I'm not entirely sure of the protocol for reproducing recipes and don't want to break any rules so I will try to give proper credit and hope I don't get in trouble.
It comes from
Penzeys One Volume 3, Issue 5, 2009 and was submitted by Mary Harris (and her husband Larry) from Wasilla, Alaska.
It is absolutely delicious and well worth any extra effort.
BTW, mine took a bit more than 15 minutes to cook through.
So... thanks to Mary Harris from Wasilla...
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Amazing Banana Rolled CakeMary shares, “This cake is a little extra work but a big WOW factor and scrumptious to boot! Bakes in 15 minutes.*5 eggs, divided, room temperature
8 oz. cream cheese, room temperature
1 1/3 cups sugar, divided
3 TB milk
1 large banana, mashed (1 cup)
½ tsp. vanilla extract
1/2 cup flour
½ tsp. baking powder
½ tsp. baking soda
1/8 tsp. ground nutmeg
½ cup chopped pecans or walnuts (optional)
Lightly grease a 15x10x1-inch jelly roll pan. Line with parchment paper; grease paper. Preheat oven to 375o.
In a roomy bowl, cream together 1 egg, the cream cheese, ½ cup of the sugar and the milk until well blended. Pour into the prepared pan. Set aside.
Divide the 4 remaining eggs into whites and yolks. In a medium mixing bowl beat together the 4 egg yolks, banana and vanilla until well blended. Gradually add 1/3 cup of the sugar and beat well.
Sift together the flour, baking powder, baking soda and nutmeg. Gently fold into the banana mixture. Be careful not to beat down the egg whites. Lightly pour or distribute over the cream cheese filling in the pan. Top with chopped nuts at this stage, if desired. Bake at 375o for 15 minutes. Keep a close eye on it. As soon as the top springs back lightly and pulls from the side of the pan it’s done. Pull from the over. Dust liberally with sifted powdered sugar, if desired. Run a very thin knife around the edge of the pan. Place a clean, smooth-textured kitchen towel on top of the cake and quickly flip over. Gently peel off the parchment paper. If some of the filling sticks to the parchment, scrape it off with a flexible spatula and gently replace it on the cake. Roll up the cake starting with the short side. Do not let the towel roll into the cake but act as a guide. Lift it in the towel and set it on the serving plate, unrolling just enough so it isn’t sitting on the towel, but tuck the towel in on the side while the cake sets. After 20 minutes, remove the towel. Very pretty and already filled, WaLa.
Prep. Time: 40 minutes
Baking time: 15 minutes
Serves: 12
