Soft, delicious cake roll that’s rolled with homemade banana pudding, vanilla wafer crumbs and fresh bananas inside, then topped with whipped cream, bananas and vanilla wafer crumbs.
It’s a little late but I’m sharing my mom’s birthday cake today.
My mom’s birthday falls very close to Mother’s Day and sometimes, it’s on the same day. So she normally gets two cakes in one month. For Mother’s Day this year, I made her a Pina Colada Cheesecake. I didn’t really want to make her another cheesecake just a couple of days after the first one so I decided on a cake roll, satisfying my craving for banana pudding at the same time.
I’m sure you’ve noticed that this cake is made with homemade vanilla pudding. It’s so delicious and trust me, you will want to make it yourself! But I completely understand being short on time and I know that some of you will ask me about using a mix or using store-bough vanilla pudding. You can definitely do as you wish with your cake but I would just caution you about the consistency of the pudding. I’ve never made vanilla or banana pudding from a mix so I’m not sure how thick it comes out. So you will have to use your judgement then and may have to add a little extra flour or corn starch to thicken the pudding.
If you are going the homemade route, you can shorted the prep time by cooling the cooked pudding in an ice bath. To do that, just add some ice into a large mixing bowl and set the pot with vanilla pudding in the ice. Slowly stir the pudding with a spatula while it’s cooling. This will take less than 10 minutes.
Banana Pudding Cake Roll
- 3 eggs
- 1 cup white granulated sugar
- 1/3 cup water
- 1 tsp vanilla extract
- 1 cup all purpose flour
- 1 tsp baking powder
- 1/8 tsp salt
- Powder sugar for rolling
- 1/2 cup white granulated sugar
- 1/4 cup all purpose flour
- 2 Tbsp corn starch
- 1/8 tsp salt
- 1 1/2 cups whole milk
- 1/2 cup heavy whipping cream
- 1 egg
- 1 egg yolk
- 1 vanilla bean
- 2 medium bananas diced
- 1 cup crumbled vanilla wafers
- Whipped cream can is easiest
- 1 banana sliced
- 1/2 cup crumbled vanilla wafers
- Vanilla Pudding: (this step can be done the day before)
- In a medium sauce pot, over medium heat, heat up milk, heavy cream and vanilla bean to 160 degrees. Cut vanilla bean lengthwise. Scrape out vanilla beans into the milk mixture. Stir well.
- Combine sugar, salt, flour and cornstarch in a medium mixing bowl, stir until all incorporated and set aside.
- In a large metal mixing bowl, whisk egg and egg yolk.
- Very slowly, while constantly stirring, pour 1/2 cup of milk mixture into the eggs.
- Pour in another 1/2 cup of milk mixture, very slowly, keep whisking.
- Slowly, whisk in dry ingredients.
- Pour mixture from the mixing bowl back into the sauce pot, stirring constantly (I suggest using a silicone coveted whisk so you don't damage the pot).
- Cook over medium heat, slow-stirring constantly, until mixture is thick. Remove from heat and cool to room temperature.
- Transfer into a container with an air-tight lid and refrigerate until completely cold. (You can also use a bowl and saran wrap.)
- Preheat oven to 375 and line 17x11x1 pan with parchment paper and spray with cooking oil spray (make sure to get the sides too).
- Beat eggs with electric mixer on high speed for 5 minutes until thick and light yellow.
- Slowly beat in granulated sugar.
- Lower speed to low and add water and vanilla extract.
- Still on low, slowly add flour, baking powder and salt. Beat just until batter is smooth.
- Pour into prepared pan and spread evenly. Bake for 7 minutes and touch the center of the cake to make sure it's done. Run a spatula around the edges of the pan to loosen the cake.
- Generously sprinkle a clean kitchen towel with powder sugar. Carefully, turn the cake pan upside down onto the towel. Gently remove parchment paper. Trim off crusty edges if necessary.
- While the cake is still hot, gently roll cake with the towel from narrow end (don't make it too tight and don't press).
- Cool on a wire rack for at least 30 minutes. (Use some of this time to crumble vanilla wafers, dice and slice the bananas.)
- Unroll cake carefully. Spread vanilla pudding all over the cake, leaving about an inch and a half one of the short ends(not the one you start rolling on). (You will most likely have a little bit of pudding left over, that's okay). Spread diced bananas over the pudding and sprinkle wafer crumbles evenly.
- Carefully roll the cake back up (starting with the side that has filling to the edge) and place cake on the serving dish, seam down.
- Decorate with whipped cream, sliced bananas and wafer crumbles.
- Refrigerate until ready to serve.
Check out these great recipes from other bloggers:
Pink Velvet Swiss Roll from Garnish & Glaze
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Caramel Banana Cake Roll from Lady Behind A Curtain
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