Description
A light sponge cake rolled with fluffy cream, rich chocolate, and fresh bananas — beautifully drizzled in glossy ganache for the ultimate dessert showstopper.
Ingredients
- Eggs (4 large)
- Sugar (¾ cup)
- All-purpose flour (¾ cup)
- Bananas (2–3 ripe, whole and sliced)
- Heavy cream (1 cup)
- Powdered sugar (¼ cup)
- Vanilla extract (1 tsp)
- Chocolate spread or ganache (½ cup + extra for topping)
- Dark chocolate chunks (for garnish)
- Salt (pinch)
Instructions
- Make sponge cake: Beat eggs and sugar until pale and fluffy. Fold in sifted flour and a pinch of salt. Spread into a parchment-lined jelly roll pan and bake 10–12 minutes.
- Roll warm cake: Invert onto a clean towel dusted with powdered sugar and roll gently while warm. Let cool completely.
- Prepare filling: Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Assemble: Unroll the cooled cake, spread chocolate evenly, then top with whipped cream and a line of whole bananas.
- Roll up: Carefully re-roll and trim edges neatly.
- Top & chill: Drizzle with extra ganache, add banana slices and chocolate chunks on top, then chill for 1 hour.
- Serve: Slice thickly and enjoy the creamy chocolate-banana layers!
Notes
- Ensure the cake is completely cool before unrolling to prevent cracking.
- Use ripe bananas for better flavor and sweetness.
- Extra ganache can be used for drizzling or serving on the side.
- Prep Time: 30 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg