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Banana Chocolate Dream Roll Recipe

4.1 from 33 reviews

  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. Add Flavorings: Stir in vanilla extract and salt to the egg mixture to enhance the overall taste of the cake.
  4. 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.
  5. Fold Dry Ingredients into Wet: Gently fold the dry ingredients into the egg mixture just until combined to maintain airiness in the batter.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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

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Find it online: https://homegrownbeets.com/banana-chocolate-dream-roll-recipe/