Happy Friday! First- do you see the new little flag in the top right corner? If you want to see baby/pregnancy/mama updates- thats where they will be! (Not on the homepage) Check them out if you’re interested in that sort of thing!
Anyway- I hope that you have exciting weekend plans. At the current moment- I am thrilled to be writing this post as I watch my favorite Thursday night TV line up- Project Runway finale, Parenthood, Scandal. (Do any of you watch these shows?) Anyway- after months away from the “Great White Way” I get to see two Broadway shows this weekend which I couldn’t be more excited for. Also- I plan to tackle at least one thing from my baking to-do list this weekend, hopefully to have something great to share next week!
Speaking of sharing- I am so excited about this cake roll. You’ve heard of pumpkin rolls I assume? This is essentially the same idea but made with a banana cake. I wasn’t sure how it would work out, as I just subbed banana for pumpkin in the classic recipe and changed some of the spices, but let me tell you it was oh so good. My rolling skills may need some work, but I actually loved the super thick layer of cream cheese filling that was perfectly proportionate to the cake. I couldn’t help but add a healthy amount of caramel sauce to the filling as well which made it oh so delicious. Isn’t everything better with caramel (At least I think so.)
A note on pans- this cake rolls calls for a “10×15 Jelly Roll Pan,” I had a quarter as well as a half sheet pan but neither of those dimensions were right (One was 13×18 and one was basically 9×13) I made the choice to use the smaller one- worried that the cake would be too thin/dry if I baked it in the half sheet pan. As a result- it was a thicker cake that didn’t have as many swirls- but let me tell you the texture was perfect. You could choose which pan to use based on this info! :)
PS- Am I the only one who totally sees the Green Bay Packers’ “G” in the shape of my roll? Haha? Go Pack Go! ;)
Ingredients Instructions Notes *I like to add caramel sauce to frosting to add another note of flavor. If you don't have any on hand- you can skip it no problem. *See note in post above on pan size. I used a quarter sheet pan for this and it also worked fine. *Recipe adapted from: Libby's
*I like to add caramel sauce to frosting to add another note of flavor. If you don't have any on hand- you can skip it no problem.
*See note in post above on pan size. I used a quarter sheet pan for this and it also worked fine.
*Recipe adapted from: Libby's