Flourless Banana Swiss Roll: Low-Sugar, Lower-Carb Recipe

If you have a few overripe bananas sitting on the counter, this light and airy flourless banana roll cake is the perfect way to put them to use. This Swiss roll-style cake is soft, tender, and requires just a handful of ingredients: eggs, sugar, heavy cream, cornstarch, walnuts (optional) and mashed ripe bananas. It’s gluten-free, lower in carbs than many traditional roll cakes, and elegant enough for a special occasion while remaining simple to prepare.

This recipe uses cornstarch instead of wheat flour, so the crumb turns out exceptionally silky and delicate — almost melt-in-your-mouth. It’s a wonderful option when you want a refined dessert without the heaviness of traditional sponge cakes.

Why I Love This Recipe

• Uses just a few simple ingredients.
• Flourless and naturally gluten-free.
• Soft, fluffy texture with a delicate crumb.
• Inspired by Japanese roll cakes, which tend to be lighter and lower in fat than classic Western roll cakes.

Ingredients for Flourless Banana Roll Cake

_{*Notes about ingredients appear later in the recipe.}

• Eggs – Whites and yolks are whipped separately to create the airy structure. Eggs are the only leavening in this recipe, so proper whipping is important. Ensure bowls and tools for egg whites are completely clean and free of grease.
• Sugar – Sweetens and helps stabilize whipped eggs. Do not substitute sugar-free sweeteners in the cake batter, as they can prevent the cake from rising properly.
• Heavy cream – Heated briefly before adding to the egg yolks; this enriches and stabilizes the yolk mixture for a smooth, moist batter.
• Cornstarch – Replaces flour in this recipe and gives the cake its tender, silky crumb while providing structure for rolling.
• Cream of tartar (optional) – Speeds and stabilizes whipped egg whites, producing firmer peaks.
• Mashed bananas – From fully ripe fruit (about 1½ medium bananas) for the banana flavor and moisture.

Flourless Banana Roll Cake (Lower Sugar & Lower Carb Swiss Roll)

All Purpose Veggies

A light, flourless Swiss roll made with cornstarch and ripe bananas. Soft, flexible and perfect for rolling with whipped cream and chopped nuts.

4.67 from 3 votes

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Prep Time 40 mins

Cook Time 20 mins

Course Dessert

Cuisine Japanese-inspired

Servings 12 servings

Calories 264 kcal

Equipment

• Stand mixer or hand mixer
• 13×18-inch (33×46 cm) sheet pan

Ingredients

For the Cake:

• 5 large egg whites, room temperature (190g)
• ¼ cup light brown sugar (50g)
• ½ tsp cream of tartar (optional)
• 5 large egg yolks (73g)
• 2 Tbsp light brown sugar (25g)
• ⅓ cup heavy cream, heated briefly (75g)
• ⅓ cup cornstarch, sifted (43g)
• ¾ cup mashed ripe banana (160g), about 1½ medium

For the Filling:

• 1 ⅔ cups cold heavy cream (397g)
• ⅓ cup granulated sweetener (monk fruit or sugar) — adjust to taste
• ¾ cup chopped walnuts, optional
• 1 tsp vanilla extract, optional

Instructions

Preheat the Oven:

1. Preheat the oven to 340°F (170°C). Line a 13×18-inch sheet pan with parchment, leaving extra over the edges.

Prepare the Meringue:

1. In a clean bowl, add the room-temperature egg whites and cream of tartar (if using).
2. Whip the egg whites starting at low speed, increasing to high as they foam.
3. Gradually add ¼ cup sugar while whipping until glossy stiff peaks form.

Prepare the Egg Yolk Mixture:

1. In a separate bowl, combine the egg yolks and 2 Tbsp sugar. Whip until pale and slightly thickened.
2. Heat the ⅓ cup heavy cream until just boiling (about 40 seconds in the microwave). Slowly stream the hot cream into the yolks while stirring constantly to avoid cooking the eggs.
3. Sift the cornstarch over the yolk mixture and blend until smooth, then fold in the mashed bananas.

Combine the Meringue and Yolks:

1. Gently fold the yolk-banana mixture into the meringue with a wide spatula, preserving as much air as possible.

Bake the Cake:

1. Spread the batter evenly in the prepared pan, smoothing into the corners.
2. Bake 17–20 minutes, or until set and lightly golden. Let the cake cool completely.

Prepare the Filling:

1. In a chilled bowl, combine cold heavy cream, sweetener, and vanilla. Whip to stiff peaks, then taste and adjust sweetness as needed.

Flip the Cake:

1. Place another sheet pan or parchment-lined board on top of the cooled cake and flip. Remove the original parchment carefully.

Assemble the Cake:

1. Spread a layer of whipped cream over the cake, then sprinkle chopped walnuts if using.
2. Using the parchment, roll the cake into a tight cylinder. Refrigerate at least one hour to set.
3. Slice and serve. Recipe yields about 10–12 servings. Garnish with extra whipped cream and banana slices if desired.

How to Store:

1. Keep the cake refrigerated, wrapped tightly in plastic wrap or in an airtight container to prevent drying and odors.
2. For longer storage, wrap well and freeze. Thaw overnight in the refrigerator. Store any fresh fruit or dairy toppings separately and add just before serving.

Notes

*Cream of tartar is optional but helps achieve stable, fluffy egg whites and firm peaks.

**You can use sugar-free sweeteners such as monk fruit for the whipped cream filling to reduce sugar and carbs. Do not use sugar-free substitutes in the cake batter, as they may interfere with rising.

Nutrition

Calories: 264 kcal

Carbohydrates: 20 g | Net Carbs: 19 g

Protein: 5 g | Fat: 21 g

Saturated Fat: 10 g

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See All My Roll Cake Recipes (HERE)

How to Decorate Roll Cakes

• For a simple finish, dust the roll with powdered sugar (use a fine sieve). For lower sugar options, use a sugar-free powdered sweetener if desired.
• Add dollops of whipped cream with a piping bag and top with fresh fruit, nuts or edible flowers for an elegant presentation.

How to Make this Lower Sugar

• Whipped cream filling: Use granulated monk fruit or stevia to reduce sugar and carbs in the filling. A 1:1 mix of regular sugar and monk fruit produces a balanced flavor without being overly artificial. Do not use sugar-free substitutes in the cake batter.

How to Store Flourless Banana Roll Cake

• Store wrapped tightly in the refrigerator to retain moisture and prevent odor absorption.
• For long-term storage, wrap well in plastic wrap and foil or place slices in freezer bags. Thaw in the refrigerator overnight before serving.
• Keep fresh toppings or fillings separate until serving for best texture and flavor.

Flavor Variations and Optional Add-Ins

• Add extracts such as vanilla or almond for subtle flavor changes.
• Try flavored whipped creams like coffee, chocolate, or cream cheese whipped cream to change the profile. Experiment with different fillings to suit your taste.

Final Tips

• Use the batter promptly — it will lose volume if left standing too long.
• Baking times and texture can vary with pan size and material. Bake until the top is lightly golden and the cake feels set.