Banana Split Cake Roll

Banana Split Cake Roll

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Rated: 4
  • Makes: 10 servings
  • Prep 35 mins
  • Chill 2 hrs to 48 hrs
  • Cool 1 hr
  • Bake 15 mins
  • Carb Grams Per Serving: 28


  • 3 eggs
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup granulated sugar or sugar substitute blend* equivalent to 3/4 cup sugar
  • 2/3 cup mashed ripe bananas (about 2 bananas)
  • 1 teaspoon lemon juice
  • Powdered sugar
  • Strawberry Cream Cheese Filling
  • 3 tablespoons reduced-calorie or sugar-free chocolate-flavored syrup (optional)
  • 1/2 of a small banana, sliced (optional)
  • 1/4 cup frozen light whipped dessert topping, thawed (optional)
  • 1 maraschino cherry (optional)


  1. 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 pan aside. In a small bowl, stir together flour, baking powder, salt, nutmeg, and cinnamon; set aside.
  2. Preheat oven to 375 degrees F. In a large bowl, beat eggs with an electric mixer on high speed for 5 minutes. Gradually add granulated sugar or sugar substitute blend, 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 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.
  4. Unroll cake; remove towel. Spread cake with Strawberry Cream Cheese Filling 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, drizzle cake roll with chocolate syrup just before serving or slice crosswise to serve and drizzle each slice with chocolate syrup. If desired, garnish whole cake with banana slices, whipped topping, and a cherry.
  5. *SUGAR SUBSTITUTES: Choose Splenda® Sugar Blend for Baking. Follow package directions to use product amount equivalent to 3/4 cup sugar.
  6. *SUGAR SUBSTITUTES: PER SERVING WITH SUGAR SUBSTITUTE: same as above, except 146 cal., 20 carb. Exchanges 1.5 other carb. Carb choices: 1.

Strawberry Cream Cheese Filling


  • 1/2 cup light tub-style cream cheese
  • 1 cup frozen light whipped dessert topping, thawed
  • 1 cup chopped, fresh strawberries


  1. 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.

Nutrition Facts Per Serving:

Servings Per Recipe: 10
PER SERVING: 168 cal., 4 g total fat (3 g sat. fat), 69 mg chol., 164 mg sodium, 28 g carb. (1 g fiber, 19 g sugars), 4 g pro.

Diabetic Exchanges

Other Carb (d.e): 2; Fat (d.e): 0.5;

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