Who knew something as humble as bananas could turn into such an elegant showstopper? This Banana Choco Roll Cake is soft, creamy, and light, like a mashup of mamma’s classic walnut sponge and a tropical daydream. No fancy equipment, no cake drama, just a handful of simple ingredients rolled into one sweet success. Perfect for when you want to impress with minimum stress (and secretly eat the leftovers).
🧁 Ingredients for the sponge:
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8 eggs
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8 tablespoons sugar
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10 tablespoons ground walnuts
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4–5 tablespoons flour
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1/2 teaspoon of baking soda
Preparation:
Whisk the eggs with the sugar until light and fluffy. Gradually add the ground walnuts, flour, and baking soda. Mix gently until smooth. Pour the batter onto a baking tray lined with parchment paper and bake in a preheated oven until golden and springy to the touch.
🍶 Filling:
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500 ml (½ liter) milk
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4 tablespoons corn starch
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150 g powdered sugar
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150 g butter (room temperature)
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4 larger bananas
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Grated chocolate for decorating
Preparation:
In a saucepan, cook the corn starch in the milk over medium heat, stirring constantly until thickened into a pudding-like consistency. Let it cool completely. In a separate bowl, beat the butter with powdered sugar until creamy. Once the cooked cream has cooled, gradually mix it into the butter mixture and blend until smooth.
🌀 Assembling the roll:
Spread the filling evenly over the cooled sponge cake. Arrange the bananas lengthwise across the center (all 4, one next to the other). Carefully roll it up into a log. Coat the outside with remaining cream and sprinkle generously with grated chocolate.
❄️ Chill and serve:
Refrigerate the cake for a few hours before slicing. Serve cold for the best texture and flavor.
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