Diabetic Friendly: Banana Split Cake Roll Recipe

Do you have a sweet tooth but suffer from diabetes? Here is a diabetic-friendly cake recipe that will satisfy your cravings without jeopardizing your health!


  •  eggs
  •  3/4 cup all-purpose flour
  •  1 teaspoon baking powder
  •  1/4 teaspoon salt
  •  1/4 teaspoon ground nutmeg
  •  1/4 teaspoon ground cinnamon
  •  3/4 cup granulated sugar or sugar substitute blend* equivalent to 3/4 cup sugar
  •  2/3 cup mashed ripe bananas (about 2 bananas)
  •  1 teaspoon lemon juice
  •  Powdered sugar
  •  Strawberry Cream Cheese Filling
  •  3 tablespoonssugar-free chocolate-flavoured syrup (optional)


  1. Leave your eggs to warm at room temperature for 30 minutes. Meanwhile, grease a 15x10x1-inch baking pan. Layer the bottom of the pan with parchment paper; grease and lightly flour paper. Set pan aside.
  2. In a small bowl, stir together flour, baking powder, salt, nutmeg, and cinnamon. Leave it aside for the meantime.
  3. Preheat oven to 190 degrees Celsius. In a large bowl, beat eggs with an electric mixer on high speed for 5 minutes. Gradually add granulated sugar, beating until well mixed. Stir in mashed bananas and lemon juice. Fold flour mixture into banana mixture.
  4. Spread batter evenly into prepared pan.

  1. Bake until top springs back when lightly touched (roughly 15 minutes). Immediately loosen edges of cake from pan and turn cake out onto a towel sprinkled with powdered sugar. Slowly peel off waxed paper. Starting from a short side, roll up towel and cake into a spiral.
  2. Cool on a wire rack for 1 hour. Meanwhile, prepare Strawberry Cream Cheese Filling.
  3. Unroll cake; remove towel. Spread cake with Strawberry Cream Cheese Filling to within 1 inch of edges. Roll up cake and filling into a spiral. Trim ends. Cover and chill for 2 days before serving. If desired, drizzle cake roll with chocolate syrup just before serving or slice crosswise to serve and drizzle each slice with chocolate syrup.

*SUGAR SUBSTITUTES: choose appropriate sugar substitute. Follow package directions to use product amount equivalent to 3/4 cup sugar.

*SUGAR SUBSTITUTES: PER SERVING WITH SUGAR SUBSTITUTE: same as above, except 146 cal., 20 carb. Exchanges 1.5 other carb. Carb choices: 1.

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