Indulge your sweet tooth with a delightful twist on a classic dessert: the Banana Split Jelly Roll Cake! This show-stopping treat combines the nostalgic flavors of a banana split with the soft, airy texture of a jelly roll, making it the perfect centerpiece for any gathering. With just 45 minutes of total prep and cook time, you’ll be amazed at how simple it is to create this impressive dessert that serves 8. Ready to impress your friends and family with a dessert that’s as beautiful as it is delicious? Let’s dive into the recipe that will have everyone asking for seconds!
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 3 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 2 ripe bananas, sliced
- 1/2 cup chocolate syrup
- 1/2 cup whipped cream
Instructions
- Preheat the oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper, ensuring the paper extends slightly over the edges for easy removal.
- In a large mixing bowl, beat eggs with an electric mixer on high speed for 3-4 minutes until thick and pale yellow. Gradually add granulated sugar, continuing to beat until the mixture becomes light and fluffy.
- In a separate bowl, sift together all-purpose flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture, alternating with milk and vanilla extract. Mix until just combined, being careful not to overmix.
- Pour the batter evenly into the prepared jelly roll pan, spreading it smoothly with a spatula to ensure an even thickness.
- Bake in the preheated oven for 12-15 minutes, or until the cake springs back when lightly touched and edges are slightly golden brown.
- While the cake is still hot, carefully turn it out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper immediately.
- Starting from the short end, carefully roll the cake with the towel, allowing it to cool completely in this rolled position. This helps prevent cracking.
- Once cooled, gently unroll the cake. Spread a layer of whipped cream evenly across the surface, leaving a small border around the edges.
- Arrange sliced bananas in a single layer over the whipped cream. Drizzle chocolate syrup generously across the bananas.
- Carefully re-roll the cake, this time without the towel, ensuring a tight but gentle roll. Place seam-side down on a serving platter.
- Refrigerate for at least 30 minutes to set. Before serving, dust with additional powdered sugar and slice into 8 equal portions.
- Serve chilled, optionally garnishing with additional whipped cream, chocolate syrup, and banana slices.
Tips
- Room Temperature Ingredients: Make sure your eggs and milk are at room temperature before you start. This will help the batter mix more evenly and create a fluffier cake.
- Don’t Overmix: When folding in the dry ingredients, be gentle. Overmixing can lead to a dense cake, so mix until just combined for that perfect light texture.
- Use Powdered Sugar: Dust the kitchen towel with powdered sugar before rolling the cake. This prevents sticking and adds a touch of sweetness to the exterior.
- Cool Completely: Allow the cake to cool completely in its rolled position to avoid cracking when you unroll it for filling.
- Customize Your Fillings: Feel free to swap out the bananas or add other toppings like strawberries or nuts to personalize your jelly roll cake.
- Chill Before Serving: Refrigerating the cake for at least 30 minutes after rolling helps it set, making it easier to slice and serve.
- Garnish for Presentation: Before serving, consider garnishing with extra whipped cream, chocolate syrup, and banana slices for an eye-catching presentation.
Nutrition Facts
Calories: 292kcal
Carbohydrates: 56g
Protein: 4g
Fat: 5g
Saturated Fat: g
Cholesterol: 70mg
