Chocolate Roll with Banana

Chocolate Roll with Banana

How to cook roll with creamy fruit filling. This combination makes the roll tender, literally melting in your mouth.


For the Dough:
● Flour — 140 grams or approximately 4 tbsp.,
● A pinch of salt,
● Eggs — 3 pcs.,
● Sugar — 80 grams or approximately 3 tbsp.,
● Cocoa — 3 tbsp.,
● Milk — 2 tbsp.,
● Baking powder — 0.5 tsp.

● Bananas — 2 pcs.,
● Non dairy creamer — 300 ml. or approximately 7-8 tbsp.

● Chocolate to taste.

● Coffee syrup to taste.


1. Separate the squirrels from the yolks.
2. Add a pinch of salt to the proteins, whisk until lush foam with a mixer.
3. Pour in half the norm of sugar, beat the proteins until stable peaks.
4. Combine the yolks with the remaining sugar, beat until lightening and increasing in volume.
5. Pour milk, whip.
6. Pour sifted flour, baking powder, cocoa into the yolk mass.
7. Stir until smooth, add protein mass.
8. Gently mix with a spatula to make the dough smooth and shiny.
9. Cover the baking sheet with parchment paper, lay out the dough, flatten to make a rectangle.
10. Bake for 7 minutes at a temperature of 180°C or 356°F.
11. Cool the cream, beat until stable peaks.
12. Turn over hot dough, remove parchment paper. Lightly soak the dough in syrup.
13. Cut the banana into circles.
14. Lubricate the layer with cream, put the bananas on the edge. Roll into a tight roll.
15. Cut the ends of the roll so that it looks more aesthetically pleasing.
16. Cover the top of the roll with whipped cream.
17. Sprinkle with grated chocolate.
18. Put in the fridge for 2 hours.

Bon Appetit!!!

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