Gingerbread-Banana Cake Roll

Ingredients

• Nonstick cooking spray
• 3 large eggs
• ½ cup raw cane sugar
• 2 spotted DOLE® Bananas, peeled and mashed
• ¼ cup mild (original) molasses
• ¾ cup white whole wheat flour
• ¾ teaspoon baking powder
• ½ teaspoon pumpkin pie spice
• ¼ teaspoon ground cardamom
• ¼ teaspoon ground ginger
• 1½ cups powdered sugar plus additional for dusting
• ½ cup dairy free heavy whipping cream alternative
• ¼ cup natural buttery spread with olive oil, softened
• ½ cup chopped walnuts

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.