This Banana Pudding Cake Roll is a soft, fluffy dessert filled with creamy banana pudding, fresh banana slices, and whipped cream. Finished with crushed vanilla wafers, it has all the classic flavors of banana pudding in a beautiful cake roll.
Ingredients
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 package instant banana pudding mix
- 2 cups heavy whipping cream
- 2 bananas, sliced
- 1 cup crushed vanilla wafers
Instructions
Preheat your oven to 350°F. Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.
Beat the eggs and sugar in a large bowl for 4–5 minutes, until thick, pale, and fluffy. Mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture until just combined.
Spread the batter evenly into the prepared pan. Bake for 10–12 minutes, or until the cake springs back when lightly touched.
Immediately turn the warm cake onto a clean kitchen towel lightly dusted with powdered sugar. Carefully peel away the parchment paper and roll the cake tightly in the towel, starting from one short end. Let it cool completely.
Make the Filling
Prepare the instant banana pudding mix according to the package directions. Let it thicken slightly.
Whip the heavy cream until soft peaks form. Fold part of the whipped cream into the prepared banana pudding until smooth and creamy.
Assemble the Cake Roll
Carefully unroll the cooled cake. Spread the banana pudding filling evenly over the cake, leaving a small border around the edges.
Arrange the sliced bananas over the filling, then gently roll the cake back up as tightly as possible without squeezing out the filling.
Spread the remaining whipped cream over the outside of the cake roll. Sprinkle generously with crushed vanilla wafers and garnish with additional banana slices if desired.
Refrigerate for at least 2 hours before slicing so the cake can set properly.
Serving
Slice the Banana Pudding Cake Roll and serve chilled. Keep leftovers refrigerated and enjoy within 3 days.
