This Banana Split Roll is the ultimate indulgence – rich, creamy, and full of delicious banana flavor. It combines the classic taste of a banana split with the elegance of a rolled cake. You might not be able to stop at one slice, so get ready to make extra!
Ingredients:
For the Sponge Cake:
- 6 eggs
- 6 tablespoons sugar
- 3 tablespoons all-purpose flour
- 3 tablespoons ground walnuts
- 1/2 teaspoon baking powder
For the Filling:
- 400ml milk
- 1 vanilla pudding powder
- 4 tablespoons sugar
- 2 vanilla sugars
- 150g unsalted butter, at room temperature
- 150g chocolate chips
- 1 packet whipped cream powder
- 200ml milk (for whipping the cream)
- 3 bananas
- Lemon juice (to prevent the bananas from browning)
Instructions:
1. Prepare the Sponge Cake:
Preheat your oven to 170°C (340°F) and line a baking tray with parchment paper.
In a bowl, whisk the eggs and sugar together until light and fluffy. The mixture should become thick and pale. Gradually fold in the flour, baking powder, and ground walnuts.
Pour the batter into the prepared tray and bake for about 15 minutes. Keep an eye on it – baking times may vary based on your oven.
2. Prepare the Pudding Filling:
In a saucepan, bring 400ml of milk to a simmer, then add 4 tablespoons sugar. Stir in the vanilla pudding powder and cook until it thickens. Once done, pour it onto a plate, cover with plastic wrap to prevent a skin from forming, and let it cool.
3. Assemble the Roll:
Once the cake is baked, remove it from the oven and immediately flip it onto a clean piece of parchment paper. Peel off the paper that was used for baking and roll the sponge cake up tightly in the parchment paper. Let it cool in this rolled-up shape.
4. Prepare the Whipped Cream:
Mix the whipped cream powder and 200ml of milk until stiff peaks form. Set aside.
5. Prepare the Filling:
In a separate bowl, whip the butter until fluffy. Gradually add the cooled pudding, mixing until smooth. Add the whipped cream and mix gently. Fold in the chocolate chips.
6. Fill the Cake:
Carefully unroll the cooled sponge cake and spread a layer of the filling on top. Set aside one-third of the filling for later.
7. Add the Bananas:
Peel and slice the bananas. Sprinkle them with lemon juice to keep them fresh. Arrange the banana slices evenly over the filling.
8. Roll it Up:
Gently roll the cake back up. Spread the remaining filling over the top of the roll.
9. Decorate and Chill:
Decorate the roll with some whipped cream on top, and drizzle with melted chocolate for extra flair. Refrigerate the roll for a few hours to allow the filling to set and the flavors to meld.
Pro Tips:
- Make Ahead: This dessert can be made the night before and kept in the fridge overnight for an even better texture.
- Banana Variations: If you want a twist, try adding a bit of peanut butter or caramel sauce to the filling for an extra layer of flavor.
Why You'll Love This Roll:
- Banana Split in a Roll: It combines the delicious flavors of a banana split in a fun, rolled cake form.
- Perfect for Any Occasion: This dessert is great for a special treat or any time you want to impress guests.
- Customizable: Feel free to switch up the filling with different chocolates, fruits, or even a hint of liqueur.
Conclusion:
This Banana Split Roll is a showstopper that combines the best of both worlds – the comfort of a sponge cake and the indulgence of banana split flavors. Your family and friends will love it, and it’s so easy to make! Enjoy a slice (or two!) and let the flavors transport you to dessert heaven!
Bonus:
Feel free to experiment with different fillings and toppings – the options are endless. Enjoy!
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