Lightened Up Banana Split Cake Roll

Why You’ll Love Lightened Up Banana Split Cake Roll Recipe

This banana split cake roll is a healthier alternative to traditional desserts, making it ideal for those watching their sugar intake or aiming for lighter options. The fluffy sponge cake is delicate and moist, and the creamy pudding filling adds a luscious texture. The fruit offers a fresh, natural sweetness, while the chocolate drizzle gives it that final decadent touch. Best of all, it’s simple to prepare and feels special enough for any occasion.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• 5 egg whites

• 3 egg yolks

• Nonstick cooking spray

• ½ cup sifted cake flour

• 1 teaspoon baking powder

• ¼ teaspoon salt

• 2 teaspoons pure vanilla extract

• ½ cup granulated sugar (or Erythritol for a sugar-free option)

For the Filling:

• 1½ cups fat-free milk

• 1 package (4-serving size) fat-free, sugar-free, reduced-calorie vanilla instant pudding mix

• 1 cup sugar-free whipped dessert topping (or homemade whipped cream)

• 2 medium bananas, sliced

• 4-6 large fresh strawberries, sliced

For the Topping:

• 2 tablespoons unsweetened chocolate ganache or sugar-free chocolate-flavored syrup

Directions

Prepare the Cake:

1. Let the egg whites sit in a large bowl and egg yolks in a medium bowl at room temperature for 30 minutes.

2. Preheat the oven to 350°F (175°C). Coat a 15x10x1-inch baking pan with nonstick spray, line it with parchment paper, and spray again.

3. Beat egg yolks with vanilla until thick and lemon-colored. Gradually add in ¼ cup of sugar (or sweetener).

4. In a separate bowl, combine flour, baking powder, and salt. Gently fold into the egg yolk mixture.

5. Beat egg whites until stiff peaks form. Carefully fold them into the egg yolk mixture.

6. Spread the batter evenly in the prepared pan and bake for 12 minutes.

7. Turn the baked cake onto a clean towel, roll it up gently with the towel, and cool on a wire rack.

Prepare the Filling:

1. Whisk milk and pudding mix until thick. Fold in the whipped topping.

2. Chill the mixture in the refrigerator for at least 1 hour.

Assemble the Cake Roll:

1. Gently unroll the cooled cake. Spread the filling evenly over the surface, leaving a 1-inch border.

2. Slice one banana thinly and arrange over the filling. Carefully roll the cake back up.

3. Refrigerate the assembled roll for at least 2 hours to set.

Serve:

1. Just before serving, slice the remaining banana and strawberries.

2. Top the cake roll with the fresh fruit and drizzle with chocolate ganache or syrup.

3. Slice and enjoy.

Servings and timing

Servings: 8
Prep Time: 30 minutes
Cook Time: 12 minutes
Chill Time: 2 hours 30 minutes
Total Time: 3 hours
Calories per serving: 245 kcal

Variations

• Berry Boost: Add blueberries or raspberries to the filling for extra fruitiness.

• Tropical Twist: Swap bananas with pineapple and mango slices for a tropical spin.

• Chocolate Cake Base: Replace the vanilla sponge with a light chocolate sponge for a cocoa-rich variation.

• Nuts for Crunch: Add finely chopped walnuts or almonds on top for a nutty crunch.

• Dairy-Free Version: Use almond or oat milk and a dairy-free whipped topping alternative.

• Protein Boost: Add a scoop of vanilla protein powder to the pudding mix for added protein.

Storage/Reheating

Store the banana split cake roll in an airtight container in the refrigerator for up to 3 days. If you plan to serve it later, wait to add the fresh fruit and chocolate drizzle until just before serving to keep it fresh and visually appealing. This dessert is not ideal for freezing, as the texture of the pudding and fresh fruit may not hold up well when thawed. Reheating is not recommended—this dessert is best enjoyed chilled.

FAQs

What makes this banana split cake roll “lightened up”?

This version uses fat-free milk, sugar-free pudding mix, and sugar alternatives like Erythritol to reduce calories and sugar content without compromising flavor.

Can I make this cake roll ahead of time?

Yes, it’s ideal for making ahead. Prepare and assemble the roll up to a day in advance. Add the toppings right before serving.

What’s the best way to keep the cake from cracking when rolling?

