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Banana Cream Jelly Roll

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This Banana Cream Jelly Roll is a light and fluffy sponge cake filled with rich, creamy banana filling and rolled into an elegant swirl. A nostalgic and impressive dessert perfect for celebrations or special treats.

Ingredients

  • 4 large eggs
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 ripe bananas, mashed
  • 1 cup heavy cream
  • 1/2 cup powdered sugar (plus extra for dusting)
  • 2 tablespoons cornstarch
  • 1 cup milk
  • 2 tablespoons butter
  • 2 egg yolks

Instructions

  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 granulated sugar together until thick and pale. Mix in vanilla extract.
  3. Sift together flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until smooth.
  4. Spread the batter evenly in the prepared pan and bake for 10-12 minutes, or until the cake springs back when lightly touched.
  5. Remove from the oven and immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
  6. Roll the cake up in the towel (starting from the short end) and allow it to cool completely.
  7. In a saucepan, heat milk, granulated sugar, cornstarch, and egg yolks over medium heat, whisking constantly until thickened.
  8. Remove from heat and stir in butter and mashed bananas. Let the mixture cool completely.
  9. Whip the heavy cream until stiff peaks form. Fold the whipped cream into the cooled banana mixture to make the banana cream filling.
  10. Unroll the cooled cake, spread the banana cream evenly over the surface, then gently roll the cake back up without the towel.
  11. Chill the rolled cake in the refrigerator for at least 1-2 hours before slicing.
  12. Dust with powdered sugar before serving.

Notes

Add sliced fresh bananas for extra texture.Try chocolate or vanilla custard as a filling variation.Chopped nuts can be mixed into the cream for crunch.Store in the fridge for up to 3 days in an airtight container.Do not freeze, as the banana cream may separate when thawed.

Nutrition

Find it online: https://cookibly.com/banana-cream-jelly-roll/