| Banana Cake Roll with Cream Cheese Filling 3 eggs 1 cup sugar 2/3 cup mashed bananas (2 medium) 3/4 cup flour 1 tsp. baking powder 1/2 tsp. salt powdered sugar for dusting Filling: 8 ounces cream cheese, softened 4 T butter or margarine 1 cup powdered sugar 1/2 tsp. vanilla extract |
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| Preheat oven to 350 F. Grease a 15×10 inch jelly-roll pan, line with parchment or waxed paper. Grease and flour paper and set aside. In large bowl, combine eggs and sugar, beating with an electric mixer until thick and light yellow in color. Add bananas, mixing until blended. In separate bowl, combine flour and baking powder. Add to egg mixture, mixing well. Spread batter into prepared pan. Bake for 15 minutes. While the cake is baking, use a wire mesh strainer to liberally dust a clean kitchen towel with powdered sugar. |
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| Remove the cake from the oven. Loosen the edges and while the cake is still hot, invert onto the towel. Carefully remove paper and trim edges if necessary. From the 10 inch side, roll cake up in towel. Set aside. While cake is cooling in towel, prepare the filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth. When completely cooled, unroll cake. Evenly spread filling over cake. Re-roll the cake (without the towel). Wrap in plastic wrap. Refrigerate at least 1 hour (overnight is best). When ready to serve, remove plastic wrap, dust with powdered sugar and slice. Keep leftover slices refrigerated. |
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