Chocolate Banana Cream Roll
This Chocolate Banana Cream Roll is so delicious.
This recipe takes the beloved flavors of a rich chocolate sponge cake and wraps them around a sweet, banana whipped cream filling.
It’s like the best parts of a banana milkshake turned into a sliceable treat.
Simple, sweet, and utterly delicious, this roll cake is a crowd-pleaser that brings a taste of nostalgia right to your table.
Before you start
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Bakers Note
It is important to use a good quality unsweetened cocoa powder for a rich chocolate flavor and an ultra-moist and end-tender cake texture. A good quality unsweetened cocoa powder should contain at least 20-22% cocoa butter, My favorite is Valrhona which has 20% at times I use at time a Dutch brand "Droste" which also has 20% cocoa butter and is perfect to use. Most cocoa powder that you find at your supermarket contains about 10% and if using cocoa powder with 10% cocoa butter you risk that your chocolate cakes become dry and very crumbly.
Chocolate Cake Roll
- 300 gram eggs ( approx 5 to 6 large eggs)at room temp
- 200 gram white sugar preferably superfine sugar
- 1 or two teaspoons vanilla bean paste, optional
- 80 gram all-purpose flour or pastry flour, sifted
- 60 gram unsweetened cocoa powder, sifted
- A large pinch of fine sea salt
- 1 or two teaspoons instant espresso powder
- 1 1/2 teaspoon baking powder
- Butter to grease the pan + parchment paper
Banana Infused Cream
- 500 gram heavy cream, cold 36 to 40 %
- 2 bananas fully ripe, and speckled brown
- 1 to 2 teaspoons vanilla bean paste or 1 vanilla bean pod
Banana whipped Cream
- About 400 gram banana infused cream, recipe above
- 25 to 50 gram powdered sugar (less or more)
To better synchronize the downtime in both recipes start making the infused banana cream the day before, For the richest banana flavor, allow the cream to infuse with the banana for up to 24 hours.
Infused Banana Cream
- Cut two very ripe bananas ( those spotty brown bananas) into slices and place them in a heatproof glass bowl or a sealable container.
- In a saucepan, combine 500 grams of heavy cream with 1 or 2 teaspoons of vanilla bean paste. If using a whole vanilla bean, split it lengthwise and add it to the pan. Whisk briefly. Warm the mixture over low-medium heat until it reaches about 80°C (175°F).
- Once warm, pour the cream over the banana slices, ensuring to include all the vanilla bean paste from the bottom of the saucepan. If using a vanilla bean, leave it in the mix. Cover the cream with plastic wrap placed directly on the surface to prevent skin from forming.
- Chill the cream in the refrigerator overnight to fully develop the banana flavor. The longer it infuses, the stronger the flavor will be. For the richest banana flavor, allow the cream to infuse with the banana for up to 24 hours.
Banana Whipped Cream
- Remove the banana-infused cream from the refrigerator. Strain it through a fine mesh into a bowl, pressing lightly on the banana to extract the liquid. Avoid letting any pulp through. Discard the pulp and the vanilla bean but scrape any residual paste into the cream. You should have about 400 grams of banana-infused cream. Use the leftover bananas in your milkshake!
- Using a stand mixer with a whisk attachment or a handheld electric mixer, whip the infused cream with 25 or 50 grams of powdered sugar on medium speed until it thickens (about 2 to 3 minutes). Finish by hand-whisking to a soft, fluffy texture. Remember, less is more – over-whipped cream loses its luxurious quality.
- Store the banana whipped cream in an airtight container in the fridge while you prepare the chocolate roll cake.
Chocolate Roll Cake
- When preheating the oven for my cakes, always use the 'top and bottom heat' setting. Please avoid using the fan-forced option, unless otherwise specified.
- Preheat your oven to 175°C (350°F). Prepare a 30 x 40 cm (12 x 16-inch) rimmed baking sheet by greasing it with soft butter, lining it with parchment, and greasing the parchment paper to ensure the cake releases without sticking.
- Place 6 large eggs in warm tap water for 5 to 10 minutes to warm them. This step will help dissolve the sugar more easily and the eggs whip up better.
- For an ultra-light texture, sift 80 grams of all-purpose flour, 60 grams of unsweetened cocoa powder, a generous pinch of salt, 1-2 teaspoons of espresso powder, and 1 1/2 teaspoons of baking powder into a medium bowl. Set aside for now.
- In a stand mixer with a whisk attachment, add 200 grams of superfine sugar, 300 gram eggs, and 1 teaspoon of vanilla bean paste and beat on low speed for 1 minute. Increase to medium speed (never high) and whisk for 10 minutes. The batter should form a thick ribbon when the whisk is lifted. Use a timer to ensure accuracy.
- After 10 minutes, reduce the mixer speed to the lowest setting. Add the dry ingredients in three parts, mixing for just 5 seconds each time to preserve the air bubbles. Stop mixing as soon as the last of the dry ingredients are incorporated; it’s fine if you still see some flour or cocoa.
- Detach the whisk and gently fold the batter until no dry streaks remain, being careful not to deflate the mixture.
- Pour the batter into the prepared pan, smoothing with a spatula for an even layer. Bake for 12 to 15 minutes in the oven's center. Watch closely, as baking time varies; the cake cooks quickly. My cake took 15 minutes.
- During baking, prepare a larger piece of parchment on the counter, sprinkled with sugar for texture and a crunchy exterior.
- Once baked, loosen the edges with a knife and immediately flip the cake onto the sugared parchment. Remove the sheet pan but leave the parchment paper in place. Cover immediately with a kitchen towel and Let the cake cool completely under the kitchen towel before you carefully peel off the parchment paper. About one hour.
Filling the Cake
- Pull the container with the cold banana whipped cream out of the fridge and spread the banana whipped cream evenly over the cake, leaving a small margin around the edges to prevent overflow.
- Start at one of the short ends of the cake, and use the parchment paper underneath to lift and roll the cake over the cream. Roll it tightly enough to hold the cream but not so tight that the cake splits. Once rolled, wrap it with the parchment paper. Wrap the parchment-covered roll in a layer of plastic wrap to seal it fresh and prevent it from absorbing any fridge odors.
- Place the wrapped cake on a flat surface in the fridge, seam side down, to help it hold its shape. Chill the cake for at least 2 hours, for the flavors to meld.
- Take the cake out of the fridge about 10-15 minutes before you plan to serve it. Unwrap the cake and place it on a cutting board. Use a sharp serrated knife, warmed under hot water and dried, to make clean cuts. Slice the roll into 2-3 cm thick slices.
- Serve your slices of Chocolate Banana Cream Roll with a dusting of powdered sugar, a drizzle of chocolate sauce, or even more fresh banana slices for an extra touch of decadence.
- Store any leftovers in an airtight container in the fridge, and enjoy within 2-3 days for the best taste and texture.
