Description
A luscious Banana Chocolate Dream Roll that combines a light cocoa sponge cake rolled with mashed bananas and whipped cream, topped with melted chocolate for a dreamy dessert experience. This American-style banana chocolate swiss roll is perfect for a special occasion or a delightful treat at any time.
Ingredients
Scale
For the Cake:
- 4 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Filling:
- 2 ripe bananas, mashed
- 1/2 cup heavy whipping cream
- 1 tablespoon powdered sugar
- 1/2 teaspoon vanilla extract
For the Topping:
- 3/4 cup chocolate chips, melted
- Powdered sugar for dusting (optional)
Instructions
- Preheat and Prepare 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 sticking.
- Beat Eggs and Sugar: In a large bowl, use an electric mixer to beat the eggs on high speed for 5 minutes until the mixture becomes thick and lemon-colored. Gradually add the granulated sugar and 1 teaspoon of vanilla extract, continuing to beat until well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to ensure they are evenly distributed.
- Combine Wet and Dry Ingredients: Gently fold the dry ingredients into the egg mixture, being careful not to deflate the batter. Mix just until combined for a light texture.
- Bake the Cake: Pour the batter into the prepared jelly roll pan, spreading it evenly. Bake in the preheated oven for 10-12 minutes or until the cake springs back lightly when touched.
- Turn Out and Roll Cake: Remove the cake from the oven immediately. Turn it out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Using the towel, roll the cake starting at the short end and let it cool completely rolled up.
- Prepare Whipped Cream Filling: While the cake cools, whip the heavy cream with powdered sugar and 1/2 teaspoon vanilla extract until stiff peaks form.
- Assemble the Roll: Unroll the cooled cake carefully. Spread the mashed bananas evenly over the surface, then layer with the whipped cream. Gently re-roll the cake without the towel inside.
- Add Chocolate Topping: Melt the chocolate chips and drizzle or spread the melted chocolate over the top of the roll for a decadent finish.
- Chill and Serve: Refrigerate the assembled roll for at least 30 minutes to set before slicing. Optionally, dust with powdered sugar before serving.
Notes
- You can add chopped nuts to the filling or topping for extra crunch.
- For a creamier topping, try using Nutella instead of melted chocolate.
- To make a dairy-free version, substitute the whipped cream with whipped coconut cream and use dairy-free chocolate chips.
- Ensure you roll the cake while it’s warm to prevent cracking.
- Use ripe bananas for the best flavor and sweetness in the filling.
