Banana roll

Name: Banana roll
Cook time: 10 min
Total time: 20 min
Yield: 10
Ingredients: 100 g all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 3 large eggs; 200 g sugar; 1 teaspoon lemon juice; 300 g mashed bananas; 225 cream cheese; 4 tablespoons softened butter; 3 tablespoons BAM Toffee Caramel Topping; 200 g powdered sugar

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Preparation time: 20 min
Difficulty:
Number of ingredients: 13

Banana lovers, beware! This banana roll recipe is sure to be your next dessert. The roulade consists of a fluffy sponge cake to which we will add mashed bananas. Then comes the sweet cream cheese filling. Top with the perfect caramel sauce and use whipped cream or a scoop of homemade ice cream for decoration.

The banana roll is a dessert that is not exactly easy to prepare. But a lot can go wrong when making a roulade. The sponge may crack while rolling. The filling you want to fill the roulade with can run down the baking tray during baking.

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It often happens that we spread the filling over the sponge cake, but when we cut the roulade open we find that it is not evenly spread, but there is much more filling at one end than the other. We have therefore put together a few tricks and tips that can help you when making your next roulade.

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Ingredients:

for the rolade:

100 g all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3 large eggs
200 g sugar
1 teaspoon lemon juice
300 g mashed bananas

for the cream:

225 cream cheese
4 tablespoons softened butter
3 tablespoons BAM Toffee Caramel Topping
200 g powdered sugar

Nutrition / serving

Energy Value	1798 kJ / 430 kcal
Fats	12,6 g
of which saturated fat	7,2 g
Carbohydrates	72,1 g
of which sugars	57,1 g
Dietary Fiber	1,4 g
Proteins	5,2 g
Salt	0,6 g

Instructions:

preparation procedure:

Preheat the oven to 180°C. Line a 30 x 45 cm baking tray with baking paper. In a small bowl, mix together the flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, whisk together the eggs and sugar. Add the flour mixture and stir until just combined. Stir in the lemon juice and banana. Spread the mixture evenly on the baking tray. Place the baking tray in the oven and bake for about 10 minutes.

Remove the baking tray from the oven and fold the baking paper over the sponge at one end. Roll the dough while it is still warm. Place the dough on a wire rack to cool. When completely cooled, carefully unwrap and spread the filling evenly over the dough. Roll the dough back up and remove the baking paper while rolling.

preparation of the filling:

Whip the cream cheese, butter and BAM toffee caramel topping until creamy. Sift the icing sugar into the cream cheese and whisk until the ingredients are combined. Leave the filling at room temperature as it is easier to spread when warmed to room temperature. If desired, the sweet cream can be whipped and served with the roulade.

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