Description
This Banana Chocolate Dream Roll is a decadent European-inspired dessert featuring a light cocoa sponge cake rolled with whipped cream and whole bananas. Topped with melted chocolate ganache and powdered sugar, it’s perfect for an elegant treat or special occasion.
Ingredients
Scale
For the sponge cake:
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup whole milk
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the filling:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 2 ripe bananas (peeled and whole)
For the topping (optional):
- 1/2 cup melted chocolate or chocolate ganache
- Powdered sugar for dusting
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent the cake from sticking.
- Make the sponge batter: In a large bowl, use an electric mixer to beat the eggs and sugar together until the mixture is thick and pale, about 5 minutes. Add vanilla extract and whole milk, mixing gently until combined.
- Combine dry ingredients: In another bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Gradually fold these dry ingredients into the wet mixture carefully, ensuring the batter remains smooth and airy without deflating.
- Bake the sponge cake: Pour the batter evenly into the prepared pan and spread it out. Bake for 10 to 12 minutes until the cake springs back lightly when touched.
- Roll the warm cake: While the cake is still warm, turn it out onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment paper. Using the towel, roll the cake up from the short side and allow it to cool completely in this shape.
- Whip the cream filling: Whip the heavy cream together with powdered sugar and vanilla extract until stiff peaks form, ready for spreading.
- Fill and re-roll: Carefully unroll the cooled cake and spread the whipped cream evenly across the surface. Place the whole bananas in a line along one edge, then roll the cake back up tightly without the towel, sealing the filling inside.
- Finish and serve: Transfer the roll to a serving plate with the seam side down. Drizzle the melted chocolate or ganache over the top if desired, and dust with powdered sugar before slicing into portions.
Notes
- Chill the roll for at least 1 hour before serving to achieve cleaner slices.
- You can slice the bananas instead of using whole ones for easier rolling and layering.
- Store leftovers in the fridge for up to 3 days to maintain freshness.
