If you love the combination of rich chocolate and creamy banana, this Banana Chocolate Dream Roll is going to be your new favorite dessert. A light and fluffy chocolate sponge cake wraps around a luscious banana-infused whipped cream filling, all topped with a decadent chocolate drizzle. Every bite is a melt-in-your-mouth experience, balancing just the right amount of sweetness, creaminess, and indulgence.
This dessert is not only delicious but also visually stunning, making it a great choice for celebrations, holidays, or whenever you’re craving something extra special. The best part? It’s easier to make than it looks, and I’ll guide you through every step to get that perfect swirl.
Why This Recipe Works
This Chocolate Banana Roll is the perfect dessert for so many reasons:
- Soft and fluffy texture – The airy chocolate sponge cake stays light while rolling beautifully.
- Creamy banana filling – Whipped cream and fresh bananas make the filling irresistibly smooth.
- No cracking – Rolling the cake while warm helps it stay flexible and prevents breaking.
- Beautiful presentation – The contrast of chocolate, whipped cream, and banana slices creates a visually stunning dessert.
- Decadent chocolate drizzle – The final touch that brings all the flavors together!
Ingredients You’ll Need
(Serves 8-10 | Prep Time: 20 minutes | Cook Time: 12 minutes | Chill Time: 30 minutes)
For the Chocolate Sponge Cake:
- 4 large eggs
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
For the Banana Cream Filling:
- 1 cup heavy whipping cream (or coconut cream for a dairy-free option)
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- 2 ripe bananas, sliced
For the Chocolate Drizzle:
- ½ cup semi-sweet chocolate chips
- 2 tablespoons heavy cream or plant-based milk
How to Make the Banana Chocolate Dream Roll
1. Prepare the Baking Pan
I start by preheating my oven to 350°F (175°C) and lining a 10×15-inch jelly roll pan with parchment paper. A light spray of non-stick cooking spray ensures the cake releases easily later.
2. Make the Chocolate Sponge Cake
In a large bowl, I beat eggs, sugar, and vanilla extract with a hand mixer for 3-4 minutes until the mixture is pale and fluffy. This step is crucial because it helps create a light and airy texture.
Next, I sift together the flour, cocoa powder, baking powder, and salt into a separate bowl. Then, I gently fold the dry ingredients into the egg mixture, being careful not to deflate the batter. Over-mixing will make the cake dense, and we want it as light as possible!
3. Bake the Cake
I pour the batter into the prepared jelly roll pan, spreading it evenly to ensure a uniform bake. It only takes about 10-12 minutes to bake—just until the cake springs back when touched lightly.
4. Roll the Cake While Warm
As soon as the cake is out of the oven, I immediately turn it onto a clean kitchen towel dusted with powdered sugar. Carefully, I peel off the parchment paper and roll the cake with the towel inside starting from the short end. Rolling it while warm helps prevent cracks and makes it easier to shape later. I set it aside to cool completely.
5. Prepare the Banana Cream Filling
While the cake is cooling, I whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. This gives the filling a light and fluffy texture. Once whipped, I slice the bananas and get ready to assemble.
6. Assemble the Roll
I gently unroll the cooled cake and spread an even layer of whipped cream over the surface, leaving about ½ inch of space around the edges. Then, I arrange banana slices evenly across the filling.
Now comes the fun part—rolling it back up! I carefully re-roll the cake (without the towel this time), making sure it stays tight but not too tight so the filling doesn’t spill out. Once rolled, I place it seam-side down on a serving platter.
7. Make the Chocolate Drizzle
In a microwave-safe bowl, I melt the chocolate chips and heavy cream in 30-second intervals, stirring in between, until smooth. Using a spoon or piping bag, I drizzle the melted chocolate over the cake, letting it cascade beautifully down the sides.
8. Chill & Serve
For the best texture and flavor, I let the roll chill for about 30 minutes before slicing. This allows the flavors to meld and makes slicing easier.
Then, I slice, serve, and enjoy every dreamy bite of this chocolate-banana masterpiece!
Pro Tips for a Perfect Chocolate Banana Roll
- Don’t over-bake – Over-baking will make the cake too dry and prone to cracking.
- Roll while warm – This is key to getting a perfect shape without cracks.
- Use ripe bananas – They add natural sweetness and blend beautifully with the filling.
- Chill before slicing – This helps the roll hold its shape and makes clean slices.
What to Serve With This Dessert
This roll is delicious on its own, but here are a few ways to make it even more indulgent:
- A scoop of vanilla ice cream for an extra creamy bite.
- A cup of espresso or cappuccino to complement the chocolate.
- A dusting of powdered sugar or cocoa powder for a final elegant touch.
FAQs (From My Kitchen to Yours)
Q: Can I make this roll in advance?
A: Absolutely! You can prepare it a day ahead and store it in the fridge until ready to serve.
Q: How do I store leftovers?
A: Wrap the roll tightly in plastic wrap and store it in the fridge for up to 3 days. You can also freeze it for up to 2 months—just thaw before serving.
Q: My cake cracked while rolling! What do I do?
A: No worries! A cracked cake can still taste amazing. Use extra chocolate drizzle or a dusting of powdered sugar to cover up any imperfections.
Q: Can I use a different filling?
A: Yes! Try Nutella, peanut butter whipped cream, or even a chocolate mousse filling for a fun twist.
Why You’ll Love This Banana Chocolate Dream Roll
This dessert is a true showstopper, combining the lightness of sponge cake with the richness of chocolate and bananas. It’s easy to make, stunning to serve, and incredibly delicious. Whether you’re making it for a special occasion or just because, this roll will impress everyone at the table.
Give this recipe a try, and let me know how it turns out! If you put your own twist on it, I’d love to hear about your variations. Enjoy every dreamy bite!
Luscious Banana Chocolate Dream Roll – A Decadent Chocolate Lover’s Delight
Ingredients
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 cup heavy whipping cream (or coconut cream for a dairy-free option)
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 3 large eggs
- 1 ripe banana, mashed
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (for drizzle)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 10×15 inch jelly roll pan, lining it with parchment paper.
- In a large mixing bowl, combine the eggs and sugar, and beat until light and fluffy.
- Add the vanilla extract, mashed banana, and mix until well combined.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared jelly roll pan and spread it evenly.
- Bake in the preheated oven for about 12 minutes or until a toothpick inserted in the center comes out clean.
- Once baked, remove from the oven and let it cool slightly. Then, invert the cake onto a clean kitchen towel dusted with powdered sugar.
- Carefully remove the parchment paper and roll the cake with the towel, starting from one of the short ends. Let it cool completely.
- While the cake is cooling, whip the heavy cream until stiff peaks form. Gently fold in a bit of mashed banana for flavor.
- Once the cake is cool, unroll it and spread the banana-infused whipped cream evenly over the surface.
- Roll the cake back up carefully and place it seam-side down on a serving platter.
- Melt the chocolate chips and drizzle over the top of the rolled cake. Allow the chocolate to set before slicing and serving.
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