Banana Roulade

Oh wow, the first time I tried making a Banana Roulade, I was so excited! The smell of bananas and cake in my kitchen was amazing. I just couldn’t wait to taste it.

The cake turned soft and rolled so perfectly. Every bite was sweet and creamy. It felt like a little hug in dessert form.

I kept thinking, “I need to make this all the time!” It’s sweet, soft, and so comforting. I knew everyone would love it too.

So, let’s make a Banana Roulade together! I promise, it’s easier than it looks. You’re going to enjoy every bite.

Why You’ll Love This Recipe

• Family Favorite: As one reader shared, “This roulade tastes like pure comfort and nostalgia!”
• Showstopper Dessert: The rolled presentation and banana filling are guaranteed to wow at gatherings.
• Perfectly Balanced: The sponge cake is light, and the creamy filling is sweet without being overpowering.
• Customizable: You can adjust the flavors or fillings to suit your preferences.
• Quick and Simple: Prep and bake in under an hour!

Required Kitchen Tools

To make the perfect Banana Roulade, you’ll need the following tools:

• A 10×15-inch jelly roll pan
• Parchment paper
• Hand or stand mixer for whipping the eggs and cream
• A large mixing bowl for the batter
• A fine mesh sieve for dusting powdered sugar
• Spatula for spreading the filling evenly
• Clean kitchen towel to roll the cake

Ingredients

Here’s everything you’ll need for the sponge cake and banana cream filling. Exact measurements are listed in the recipe card below:

For the Sponge Cake:

• 3 large eggs, at room temperature
• 3/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour, sifted
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup milk
• 1 tablespoon powdered sugar (for rolling)

For the Banana Cream Filling:

• 1 cup heavy cream, chilled
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 2 medium bananas, mashed
• 1 teaspoon lemon juice (to prevent browning)

Variations for Banana Roulade

• Add Chocolate: Drizzle melted chocolate over the roulade or incorporate cocoa powder into the filling for a chocolate-banana twist.
• Nutty Delight: Sprinkle finely chopped walnuts or hazelnuts inside the filling for added crunch.
• Tropical Flavor: Replace bananas with mashed mango or pineapple for a tropical roulade.
• Dairy-Free: Use coconut cream in place of heavy cream for a dairy-free version.
• Spice It Up: Add a pinch of cinnamon or nutmeg to the sponge cake for extra warmth and flavor.

Step-by-Step Instructions

1. Prepare Your Baking Environment

Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper, ensuring it covers all sides.

2. Make the Sponge Cake Batter

1. In a large bowl, beat the eggs and sugar using a mixer on high speed until the mixture is pale, fluffy, and has tripled in volume (about 5 minutes).
2. Add the vanilla extract and mix just until combined.
3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture using a spatula, being careful not to deflate the batter.
4. Gently stir in the milk until the batter is smooth and lump-free.

3. Bake the Cake

Pour the batter evenly into the prepared jelly roll pan. Spread it to the edges with a spatula and smooth the surface. Bake for 10-12 minutes, or until the cake is golden and springs back when touched lightly.

4. Roll the Cake

1. While the cake is still warm, dust a clean kitchen towel with powdered sugar. Carefully invert the cake onto the towel, peel off the parchment paper, and roll the cake tightly with the towel inside. Let it cool completely in this rolled shape.

5. Make the Banana Cream Filling

1. In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
2. In a separate bowl, mash the bananas with lemon juice to prevent browning. Fold the mashed bananas into the whipped cream.

6. Assemble the Roulade

1. Unroll the cooled sponge cake gently. Spread the banana cream filling evenly over the surface, leaving a 1/2-inch border.
2. Carefully re-roll the cake without the towel, ensuring the filling stays inside. Wrap the roulade tightly in plastic wrap and refrigerate for at least 30 minutes to set.

Serving and Decoration

When ready to serve, place the roulade on a platter and dust generously with powdered sugar. For an elegant touch, garnish with:

• Fresh banana slices
• Whipped cream swirls
• Chocolate shavings or a drizzle of caramel sauce

Slice into 1-inch pieces and serve chilled.

How to Store Banana Roulade

• Refrigerator: Store the roulade in an airtight container for up to 3 days.
• Freezer: Wrap the roulade tightly in plastic wrap and foil. Freeze for up to 1 month. Thaw in the refrigerator overnight before serving.

Nutrition Information (Per Slice)

Calories	Carbs	Protein	Fat	Fiber
220	28g	4g	10g	1g

Conclusion

This Banana Roulade is the epitome of a showstopping dessert that’s surprisingly easy to make. Its tender sponge cake and creamy banana filling offer the perfect combination of texture and flavor, making it a crowd-pleaser for every occasion. Whether for a family gathering, holiday dessert, or a sweet indulgence, this roulade will quickly become a favorite.

What are you waiting for? Whip up this Banana Roulade today and bask in the compliments that follow! Don’t forget to leave a comment below with your thoughts and share your photos on social media with #BananaRoulade.

Banana Roulade FAQs

Can I use overripe bananas?

Yes! Overripe bananas are sweeter and mash more easily, making them perfect for the filling.

Why did my cake crack while rolling?

Cracks can happen if the cake is overbaked or not rolled while warm. Be sure to roll it immediately after baking.

Can I make this ahead of time?

Absolutely! Prepare the roulade a day in advance, store it in the fridge, and dust with powdered sugar just before serving.