Brown Sugar Banana Roll

Contributed by our good friend Sara. Check out her blog at: or see this recipe on her blog at: Gluten Free Brown Sugar Banana Roll


For the sponge:

3 large egg whites, room temperature
2 large eggs, room temperature
1 cup brown sugar, divided
2 teaspoons vanilla extract
1/2 cup Namaste Organic Sorghum Flour
1/4 cup brown rice flour
1/4 cup tapioca starch
1 teaspoon xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 medium ripe banana, mashed

For the filling

4 ounces of cream cheese
8 ounces whipping cream
1 teaspoon vanilla extract
2 medium bananas, chopped plus one more for garnish


For the sponge

  1. Preheat the oven to 375°F. Line a jelly roll pan with parchment paper; grease the paper and set aside.

  2. In a large bowl, beat 3 whole eggs on high speed until thick and lemon-colored. Gradually beat in 1/2 cup brown sugar, followed by vanilla.

  3. Sift flours, xanthan gum, baking soda, salt and baking powder together. gradually add to egg mixture and mix well. Stir in banana.

  4. In a large bowl with clean beaters, beat egg whites until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form.

  5. Gradually fold into batter. Spread evenly into prepared pan. Bake at 375° for 12-14 minutes or until cake springs back when lightly touched. Cool for 5 minutes.

  6. Invert onto a kitchen towel dusted with confectioners' sugar. Remove parchment paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

For the filling

  1. For filling, in a large bowl, beat cream cheese and brown sugar until smooth. Beat in vanilla.
  2. Gradually beat in in whipping cream.
  3. Unroll cake; spread filling over cake. Arrange chopped bananas evenly over filling.
  4. Roll up and place the seam side down onto a flat plate or platter. Pipe more filling onto the top of the roll and decorate with more sliced bananas. Refrigerate for at least 1 hour before serving.