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Banana roll

Banana roll

Name: RECIPE: Banana roll - BAM Become A Master
Prep time: 45 min
Total time: 45 min
Ingredients: 60 g flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 4 large eggs, room temperature; 115 g sugar; 1 teaspoon BAM vanilla paste; 115 g mascarpone cheese; 50 g powdered sugar; 1/2 teaspoon BAM vanilla paste; 120 ml sweet cream; 1 ripe banana, sliced into rings

(1)

Preparation time: 45 min
Difficulty:
Number of ingredients: 11

The banana roll is a delicious and very simple dessert that can be served for any occasion. The roulade is a dessert based on a light and fluffy sponge cake, which is rolled and covered with a cream filling of cream cheese, whipped cream and sliced bananas.

This recipe is a great way to use overripe bananas and make a delicious dessert that everyone will love. While roulade is a dessert with a reputation for being easy to make, anyone who has ever made a roulade knows that this is not the case. That''s why we''ve put together a few tricks and tips to make sure your roulade is just the way it should be.

How do you make the best roulade?

It is important to line the dish with baking paper to prevent the roulade from sticking and to make it easier to roll.
Do not over-bake the roll. If you over-bake it, it may become dry and brittle, which will make it difficult to roll without it bursting. To prevent this, watch the roll carefully during baking and remove it from the oven as soon as it is baked.
Roll the dough while it is still warm. Rolling the dough while it is still warm will prevent it from cracking and breaking. You can use a clean kitchen towel or baking paper to help you roll it.
Allow the dough to cool completely before spreading the filling over it. This will allow the filling to set properly and prevent it from leaking out through the sides.
Enrich the filling with vanilla extract or cinnamon to improve the flavour.
If you chill the roulade in the fridge for at least 30 minutes before serving, it will keep its shape and be easier to cut. More tips on how to prepare the roulade here.

Here are some other recipes for making roulades:

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Ingredients:

To prepare the dough:

60 g flour
1/2 teaspoon baking powder
1/4 teaspoon salt
4 large eggs, room temperature
115 g sugar
1 teaspoon BAM vanilla paste

For the cream filling:

115 g mascarpone cheese
50 g powdered sugar
1/2 teaspoon BAM vanilla paste
120 ml sweet cream
1 ripe banana, sliced into rings

Nutrition / serving

Energy Value	1004 kJ / 240 kcal
Fats	11,1 g
of which saturated fat	6,6 g
Carbohydrates	30,1 g
of which sugars	24 g
Dietary Fiber	0,5 g
Proteins	4,9 g
Salt	0,3 g

Instructions:

To make the banana roulade:

Preheat the oven to 175 °C and line a baking tray with baking paper of your choice. In a medium bowl, whisk together the flour, baking powder and salt.

In a large bowl, whisk the eggs and sugar until the mixture is pale and fluffy, about 5 minutes. Add the BAM vanilla paste and whisk until all the ingredients are well combined. Gradually add the flour mixture to the egg mixture and whisk gently until just combined. Pour the batter into the prepared baking tin and smooth the surface with a spatula.

Bake the roulade for 10 to 12 minutes or until golden brown and springy to the touch. While the pastry is baking, prepare the cream cheese filling. In a large bowl, whisk the cream cheese, icing sugar and BAM vanilla paste until the mixture is smooth and creamy. In a separate bowl, whip the cream. Whisk until stiff peaks form. Carefully fold the whipped cream into the cream cheese mixture until well combined.

When the roll is baked, remove it from the oven and leave it to cool in the baking tray for another 5 minutes. When it is still warm, place a sheet of baking paper on top and carefully turn it out onto a flat surface. Carefully peel the baking paper off the bottom of the cake. Spread the cream cheese filling over the cake, leaving a good centimetre of space around the edges. Spread the sliced bananas over the cream cheese filling.

From the short end of the cake, roll the cake tightly into a spiral, using baking paper. Wrap the roulade in plastic wrap and chill in the fridge for at least 30 minutes before serving.

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Vanilla paste, 70 g

9,90 €

Discount on products used in the recipe - 10%:

-0,99 €

Total:

9,90 €8,91 €

-10%

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Quick desserts

Preparation time: 45 min

Banana roll

Preparation time: 45 min

Difficulty: 1

Number of ingredients: 11

Ingredients:

To prepare the dough:

60 g flour
1/2 teaspoon baking powder
1/4 teaspoon salt
4 large eggs, room temperature
115 g sugar
1 teaspoon BAM vanilla paste

For the cream filling:

115 g mascarpone cheese
50 g powdered sugar
1/2 teaspoon BAM vanilla paste
120 ml sweet cream
1 ripe banana, sliced into rings

Nutrition / serving:

Energy Value	1004 kJ / 240 kcal
Fats	11,1 g
of which saturated fat	6,6 g
Carbohydrates	30,1 g
of which sugars	24 g
Dietary Fiber	0,5 g
Proteins	4,9 g
Salt	0,3 g

Estimated values calculated using artificial intelligence.

Instructions:

To make the banana roulade:

	Preheat the oven to 175 °C and line a baking tray with baking paper of your choice. In a medium bowl, whisk together the flour, baking powder and salt.
	In a large bowl, whisk the eggs and sugar until the mixture is pale and fluffy, about 5 minutes. Add the BAM vanilla paste and whisk until all the ingredients are well combined. Gradually add the flour mixture to the egg mixture and whisk gently until just combined. Pour the batter into the prepared baking tin and smooth the surface with a spatula.
	Bake the roulade for 10 to 12 minutes or until golden brown and springy to the touch. While the pastry is baking, prepare the cream cheese filling. In a large bowl, whisk the cream cheese, icing sugar and BAM vanilla paste until the mixture is smooth and creamy. In a separate bowl, whip the cream. Whisk until stiff peaks form. Carefully fold the whipped cream into the cream cheese mixture until well combined.
	When the roll is baked, remove it from the oven and leave it to cool in the baking tray for another 5 minutes. When it is still warm, place a sheet of baking paper on top and carefully turn it out onto a flat surface. Carefully peel the baking paper off the bottom of the cake. Spread the cream cheese filling over the cake, leaving a good centimetre of space around the edges. Spread the sliced bananas over the cream cheese filling.
	From the short end of the cake, roll the cake tightly into a spiral, using baking paper. Wrap the roulade in plastic wrap and chill in the fridge for at least 30 minutes before serving.

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