Chocolate Banana Swiss Roll

Serves: 8 | Prep Time: 35 minutes | Chill Time: 2 hours | Total Time: 2 hours 35 minutes

Ingredients

For the Sponge Cake

• 4 large eggs, room temperature

• ½ cup (100 g) granulated sugar

• 1 tsp vanilla extract

• ¾ cup (95 g) all-purpose flour

• 1 tsp baking powder

• ¼ tsp salt

• 2 tbsp melted butter

For the Filling

• 1½ cups (360 ml) heavy whipping cream

• ¼ cup (30 g) powdered sugar

• 1 tsp vanilla extract

• 2 ripe bananas

• ⅓ cup mini chocolate chips or chocolate cookie crumbs

For the Chocolate Ganache

• 1 cup (170 g) semi-sweet chocolate chips

• ½ cup (120 ml) heavy cream

• 1 tbsp butter

For Decoration

• 1 banana, sliced

• White chocolate, melted (optional)

• Chocolate shavings

• Cocoa powder for dusting

Instructions

Step 1 – Bake the Sponge

1. Preheat oven to 350°F (175°C).

2. Line a 10×15-inch jelly roll pan with parchment paper.

3. Beat eggs and sugar until pale, thick, and tripled in volume.

4. Mix in vanilla.

5. Fold together flour, baking powder, and salt.

6. Gently fold dry ingredients into the egg mixture.

7. Fold in melted butter.

8. Spread evenly in the prepared pan.

9. Bake for 10–12 minutes, until lightly golden.

Step 2 – Roll the Cake

1. Dust a clean kitchen towel with powdered sugar.

2. Turn the hot cake onto the towel.

3. Peel off the parchment paper.

4. Roll the cake up with the towel while still warm.

5. Let cool completely.

Step 3 – Make the Filling

1. Whip the heavy cream with powdered sugar and vanilla until stiff peaks form.

2. Unroll the cooled cake.

3. Spread an even layer of whipped cream.

4. Sprinkle chocolate chips or cookie crumbs.

5. Place whole bananas along one long edge.

Step 4 – Roll Again

Carefully roll the cake back up tightly around the bananas.

Wrap in plastic wrap and refrigerate for 1 hour.

Step 5 – Prepare the Ganache

1. Heat heavy cream until just simmering.

2. Pour over chocolate chips.

3. Let sit for 2 minutes.

4. Stir until smooth.

5. Mix in butter for extra shine.

6. Allow to cool slightly until pourable.

Step 6 – Decorate

1. Pour ganache over the chilled cake.

2. Drizzle with melted white chocolate if desired.

3. Top with banana slices.

4. Sprinkle chocolate shavings and a light dusting of cocoa powder.

5. Chill another 30–60 minutes before slicing.

Chef's Tips

• Use ripe but firm bananas to maintain a clean spiral when sliced.

• Chill the cake thoroughly before cutting for neat, bakery-style slices.

• Brush banana slices with lemon juice to slow browning if serving later.

• For extra crunch, add crushed chocolate sandwich cookies or toasted hazelnuts to the filling.

• Warm the knife in hot water and wipe it dry between slices for perfectly clean cuts.

Serving Suggestions

Serve with:

• Fresh coffee or espresso

• Hot chocolate

• Vanilla ice cream

• Fresh berries

• Salted caramel drizzle

Estimated Nutrition (Per Serving)

• Calories: ~430 kcal

• Protein: 6 g

• Fat: 27 g

• Carbohydrates: 42 g

• Fiber: 2 g

• Sugar: 28 g

• Sodium: 130 mg

Serving Description

This elegant Chocolate Banana Swiss Roll features a light, fluffy sponge cake wrapped around clouds of vanilla whipped cream, sweet ripe bananas, and chocolate chips for a delightful crunch. Finished with a silky dark chocolate ganache, white chocolate drizzle, fresh banana slices, and chocolate shavings, it's a rich yet airy dessert that's perfect for birthdays, holidays, or any special occasion.