Description
A delightful banana chocolate roll cake filled with whipped cream and chocolate ganache.
Ingredients
Scale
- 3 large eggs, separated
- 1/2 cup granulated sugar, divided
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 2 ripe bananas, sliced
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
- In a large bowl, beat the egg yolks with 1/4 cup of sugar until thick and pale. Stir in vanilla extract.
- In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar and beat until stiff peaks form.
- Fold the egg yolk mixture into the egg whites until just combined. Sift the flour, baking powder, and salt over the mixture and gently fold until incorporated.
- Pour the batter into the prepared pan and spread evenly. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
- Immediately loosen the cake from the edges of the pan and invert onto a kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
- Roll the cake up in the towel, starting from the short end, and let it cool completely on a wire rack.
- In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Gently unroll the cooled cake. Spread the whipped cream evenly over the cake, leaving a small border.
- Arrange the sliced bananas over the whipped cream.
- Carefully roll the cake back up (without the towel) and place it seam-side down on a serving platter.
- Place the chocolate chips and heavy cream in a microwave-safe bowl. Microwave in 20-second intervals, stirring until smooth.
- Drizzle the ganache over the rolled cake. Refrigerate for at least 30 minutes before slicing and serving.
Notes
- This cake is best served chilled.
- Leftover cake can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg