Banana Chocolate Roll

The Banana Chocolate Dream Roll combines sweet ripe bananas with deep chocolate flavors in a light, rolled sponge cake. This dessert comes from the traditional French roulade style, bringing together a fluffy cake with smooth banana-flavored whipped cream and topped with rich chocolate ganache. It's a stunning centerpiece that'll wow guests at any gathering or holiday table.

INGREDIENTS

• Large eggs: 4, split into whites and yolks, creating the fluffy cake base
• Granulated sugar: ¾ cup, split between egg mixtures
• All-purpose flour: 1 cup, forms the cake structure
• Cocoa powder: ¼ cup, gives the sponge its chocolate taste
• Baking powder: 1 tsp, makes the cake light and airy
• Salt: ½ tsp, balances sweetness
• Milk: ¼ cup, adds needed moisture
• Vanilla extract: 1 tsp, flavors both cake and filling
• Ripe bananas: 2, cut into slices for filling
• Heavy cream: 1 cup, whipped until fluffy for filling
• Powdered sugar: 2 tbsp, sweetens the cream
• Chocolate ganache: 1 cup, drizzled over the finished roll
• Chocolate shavings: for decoration, makes it look fancy

INSTRUCTIONS

Step 11:

Let the roll chill in the fridge for at least an hour before cutting and serving.

Step 10:

Wrap the cake up again, pour the chocolate ganache on top, and sprinkle with chocolate shavings.

Step 9:

Open up the cooled cake, smear the whipped cream across it, and lay banana slices on the cream.

Step 8:

Whip the heavy cream with powdered sugar and vanilla until it stands in firm peaks.

Step 7:

Put the hot cake onto a sugary towel, roll them together, and cool completely.

Step 6:

Pour the mix evenly into your lined pan and bake for 12-15 minutes.

Step 5:

Gently mix the whipped egg whites into the yolk mixture, then carefully fold in the dry stuff.

Step 4:

Beat egg whites until they form soft peaks, then slowly add the leftover sugar until stiff.

Step 3:

Mix the flour, cocoa powder, baking powder, and salt in another bowl.

Step 2:

Mix egg yolks with ½ cup sugar until they're light and creamy.

Step 1:

Get your oven hot at 375°F (190°C) and put parchment paper in a jelly roll pan.

Serving and Storage Tips

• Keep the roll cold for at least 60 minutes before cutting to make sure it's set.
• Any leftover cake can stay in the fridge, wrapped up, for about 2 days.
• Use a bread knife to cut slices so you don't flatten the roll.

Helpful Notes

• Pour some caramel sauce on top before serving if you want it sweeter.
• Don't skip the parchment paper or your cake might stick to the pan.

Tips from Well-Known Chefs

• Chef Dominique Ansel says adding a bit of rum to your whipped cream gives it an extra kick.

Making the Perfect Banana Chocolate Roll

To nail your Banana Chocolate Dream Roll, don't overmix when folding ingredients to keep the cake super light. The magic comes from using really ripe bananas and freshly whipped cream for the filling, plus that smooth ganache on top.

How to Achieve a Flawless Chocolate Roll

Take your time when rolling and unrolling. If you rush, your cake might crack. Let it cool completely while rolled up before you add any filling.

FAQs

Can I use other fruits?

Sure thing, strawberries or raspberries work great instead of bananas.

How do I prevent the cake from cracking?

Roll it while it's still warm and be gentle when you unroll it later.

Can I make this ahead of time?

You bet, you can make it a day early and just keep it in the fridge.

Is this recipe suitable for vegetarians?

Yep, there's nothing in here that comes from animals except dairy products.

Pin it

Conclusion

This dessert combines chocolate sponge cake with creamy banana and whipped cream inside. It's carefully rolled tight and coated in a silky chocolate ganache. The whipped cream balances the rich ganache perfectly, making it feel light yet decadent. Garnish with curls of chocolate for a show-stopping look that's simple to achieve but guarantees praise.