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
Units
Scale
- 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
