Banana-Almond Cream Cheese Roll

I just love all kind of sweet rolls. In this roll filling and dough are baked together. Fast and very tasty dessert with no much fat. Cream cheese can be substitute with any smooth cheese, like Russian tvorog. Recipe adapted from Cooking with Ayn blog (Russian).

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Yield: 14 servings (I cut off the edges and divided the roll into 12 parts)

For filling:

8 oz. cream cheese (I used fat free), softened
1 egg
1/4 cup sugar
1-2 tbsp. milk

For dough:

1 ripe banana
1 egg
1/4 cup sugar
1 tsp. baking powder
1/2 tsp. vanilla extract
1/4 cup almond meal or chopped nuts
1/4 cup all-purpose flour

Preheat oven to 375F. Spray with cooking spray 8-by-11-3/4-inch pan, put parchment paper to cover bottom and sides.

Combine cream cheese, egg and sugar, mix together until smooth, add some milk to make liquid filling (like pancake butter). Pour filling into prepared pan and set aside.

Mix flour, almond meal or nuts and baking powder. Beat well egg and sugar, add mashed banana, vanilla extract and flour mixture.

Pour dough on top of cream cheese filling, flatten the surface.

Bake about 20-25 minutes or until slightly brown. Turn cake over another piece of parchment paper and roll carefully with stuffing inside. Let cool completely, do not repeat my mistakes: warm roll will crumble. Slice and serve.

1 serving equals 67 calories

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