Recipes and Cooking Banana Split Cake Roll By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on April 21, 2020 Print Share Share Tweet Pin Email Photo: Peter Krumhardt Prep Time: 25 mins Stand Time: 30 mins Bake Time: 15 mins Cool Time: 60 mins Chill Time: 2 hrs Total Time: 25 mins Servings: 12 Jump to Nutrition Facts Ingredients 3 eggs ¾ cup all-purpose flour 1 teaspoon baking powder ¼ teaspoon salt ¼ teaspoon ground nutmeg ¼ teaspoon ground cinnamon ¾ cup granulated sugar ⅔ cup mashed ripe bananas (about 2 bananas) 1 teaspoon lemon juice Powdered sugar 1 recipe Strawberry Cream Cheese Filling 3 tablespoon sugar-free chocolate-flavor syrup (optional) 1 tablespoon frozen light whipped dessert topping, thawed (optional) Maraschino cherries (optional) Strawberry Cream Cheese Filling ½ cup light tub-style cream cheese 1 cup frozen light whipped dessert topping, thawed 1 cup chopped, fresh strawberries Directions Allow eggs to stand at room temperature for 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, salt, nutmeg, and cinnamon; set aside. Preheat oven to 375°F. In a large mixing bowl beat eggs with an electric mixer on high speed for 5 minutes. Gradually add the granulated sugar, beating until well mixed. Stir in mashed bananas and lemon juice. Fold flour mixture into banana mixture. Spread batter evenly in prepared pan. Bake about 15 minutes or until top springs back when lightly touched. Immediately loosen edges of cake from pan and turn cake out onto a towel sprinkled with powdered sugar. Slowly peel off waxed paper. Starting from a short side, roll up towel and cake into a spiral. Cool on a wire rack for 1 hour. Meanwhile, prepare Strawberry Cream Cheese Filling. Unroll cake; remove towel. Spread Strawberry Cream Cheese Filling over cake to within 1 inch of edges. Roll up cake and filling into a spiral. Trim ends. Cover and chill for 2 to 48 hours before serving. If desired, just before serving, drizzle cake roll with chocolate syrup and/or garnish whole cake with whipped topping. If desired, serve with maraschino cherries. Strawberry Cream Cheese Filling In a small bowl, beat cream cheese with an electric mixer until smooth. Add 1/2 cup of the frozen light whipped dessert topping; fold in until well mixed. Fold in remaining 1/2 cup frozen light whipped dessert topping, thawed. Fold in fresh strawberries. Rolling up a warm cake and letting it cool before filling keeps the cake from cracking once it's rolled up with the filling. Roll it in a clean, lint-free kitchen towel that's dusted with powdered sugar so it doesn't stick to itself. Print Nutrition Facts (per serving) 142 Calories 4g Fat 25g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 142 % Daily Value * Total Fat 4g 5% Saturated Fat 2g 10% Cholesterol 52mg 17% Sodium 137mg 6% Total Carbohydrate 25g 9% Total Sugars 16g Protein 4g Vitamin C 8mg 40% Calcium 31mg 2% Iron 0.7mg 4% Potassium 75mg 2% Folate, total 24.8mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.