen the lining that is now on top, and set aside.
Roll up.
Let cool another 5-10. Mix filling ingredients.
Unroll. Spread filling evenly. Roll up.
Let children lick beaters from filling and use a serrated knife to cut yourself a slice of perfect pastry!
Ohh, it looks so scrumptious! :) I don’t know if you’re interested or not, but our Rev War reenacting group is having a 2-day event on the 23rd and 24th. http://visionheirs.com/lhdays/lhdays2.htm
It’s going to be great fun… and you can count it as school for the boys! :) :)
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Yay! Hooray! I’ve been waiting for this one too! And yes, my mom and my sister and my sister-in-law want the recipe too. Heehee! Can’t wait to make it!
Hope you guys are doing well. Praying for you, as always.
Love you, Friend.
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We will be trying this for sure.Thank you!!!
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Awesome; looks easy and FUN! Can’t wait to try it. Now to get me some bananas…. :)
Thank you for the pictures and the recipe!
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I don’t have a jelly roll pan, so I’m thinking, you just need to bring like 5 of these when you come, m’kay???
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Looks scrump-del-i-icious! ;)
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TY TY TY Long live the Filipino food :)
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I am soooo making that tomorrow.
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Not only does the recipe look good, but your pictures are great to. Really nice clear shots!
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thanks for sharing this luscious recipe!
You mentioned your own butter….do you make your own butter? If so please share how. I would love to do this!
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yummm!! My last cake roll was a disaster! I should try yours next. :)
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AAAHHH YUM! Thanks, will give this one a whirl. :)
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So if for some reason you can’t bring green chili to Relevant, just bring a banana roll!!!! :)
Thanks for the great tutorial. Two questions, your own butter??? Do tell! And where on earth do you get organic ingredients in L-ville? I thought ya’ll had about 1 grocery store.
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Great recipe – can’t wait to try it! Anything with banana goes down well in my house…
Two questions –
1. how many bananas (small/medium or large) do you normally get in a cup? and
2. Approx how big is your jelly roll pan?
Thanks
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Thank you for this delicious recipe!
For rolling up and avoiding breaking, I could recommend the way we do it in Germany: after baking, put a moist tea towel on the pastry and roll everything up slowly. Place the overlapping part on the bottom. Let it cool with the towel inside, then unroll it carefully and remove the towel.
I did this last week and filled it with whipped cream and raspberries – looks really pretty!
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I loved the taste of this banana roll and it was everything I expected. I would only recommend that after letting the cake rest and then rolling it, that it should set longer than 5-10 minutes. I waited 15 minutes before unrolling the cake, put the filling on and then rolled it, it seemed to not be as tight as I would have liked it to be. But other than that, this was hit with the family and I will use this recipe again and have recommended it to my family. Thanks.
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