Banana Walnut Yogurt Roll

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LOVE the Healthy Pumpkin Roll I made the other day? Me too….but this banana bread roll is simply to die for. Dare I say better than the Pumpkin?

No. I do not dare, because different strokes for different folks. Plus, both are delicious and no,  it is not too early to plan for a Thanksgiving dessert!  And yes, this is still a healthyfied a fall favorite that can also be PERFECT for dessert. As a matter-of-fact, this is a year round favorite that will never disappoint you or your family and/or  guests. This right here is where it’s at. Not too sweet, perfect amount of sweet, tart and crunch. Just deliciousness. Again, don’t let the “I have to roll this bread into a roll” stand in your way! You can do this easily, make sure you watch the video below to conceptualize this deed. This is so worth your time and energy! What I did.


HEALTHY WALNUT BREAD YOGURT ROLL

WHAT:

For the Banana Bread Roll:

  • ¾ cup any flour (I used whole wheat)
  • ¼ cup coconut sugar
  • 2 tablespoons of flaxseed meal
  • ¼ cup honey or maple syrup
  • ½ lemon, juiced
  • 1 cup mashed banana (I used 2 overripe bananas)
  • 2 eggs, 1 egg white
  • 2 teaspoons of cinnamon (or more to YOUR taste)
  • 1/4 cup walnuts, finely chopped
  • 1 teaspoon of baking soda
  • Sprinkle of confectioner’s sugar
  • For the Filling aka “Icing”:
    ½ cup low fat Greek yogurt
  • ½ cup low fat cream cheese (or the Greek yogurt/cream cheese mix)
  • 1 teaspoon of vanilla extract

Optional

  • 2 tablespoons of confectioners’ sugar (may add 1/4-1/2 cup for added sweetness)

Or

  • 1-2 tablespoons of all natural sweetener
  • 2 tablespoons of finely chopped walnuts

HOW

  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9×13 inch cookie sheet or use parchment paper.
  2. In a large bowl, mix together flour, sugar, flaxseed meal, baking soda, and cinnamon. Stir in mashed banana, eggs, and lemon juice mixture. Fold in walnuts. Pour mixture into prepared pan. Spread the mixture evenly.
  3. Bake at 375 degrees F (190 degrees C) for 15 minutes.
  4. Lay a damp linen towel on the counter, sprinkle it with confectioner’s sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
  5. Make the icing: In a medium bowl, blend cream cheese, Greek yogurt, vanilla, sugar and/or sweetener (if you wish to have it sweet) with a wooden spoon or electric mixer. Remember, it will only be lightly sweetened, if you’d like it quite sweet go for at least ½ cup of sugar or a mix.
  6. When the cake has cooled 20 minutes, unroll it and spread icing onto it. Sprinkle walnuts.
  7. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated for at least 2 hours. You can also freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.

ENJOY!
Xoxo, Ana
Count Colors, NOT Calories!
LEARN HOW TO MAKE THIS RECIPE IN UNDER 3 MINUTES BY WATCHING THIS DETAILED VIDEO!