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Banana Chocolate Dream Roll: A Decadent Dessert Recipe

  • Total Time: 150 minutes
  • Yield: 8-10 servings 1x

Description

Light, airy sponge cake with creamy chocolate filling and fresh bananas. Perfect for special occasions!

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 5 large eggs, separated
  • 3/4 cup granulated sugar, divided
  • 1/4 cup milk
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 3 ripe bananas, peeled
  • 1 tablespoon lemon juice (to prevent browning)
  • 4 ounces semi-sweet chocolate, chopped
  • 1/4 cup heavy cream
  • Powdered sugar (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 10×15 inch jelly roll pan and line it with parchment paper, leaving an overhang on the sides. Grease the parchment paper as well.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the egg yolks with 1/2 cup of the granulated sugar until pale and thick (3-5 minutes). The mixture should ribbon when you lift the beaters.
  4. Gradually add the milk, vegetable oil, and vanilla extract to the egg yolk mixture, mixing until just combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
  6. In a separate clean and dry bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar and continue beating until stiff, glossy peaks form.
  7. Gently fold one-third of the beaten egg whites into the yolk mixture to lighten it. Then, gently fold in the remaining egg whites until just combined. Be careful not to deflate the egg whites.
  8. Pour the batter into the prepared jelly roll pan and spread it evenly. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
  9. Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar (optional). Carefully peel off the parchment paper. Starting from one of the short ends, roll the cake up tightly in the towel. Let it cool completely in the rolled-up towel.
  10. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
  11. Gradually add the powdered sugar and cocoa powder to the cream cheese mixture, beating on low speed until combined.
  12. Add the milk and vanilla extract and beat until the filling is smooth and fluffy. If the filling is too thick, add a little more milk, one tablespoon at a time, until you reach the desired consistency.
  13. If the filling seems too soft, you can chill it in the refrigerator for about 30 minutes to firm it up slightly before using.
  14. Carefully unroll the cooled sponge cake.
  15. In a small bowl, toss the sliced bananas with lemon juice to prevent browning.
  16. Spread the chocolate cream filling evenly over the unrolled cake, leaving a small border at one end.
  17. Arrange the banana slices evenly over the chocolate cream filling.
  18. Starting from the same short end you rolled it from earlier, carefully roll the cake up tightly, using the towel to help you.
  19. Wrap the rolled cake tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
  20. Place the heavy cream in a microwave-safe bowl and heat it in the microwave for about 30-45 seconds, or until it is hot but not boiling.
  21. Pour the hot cream over the chopped chocolate in a separate bowl.
  22. Let the mixture sit for about 1 minute to allow the heat to melt the chocolate.
  23. Gently stir the mixture until the chocolate is completely melted and the ganache is smooth and glossy. If there are still some unmelted chocolate pieces, you can microwave the mixture in 10-second intervals, stirring after each interval, until smooth.
  24. Let the ganache cool slightly before pouring it over the cake.
  25. Remove the cake from the refrigerator and unwrap it.
  26. If using, pour the cooled chocolate ganache over the cake, spreading it evenly.
  27. Dust the cake with powdered sugar for a simple and elegant finish.
  28. Slice the cake with a serrated knife and serve chilled.

Notes

  • Greasing and lining the jelly roll pan with parchment paper is crucial for easy cake removal.
  • Avoid overmixing the cake batter to prevent a tough cake.
  • Be careful not to deflate the egg whites when folding them into the batter.
  • Rolling the cake in a towel while cooling helps it maintain its shape.
  • Chilling the filled cake is essential for the filling to set and the cake to hold its shape.
  • Make sure the cream cheese and butter are softened for the filling.
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes

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