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Dole Banana Farmer

Gingerbread-Banana Cake Roll

Gingerbread-Banana Cake Roll
1 hr 50 Minutes Total time 1 hr 25 Minutes Prep time 25 Minutes Cook Time 240 Calories 12 Servings

Ingredients

Directions

 

1.     Preheat oven to 375°F. Spray a 15 x 10-inch rimmed baking pan with nonstick cooking spray; line with parchment paper.

 

2.     Whisk eggs and sugar in a large bowl until foamy; whisk in bananas and molasses. Whisk in flour, baking powder, pumpkin pie spice, cardamom and ginger; pour batter into prepared pan. Bake cake 25 minutes or until toothpick inserted in center of cake comes out clean.

 

3.     Dust a clean kitchen towel with powdered sugar. While cake is still hot, invert cake onto prepared towel; starting from short side of towel, roll up and cool completely.

 

4.     Beat ¼ cup powdered sugar and cream in a medium bowl with mixer on medium-high speed 2 minutes or until soft peaks form. Beat buttery spread and remaining 1¼ cups powdered sugar in a large bowl with mixer on medium-high speed 2 minutes or until incorporated. With mixer on medium-low speed, slowly add cream mixture to buttery spread mixture and beat just until combined. Makes about 1⅓ cups.

 

5.     Carefully unroll cake; remove towel. Leaving a ½-inch border, spread cream mixture over cake; reroll cake and refrigerate 1 hour.

 

6.     Cut cake crosswise into 12 (¾-inch-thick) slices; arrange on serving platter. Dust cake with powdered sugar, if desired, and sprinkle with walnuts.

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