Banana Cheesecake Roulade Recipe

Banana cheesecake roulade is one of Simone Faure’s favorite desserts to craft at home.

Pastry chef Simone Faure doesn’t serve banana cheesecake roulade at her St. Louis bakery, La Pâtisserie Chouquette, but it’s a highlight of her home-baking repertoire.

Boasting layers of familiar flavors and an eye-catching presentation, this cake might become a go-to for you, as well.

Banana Cheesecake Roulade

Yields | 10 to 12 slices |

Cheesecake Filling

11        oz cream cheese
½         cup sugar
1          egg
3          Tbsp milk
1          tsp vanilla extract

Banana Cake

½         cup all-purpose flour
½         tsp baking powder
¼         tsp baking soda
1          tsp cinnamon
¼         tsp nutmeg
4          egg yolks
1          tsp vanilla extract
⅓         cup, plus ½ cup, sugar, divided
½         cup mashed banana
4          egg whites
¼         cup powdered sugar, for sprinkling

| Preparation | Preheat oven to 375°F. Grease a 15-by-10-inch jelly roll pan with butter. Line pan with parchment paper and grease again, coating the entire surface and sides of the pan. Set aside.

| Preparation – Cheesecake Filling | In a small bowl, combine cream cheese with sugar; beat with an electric mixer until smooth. Add remaining ingredients; beat until combined. Spread filling in prepared pan. Set aside.

| Preparation – Banana Cake | In a small bowl, stir flour, baking powder, baking soda, cinnamon and nutmeg until combined. Set aside.

In a medium bowl, beat egg yolks and vanilla extract on medium speed until thickened. Gradually add ⅓ cup sugar; beat until fully incorporated. Stir in mashed banana. Set aside.

In a large bowl, beat egg whites on medium speed until soft peaks form. Gradually add ½ cup sugar, beating on high speed until stiff peaks form. Fold in yolk mixture. Gradually sprinkle in flour mixture, folding just until blended. Carefully spread the batter over the filling. Bake 15 to 20 minutes.

After the allotted time, remove cake from oven and immediately loosen from the sides of the pan. Sprinkle with powdered sugar. Cover with a clean kitchen towel and place a wire cooling rack, upside down, on top of the cake. Holding the rack in place, carefully pick up the pan and flip so that the cake is on top of the towel and the cooling rack. Gently peel off parchment paper. Starting with the short side, roll the cake as tightly as possible (don’t roll the towel with it).

Allow cake to cool completely on wire rack. Once cool, slice and serve.

If you have any leftovers, wrap them in plastic wrap and store them in the refrigerator.