Description
Banana Roulade Recipe. This dessert is like a warm hug on a plate, combining the sweetness of ripe bananas with a light, fluffy sponge. It’s a treat that brings back memories of family gatherings and sunny afternoons spent in the kitchen.
Ingredients
Scale
- 4 large eggs, separated
- 3/4 cup granulated sugar, divided
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 ripe bananas, mashed
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 2 ripe bananas, sliced
- 1 cup brown sugar
- 1/2 cup heavy cream (for caramel sauce)
- 4 tbsp unsalted butter
- 1 tsp vanilla extract (for caramel sauce)
- Pinch of salt (for caramel sauce)
Instructions
- Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
- In a large bowl, beat the egg yolks and 1/2 cup of granulated sugar until pale and fluffy. Stir in mashed bananas and vanilla extract.
- In another bowl, whisk egg whites until soft peaks form, then gradually add the remaining sugar and whisk until stiff peaks form.
- Sift together flour, baking powder, and salt, then gently fold into the banana mixture followed by the egg whites.
- Spread the batter evenly in the prepared pan and bake for 12-15 minutes until lightly golden.
- While the sponge is baking, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form for the filling.
- Once the sponge is baked, turn it out onto a powdered sugar-dusted kitchen towel and roll it up gently. Let it cool completely in this position.
Notes
- Use ripe bananas for the best flavor.
- Allow the sponge to cool completely in the rolled position to prevent cracks.
- Store leftovers in the fridge, covered with plastic wrap.
- Practice makes perfect; don’t be discouraged by initial attempts.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg