Thursday, March 25, 2010

Banana Pecan Roll

Are you still undecided about what to include on your Easter brunch menu? This banana nut roll might be exactly what you're looking for. I know you've all had a pumpkin roll at some point in your life, most likely during the Thanksgiving and Christmas holidays. Well, we're switching it up here by using bananas instead of pumpkin and I've gone the whole healthy route on this one. With the exception of the powdered sugar to sprinkle on top (just a few tablespoons) this recipe is sugar free and it's also made with whole wheat flour.

I think I've mentioned before that hubby and I both teeter on the edge of having high blood sugar levels, so I really do try to substitute Splenda when I can for the sugar in a lot of my recipes. However, if Splenda is not your thing, just use regular sugar. And if you're not a whole wheat junkie like I am, use regular all-purpose flour. See how we can all play in the same sandbox and get along famously?

Banana Pecan Roll (adapted from Penzey's Spices)

5 eggs, divided, room temperature
8 oz. reduced-fat cream cheese, room temperature
1/2 tsp cinnamon
1 1/3 cups Splenda, divided
3 TBSP milk
1 cup mashed ripe bananas (this was two medium-large bananas for me)
1/2 tsp vanilla
1/2 cup whole wheat pastry flour
1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp ground nutmeg
1/2 cup chopped pecans

Spray a 15x10x1 jelly roll pan with cooking spray. Line with parchment paper and spray with cooking spray. Preheat oven to 375 degrees.

Cream together one whole egg, the cream cheese, 1/2 cup of the Splenda, the cinnamon and milk until well blended. Pour/spread into the prepared pan. Set aside.

Divide the remaining eggs into white and yolks. In a medium mixing bowl beat together the 4 egg yolks, banana and vanilla until well blended. Gradually add 1/3 cup of the Splenda and beat well.

In another mixing both beat the 4 egg whites, adding the remaining 1/2 cup Splenda gradually. Beat until stiff. Gently fold into the banana mixture.

Sift together the flour, baking powder, baking soda and nutmeg. Gently fold into the banana mixture, being careful not to beat down the egg whites. Lightly pour or distribute over the cream cheese filling in the pan. Top with the chopped pecans.

Bake at 375 degrees for 15 minutes (this took 18 minutes for me because I was using an insulated jelly roll pan) Keep a close eye on it and as soon as the top springs back lightly and pulls from the side of the pan, it's done. Pull the pan from the oven and dust liberally with powdered sugar if desired.

Run a very thin knife around the edge of the pan. Place a clean, smooth-textured kitchen towel on top of the cake and quickly flip over. Gently peel off the parchment paper. If some of the filling sticks to the parchment, scrape it off with a spatula and replace it on the cake. Roll up the cake starting with the short side. Do not let the towel roll into the cake but use it to act as a guide. Lift it in the towel and set it on the serving plate, unrolling just enough so it isn't sitting on the towel. Tuck the towel around the sides while the cake sets. After 20 minutes, remove the towel. Cover with plastic wrap and store in the refrigerator. Dust again with powdered sugar before serving, if desired.

18 comments:

Cottage Cozy said...

For somebody that was going to take a big "slow down" from blogging...I am sure happy to be hearing from you...and seeing your wonderful dishes...Thanks, Mags.

Cooking with K said...

This recipe is so refreshingly delicious being that it is sugar free (what a long discription....lol!) I use splenda in a lot of things but do not have a good dessert recipe....thanks so much! My daughter has been a diabetic since she was 15 and food sometimes is boring to her when it comes to desserts....thanks again! Blessings, K

Julie said...

Looks delicious! Good to see your posts!

Megan said...

Sugar and white flour for me! Ha ha. I think I'm going to end up doing an Easter lunch or early dinner. Still waiting to find out what time my family is getting here... but between my boyfriend and my siblings, I won't be able to make this -- they're all too picky. I'll have to save it for another time when I have some of my best friends over who will eat anything I bake!

Barb, Diabetic Snacker said...

It looks very nice! I am so glad it's a diabetic friendly dessert recipe. Thank you for sharing it.

Moogie said...

Great looking recipe... Mags. Hope you are doing well.

comfycook said...

Mags, you are amazing. That is a beautiful cake.

Abby said...

Yum, that looks awesome!! And it's so nice to "see" you again. =)

Jen @ My Kitchen Addiction said...

This reminds me of my hubby's beloved pumpkin roll... I'm interested to give it a try. I am terrified of using Splenda in baking (not sure why, it just scares me), but I'll give it a try with regular sugar!

Niece Denise said...

interesting...you're baking the filling WITH the cake?

when I've made pumpkin or jelly rolls the recipes have you smear the filling on after the cake is baked and cooled.

sure looks yummy!

Linda said...

This looks really good! I like the splenda and whole wheat flour idea!
I've missed you! I hope you are doing well!

A Year on the Grill said...

what a fabulous looking dessert... I love spiral rolled things!

Cooking Rookie said...

What a beautiful cake!
I also made a rolled cake (my first) last week, with peach mousse http://cookingrookie.blogspot.com/2010/03/peach-mousse-rolled-cake.html.
I love the fact that your cake does not need gelatin. Next time I'll also use cheese.
Thanks for the recipe and the inspiring pics!

All Our Fingers in the Pie said...

This looks very tasty! And way, way better done than the Iron Chef's did at Christmas time. Did you see that? I think they were dumbing down so Paula Deen could win1

Tiff + Albert said...

Is that regular Splenda or the baking kind (1/2 sugar, 1/2 splenda)? This looks fantastic. I really want to try it.

Tiff + Albert said...
This comment has been removed by the author.
Mags said...

Tiff and Albert: I used regular Splenda, but you could also use the half splenda/half sugar combo or even all regular sugar if you wanted to.

ATasteOfMadness said...

Oh yum, this looks absolutely excellent! It makes me want to go out and buy some pecans!