For the dough you will need a dry, clean and deep bowl. The ideal container for this type of dough is glass, as it allows you to clearly see the consistency of the dough from all sides. Beat the eggs into a bowl and add sugar.
The quality and airiness of the sponge cake directly depends on the cleanliness of the dishes in which the ingredients are whipped. The bowl must be absolutely dry, clean, without a drop of water or fat.
Beat everything together until the dough becomes very airy, like foam. You need to spend about 15 minutes whipping. Then add sifted wheat flour to the resulting egg-sugar foam.
Add flour gradually, in small portions.
Baking powder or soda is completely unnecessary if the eggs and sugar are well beaten. Turn the oven to 180 degrees to preheat it. Do not exceed the specified temperature.
Start mixing flour with air mass. You don't need to stir for long, about 30 seconds. The main thing is that there are no lumps of flour left, which can then spoil the taste of the finished baked goods. The baking tray on which you will bake the dough should be large so that the dough lies in a thin layer (about 7 mm). Be sure to place parchment paper on the baking sheet so that there are no problems with how to remove the finished cake from it. Next, pour the dough onto the paper and distribute it evenly. Now feel free to put it in the oven, which has already warmed up well. Baking will take you no more than 20 minutes.
The finished sponge cake will turn out to be a beautiful golden color, dry and airy inside. You can easily check the readiness of the dough by pressing with your finger. There should be no indentations left on the finished product after pressing.
We take the cake hot from the baking sheet, transfer it to a cutting board and immediately roll it into a roll. This is necessary so that the cake cools in this position and does not tear when we roll it with the banana. But be careful, since it is also very easy to tear the delicate cake when folding, do not do it too tightly.
Now it's time to make the cream and prepare the banana. Simply peel the banana and cut it into wide circles, because it has the shape of an arc and it cannot be placed evenly in the roll whole. Separately mix sour cream and sugar for cream. The higher the fat content of sour cream, the thicker the cream will be. For flavoring, add vanilla and fruit essence to the cream.
It will turn out no less tasty if you soak the sponge cake or. This impregnation is perfect for chocolate-banana roll. The inside of the roll can also be coated with thick fruit jam.
Remove the parchment. Spread the cooled sponge cake generously with cream on the inside and place banana slices in a row on one edge. 
And carefully wrap the roll so that the cream does not leak out and the sponge cake itself does not crack. 
Now it’s the turn of the chocolate, which needs to be melted in a water bath with butter added. Pour this liquid chocolate nicely over the finished roll. 
The most delicious dessert is ready! Everything turns out easy and simple, and most importantly - incredibly tasty.
Invite a group of dear friends for tea and intimate conversations.
Preparing this roll is simple, just bake a sponge cake, coat it with cream, place the banana halves and wrap it. The dessert turns out not only delicious, but also festive. After you wrap the roll, you need a little time to saturate the roll with cream, 2 hours is enough for this. If you don’t have cocoa, you can replace the amount with wheat flour, in which case you will get a regular white sponge cake.
Easy
Ingredients
- Dough:
- Chicken eggs – 4 pieces;
- Granulated sugar – 3/4 cup;
- Baking powder – 1 tsp;
- Cocoa powder – 3 tbsp;
- Flour – 3/4 cup;
- Salt – a pinch.
- Cream:
- Boiled condensed milk - 3/4 cans;
- Sour cream – 0.5 cups;
- Bananas – 1.5 pieces.
Preparation
Break the eggs and separate the whites from the yolks. Pour the whites into a dry and clean mixer bowl.
Add a pinch of salt to the egg white and beat, gradually increasing the speed of the mixer until a strong foam is obtained. Then add sugar little by little and continue beating. You will get a lush, airy white cream with completely dissolved sugar. This will take about 8-10 minutes.
Mix the flour separately with baking powder and add to the dough. And mix everything carefully enough. You can beat with a mixer for just a few seconds at minimum speed until the dough and flour are completely mixed.
At the end, add cocoa powder and lightly mix everything again until smooth.
Line a wide baking sheet with parchment paper and pour the fluffy biscuit dough. Bake in a preheated oven for about 20 minutes. It is very important not to overcook the biscuit in the oven, otherwise it will become dry and break when folded.
For the cream, you need to take high-quality boiled condensed milk, or cook raw condensed milk yourself. Mix it with sour cream.
And mix well. The result is a very tasty and simple cream.
Remove the finished biscuit from the oven and immediately wrap it tightly in a roll while still hot. There is no need to remove the parchment; wrap directly with it. To avoid burning your hands, since the cake is hot, use a towel or kitchen mitt. After the roll has cooled completely, unroll it and generously grease it with cream.
