Banana Rolls Recipes

Steps:

• Preheat oven to 375 degrees. Grease a 15×10 inch jelly-roll pan; line with parchment paper. Grease and flour paper; set aside. Spread out a clean, thin dish towel on the counter (make sure the towel is larger than your jelly roll pan); sprinkle liberally with powdered sugar (this can be done using a mesh strainer).
• In a small bowl, whisk together flour, baking powder, baking soda. In a large bowl combine eggs and sugar; beat until thickened. Add bananas and vanilla; beat until well mixed. Stir in flour mixture into egg mixture. Spread batter evenly into prepared pan, easing it carefully to the corners with a spatula.
• Bake for 13-15 minutes or until center springs back when lightly touched.
• Immediately loosen cake from edges of pan; invert cake onto the prepared towel. Remove pan; carefully peel off paper. Roll up cake in towel while hot, starting with 10-inch side. Cool completely on wire rack, at least an hour.
• When cake is almost completely cooled, make the filling: beat cream cheese, powdered sugar, butter, and both extracts in small mixer bowl until smooth.
• When cake has cooled completely, unroll and spread with filling, then re-roll cake. Wrap rolled cake in plastic wrap then refrigerate at least one hour but overnight is best.
• To serve, unwrap cake and place on a platter. Sprinkle with powdered sugar if desired, cut into slices.

Steps:

• Preheat the oil in a deep-fryer or large cast-iron skillet to 375 degrees F (190 degrees C).
• Peel bananas, and slice them in half lengthwise, then crosswise into fourths. Place one piece of banana diagonally across the corner of a spring roll wrapper, and sprinkle with brown sugar to taste. Roll from the corner to the center, then fold top and bottom corners in, and continue rolling. Dip your finger in water and brush the last edge to seal. Repeat with remaining banana pieces.
• Fry a few banana rolls at a time in the hot oil until evenly browned. Remove to paper towels to drain. Serve hot or cold.

Steps:

• In a saute pan over medium heat, melt butter and add brown sugar. Add the banana pieces and allow to brown on both sides.
• In a small bowl combine the sour cream and the confectioners' sugar.
• To assemble, place crepe on plate and thinly spread with banana mixture. Thinly spread dollop of sour cream mixture and sprinkle with toasted almonds. Wrap crepe tightly to create rolled layers. Dust with confectioners' sugar and sprinkle with crushed toasted almonds.
• In a blender place water, milk and eggs and mix. Add sugar, salt, flour and butter. Mix until smooth. Let batter rest for 30 minutes.
• Heat a seasoned crepe pan over medium heat. Ladle 1-ounce batter into pan and angle pan so that batter spreads to edges of pan. Let cook about 45 seconds and turn over. Cook about 30 seconds more. Remove to cool. Stack between sheets of waxed paper.

Steps:

• Position rack in lower third of oven; preheat oven to 375 degrees. Using a paper towel, lightly grease a small area in the center of a 12 x 15 1/2 x 1/2-inch baking sheet with solid shortening, and line the pan with foil, leaving a 2-inch overhang at each short end (the dab of shortening holds the foil in place). Lightly grease the foil with shortening, and sprinkle with allpurpose flour. Shake the pan to distribute flour, and tap out excess.
• Pour the flour, baking soda, baking powder, and salt in that order into the triple sifter or sieve. Sift onto a sheet of waxed paper to distribute the ingredients; set aside. Crack the egg into a small bowl, and whisk briefly just to combine the yolk and white. Combine the mashed banana, sour cream, and lemon zest in a small bowl; set aside.
• Place the butter in the bowl of a heavyduty mixer. With the flat beater (paddle), cream the butter on medium speed (#5) for 30 to 45 seconds, or until it is smooth and lighter in color. (This is a small amount in a large bowl, but you can adjust most heavyduty machines so the attachment reaches lower in the bowl.) Maintaining the same speed, add the sugar in a steady stream. Then stop the mixer, and scrape the mixture slinging to the sides into the center of the bowl. Continue to cream at the same speed until the mixture is light in color and fluffy in appearance (about 3 to 4 minutes).
• With the mixer still on medium speed, pour in the egg, very cautiously at first, as if you were adding oil when making mayonnaise. Continue to cream for 1 to 2 more minutes, scraping the sides of the bowl at least once. When the mixture is quite fluffy and has increased in volume, detach the beater and bowl. Tap the beater against the edge of the bowl to free the excess.
• With the aid of a metal spatula, lift half the flour mixture, and sprinkle it over the creamed mixture. Stir it in with a rubber spatula. Then add the mashed banana mixture, stirring to blend. Scrape the sides of the bowl with each addition. Add the remaining flour mixture, and stir until smooth.
• Scoop the thick batter onto five different areas over twothirds of the prepared baking sheet. With a metal spatula, spread and coax the batter to cover the twothirds of the sheet. Now extend it to the rest of the sheet in as even a layer as possible. (At first you will not believe it will cover the entire sheet, but it will. You do not have to rush. The layer will be very thin, but that is just the way it should be. It will increase in volume in the oven.) Bake for 8 to 10 minutes, or until the cake is light golden brown, the sides are beginning to contract from the metal, and the cake springs back when lightly touched in the center. Remove the pan from the oven. Using a thinbladed knife, gently release any portion of the cake sticking to the long sides of the pan. Pull up on the foil overhangs, one at a time, to release foil from the pan's edges. Finally, loosen foil from the bottom of the pan by gently lifting up on the flaps, and transfer it to a large rack to cool.
• Place a sheet of foil over the cake, and manipulate the foil in a tent fashion (this holds in the moisture as it cools, but prevents sticking to the cake). Cool for 30 minutes.
• Combine the filling ingredients in a 1 1/2 quart deep mixing bowl, and whip them until some cream dropped from the beater or whisk does not disappear on the surface of the mixture in the bowl. Another test is to draw the beater or whisk through the center of the cream in the bowl; if the track stays in place, you are ready to spread the filling on the cake. The cream will appear soft, shiny, and smooth but stiffer than for most desserts. It will coat the cake layer, sticking to it and staying in place when rolled.
• Assembling The Dessert:
• Lift the cake on its sheet of foil so that one of its long sides is parallel to the edge of your counter. (The cake will be rolled lengthwise.) Spread the cream evenly over the cake with a rubber spatula, up to 1 inch before reaching the long end farthest from you. (Some of the filling will move to that end as you roll.)
• Begin rolling by flipping the edge of the cake nearest you over onto itself. Then, with the aid of the foil that extends on either side of the cake, roll the cake lengthwise until you reach the other end. With you hands, wrap some of the roil around the roll to assist you in rounding the shape as you work toward the other end of the cake (otherwise, the cake will stick to your hands).
• Cut each end of the roll on the diagonal for eye appeal, and sprinkle a light coating of powdered sugar over it to disguise any cracks in the cake. Lift it onto a serving plate with the aid of a long, wide spatula or a baking sheet without sides. If desired, decorate top of roll with Glazed Raspberries.
• To decorate the top of the roll, place the raspberries into a 3 quart bowl. Heat currant jelly just until it's almost melted, but not hot. Pour the jelly through a strainer over the berries (push it through the strainer with a rubber spatula.) Gently slide the rubber spatula under the berries, and fold the two together. Repeat this three more times. The object is to coat the berries evenly. Carefully scoop the raspberries on top of the cake, down the length of the roll.
• Yield: 12 servings

