Banana Split Cake Roll
This is a delicious sweet recipe that will serve 10 people at 1 slice each.
3/4 cup flour
1 tsp baking powder
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
3/4 cup granulated sugar
2/3 cup mashed ripe bananas (about 2 bananas)
1 tsp lemon juice
1 recipe Strawberry Cream Cheese Filling (below)
1. Allow eggs to stand at room temperature 30 minutes. Meanwhile, grease a 15x10x1-inch baking pan. Line bottom of pan with waxed paper or parchment paper; grease and lightly flour paper. Set aside. In a small bowl, stir together flour, baking powder, 1/4 teaspoon salt, nutmeg, and cinnamon; set aside.
2. Preheat oven to 375. In a large bowl, beat eggs with an electric mixer on high speed 5 minutes. Gradually add granulated sugar, beating until well mixed. Stir in mashed bananas and lemon juice. Fold flour mixture into banana mixture. Spread batter evenly into prepared pan.
3. Bake about 15 minutes or until top springs back when touched. Immediately loosen edges of cake from pan and turn cake out onto a towel sprinkled with powdered sugar. Peel off waxed paper. Starting from a short side, roll up towel and cake into a spiral. Cool on a wire rack 1 hour. Meanwhile, prepare Strawberry Cream Cheese Filling.
4. Unroll cake; remove towel. Spread cake with Strawberry Cream Cheese Filling to within 1 inch of enges. Roll up cake and filling into a spiral. trim ends. Cover and chill 2 to 48 hours before serving. If dsired, just before serving, drizzle with chocolate syrup and garnish with banana slices, whipped topping, and maraschino cherry.
In a small bowl, beat 1/2 cup tub-style light cream cheese with an electric mixer until smooth. Add 1/2 cup frozen light whipped dessert topping, thawed; fold in until well mixed. Fold in another 1/2 cup frozen light whipped dessert topping, thawed. Fold in 1 cup chopped fresh strawberries.
4 grams total fat
3 grams saturated fat
69 mg cholesterol
164 mg sodium
28 grams carbohydrate
1 gram fiber
4 grams protein
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