Banana Split Roll Cake Recipe

by

Banana Split Roll Cake Recipe: A Must-Try Delight!

Summary

Love the nostalgic taste of a classic banana split? Then this Banana Split Roll Cake is a must-try! It combines a soft and fluffy banana sponge cake with layers of whipped cream, juicy strawberries, sweet pineapple, crunchy nuts, and rich chocolate ganache. Finished with whipped cream, maraschino cherries, and a drizzle of chocolate, this stunning dessert is the perfect showstopper for birthdays, parties, or any special occasion.

Recipe Details

  • Prep Time: 25 minutes
  • Cook Time: 12 minutes
  • Total Time: 37 minutes
  • Servings: 10 slices
  • Calories per serving: 320 kcal

Course & Cuisine

  • Course: Dessert
  • Cuisine: American, Fusion

Ingredients

Banana Sponge Cake

  • 4 large eggs, at room temperature
  • ¾ cup granulated sugar
  • 1 tsp vanilla extract
  • 1 ripe banana, mashed
  • ¾ cup all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt

Whipped Cream Filling

  • 1 cup heavy whipping cream
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract
  • ½ cup fresh strawberries, diced
  • ½ cup crushed pineapple, drained
  • ¼ cup chopped walnuts or pecans

Chocolate Ganache

  • ½ cup semi-sweet chocolate chips
  • ¼ cup heavy cream

Toppings

  • ¼ cup chopped nuts (walnuts or pecans)
  • Maraschino cherries
  • Extra whipped cream, for garnish
  • Chocolate drizzle

Instructions

Step 1: Bake the Banana Sponge Cake

  1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
  2. In a large bowl, beat the eggs and sugar together on high speed until light and fluffy, about 3–4 minutes.
  3. Mix in the vanilla extract and mashed banana until well incorporated.
  4. Sift in the flour, baking powder, and salt. Gently fold until the batter is smooth and combined.
  5. Pour the batter into the prepared pan and spread evenly.
  6. Bake for 12 minutes, or until the cake springs back when gently touched.

Step 2: Roll the Cake

  1. While the cake is baking, lay a clean kitchen towel flat and dust it generously with powdered sugar.
  2. Once the cake is done, immediately turn it out onto the prepared towel. Carefully peel off the parchment paper.
  3. Roll the cake up tightly with the towel from the short end. Let it cool completely while rolled.

Step 3: Prepare the Filling

  1. In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  2. Gently fold in the diced strawberries and crushed pineapple.

Step 4: Make the Ganache

  1. In a small saucepan, heat the heavy cream just until warm (do not boil).
  2. Pour over chocolate chips in a bowl. Let sit for 2 minutes, then stir until smooth and glossy.

Step 5: Assemble the Roll Cake

  1. Carefully unroll the cooled cake and spread the whipped cream filling evenly over the surface.
  2. Sprinkle with chopped nuts.
  3. Gently roll the cake back up (without the towel) and place seam-side down on a serving platter.

Step 6: Decorate

  1. Drizzle the top with chocolate ganache.
  2. Garnish with swirls of whipped cream, chopped nuts, and maraschino cherries.

Equipment Needed

  • Mixing bowls
  • Electric mixer or stand mixer
  • Jelly roll pan (10×15 inches)
  • Parchment paper
  • Kitchen towel
  • Whisk and spatula
  • Small saucepan

Recipe Variations

  • Nut-Free Version: Omit nuts or substitute with crushed graham crackers.
  • Strawberry Banana Roll: Skip the pineapple and use only strawberries for a simpler flavor.
  • Chocolate Banana Roll: Add 2 tablespoons of cocoa powder to the cake batter for a chocolate-banana twist.

Frequently Asked Questions

Q: Can I make this ahead of time?
A: Yes! Assemble the cake up to a day in advance and refrigerate until serving.

Q: How do I keep the cake from cracking?
A: Rolling it in a towel while it’s still warm helps it keep its shape and prevents cracks.

Q: Can I freeze the banana split roll cake?
A: Absolutely! Wrap tightly in plastic wrap and freeze for up to 1 month. Thaw in the fridge before serving.

Notes

  • Use room-temperature eggs to achieve the fluffiest sponge texture.
  • Be sure the cake is completely cooled before adding the filling to prevent melting.
  • For a deeper banana flavor, add 1 tsp banana extract to the batter.

Nutritional Information (Per Serving)

  • Calories: 320 kcal
  • Carbohydrates: 40g
  • Protein: 5g
  • Fat: 16g
  • Saturated Fat: 8g
  • Cholesterol: 85mg
  • Sodium: 120mg
  • Fiber: 2g
  • Sugar: 28g

Conclusion

This Banana Split Roll Cake is as fun to make as it is to eat. With its fruity, creamy filling and rich chocolate topping, it’s the perfect dessert to wow your guests or treat yourself. Whether for a birthday celebration or a weekend indulgence, this cake captures all the magic of a banana split in a beautiful roll!

Leave a Comment