Make your day sweeter with a slice of our luscious Banana Chocolate Dream Roll, a delight for any dessert table! This dessert combines the rich flavors of chocolate and the natural sweetness of bananas, wrapped in a soft, fluffy cake. Perfect for special occasions or as a treat for the chocolate aficionado in your life, this recipe is sure to impress. Follow our step-by-step guide to create this exquisite dessert that balances taste and texture in every bite.
Ingredients
- 4 large eggs, separated
- 3/4 cup granulated sugar
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 2 ripe bananas, sliced
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup chocolate ganache
- Chocolate shavings, for garnish
Directions
- Preheat the oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper.
- In a large bowl, beat egg yolks with 1/2 cup of granulated sugar until thick and pale. In another bowl, sift together flour, cocoa powder, baking powder, and salt.
- In a separate bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar, beating until stiff peaks form.
- Fold the egg whites into the yolk mixture. Gently fold in the flour mixture until combined. Spread the batter evenly in the prepared pan.
- Bake for 12-15 minutes or until the cake springs back when touched. Immediately invert the cake onto a clean towel dusted with powdered sugar. Peel off the parchment paper, and roll the cake up in the towel. Let it cool completely.
- Unroll the cake gently. Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread the cream over the cake and place banana slices on top. Roll the cake up again.
- Pour chocolate ganache over the roll and use a fork to create a ripple effect. Garnish with chocolate shavings. Chill for 1 hour before serving.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 1 hour 35 minutes | Kcal: 390 | Servings: 8
Nutritional Information (per serving)
- Calories: 390
- Carbohydrates: 50g
- Protein: 6g
- Fat: 20g
- Saturated Fat: 12g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 120mg
- Sodium: 200mg
- Potassium: 300mg
- Fiber: 3g
- Sugar: 35g
- Vitamin A: 700IU
- Vitamin C: 5mg
- Calcium: 60mg
- Iron: 2mg
This dessert is not only a treat for the taste buds but also provides a good balance of nutrients. The bananas add a natural sweetness and are a good source of potassium and dietary fiber, while the eggs and heavy cream contribute to the protein and calcium content.
Notes
- Ensure the bananas are ripe for the best flavor.
- Let the cake cool completely before filling to prevent the cream from melting.
- The chocolate ganache can be made by heating heavy cream and pouring it over chocolate chips, then stirring until smooth.
- For a lighter version, substitute the heavy cream with a whipped topping.
FAQs
Q: Can I make this roll ahead of time? A: Yes, you can prepare the roll a day in advance and keep it refrigerated until serving.
Q: Can I use a different fruit instead of bananas? A: Absolutely! Strawberries or raspberries make great alternatives.
Q: What can I use if I don’t have a jelly roll pan? A: A similar-sized baking sheet with edges will work, just ensure it’s well-greased and lined with parchment paper.
Q: How do I store leftovers? A: Keep any leftovers in an airtight container in the refrigerator for up to 3 days.
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Banana Chocolate Dream Roll: Easy & Decadent Recipe
Description
Make your day sweeter with a slice of our luscious Banana Chocolate Dream Roll, a delight for any dessert table! This dessert combines the rich flavors of chocolate and the natural sweetness of bananas, wrapped in a soft, fluffy cake. Perfect for special occasions or as a treat for the chocolate aficionado in your life, this recipe is sure to impress. Follow our step-by-step guide to create this exquisite dessert that balances taste and texture in every bite.
Ingredients
- 4 large eggs, separated
- 3/4 cup granulated sugar
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 2 ripe bananas, sliced
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup chocolate ganache
- Chocolate shavings, for garnish
Instructions
- Preheat the oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper.
- In a large bowl, beat egg yolks with 1/2 cup of granulated sugar until thick and pale. In another bowl, sift together flour, cocoa powder, baking powder, and salt.
- In a separate bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar, beating until stiff peaks form.
- Fold the egg whites into the yolk mixture. Gently fold in the flour mixture until combined. Spread the batter evenly in the prepared pan.
- Bake for 12-15 minutes or until the cake springs back when touched. Immediately invert the cake onto a clean towel dusted with powdered sugar. Peel off the parchment paper, and roll the cake up in the towel. Let it cool completely.
- Unroll the cake gently. Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread the cream over the cake and place banana slices on top. Roll the cake up again.
- Pour chocolate ganache over the roll and use a fork to create a ripple effect. Garnish with chocolate shavings. Chill for 1 hour before serving.
Notes
- Ensure the bananas are ripe for the best flavor.
- Let the cake cool completely before filling to prevent the cream from melting.
- The chocolate ganache can be made by heating heavy cream and pouring it over chocolate chips, then stirring until smooth.
- For a lighter version, substitute the heavy cream with a whipped topping.
