Oh my goodness, if you haven’t tried a banana roll cake yet, you’re in for a real treat! This delightful dessert is like a soft, fluffy cloud filled with the sweet, rich flavor of ripe bananas and a dreamy cream filling. I remember making this for the first time during a family gathering, and it stole the spotlight right off the dessert table! The way the cake rolls up with that luscious cream and chocolate chips is just magical. Honestly, every bite is a burst of flavor that brings a smile to my face. Trust me, once you try this banana roll cake, it’s going to become a beloved favorite in your home too! It’s perfect for any occasion or just a sweet pick-me-up during the week.

Ingredients List

• 3 ripe bananas, mashed
• 4 large eggs
• 1 cup granulated sugar, packed
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 cup unsalted butter, melted
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 2 tbsp cocoa powder
• 1/2 cup chocolate chips

How to Prepare Banana Roll Cake

Step 1: Preheat and Prepare

First things first, let’s get that oven preheated to 350°F (175°C). This is super important because we want our cake to bake evenly. While that’s warming up, grab a baking pan (I usually use a jelly roll pan or a rimmed baking sheet) and line it with parchment paper. You can also give it a light spray of cooking oil to make sure it comes out easily later. Trust me, you don’t want to skip this step!

Step 2: Mix Ingredients

Now, let’s get mixing! Start by grabbing those ripe bananas and mashing them in a bowl. I like to use a fork for this—it’s the easiest way to get them nice and smooth. In another bowl, beat together the eggs and granulated sugar until it’s fluffy and light. This usually takes a couple of minutes. Then, gently fold in the mashed bananas to combine everything. Next, add in the flour, baking powder, and salt. Mix until just blended; we don’t want to overwork it! Finally, stir in that melted butter until everything is mixed nicely.

Step 3: Bake the Cake

Time to pour that beautiful batter into your prepared pan! Spread it out evenly with a spatula. Pop it into the preheated oven and bake for about 20 minutes. Keep an eye on it—it should turn a lovely golden color. To check if it’s done, stick a toothpick in the center; if it comes out clean, you’re good to go! Once it’s done, let it cool completely in the pan for a bit before transferring it to a wire rack.

Step 4: Make the Filling

While the cake is cooling, let’s whip up that delicious filling! In a chilled bowl, add the heavy cream and powdered sugar. Using an electric mixer, whip it until stiff peaks form. This is key for a light and fluffy filling! You want it to hold its shape without being over-whipped, which can turn it grainy. Just keep an eye on it!

Step 5: Assemble the Cake

Now comes the fun part—assembly! Once your cake is completely cool, spread that luscious whipped cream over the top, leaving a little border around the edges. Then, sprinkle those chocolate chips on there for some extra yumminess. Now, carefully roll the cake from one end to the other, using the parchment paper to help you out. Don’t worry if it looks a little messy; it’ll taste amazing!

Step 6: Chill and Serve

After rolling, wrap your cake in plastic wrap and pop it in the fridge for about an hour. This helps it set nicely and makes slicing easier. When you’re ready to serve, just take it out, unwrap it, and slice it into beautiful rounds. Each slice reveals that gorgeous swirl of banana and cream—your friends and family are going to be so impressed!

Why You’ll Love This Recipe

• It’s incredibly quick and easy to whip up—perfect for both novice and experienced bakers!
• The flavor combination of ripe bananas and rich cream is simply out of this world.
• It’s a stunning dessert that’s sure to impress at gatherings or potlucks.
• The soft, fluffy texture of the cake rolls beautifully, making every slice a treat.
• It’s versatile! You can customize the filling or toppings to suit your taste.
• Leftovers (if any!) are just as delicious the next day—if they last that long!
• This recipe is a great way to use up overripe bananas, reducing food waste.

Tips for Success

Alright, let’s make sure your banana roll cake turns out absolutely perfect! Here are my top tips to ensure you achieve that fluffy, flavorful masterpiece:

• Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your cake will be! Look for bananas with lots of brown spots—those are the ones that will give you the best taste.
• Don’t Overmix: When combining your ingredients, be gentle! Overmixing can lead to a dense cake instead of the light and fluffy texture we want. Just mix until the ingredients are combined and no flour is visible.
• Chill Your Tools: For the best whipped cream, chill your mixing bowl and beaters beforehand. This helps the cream whip up faster and hold its shape better!
• Experiment with Fillings: Feel free to get creative—add some crushed nuts for a delightful crunch or swap in some vanilla extract for added flavor. A touch of cinnamon can also elevate the taste!
• Use Parchment Paper: Always line your baking pan with parchment paper. This not only prevents sticking but also makes it easier to roll the cake without tearing.
• Let It Cool Completely: Make sure the cake is completely cool before spreading the whipped cream. If it’s warm, the cream might melt and make a mess.
• Practice Rolling: Don’t worry if your first roll isn’t perfect! With practice, you’ll get the hang of it. Just roll it tightly, and remember, the whipped cream will hide any imperfections!
• Storage Tips: Keep your banana roll cake tightly wrapped in the fridge to maintain its freshness. It’s best enjoyed within a couple of days, but it can last up to a week!

