This Quick Chocolate-Banana Roll combines the rich flavors of chocolate with the natural sweetness of bananas, all wrapped up in a soft, fluffy sponge. The cake is filled with a creamy, white chocolate pudding and fresh bananas, then coated with a light layer of the same creamy filling and sprinkled generously with coconut flakes. This dessert is not only delicious but also visually appealing, making it a perfect treat for gatherings or a luxurious finish to a family dinner.
Why You’ll Love This: The delightful texture of the sponge cake paired with the creamy filling and fresh bananas offers a perfect balance of flavors. The addition of coconut provides a subtle tropical flair that enhances the overall taste. This roll is not overly sweet, thanks to the natural flavors of the bananas and the mild sweetness of the white chocolate, making it a great choice for those who prefer desserts that are rich in flavor but not excessively sugary.
Perfect Occasion: This Chocolate-Banana Roll is ideal for occasions such as afternoon tea, birthdays, or as a special dessert after a family meal. It’s also perfect for seasonal gatherings where a light yet satisfying dessert is desired. The elegant presentation of the roll makes it suitable for more formal events, offering a touch of sophistication to any dessert table.
Decoration Tips:
- The roll can be dusted with cocoa powder in addition to the coconut flakes for an extra chocolatey touch.
- Garnish with slices of banana or a few whole bananas on the side for a decorative and appetizing display.
- Edible flowers or mint leaves can add color and a fresh element to the presentation.
- Drizzle with melted chocolate or caramel for an extra luxurious finish.
Ingredients: Sponge:
- 5 eggs, separated
- 120g sugar
- 1 tsp baking powder or bicarbonate of soda
- 3 tbsp flour
- 2 tbsp cocoa powder
- 1 tsp vanilla extract
Filling:
- 0.5 liters of milk
- 120g sugar
- 2 pudding mixes (vanilla or white chocolate flavor)
- 4 squares of white chocolate
- 150g butter, room temperature
- 2 bananas
- Lemon juice
- Coconut flakes for coating
Instructions:
- Sponge Preparation: Beat egg yolks with sugar until fluffy. Add vanilla extract. Sift in dry ingredients (flour, cocoa, baking powder/soda) and fold gently. In a separate bowl, beat egg whites to stiff peaks and gently fold into the batter. Spread the mixture on a baking sheet lined with parchment paper and bake at 180°C (356°F) for 20 minutes. Cool briefly, peel off the paper, then roll up the sponge with the paper inside to cool completely.
- Filling Preparation: Heat most of the milk with sugar. Mix a little milk with pudding powders and add to the heated milk. Cook until thickened. Off the heat, stir in white chocolate until melted. Let the pudding cool, then mix in the softened butter to create a smooth cream.
- Assembly: Unroll the sponge, spread the cream (reserve 2 tbsp for the outer coating), and place lemon-juiced bananas at one end. Roll up tightly, then coat with the reserved cream and sprinkle generously with coconut flakes.
- Chill and Serve: Refrigerate the roll for at least a few hours to set. Slice and serve chilled.
Enjoy this delightful Chocolate-Banana Roll, a perfect combination of flavors and textures that’s sure to impress your guests and satisfy your sweet tooth!
