Skinny Banana Split Cake Roll: This is one of the lightened up cake recipes that I've fallen in love with. Just 168 calories and 4 grams of fat per slice!

Lightened Up Banana Split Cake Roll

Light vanilla sponge cake is rolled up with a filling of sugar-free vanilla pudding, whipped cream, and sliced bananas and strawberries, then drizzled with bittersweet chocolate ganache.

Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Calories 1615kcal


  • 5 egg whites
  • 3 egg yolks
  • Nonstick cooking spray
  • 1/2 cup sifted cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons pure vanilla extract (I substituted 1 teaspoon of Nielsen-Massey vanilla bean paste for a more intense vanilla flavor)
  • 1/2 cup granulated sugar (I used Erythritol )
  • 1 1/2 cups fat-free milk
  • 1 4- serving-size package fat-free sugar-free reduced-calorie vanilla instant pudding mix
  • 1 cup sugar-free whipped dessert topping (I made my own whipped cream)
  • 2 medium bananas sliced
  • 4-6 large fresh strawberries sliced
  • 2 tablespoons unsweetened chocolate ganache or sugar-free chocolate-flavor syrup


  • For cake
  • Place egg whites in a large bowl and egg yolks in a medium bowl; let stand at room temperature for 30 minutes. Meanwhile, coat a 15x10x1-inch baking pan with cooking spray. Line bottom of pan with parchment paper. Coat parchment paper with cooking spray; set aside. In a small bowl stir together cake flour, baking powder, and salt; set aside.
  • Heat oven to 350 degrees F. Add vanilla to egg yolks; beat with an electric mixer on high speed about 5 minutes or until thick and lemon colored. Gradually beat in 1/4 cup of the sugar, beating on high speed until sugar is almost dissolved. Sprinkle flour mixture over egg yolk mixture; use a spoon or mixing spatula to gently fold in the flour, just until combined. Thoroughly wash beaters. Beat egg whites in a very clean bowl with an electric mixer on medium speed until soft peaks form (tips curl). Gradually beat in the remaining 1/4 cup sugar, beating until stiff peaks form (tips stand straight). Fold 1/2 cup of the beaten egg whites into the egg yolk mixture to lighten. Fold in the remaining egg whites. Spread batter evenly in prepared pan.
  • Bake about 12 minutes or until cake springs back when lightly touched. Immediately loosen edges of cake from pan; turn cake out onto a clean, lint free dish towel (I use flour sack towels ). Remove parchment paper. Starting from a short side, roll towel and cake into a spiral. Cool on a wire rack.
  • For filling, in a medium bowl whisk together milk and pudding mix just until thickened. Fold in whipped topping. Cover and chill for at least 1 hour.
  • Unroll cooled cake; remove towel. Spread filling to within 1 inch of edges. Thinly slice one of the bananas over the filling. Roll up cake. Cover and chill for at least 2 hours or up to 8 hours. To serve, thinly slice the remaining banana. Top cake roll with sliced banana and sliced strawberries. Drizzle with chocolate, slice and serve.


  1. Nutritional information shown is as written if using the recipe directly as written in the cookbook, without my ingredient substitutions. My adapted version is lower in sugar and calories because of the use of Erythritol instead of granulated sugar.
  2. This recipe was reproduced with permission from Better Homes and Gardens via their publisher, Houghton-Mifflin Harcourt. I was provided with a free copy of the cookbook for my review purposes, but was under no obligation to create this recipe or to post about the book.


Calories: 1615kcal | Carbohydrates: 275g | Protein: 45g | Fat: 39g | Saturated Fat: 14g | Cholesterol: 491mg | Sodium: 1834mg | Fiber: 9g | Sugar: 182g