Banana Hazelnut Cake Roll

Banana Hazelnut Cake Roll | by The Crumby Cupcake via My Cooking Spot

I’m a bona fide Nutella-holic.

I pretty much covered that little factoid about me in my last post, and here I am again, bringing you another hazelnut-stuffed dessert, only this time with bananas. Absolutely different, totally delightful, unbelievably satisfying for hazelnut + banana lovers such as myself.

Banana Hazelnut Cake Roll

Cake rolls have always intimidated me.

Maybe it’s the kitchen towel rolling part. Since I hate laundry, and that would add another thing to wash and put away.

I’m fairly sure it’s the sponge cake crafting part, though. I’ve always been nervous while folding egg whites in to things, but it’s something you just overcome while experimenting in the kitchen.

And boy, do I love experimenting in my kitchen.

Banana Hazelnut Cake Roll

I can honestly say that I love that I decided to start a food blog. My only regret is not starting it sooner! I used to spend my free time watching movies, catching up on TV shows, and playing hours upon hours of a current MMO (a type video game) with my husband. I still do the movie and TV thing, but not the MMO so much anymore. I really do miss playing on a regular basis, but this blog is a hobby that can’t be neglected for too long!

Besides, I have so many crazy recipe ideas in my head all the time! It would be a shame to not attempt to bring them to life, right?

Banana Hazelnut Cake Roll

Banana Hazelnut Cake Roll


  • 2 large eggs, separated
  • 3/4 cup granulated sugar
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup overripe mashed banana
  • 1 teaspoon vanilla extract
  • Hazelnut filling
  • 1 cup cream cheese, softened
  • 1/2 cup hazelnut spread
  • 1 1/4 cup confectioner's sugar, divided
  • 1/4 cup caramel sauce
  • Pinch of salt
  • Chocolate ganache
  • 1/4 cup chocolate, coarsely chopped
  • 1/4 cup heavy cream


  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment and give it a light coat of cooking spray.
  2. Place the egg whites in the bowl of a stand mixer fitted with a whip attachment, and whip them on high speed until soft peaks form. Add 1/4 cup of granulated sugar in a steady stream, until the peaks are stiff. Transfer to clean bowl and set aside.
  3. In a cleaned stand mixer bowl fitted with a paddle, place the egg yolks and beat on medium speed for about 5 minutes, until pale yellow. Beat in the remaining granulated sugar in a steady stream.
  4. In a separate bowl, combine flour, salt, baking powder and soda and whisk until combined.
  5. On low speed, blend the mashed banana and vanilla extract in to the egg mixture, followed by the flour mixture, mixing until combined.
  6. With a spatula, gently fold in the egg whites until fully combined, being sure not to overmix and deflating the batter.
  7. Pour batter in to prepared baking sheet and bake for 8-12 minutes, until the edges begin to pull away from the pan and the center springs back when pressed.
  8. Set a large, clean kitchen towel flat on the counter and dust it well with confectioner's sugar. Remove cake from oven, and using the overhanging parchment, lift the cake out of the pan. Trim cake edges, then flip it on to the kitchen towel, remove parchment, and roll the cake in to the towel like a jelly roll. Cool it like that for 20-30 minutes.
  9. Hazelnut filling
  10. Beat cream cheese, hazelnut filling, and confectioner's sugar in a medium bowl until lump-free and fluffy. Add 1/4 cup caramel sauce and salt, and mix until well combined.
  11. Unroll towel and remove cake. Spread hazelnut filling over cake, then re-roll. Place in refrigerator to chill for 20-30 minutes.
  12. Chocolate ganache
  13. Combine cream and chocolate chips in a microwave safe bowl. Heat in 30 second bursts, whisking between until combined in a smooth, shiny ganache.
  14. Cool for a few minutes until slightly thicker, then drizzle over completed cake roll.


What is your favorite way to experiment in the kitchen?

Banana Hazelnut Cake Roll

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Erica has baking in her blood. Raised by her homemaker Great-Grandmother, she was brought up in the kitchen, learning little hints and tricks that led her to her current bakery manager career. A native Floridian, she loves to enjoy everything her home state has to offer, especially when it comes to food. She often collaborates with her husband on recipes, and every once in a while, her dog, Vader, gets the scraps! Her blog, The Crumby Cupcake, is fairly new, but she is trying to carve out her little corner of the internet with her originality, creativity, humor, and beautiful food photography. Throughout her adventures, she hopes to inspire others to create delicious food and live happy lives by sharing her joy, both in the kitchen and out.

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  1. What. The Heck. Erica, this is incredible! I would have never thought to combine these ingredients and flavors, but it sounds so good. I can’t wait to try it!

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