This decadent dessert roll features layers of fluffy sponge cake, rich chocolate ganache, creamy banana custard, and whole banana centers, all drizzled with melted chocolate and topped with banana slices and chocolate shavings — a show-stopping centerpiece for any sweet occasion.
Why You’ll Love This Recipe
This Banana Cream Chocolate Swiss Roll offers a luxurious combination of textures and flavors: moist chocolate sponge, silky banana-infused cream, and the surprise of a whole banana nestled inside. It’s not only visually impressive but also perfectly balanced between richness and fruitiness. Whether you’re hosting a party or simply indulging your sweet tooth, this dessert delivers both elegance and comfort in every slice.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- eggs
- granulated sugar
- vanilla extract
- all-purpose flour
- unsweetened cocoa powder
- baking powder
- salt
- banana, whole and peeled (for filling)
- bananas, sliced (for topping)
- heavy cream
- powdered sugar
- vanilla custard or pudding
- chocolate ganache or melted chocolate
- chocolate shavings, for garnish
Directions
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
- In a large bowl, beat eggs and sugar until light and fluffy. Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until combined.
- Pour the batter into the prepared pan and spread it evenly. Bake for 10–12 minutes, or until the cake springs back when lightly touched.
- Invert the hot cake onto a clean kitchen towel dusted with powdered sugar. Roll the cake up gently with the towel and allow it to cool completely.
- Meanwhile, whip the heavy cream with powdered sugar until stiff peaks form. Fold in the vanilla custard or pudding to create a banana cream filling.
- Once the cake is cool, unroll it and spread the cream mixture evenly over the surface.
- Place a whole banana at the edge of the short end, then carefully roll the cake tightly.
- Drizzle the rolled cake with chocolate ganache or melted chocolate. Garnish with banana slices and chocolate shavings.
- Chill for at least 1 hour before slicing and serving.
Servings and timing
Servings: 8–10 slices
Preparation time: 25 minutes
Cooking time: 12 minutes
Chilling time: 1 hour
Total time: About 1 hour 40 minutes
Variations
- Use flavored custard like banana or chocolate for extra depth.
- Add chopped nuts such as hazelnuts or almonds inside the filling for crunch.
- Swap the whole banana for a layer of caramelized banana slices for more sweetness.
- Add a splash of rum or banana liqueur to the custard for an adult version.
- Use whipped coconut cream for a dairy-free version.
storage/reheating
Store the roll in an airtight container in the refrigerator for up to 3 days. It is best served chilled. Freezing is possible, though the texture of the custard and bananas may slightly change. If freezing, wrap tightly and thaw overnight in the fridge.
FAQs
Can I make this roll cake ahead of time?
Yes, it’s perfect for making a day in advance. Just keep it chilled until ready to serve.
What type of custard works best?
Vanilla custard or pudding provides a creamy base that pairs beautifully with bananas and chocolate.
Can I freeze this Swiss roll?
Yes, but note that freezing may slightly affect the banana texture. Wrap tightly in plastic wrap and foil.
Why do I roll the cake in a towel?
Rolling the cake while warm prevents cracking and helps set the shape for later filling.
How do I keep the cake from sticking to the towel?
Dust the towel generously with powdered sugar before rolling the warm cake.
Can I use boxed cake mix?
Not recommended, as traditional sponge cake is more flexible and suitable for rolling.
Can I make it without ganache?
Yes, but the ganache adds richness and visual appeal. A dusting of cocoa or powdered sugar can be used instead.
How can I make it more chocolatey?
Add chocolate chips to the cream filling or use chocolate custard instead of vanilla.
Can I make it gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
How long does it last in the fridge?
It stays fresh for up to 3 days when stored properly in an airtight container.
Conclusion
The Banana Cream Chocolate Swiss Roll is a luxurious dessert that marries the richness of chocolate with the natural sweetness of bananas in a delightful presentation. Whether you’re preparing it for a celebration or simply treating yourself, this impressive yet manageable roll is sure to impress with every creamy, chocolaty slice.
Print
Banana Cream Chocolate Swiss Roll
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 42 minutes (including chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Description
This decadent dessert roll features layers of fluffy sponge cake, rich chocolate ganache, creamy banana custard, and whole banana centers, all drizzled with melted chocolate and topped with banana slices and chocolate shavings — a show-stopping centerpiece for any sweet occasion.
Ingredients
- 4 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/3 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 banana, whole and peeled (for filling)
- 2 bananas, sliced (for topping)
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 cup vanilla custard or pudding
- 1/2 cup chocolate ganache or melted chocolate
- Chocolate shavings, for garnish
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
- In a large bowl, beat eggs and sugar until light and fluffy. Mix in vanilla.
- In another bowl, whisk flour, cocoa powder, baking powder, and salt. Fold into egg mixture until combined.
- Pour batter into the pan and spread evenly. Bake for 10–12 minutes or until the cake springs back when touched.
- Turn the cake out onto a clean kitchen towel dusted with powdered sugar. Roll gently while warm and let cool.
- Whip heavy cream with powdered sugar until stiff peaks form. Gently fold in vanilla custard.
- Unroll the cooled cake and spread a layer of the cream mixture, then place the whole banana across the short end and roll tightly.
- Drizzle with chocolate ganache and top with banana slices and chocolate shavings.
- Chill for 1 hour before slicing and serving.
Notes
- Rolling the cake while warm prevents cracking later.
- Use ripe but firm bananas to avoid mushiness.
- Store leftovers in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 24g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 105mg
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