Banana Roll Cake with Cream and Nuts

Ingredients

For the sponge cake:

  • 4 eggs
  • ⅔ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • A pinch of salt

For the filling and topping:

  • 2 ripe bananas (one for the filling, one for garnish)
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • Chopped nuts (walnuts or almonds) for garnish
  • Additional powdered sugar for dusting

Instructions

  1. Make the sponge: Preheat the oven to 180°C (350°F). Beat eggs and sugar until light and fluffy. Add vanilla. Sift in flour, baking powder, and salt—fold gently until combined. Pour into a lined rectangular baking tray and bake for 10–12 minutes, until golden.
  2. Roll while warm: Turn the cake out onto a clean kitchen towel dusted with powdered sugar. Carefully roll it up with the towel and let it cool—this prevents cracking later.
  3. Prepare the cream filling: Whip the cream with powdered sugar until stiff peaks form. Slice one banana thinly.
  4. Assemble: Unroll the cake and spread whipped cream over the surface. Add banana slices, then gently re-roll. Chill for 30–60 minutes.
  5. Decorate: Top with more whipped cream, banana slices, chopped nuts, and a final dusting of powdered sugar.

Would you like a creative name for this dessert—maybe “Banana Cloud Roll” or “Golden Velvet Swirl”? I’d love to brainstorm that with you! 🍰

Ingredients

For the sponge cake:

  • 4 eggs
  • ⅔ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • A pinch of salt

For the filling and topping:

  • 2 ripe bananas (one for the filling, one for garnish)
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • Chopped nuts (walnuts or almonds) for garnish
  • Additional powdered sugar for dusting

Instructions

  1. Make the sponge: Preheat the oven to 180°C (350°F). Beat eggs and sugar until light and fluffy. Add vanilla. Sift in flour, baking powder, and salt—fold gently until combined. Pour into a lined rectangular baking tray and bake for 10–12 minutes, until golden.
  2. Roll while warm: Turn the cake out onto a clean kitchen towel dusted with powdered sugar. Carefully roll it up with the towel and let it cool—this prevents cracking later.
  3. Prepare the cream filling: Whip the cream with powdered sugar until stiff peaks form. Slice one banana thinly.
  4. Assemble: Unroll the cake and spread whipped cream over the surface. Add banana slices, then gently re-roll. Chill for 30–60 minutes.
  5. Decorate: Top with more whipped cream, banana slices, chopped nuts, and a final dusting of powdered sugar.

Would you like a creative name for this dessert—maybe “Banana Cloud Roll” or “Golden Velvet Swirl”? I’d love to brainstorm that with you! 🍰

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