If you have a soft spot for rich chocolate paired with the natural sweetness of banana, you are in for a delightful treat with this Banana Chocolate Dream Roll Recipe. This dreamy dessert combines a light, fluffy cocoa sponge cake with luscious mashed bananas and creamy whipped filling, all rolled into an elegant yet approachable Swiss roll style. The result is a perfect harmony of flavors and textures that feels both indulgent and refreshing, making it an irresistible centerpiece for any gathering or a special homemade delight just for you.
Ingredients You’ll Need
These ingredients are straightforward but essential to achieving the ideal balance of taste, moisture, and structure. Each element plays a crucial role, from the eggs creating a light base to the cocoa powder infusing deep chocolate flavor, and the banana adding natural sweetness and moisture.
- 4 large eggs: The magic behind a fluffy and airy sponge cake texture.
- 3/4 cup granulated sugar: Sweetens the cake and helps create a light, tender crumb.
- 1 teaspoon vanilla extract: Adds warmth and enhances all other flavors beautifully.
- 1/4 teaspoon salt: Balances sweetness and intensifies chocolate flavor.
- 1/4 cup unsweetened cocoa powder: Provides rich, deep chocolate notes without added sweetness.
- 1/4 cup all-purpose flour: Builds the structure while keeping the cake tender.
- 1/2 teaspoon baking powder: Gives a slight lift for a delicate sponge.
- 1 ripe banana (mashed): Naturally sweetens and adds creaminess to the filling.
- 1 cup heavy whipping cream: Whipped into fluffy peaks for a luscious filling texture.
- 2 tablespoons powdered sugar: Sweetens the whipped cream smoothly and dusts the roll for a perfect finish.
- 1/2 teaspoon banana extract (optional): Intensifies the banana flavor for those who want extra punch.
- 1/2 cup mini chocolate chips or finely chopped chocolate: Adds delightful bursts of chocolate throughout the cream.
- powdered sugar for dusting: Finishing touch to elevate the dessert’s presentation.
- parchment paper: Essential for easy cake release and clean rolling.
How to Make Banana Chocolate Dream Roll Recipe
Step 1: Prepare the Sponge Cake
Begin by preheating your oven to 350°F (175°C) and lining a 10×15-inch jelly roll pan with parchment paper. This creates a perfect canvas for the delicate cake. Beat the eggs on high speed for 4 to 5 minutes until they become thick and pale; this aeration is key for that airy texture. Slowly add the granulated sugar while continuing to beat until the mixture forms a light, fluffy foam. Stir in the vanilla extract and salt gently to preserve the batter’s airiness.
Step 2: Combine Dry Ingredients
In a separate bowl, sift together the cocoa powder, flour, and baking powder. This step ensures no lumps and an even distribution in the batter, setting the stage for a perfectly smooth sponge. Fold the dry ingredients carefully into the egg mixture—do this gently to avoid deflating the batter, but just enough to blend everything evenly.
Step 3: Bake the Cake
Pour the batter into your prepared pan, spreading it out evenly with a spatula for uniform thickness. Bake for 10 to 12 minutes until the cake springs back lightly when touched. This short baking time is perfect for a soft sponge that can roll without cracking. While baking, prepare a kitchen towel dusted generously with powdered sugar to help with rolling later on.
Step 4: Roll the Cake
As soon as the cake comes out of the oven, invert it onto the sugared towel and carefully peel off the parchment paper. Starting from the short end, roll the cake up in the towel to shape it while it cools completely. This initial roll “trains” the cake to roll without breaking when you add the filling.
Step 5: Make the Filling
Whip the heavy cream along with powdered sugar (and banana extract if using) until you get stiff peaks—this luscious cream is the heart of your roll’s dreamy texture. Unroll the cooled cake carefully, spread the mashed banana evenly across the surface, then follow with a generous layer of the whipped cream. Sprinkle the mini chocolate chips or chopped chocolate over the cream for bursts of chocolate joy in every bite.
Step 6: Final Roll and Chill
Re-roll the cake carefully without the towel, tucking in the filling as you go. Place the roll seam-side down on a serving platter or plate, and pop it in the refrigerator to chill for at least one hour. Chilling allows the flavors to marry and the roll to firm up for neat slicing.
How to Serve Banana Chocolate Dream Roll Recipe
Garnishes
Before serving, dust the roll with powdered sugar for a delicate, snow-kissed look. For an extra showstopper, drizzle melted chocolate over the top to add a glossy, decadent finish that invites everyone to dive in.
Side Dishes
This Banana Chocolate Dream Roll pairs beautifully with a scoop of vanilla ice cream or a fresh fruit salad to brighten up the plate. For something cozy, a cup of rich coffee, hot cocoa, or even a banana-infused tea accentuates the flavors perfectly.
Creative Ways to Present
Try slicing the roll into elegant, even pieces and stacking them on a tiered dessert stand for festive occasions. You can also pipe whipped cream rosettes along the edges or scatter chopped toasted nuts for a satisfying crunch and added texture contrast.
