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This banana roulade makes a stunning presentation. Using naturally gluten free ingredients, whip up this cake up to a day in advance. Learn how to adjust the recipe to use different sized pan as well as troubleshooting help.
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Sizes of Roulade
You can make a small roulade or double the below recipe to make a large roulade like you see in the photo. Also, if you do not own a roulade/cake roll pan, double the recipe and use a 12 x 17-inch baking/cookie sheet pan.
If your pan creates a crisp-edged cake, be sure to leave it on the parchment paper, cover it with foil to steam or a moist tea towel to soften the cake. For faster results, baste the cake, where needed, prior to rolling, with Simple Syrup.
Roulade Pan Tips
If you purchase a thick-metal pan, the cake will be softer. Keep in mind that thin metal pans bake faster. Seven years ago, I purchased mine for $10 on Amazon. Now, they want $22.50. So, instead, search eBay for “Chicago Metallic Cookie/Jelly Roll Pan”. I just saw one for about $14.50 and free shipping.
Gluten Free Banana Roulade
- 6 large eggs* at room temperature
- 3/4 cup (125granulated sugar
- 2 teaspoons pure vanilla extract
- 1/2 cup cornstarch
- 1 recipe Cream Cheese Frosting (clear gluten free vanilla if you have i(or
- 3 bananas
- 1/4 cup pistachio nuts optiona(or sliced almonds or whole pumpkin seeds
If using pistachio nuts, for garnish, first, cover the nuts with boiling water and allow to soak for 10 minutes. Drain and remove whatever skin you can. Break in half and then slice thinly with a knife that has a sharp, thin blade; set aside.
Preheat the oven to 350⁰F (180⁰C). Line a roulade pan with parchment paper; set aside.
Place the eggs and sugar into an electric mixer, fitted with the balloon/whisk attachment; beat on high speed until light, thick, and fluffy and has turned into a large volume, about 5 – 8 minutes.
Add the vanilla and mix on low to thoroughly distribute.
Sift half of the cornstarch over the wet mixture. Using a rubber/silicone spatula, gently fold in until you no longer see streaks of cornstarch. Repeat with the remaining cornstarch.
Pour the batter into the prepared pan. Smooth out the top using a rubber/silicone spatula. Bake on the center shelf of the oven for 10 minutes.
While the cake is still warm, Remove the cake along with the paper and begin to gently roll the cake, but not completely. You just want to start forming those rounded edges so that the cake doesn’t crack once it cools and you roll it.
Once cool, carefully run an offset spatula between the cake and parchment to release it from the paper, but for now, keep the cake on the parchment paper.
Make the cream cheese frosting as instructed at the above link. Cover and refrigerate until needed.
Spread the frosting evenly over the top of the cooled cake, reserving some from the top and sides of the rolled cake. Place enough whole bananas along the edge nearest you, along the narrowest width. Tightly roll up the cake, beginning with the banana edge, without the paper.
Transfer the cake to a serving platter, seam side down, to prevent the cake from unrolling. Using a large star tip, pipe the frosting on the top and sides of the cake to create bark-like edges. Save a dollop of frosting for the top if you plan on garnishing the top with a whole banana. Place several pieces of sliced pistachio nuts on top and sides of the frosted cake.
Just prior to serving, If desired, slice a whole banana in half and place along the top of the cake. If you leave a little space between the slices, you can pipe a little extra frosting between them. This lets guests know what’s inside.
Substitute the 6 eggs with 3/4 cup liquid from two cans of cannellini beans and 6 tablespoons heavy whiping cream, butter, or full-fat coconut milk. Each can contains about 1/2 cup of liquid.