Oh my goodness, let me tell you about this banana roll cake! It’s the perfect dessert for anyone who craves something light and airy, yet oh-so-delicious. Picture this: a soft, fluffy cake rolled up with a luscious cream filling that melts in your mouth. I remember the first time I made this treat for my family—everyone was amazed at how quickly it disappeared! The sweetness of ripe bananas combined with the creamy filling creates a heavenly experience. Trust me, once you try this banana roll cake, you’ll want to make it for every occasion. It’s a showstopper that’s surprisingly easy to whip up, and it’s bound to impress anyone lucky enough to get a slice!
Ingredients List
- 3 ripe bananas (mashed)
- 3 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour (sifted)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
How to Prepare Banana Roll Cake
Prepping the Batter
First things first, preheat your oven to 350°F (175°C). While that’s warming up, grab a 15×10 inch jelly roll pan and grease it up nicely. I like to line it with parchment paper for that extra non-stick assurance—trust me, it makes a difference! Now, let’s get those bananas ready. In a bowl, mash the ripe bananas until they’re nice and smooth; you want that buttery texture to shine through. In another bowl, beat the eggs and granulated sugar together until the mixture is fluffy and light—this should take about 3-5 minutes. Then, simply add those mashed bananas to the egg mixture and stir until everything’s combined. Next, sift the flour, baking powder, baking soda, and salt right into the bowl. Gently fold it all together until just combined—don’t overmix, or you’ll lose that lovely fluffiness!
Baking the Cake
Now, it’s time to pour that beautiful batter into your prepared pan, spreading it evenly. Slide it into your preheated oven and bake for 15-20 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean. Once it’s baked, let the cake cool in the pan for about 5 minutes. Here comes the tricky part: turn the cake out onto a clean kitchen towel that’s been dusted with powdered sugar. Carefully roll the cake up with the towel from one short end to the other. This helps it keep its shape, so be gentle! Let it cool completely while it’s rolled up. Trust me, this step is key to preventing cracks later.
Making the Cream Filling
While the cake cools, let’s whip up that dreamy cream filling! In a large bowl, combine the heavy cream, powdered sugar, and vanilla extract. Use a hand mixer to whip until stiff peaks form—be careful not to over-whip, or you might end up with butter! You want it to be smooth and spreadable, perfect for slathering on the cake. It’s seriously the best part of this whole dessert!
Rolling and Chilling the Cake
Now, carefully unroll the cooled cake and spread that heavenly cream filling evenly over the surface. Then, roll it back up without the towel this time, starting from one end and going gently. Once it’s rolled, wrap it in plastic wrap and chill it in the refrigerator for at least an hour before serving. This chilling time allows the flavors to meld and makes slicing much easier. Trust me, you’ll want to give it that time to set!
Tips for Success
Alright, let’s make sure your banana roll cake turns out absolutely amazing! First off, using ripe bananas is key—go for those with plenty of brown spots. They’re sweeter and will give your cake that delicious banana flavor. When whipping the cream, make sure your mixing bowl and beaters are cold; it really helps achieve those perfect stiff peaks. If you’re nervous about rolling the cake, practice makes perfect! Always roll it up while it’s still warm; it’s much more pliable and less likely to crack.
As for storage, wrap the rolled cake tightly in plastic wrap to keep it fresh in the fridge. It’ll stay good for a couple of days, but I bet it won’t last that long! If you want to make it ahead of time, you can even freeze it—just thaw it in the fridge overnight before serving. Remember, this cake is best enjoyed chilled, so don’t skip that step! Trust me, these little tips will elevate your banana roll cake to a whole new level!
Nutritional Information
Here’s a quick look at the nutritional information for each slice of this delightful banana roll cake. Keep in mind that these values are estimates and can vary based on the specific brands you use and any variations you might make to the recipe. This will help you keep track of your dietary choices while you indulge in this sweet treat!
- Calories: 180
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 50mg
- Sodium: 90mg
- Carbohydrates: 30g
- Fiber: 1g
- Sugar: 12g
- Protein: 3g
FAQ Section
Can I use different fillings for my banana roll cake?
Absolutely! While the cream filling is a classic choice, you can get creative. Try using a chocolate ganache, peanut butter frosting, or even a fruit compote. Just make sure whatever you choose complements the banana flavor!
How do I store leftover banana roll cake?
To keep your banana roll cake fresh, wrap it tightly in plastic wrap and store it in the refrigerator. It’ll stay good for about 2-3 days. If you want to save it for longer, you can freeze it! Just thaw it in the fridge overnight before serving.
