Banana Chocolate Roll (Print Version)
# Ingredients:
01 -
4 eggs, large, separated.
02 -
1 cup all-purpose flour.
03 -
¾ cup white sugar.
04 -
½ tsp salt.
05 -
¼ cup cocoa powder.
06 -
2 bananas, ripe and sliced.
07 -
¼ cup milk.
08 -
1 tsp vanilla extract.
09 -
1 cup chocolate ganache.
10 -
½ tsp vanilla extract.
11 -
2 tbsp confectioners' sugar.
12 -
1 cup heavy cream.
13 -
1 tsp baking powder.
14 -
Chocolate curls for the top.
# Instructions:
01 -
Set your oven to 375°F (190°C) and line a jelly roll pan with baking paper.
02 -
Whisk the yolks with ½ cup of the sugar until fluffy and pale.
03 -
Combine the dry ingredients: flour, cocoa, baking powder, and salt.
04 -
Whip the whites until soft peaks appear, then slowly add the rest of the sugar till stiff peaks form.
05 -
Carefully fold the whites into the yolk mixture before slowly adding the dry mix.
06 -
Pour and spread the batter into the lined pan, ensuring an even layer.
07 -
Bake for 12–15 minutes, just until the cake sets firmly.
08 -
After baking, transfer it to a sugared towel and roll up gently. Leave it to cool down.
09 -
Mix heavy cream with powdered sugar and vanilla extract, whipping to stiff peaks.
10 -
Unroll the cooled cake, add the whipped cream filling, and evenly lay out the banana slices.
11 -
Roll it back up neatly, keeping the roll tight but not too firm.
12 -
Spread a layer of chocolate ganache all over and sprinkle on some chocolate curls or shavings.
13 -
Chill in the fridge for at least an hour before serving to make slicing easier.
# Notes:
01 -
Use overripe bananas for a richer flavor.
02 -
Cooling the cake in the fridge makes it firm and easier to cut cleanly.