Banana Taffy Roll

Banana Taffy Roll

Banana Taffy Roll
  • For the Roll:
  • 1 cup almond flour
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon sea salt
  • 2 eggs
  • ¾ cup granulated Swerve, Truvia or Stevia, divided
  • 2 mashed bananas
  • 1 teaspoon vanilla extract
  • 2 Tablespoons lemon juice concentrate
  • 3 egg whites
  • Confectioner's sugar (approximately 2 Tablespoons)
  • For the Filling:
  • 4 ounces light cream cheese
  • ½ cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup Cool Whip topping
  • 1 Tablespoon Confectioner's sugar
  1. Using coconut oil, grease a 15" x 10" x 1"-inch jelly roll pan (or large cookie sheet), line with parchment paper that is cut about 2 inches larger than the pan itself. Make sure to push out all air bubbles from under the paper and then use more coconut oil to grease the parchment paper, making certain to get the corners and sides as well. Set aside.
  2. Combine the flour, baking soda, baking powder, and salt in a small bowl.
  3. In a large bowl, using an electric mixer, beat the eggs for 5 minutes. Add ½ cup of the sweetener, banana, vanilla and lemon concentrate. Mix well. Wash off beater bars & dry them. Heat oven to 375 degrees F.
  4. In another small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sweetener until stiff peaks form.
  5. Gently fold the flour mixture into the banana mixture, just until combined. Fold in egg whites.
  6. Spread evenly into the prepared pan. Bake for 10 to 12 minutes until cake is golden brown and springs back when lightly touched.
  7. Cool in pan for 5 minutes. Lay out a clean dish towel on a flat surface and dust it with Confectioner's sugar. Invert cake (including the parchment paper) onto the towel. Gently peel off the parchment paper. Starting at the short side, roll up the cake with the towel (jelly roll style). Place seam side down on a wire rack to completely cool.
  8. Filling:
  9. In a small mixing bowl, beat cream cheese and brown sugar until smooth. Beat in vanilla and fold in Cool Whip.
  10. Unroll the cake and spread filling evenly over the cake to within a quarter inch of the edges. Re-roll, place seam-side down on a serving platter. If serving immediately, dust with Confectioner's sugar, cut and enjoy!
Store leftovers (if any), in the refrigerator. Can also drizzle with caramel or chocolate sauce, fresh berries and ice cream. Very rich!!!

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