What can I substitute for heavy cream in the filling?
If you’re looking for a lighter option, you can use whipped coconut cream or Greek yogurt. Both options will give you a creamy filling but with a different flavor profile. Just remember that the texture will change a bit, but it’ll still be delicious!
Can I make this banana roll cake gluten-free?
Yes, you can! Just swap out the all-purpose flour for a gluten-free flour blend. I recommend one that includes xanthan gum to help with texture. Your cake should still turn out fluffy and delightful!
What’s the best way to slice the banana roll cake?
To get clean slices, use a sharp serrated knife and cut slowly. I find it helpful to wipe the knife with a damp cloth between cuts to keep the slices neat and avoid any cream smearing. This way, you’ll have beautiful pieces to serve!
Why You’ll Love This Recipe
- Quick preparation: You can whip this up in just about 40 minutes!
- Light and fluffy texture that melts in your mouth.
- Deliciously sweet banana flavor paired with a creamy filling.
- Perfect for any occasion, from casual gatherings to special celebrations.
- Impressive presentation that looks like you spent hours on it.
- Customizable: Easily swap in different fillings or add nuts for extra crunch.
- Leftovers (if there are any!) stay fresh and tasty in the fridge.
- Kid-friendly and sure to please everyone, from little ones to adults.
Serving Suggestions
Now that you’ve got this delightful banana roll cake ready to impress, let’s talk about what to serve alongside it to elevate your dessert experience. Trust me, pairing it with the right accompaniments can take it to another level! Here are a few ideas that will complement those sweet banana flavors beautifully:
- Fresh Berries: A mix of strawberries, blueberries, and raspberries adds a pop of color and a refreshing tartness that balances the sweetness of the cake.
- Scoop of Ice Cream: Vanilla or coconut ice cream is a classic choice! The creaminess pairs perfectly with the light texture of the roll cake. You could also try a scoop of banana or caramel ice cream for a flavor boost!
- Whipped Cream: A dollop of fresh whipped cream on top can enhance the creaminess and add an extra layer of indulgence. You can even sprinkle some cocoa powder or cinnamon on top for a twist!
- Chocolate Sauce: Drizzling some warm chocolate sauce over the cake can satisfy any chocolate lover’s cravings and provide a rich contrast to the banana flavor.
- Caramel Drizzle: If you want something a bit more decadent, a drizzle of homemade or store-bought caramel sauce can add sweetness and a touch of elegance.
- Chopped Nuts: For a bit of crunch, sprinkle some chopped walnuts or pecans over the top or mix them into your cream filling. They’ll add texture and a nutty flavor that’s just divine!
Feel free to mix and match these suggestions to create your ideal dessert platter. This banana roll cake is so versatile, and it’s bound to be a hit no matter how you choose to serve it!
Storage & Reheating Instructions
To keep your banana roll cake tasting fresh and delightful, it’s important to store it properly. First, make sure the cake is completely cooled before wrapping it up. I like to use plastic wrap to tightly seal the roll, which helps prevent it from drying out in the fridge. Store it in the refrigerator, and it should be good for about 2-3 days—though I doubt it’ll last that long!
If you want to keep it for longer, you can freeze the banana roll cake. Just wrap it tightly in plastic wrap first, then place it in a freezer-safe bag or container. It’ll stay fresh for about 1-2 months in the freezer. When you’re ready to enjoy it again, simply transfer it to the fridge the night before to thaw. No need to reheat; this cake is best enjoyed chilled!
Oh, and if you have any leftovers (fingers crossed!), remember to slice them carefully to avoid squishing the cream filling. You’ll want those beautiful, fluffy layers to shine when you serve them again!
Print
Banana Roll Cake: 7 Heavenly Layers of Delightful Bliss
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delicious and light banana roll cake filled with cream.
Ingredients
- 3 ripe bananas
- 3 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- Grease and line a 15×10 inch jelly roll pan.
- In a bowl, mash the bananas.
- In another bowl, beat eggs and sugar until fluffy.
- Add mashed bananas to the egg mixture.
- Sift flour, baking powder, baking soda, and salt into the mixture.
- Stir gently until combined.
- Pour batter into the prepared pan and spread evenly.
- Bake for 15-20 minutes or until a toothpick comes out clean.
- Let cool for a few minutes, then roll the cake with a kitchen towel.
- In a bowl, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Unroll the cooled cake, spread cream filling, and roll back up.
- Chill before serving.
Notes
- Store in the refrigerator.
- Best served chilled.
- Can add nuts for extra crunch.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: banana roll cake