Rolling the cake in a towel while it’s still warm helps set its shape and prevents cracks. Make sure not to overbake it, as a dry cake is more prone to cracking.

Can I use fresh whipped cream instead of whipped topping?

Absolutely. You can use homemade whipped cream—just whip heavy cream until stiff peaks form and gently fold it into the pudding mixture.

How can I make this gluten-free?

Use a gluten-free cake flour blend in place of the regular cake flour to make this cake gluten-free.

Is there a dairy-free version of this recipe?

Yes, use plant-based milk and a dairy-free pudding mix and whipped topping to make a dairy-free version.

Can I freeze the cake roll?

It’s not recommended to freeze this dessert because the texture of the filling and fruits can change once thawed.

What type of chocolate works best for the ganache?

Use unsweetened or bittersweet chocolate for a rich flavor. For a sugar-free version, opt for sugar-free dark chocolate or chocolate syrup.

How long will leftovers last in the fridge?

Stored properly, leftovers will keep for up to 3 days in the refrigerator.

Can I use other fruits in the filling?

Yes, feel free to experiment with different fruits like kiwi, raspberries, or cherries to suit your taste.

Conclusion

The Lightened Up Banana Split Cake Roll is the perfect blend of indulgence and balance. With a soft vanilla sponge, a creamy, fruit-filled center, and a touch of chocolate, it satisfies dessert cravings without the guilt. Whether you’re serving it at a party or treating yourself after dinner, this cake roll is sure to become a favorite.

Lightened Up Banana Split Cake Roll

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The Lightened Up Banana Split Cake Roll is a low-calorie dessert that transforms the classic banana split into a healthier treat. A light vanilla sponge cake is filled with sugar-free vanilla pudding, whipped topping, fresh bananas, and strawberries, then topped with a drizzle of chocolate ganache.

• Author: Emily
• Prep Time: 30 minutes
• Cook Time: 12 minutes
• Total Time: 3 hours
• Yield: 8 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Calorie

Ingredients

• 5 egg whites
• 3 egg yolks
• Nonstick cooking spray
• ½ cup sifted cake flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 2 teaspoons pure vanilla extract
• ½ cup granulated sugar (or Erythritol for a sugar-free option)
• 1½ cups fat-free milk
• 1 package (4-serving size) fat-free, sugar-free, reduced-calorie vanilla instant pudding mix
• 1 cup sugar-free whipped dessert topping (or homemade whipped cream)
• 2 medium bananas, sliced
• 4–6 large fresh strawberries, sliced
• 2 tablespoons unsweetened chocolate ganache or sugar-free chocolate-flavored syrup

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Instructions

1. Place egg whites in a large bowl and egg yolks in a medium bowl; let stand at room temperature for 30 minutes.
2. Coat a 15x10x1-inch baking pan with cooking spray. Line the bottom with parchment paper and coat with cooking spray.
3. Preheat the oven to 350°F (175°C).
4. Beat egg yolks with vanilla until thick and lemon-colored. Gradually beat in ¼ cup sugar.
5. Fold in sifted flour, baking powder, and salt gently until combined.
6. Beat egg whites until stiff peaks form. Fold into the egg yolk mixture.
7. Spread batter evenly in the prepared pan and bake for about 12 minutes.
8. Immediately roll the hot cake in a clean kitchen towel and cool on a wire rack.
9. Whisk milk and pudding mix in a bowl until thickened. Fold in whipped topping and chill for at least 1 hour.
10. Unroll the cooled cake and spread the filling evenly to within 1 inch of edges.
11. Thinly slice one banana over the filling. Carefully roll up the cake and chill for at least 2 hours.
12. Just before serving, slice the remaining banana and strawberries and arrange on top of the cake roll.
13. Drizzle with chocolate ganache or sugar-free syrup, slice, and serve.

Notes

• For a sugar-free version, substitute sugar with Erythritol and use sugar-free whipped topping and chocolate ganache.
• Homemade whipped cream can be made by whipping cold heavy cream until stiff peaks form.
• Roll the cake while still warm to prevent cracking.
• Store in the refrigerator and consume within 2 days for best freshness.

Nutrition

• Serving Size: 1 slice
• Calories: 245
• Sugar: 6g
• Sodium: 180mg
• Fat: 6g
• Saturated Fat: 2g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 55mg