The banana chocolate dream roll is a decadent dessert that combines the moistness of chocolate cake, the sweetness of bananas, and the creaminess of a luscious filling. Rolled to perfection, this elegant treat is as delightful to look at as it is to eat. Perfect for celebrations or a sweet indulgence, this dessert is a guaranteed crowd-pleaser.
Why You’ll Love This Recipe
- Elegant Presentation: A rolled cake with a beautiful swirl that impresses everyone.
- Rich Flavor: Chocolate and banana are a classic, irresistible pairing.
- Perfect for Any Occasion: From birthdays to dinner parties, it’s always a hit.
- Make-Ahead Friendly: Prep it in advance and keep it chilled until ready to serve.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
- All-purpose flour
- Unsweetened cocoa powder
- Granulated sugar
- Baking powder
- Baking soda
- Salt
- Eggs
- Whole milk
- Vegetable oil
- Vanilla extract
For the Filling:
- Ripe bananas (mashed)
- Cream cheese (softened)
- Powdered sugar
- Heavy cream (whipped)
- Vanilla extract
For the Topping:
- Chocolate ganache (made with chocolate chips and heavy cream)
- Sliced bananas (for garnish)
- Whipped cream (optional)
Directions
- Prepare the Cake:
- Preheat your oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper.
- In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla extract. Mix until smooth.
- Pour the batter evenly into the prepared pan and bake for 12-15 minutes or until the cake springs back when touched.
- Roll the Cake:
- While the cake is warm, place a clean kitchen towel dusted with powdered sugar on top. Gently roll the cake (with the towel) from the shorter end. Let it cool completely in the rolled position.
- Make the Filling:
- In a bowl, beat cream cheese and powdered sugar until smooth. Fold in mashed bananas, whipped cream, and vanilla extract. Chill the filling for 10-15 minutes.
- Assemble the Roll:
- Carefully unroll the cooled cake. Spread the banana cream filling evenly over the surface, leaving a small border around the edges.
- Gently re-roll the cake, using the towel to guide you, and place it seam-side down on a serving platter.
- Add the Topping:
- Prepare a chocolate ganache by melting chocolate chips and heavy cream together until smooth. Drizzle or spread the ganache over the roll.
- Garnish with sliced bananas and whipped cream if desired.
- Chill and Serve:
- Refrigerate the roll for at least 1 hour before slicing. Serve chilled.
Servings and Timing
- Servings: Serves 8-10
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Chilling Time: 1 hour
- Total Time: 1 hour 40 minutes
Variations
- Nutty Delight: Add chopped nuts like walnuts or pecans to the filling.
- Chocolate Banana Lovers: Add mini chocolate chips to the filling for an extra chocolatey bite.
- Caramel Drizzle: Top the roll with caramel sauce in addition to or instead of ganache.
- Gluten-Free Option: Use a gluten-free flour blend in place of all-purpose flour.
Storage/Reheating
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Wrap slices tightly in plastic wrap and freeze for up to 1 month. Thaw in the refrigerator before serving.
- Reheating: This dessert is best served chilled and doesn’t require reheating.
FAQs
1. Can I use boxed cake mix for the roll?
Yes, a chocolate cake mix can be used for convenience, but adjust baking time as needed.
2. What’s the best way to prevent the cake from cracking?
Roll the cake while it’s still warm and pliable, and don’t overbake.
3. Can I substitute the cream cheese in the filling?
Mascarpone or ricotta cheese are good substitutes for cream cheese.
4. How do I ensure the ganache is smooth?
Heat the heavy cream before pouring it over the chocolate chips, and stir until smooth.
5. Can I make this dessert ahead of time?
Yes, the roll can be made a day in advance and kept chilled until serving.
6. Can I add other fruits to the filling?
Yes, diced strawberries or raspberries pair well with the banana and chocolate.
7. How do I slice the roll neatly?
Use a sharp knife dipped in warm water and wiped clean between cuts.
8. Can I make this dairy-free?
Use dairy-free cream cheese, whipped topping, and chocolate alternatives for a lactose-free version.
9. What type of cocoa powder should I use?
Unsweetened cocoa powder is best, but you can use Dutch-processed for a richer flavor.
10. Can I skip the ganache?
Yes, the roll is delicious without ganache or you can dust it with powdered sugar for a simpler finish.
Conclusion
The banana chocolate dream roll is a show-stopping dessert that combines the best of chocolate and banana flavors. With its creamy filling, rich ganache, and elegant presentation, it’s perfect for any celebration or when you’re craving something indulgent. Prepare it ahead, slice it neatly, and watch it disappear from the table!
PrintBanana Chocolate Dream Roll
A decadent and fluffy chocolate cake rolled with a creamy banana filling, topped with a rich chocolate glaze. This dessert is as dreamy as it gets and perfect for any occasion!
- Prep Time: 25 minutes
- Chill Time: 1 hour
- Cook Time: 12 minutes
- Total Time: 1 hour 37 minutes
- Yield: 8–10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Chocolate Sponge Cake:
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 cup milk
For the Banana Cream Filling:
- 1 cup heavy whipping cream, cold
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 2 ripe bananas, mashed
For the Chocolate Glaze:
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
Instructions
- Prepare the cake:
- Preheat the oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper.
- In a bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a separate large bowl, beat the eggs and granulated sugar until pale and thick, about 5 minutes. Stir in the vanilla extract.
- Gradually fold in the dry ingredients, alternating with the milk, until just combined. Be careful not to overmix.
- Pour the batter into the prepared pan and spread it evenly. Bake for 10–12 minutes, or until the cake springs back when lightly touched.
- Roll the cake:
- While the cake is still warm, place a clean kitchen towel on a flat surface and dust it with cocoa powder. Invert the cake onto the towel and peel off the parchment paper.
- Starting from one short end, gently roll the cake with the towel into a tight log. Let it cool completely.
- Prepare the filling:
- In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Gently fold in the mashed bananas until well combined.
- Assemble the roll:
- Carefully unroll the cooled cake and spread the banana cream filling evenly over the surface, leaving a 1-inch border.
- Re-roll the cake (without the towel), wrapping it tightly. Place it seam-side down on a serving plate.
- Make the glaze:
- In a microwave-safe bowl or over a double boiler, heat the chocolate chips and heavy cream together until smooth and shiny.
- Pour the glaze over the cake roll, letting it drip down the sides.
- Chill and serve:
- Refrigerate the cake roll for at least 1 hour to set the glaze. Slice and serve chilled.
Notes
- For added flavor, sprinkle finely chopped nuts or chocolate shavings over the glaze before it sets.
- Store leftovers in the refrigerator for up to 3 days.
- Use a serrated knife for clean slices.