Steps:

• Preheat oven to 350 degrees.
• Line a 10x15 jelly roll pan with waxed paper. Spray well with vegetable oil.
• Mash the 3 bananas well. I use a food processor fitted with the metal blade and pulse it until it's fully mashed.
• In a medium sized bowl, beat the eggs and sugar until well blended. Add the bananas, flour, baking powder, baking soda and salt. Mix well.
• Pour into the prepared jelly roll pan.
• Spread evenly making sure the corners are filled evenly as well.
• Bake 15 minutes.
• On a clean towel sprinkled heavily with confectioners sugar turn out the baked roll. Starting from the small end roll up using the towel as you go.
• Let cool completely.
• While cooling prepare the filling. In a good sized bowl, beat the room temperature butter and cream cheese. Add the confectioners sugar and vanilla. Beat until smooth.
• Unroll the cooled roll; fill evenly the re-roll. Sift confectioners sugar on top.

Steps:

• Preheat oven to 375°F. Grease a 15x10x1-inch jelly-roll pan with butter. Line with parchment paper and grease with butter again, making sure to coat the entire surface and sides of the pan; set aside. FILLING: In a small bowl, combine the cream cheese and 1/2 cup sugar and beat with an electric mixer until smooth. Add the egg, milk and vanilla and beat until combined. Spread in the prepared pan; set aside. CAKE: In a small bowl, stir together the flour, baking powder and baking soda; set aside. In a medium bowl, beat egg yolks and vanilla on medium speed until thick and lemon colored. Gradually add 1/3 cup of sugar and beat well. Stir in the mashed banana. In a large, clean bowl with clean beaters, beat the egg whites on medium until soft peaks fork (tips curl). Gradually add 1/2 cup of sugar, beating on high speed until stiff peaks form (tips stand straight). Gently fold yolk mixture into beaten egg whites. Gradually sprinkle the flour mixture evenly over egg mixture and fold together just until blended. Carefully spread the batter evenly over the filling in the pan. Bake for 15 to 20 minutes or until the top springs back when lightly touched. Immediately loosen cake from sides of pan, sprinkle cake with 1/4 cup of powdered sugar and cover with a clean kitchen towel. Place a wire cooling rack, upside down, on the top of the cake. Carefully pick up both sides of the pan, while holding the rack and flip over. The cake will now be on top of the towel on the cooling rack. Carefully peel off parchment paper. Starting with the short side, roll up cake as tightly as possible (don't roll up the towel with it). Allow to cool completely on wire rack. Slice and serve. Wrap any leftover cake in plastic wrap and store in the refrigerator. Jenn's Notes: I did not forget to type salt above, the recipe really did not call for any salt. This cake is not hard to make. Follow the instructions and I know it will work for you too. I baked my cake for the full 20 minutes and it was perfect.

Steps:

• Preheat oven to 350.
• Mix splenda, cream cheese, bananas and vanilla in a bowl using a hand mixer.
• Mix until creamy.
• Place crescent rolls on an ungreased baking sheet.
• Spread about 1 tablespoon of filling onto each crescent roll and roll into crescent shape.
• Bake in preheated oven 12 to 15 minutes or until lightly browned.