Chocolate-Banana Cake Roll

Chocolate-Banana Cake Roll

3 Reviews 1 Pic

“A very thin chocolate cake with whipped cream and a banana rolled inside is covered with chocolate frosting for a lovely dessert any time of year.”

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Adjust Servings

Original recipe yields 6 servings



  1. Preheat the oven to 325 degrees F (165 degrees C). Line a 10x15 inch jellyroll pan with parchment paper. Sift together the cocoa, flour and baking powder; set aside.
  2. In a medium bowl, whip the egg yolks and half of the sugar with an electric mixer until thick and pale. Set aside. In a separate larger bowl, combine the egg whites and vanilla. Whip with clean beaters until foamy. Gradually sprinkle in the remaining sugar while continuing to whip until stiff but not blocky. Fold the yolks into the whites by hand, then fold in the dry ingredients. Spread evenly in the prepared pan.
  3. Bake for 15 minutes in the preheated oven, until the cake springs back when lightly pressed. Try not to let it bake too long or it will be difficult to roll. When the cake is done, run a knife around the edge to loosen and turn out onto a sheet of parchment paper or aluminum foil. Sprinkle confectioners' sugar on both sides and allow to cool.
  4. Spread whipped cream on one side and place the bananas along the length. Roll the cake up around the bananas. Place on a serving platter with the seam side down. Frost with chocolate frosting.

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Reviews (3)

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This was a rather tasty cake however you need to turn the cake out on a sugar spinkled towel and roll it up while still hot and let it cool that way. Otherwise you will not be able to roll it and it will break into pieces. The above recipe omits that step completely and it if made as it is written it will end up with a broken cake.



This recipe could be so simple that it's great however the one thing missing from it is a proper baking time. I baked this in my oven which I admit runs hot for 13 minutes. I removed what I thought was a properly baked cake. I let it cool and coated with powdered sugar etc. but when it was time to roll it up I found that the cake split into pieces rather than roll. I also feel the need to tell anyone attempting this dish to make a bit more cake bather than you feel is needed. the reason is that When I poured the batter into my standard size jelly roll pan, I had just enough to coat the bottom. If I made a bit more perhaps that would have compensated for the bake time. Good luck.



I made this roll after making pumpkin rolls and I am glad I knew how to roll in a towel and let cool for 15 mins before filling with whipped cream no bananas I topped it with hershey syrup . It was very good .

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Amount Per Serving (6 total)

  • Calories
  • 708 cal
  • 35%
  • Fat
  • 25.5 g
  • 39%
  • Carbs
  • 119.1 g
  • 38%
  • Protein
  • 9.2 g
  • 18%
  • Cholesterol
  • 178 mg
  • 59%
  • Sodium
  • 430 mg
  • 17%

Based on a 2,000 calorie diet



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Pumpkin Roll Cake


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Strawberry Roll Cake