A homemade cake roll made with vanilla pudding cream and fresh bananas is a delightful and indulgent dessert that combines the lightness of sponge cake with the richness of creamy vanilla pudding and the natural sweetness of ripe bananas. This delectable treat is both visually appealing and delicious, making it a perfect choice for any occasion.
The sponge cake forms the base of the roll, providing a soft and airy texture that complements the creamy filling. The cake is typically made by beating eggs, sugar, and flour together to create a light and fluffy batter, which is then baked into a thin sheet. The creamy filling is generously spread over the surface of the sponge cake, creating a luscious layer that balances the sweetness of the bananas. Fresh bananas are a key ingredient in this dessert, providing a burst of natural sweetness and a delightful contrast in texture. The bananas are lined up along the long side of the cake roll over vanilla pudding cream before rolling the cake. Their freshness and slight firmness add a pleasant bite to every slice.
Once assembled, the cake roll is often chilled for a few hours to allow the flavors to meld together and to make it easier to slice. When served, each slice reveals the beautiful spiral pattern of the cake, showcasing the layers of sponge cake, creamy vanilla pudding, and fresh bananas. This dessert not only tastes heavenly but also offers a wonderful combination of textures and flavors that will surely satisfy anyone with a sweet tooth.
Banana Cake Roll
Ingredients
- 5 eggs + 1 egg yolk
- 1/2 (100g) cup sugar
- 1 cup (125g) all purpose flour
- 1 teaspoon baking powder
- 1/2 cup (125ml) canola or vegetable oil
Filling:
- 2 cups milk
- 1 cup sugar
- 2 packs (1.5oz) vanilla pudding
- 2 packs of vanilla sugar (or 1 tsp vanilla extract)
- 1 cup + 2 tablespoons (250g) butter (softened)
- 3 medium bananas
- 1 cup heavy whipping cream + 2 tbsp powdered sugar
Instructions
Preheat the oven to 350F. Line 12 x 16 jelly roll pan with parchment paper.
- Mix eggs and egg yolk; add sugar, beating continuously.
- Beat for 5-6. min.
- Sift in flour together with baking powder.
- Slowly add in oil.
- Turn off the mixer, add dry ingredients and mix until all ingredients are well blended.
- Spread batter in the prepared pan. Bake for 12 minutes. Put the pan on the rack to cool.
- Pour about a half of the prepared milk into a medium saucepan. Add sugar and vanilla sugar.
- Pour another half into a medium bowl, add pudding and mix well.
- Bring the milk in the saucepan to boil. Add in pudding mix and cook mixing continuously until thickened.
- Remove from heat, put clear wrap directly over cooked pudding and leave to cool.
- Once completely cooled, transfer to a mixing bowl and mix well until smooth.
- Add softened butter little by little into the pudding mixture and mix until well blended.
- Spread pudding cream over cake, leaving little for the top and sides of the cake roll.
- Cut the corners of bananas and then line them up along the longer end.
- Roll it up, spread remaining cream over.
- Mix heavy whipping cream with powdered sugar until stiff peaks.
- Spread over the roll. Sprinkle with melted chocolate or some other decorations of your choice.
If you’re looking for more banana cakes, try this Banana Caramel Cake.
