Fresh bananas, cocoa cake and creamy filling – delicious!
1/2 cup sugar
3/4 cup flour
1/4 cup cocoa
1 tsp baking powder
1/2 cup oil
2.5 cups milk
3 banana pie instant puddings
2 sticks of butter
3 medium bananas
1 cup chopped walnuts (optional)
Chocolate glaze: 1 cup of chocolate chips and 4 tablespoons of oil microwave on high for 1 minutes. Stir until chocolate is melted.
Preheat oven to 350F. Line 12 x 16 jelly roll pan with parchment paper. Mix eggs, add sugar beating continuously. In a separate bowl mix flour, cocoa and baking powder. Slowly add oil to the egg mixture. turn off mixer, add dry ingredients and mix with the robber spatula until all ingredients are incorporated. Spread batter in prepared pan. Bake for 12 minutes. Put the pan on the rack to cool.
Keep butter at room temperature. Mix milk with instant pudding. The mixture will be thick, cover and leave aside.
Beat softened butter until creamy. Gradually add pudding mixture and beat until well blended.
Spread pudding cream over cake, leave little for the top and sides of cake roll. Sprinkle walnuts, if using. Cut the corners of bananas and then line them up along narrow end. Roll it up, spread remaining cream over, cover with melted chocolate.