Well, Hello! I know its been awhile, but boy do things get busy around the holidays! Believe it or not, I didn’t do a whole lot of the cooking this year! Everyone else was eager to take of things, so I just sat back and enjoyed! Errr… let me rephrase, because if you know me at all, I LOVE to be in the kitchen, so sitting back and letting others take care of it… not my idea of enjoying. So, to get me out of this funk, I’m trying to make up a reason to be in the kitchen, hence, the Banana Roulade was born! Sick of all the pumpkin flavored, everything and trying to use up a stash of frozen bananas in my freezer was my inspiration! A little brown butter rum cream cheese and brown butter caramel doesn’t hurt either!
You’ll need 2 medium sized, overripe bananas. I always throw mine in the freezer when they are too soft for eating, if you do the same, take those babies out ahead of time and let them thaw out!
Then add half the sugar in and keep whipping till it’s thick and glossy. This may take a few minutes, but hang in there, it’ll happen!
In a separate bowl, or a stand mixer, whip the yolks with the other half of the sugar till pale and yellow, then add in those mashed bananas till smooth. In yet another separate bowl, stir together the remaining dry ingredients.
Fold the two egg mixtures together, then sprinkle the dry ingredients in and fold till evenly incorporated. Spread the batter into a baking sheet and pop it in the oven. Flip the hot cake onto a clean kitchen towel.
Let it slightly cool, then roll it up and let it completely cool.
In the meantime, whip up the cream cheese frosting. Spread it evenly on the cooled, unrolled cake, then reroll it.
Sift powdered sugar on top, and drizzle with the brown butter caramel sauce.
- 3 eggs, separated
- 1 cup sugar, divided
- 2/3 cup mashed, overripe banana (about 2 medium bananas)
- 3/4 cup flour
- 1 tsp baking soda
- 1/8 tsp salt
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
“Gently folding the whipped eggs will make a super spongy and springy cake!”
- Line a 11×15 in baking pan with wax paper and grease the sides and bottom with butter.
- Separate the eggs in 2 separate bowls. Whip the whites till frothy, then add 1/2 cup of sugar and keep whipping till thick and glossy.
- In the other bowl, whip the yolks, with the remaining 1/2 cup sugar, till thick and pale yellow. Mash the bananas and add them to the yolk mixture and whip till smooth.
- Gently fold the two mixtures together till there are little to no streaks left.
- In a separate bowl, stir together the flour, baking soda, salt and spices. Sprinkle some of the dry ingredients onto the wet and gently fold it in. Continue till all the ingredients are incorporated evenly.
- Smooth the batter into the prepared pan and bake at 375 degrees for 12-15 minutes.
- Flip the hot cake onto a clean kitchen towel and let it cool slightly.
- While the cake is still warm roll it up into the towel, jelly roll style, and place on a wire rack to cool completely.
- Carefully unroll the cake and evenly spread the cream cheese filling over the surface. Then gently reroll the cake and sift powdered sugar on top, and serve with brown butter caramel sauce.
Brown Butter Rum Cream Cheese Filling
- 8 oz. cream cheese, softened
- 2 tbsp brown butter
- 1 cup powdered sugar
- 1/4 tsp rum extract
- Beat all the ingredients together in a bowl and spread onto the banana cake!
Brown Butter Caramel Sauce
- 1/2 cup sugar
- 3 tbsp brown butter
- 1/4 cup heavy cream
- Cook the sugar over medium heat, till it reaches a nice amber color. It will start out just looking wet , then turn clear, and then it will start to brown. Watch it carefully, cause it can go from a beautiful brown to burnt, very quickly!
- Quickly whisk in the brown butter.
- Lower the heat to simmer and pour in the heavy cream. The caramel will seize and get hard, but keep stirring and it will melt back together nice and smooth.