With these tips in your back pocket, you’re all set to create a banana roll cake that’ll wow everyone at your next gathering. Happy baking!

Nutritional Information

Now, let’s talk about the nutritional breakdown of this scrumptious banana roll cake! Keep in mind that these values are estimates based on typical ingredients, so they might vary a little depending on what you use. But here’s a rough idea of what you can expect per slice:

• Calories: 250
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Cholesterol: 50mg
• Sodium: 150mg
• Carbohydrates: 35g
• Fiber: 2g
• Sugar: 15g
• Protein: 4g

This delightful dessert is perfect for satisfying your sweet tooth while still being a bit mindful of what you’re indulging in. So go ahead, enjoy a slice (or two) and share the joy of banana roll cake with your loved ones!

FAQ Section

Can I use frozen bananas for this banana roll cake?
Absolutely! Just make sure to thaw them completely and drain any excess liquid before mashing. Frozen bananas can actually add a great sweetness and moisture to your cake.

How do I store leftover banana roll cake?
To keep your cake fresh, wrap it tightly in plastic wrap or store it in an airtight container in the refrigerator. It should stay good for about 3-5 days, but trust me, it’s so delicious it might not last that long!

Can I make the cake ahead of time?
Yes! You can bake the cake a day in advance, let it cool, and then wrap it tightly. Just make sure to add the whipped cream filling on the day you plan to serve it for the best texture.

What can I use instead of heavy cream for the filling?
If you’re looking for a lighter option, you can use whipped topping or even Greek yogurt for a tangy twist. Keep in mind that the texture will change a bit, but it’ll still be delicious!

Can I add other flavors to my banana roll cake?
Of course! You can mix in some cinnamon or nutmeg for a warm spice flavor, or even add a splash of vanilla extract for a deeper taste. Feel free to get creative with your favorite flavors!

What if my cake cracks while rolling?
Don’t panic! If that happens, just patch it up with the whipped cream when you’re assembling. It’ll be hidden once you slice it, and nobody will notice! Plus, it’s all about the taste, right?

Can I make this banana roll cake gluten-free?
Yes! Just substitute the all-purpose flour with a gluten-free flour blend. Make sure to check that your other ingredients are also gluten-free to keep it safe for those with dietary restrictions.

How can I make my banana roll cake even more chocolatey?
You can definitely amp up the chocolate flavor! Try adding cocoa powder to the cake batter or drizzling some melted chocolate over the top before serving. Yum!

These questions cover the most common queries about making and enjoying your banana roll cake. If you have any other questions, feel free to ask—I’m always here to help you bake up a storm!

For more delicious recipes, check out these banana muffins or chocolate lime brownies!

Banana Roll Cake: 7 Reasons You’ll Adore This Dessert

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• Author: Julia marin
• Total Time: 1 hour
• Yield: 8 servings 1x
• Diet: Vegetarian

Print Recipe

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Description

A delicious banana roll cake filled with cream and topped with chocolate.

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Ingredients

Scale 1x2x3x

• 3 ripe bananas
• 4 eggs
• 1 cup sugar
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 cup melted butter
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 2 tbsp cocoa powder
• 1/2 cup chocolate chips

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Instructions

1. Preheat the oven to 350°F (175°C).
2. In a bowl, mash the bananas.
3. In another bowl, beat the eggs and sugar until fluffy.
4. Fold in the mashed bananas.
5. Add the flour, baking powder, and salt. Mix well.
6. Stir in the melted butter.
7. Pour the batter into a lined baking pan.
8. Bake for 20 minutes or until golden.
9. Let it cool completely.
10. Whip the heavy cream with powdered sugar until stiff peaks form.
11. Spread whipped cream over the cake and sprinkle with chocolate chips.
12. Roll the cake tightly and refrigerate for 1 hour.
13. Slice and serve.

Notes

• Use ripe bananas for better flavor.
• Adjust sweetness according to your taste.
• Keep the cake refrigerated until serving.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 250
• Sugar: 15g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 50mg

Keywords: banana roll cake, dessert, baking, cream cake