Make Ahead and Storage
Storing Leftovers
If you have any of this Banana Chocolate Dream Roll Recipe leftover, wrap it tightly in plastic wrap and keep it in the refrigerator. It will stay fresh and moist for up to three days without losing its delightful flavor or texture.
Freezing
To freeze, slice the roll into serving-size pieces and wrap each slice individually in plastic wrap and foil. Frozen slices will keep for up to one month, making this dessert convenient to enjoy anytime a craving strikes. Thaw overnight in the refrigerator before serving.
Reheating
This dessert is best served chilled, so avoid reheating. If you want to warm it slightly, let slices sit at room temperature for 15 to 20 minutes to take the chill off, but avoid microwaving as it may cause the whipped cream filling to break down.
FAQs
Can I use overripe bananas for this recipe?
Absolutely! Overripe bananas are perfect because they are sweeter and softer, which enhances the flavor and texture of the filling beautifully.
What if I don’t have banana extract? Can I skip it?
Yes, the banana extract is optional and just boosts the banana flavor. You can substitute it with vanilla extract for a subtler twist or simply skip it altogether.
How do I prevent the cake from cracking when rolling?
Rolling the cake while it is still warm and using a sugared kitchen towel to roll it initially helps “train” the sponge to roll without cracking later when filled.
Can I use a different type of chocolate in this recipe?
Certainly! You can use dark chocolate chips, white chocolate chips, or even chopped chocolate bars depending on your preference. Each will add a different flavor nuance to the roll.
Is this recipe suitable for vegetarians?
Yes, this Banana Chocolate Dream Roll Recipe is vegetarian-friendly as it contains no meat or gelatin products.
Final Thoughts
There is something truly special about a dessert that combines simplicity with elegance, and the Banana Chocolate Dream Roll Recipe fits that description perfectly. I truly hope you give this recipe a try because it’s not just a treat for your taste buds but also a joyful baking experience you’ll want to repeat. Whether for a special occasion or a cozy night in, this roll will surely become a beloved favorite in your kitchen.
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Banana Chocolate Dream Roll Recipe
- Total Time: 1 hour 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Banana Chocolate Dream Roll is a luscious dessert featuring a light and fluffy chocolate sponge cake rolled with a creamy banana and whipped cream filling, studded with mini chocolate chips. Perfect for chocolate and banana lovers, this elegant yet simple rolled cake combines rich cocoa flavor with the natural sweetness of ripe bananas, topped off with a dusting of powdered sugar for a beautiful finish.
Ingredients
Cake
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup unsweetened cocoa powder
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- powdered sugar for dusting
- parchment paper
Filling
- 1 ripe banana, mashed
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon banana extract (optional)
- 1/2 cup mini chocolate chips or finely chopped chocolate
Instructions
- Prepare the Pan and Preheat Oven: Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper to ensure easy removal of the cake.
- Beat Eggs and Sugar: In a large bowl, beat the eggs for 4 to 5 minutes until they become thick and pale. Gradually add granulated sugar while continuing to beat until the mixture is light and fluffy, which helps create a tender cake texture.
- Add Flavorings: Stir in vanilla extract and salt to the egg mixture to enhance the overall taste of the cake.
- Combine Dry Ingredients: In a separate bowl, sift together the unsweetened cocoa powder, all-purpose flour, and baking powder to avoid lumps and ensure even distribution of ingredients.
- Fold Dry Ingredients into Wet: Gently fold the dry ingredients into the egg mixture just until combined to maintain airiness in the batter.
- Bake the Cake: Pour the batter evenly into the prepared jelly roll pan. Bake for 10 to 12 minutes, or until the cake springs back when lightly touched, indicating it is properly baked but still soft.
- Roll the Cake: While the cake is baking, lay a clean kitchen towel on the counter and dust it liberally with powdered sugar. When the cake is done, immediately invert it onto the towel, carefully peel off the parchment paper, and gently roll the cake along the short edge in the towel. This prevents cracking as it cools and shapes the cake for filling.
- Prepare Whipped Cream Filling: In a chilled bowl, whip the heavy cream with powdered sugar and banana extract (if using) until stiff peaks form, creating a light and fluffy filling.
- Assemble the Roll: Unroll the cooled cake carefully. Evenly spread the mashed banana over the surface of the cake, then spread the whipped cream over the banana layer. Sprinkle mini chocolate chips evenly on top for added texture and chocolate bursts.
- Final Roll and Chill: Carefully roll the cake back up without the towel, seal the edge by placing the roll seam side down, and refrigerate for at least 1 hour to set and develop flavors.
- Serve: Before slicing, dust the Banana Chocolate Dream Roll with powdered sugar. For extra indulgence, consider drizzling melted chocolate over the top.
Notes
- For a richer dessert, drizzle melted chocolate over the roll before serving.
- Banana extract can be substituted with vanilla extract if preferred.
- Rolling the cake while it is warm helps prevent cracking and maintains the roll’s shape.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