Cut the bananas into several pieces and place along one side.
Remove the parchment and tightly roll the biscuit into a roll. Grease the top with the remaining cream on all sides and sprinkle with flour crumbs. You can make it from regular cookies by grinding them in a blender.
Thanks to the abundance of cream, the biscuit will be soaked in just a couple of hours and will become soft and delicate in taste. A banana will perfectly complement cream with sour cream and condensed milk. Store the finished chocolate roll with banana in the refrigerator. I hope you liked my chocolate roll recipe and you can easily repeat it and enjoy this amazing taste. Bon appetit!
For cream:
- Butter – 70 g;
- Boiled condensed milk – 200 g;
For the filling:
- – 2 pcs.;
For powder:
- Powdered sugar – 2 tbsp. spoons.
Preparing sponge roll
The biscuit recipe is very simple. So, first we prepare the biscuit. Beat the eggs with a mixer until fluffy foam is obtained. With one hand we continue to beat, and with the other hand we add sugar in a thin stream. Beat until the mixture turns white and becomes thick. Gradually add flour and mix with a spoon from bottom to top.
Cover the baking sheet with parchment paper. Carefully place the dough on the parchment.
Bake the biscuit in the oven at 180 degrees for about 20 minutes. Do not open the oven for the first 15 minutes, otherwise the dough will fall. We take out the biscuit. Separate it from the parchment and roll it into a roll using the parchment. You need to roll the hot biscuit. A cold one will break.
Leave the biscuit to cool for 7-8 hours.
Prepare cream from condensed milk and butter. Mix boiled condensed milk and butter at room temperature and beat a little.
Unroll the sponge cake. We soak it with sugar syrup (per 50 ml of water, about 1 teaspoon of sugar and 1 tablespoon of any alcohol such as cognac, liqueur) or any other impregnation. Grease the sponge cake with cream and place bananas in the middle of the sponge cake.
Roll the roll back up.
Place in the refrigerator for half an hour. Then we take it out. Sprinkle with powdered sugar and cut into portions.
ready. Bon appetit!
Do you like sweet rolls and love bananas? Why not combine them, so that you end up with a wonderful delicacy that perfectly complements your usual tea drinking? This is what we'll do! In this article you will learn how to prepare a delicious and aromatic banana roll.
What is the essence and beauty of banana rolls? What are they?
First of all, this is a very simple dish. At first glance, it seems that you will have to tinker in the kitchen for a long time. But thanks to the recipes offered below, in which everything is described in detail and step by step with photos (in the first one), and even with a video, you will prepare this pastry as comfortably and quickly as possible.
The second point concerns versatility and diversity. Banana. You can even use pita bread if you wish! In addition to the filling, you can add other fruits, berries, dried fruits, nuts, etc. You can also decorate this dessert in different ways: from banal powdered sugar to chocolate glaze.
Thirdly, banana roll is really very tasty! Fragrant, sweetish baked banana inside, soft porous dough outside.
By the way, this is not the first “banana” article. I recommend that you also take a look at these collections of recipes. I am sure that you will find something interesting for yourself there.
- Crispy;
- Different ;
- Huge selection of options;
- And here you can find out about;
In general, don’t forget to check out all this splendor later!
Recipes
Sponge roll with banana
A very beautiful, very tasty and very easy to prepare biscuit roll with banana filling. There's a whole banana inside! And it doesn’t just “lie there” alone, the filling is also supplemented with whipped sugar egg whites, which ultimately gives a touch of airiness and tenderness.
As you can see, this roll can also be called “banana-chocolate”, as it is decorated with a good layer of chocolate glaze. If you wish, you can also add a couple of spoons of cocoa to the dough for color and taste.
By the way, you can look at the recipe later. I just don’t want to duplicate it here.
Required ingredients:
For the biscuit:
- Chicken eggs – 5 pcs.
- Sugar – 110 g.
- Soda – 0.5 teaspoon;
- Wheat flour – 100 g.
- Butter (margarine) – 30 g.
- Vanilla sugar – 1 teaspoon;
- Proteins – 2 pcs.
- Powdered sugar – 100 g.
- Citric acid – 1 pinch (or 1 teaspoon of juice);
- Banana – 1 large;
- Butter (margarine) – 50 g.
- Sour cream – 2 tbsp. spoons
- Sugar – 4 tbsp. spoons
- Cocoa powder – 2 tbsp. spoons
- Coconut flakes;
Let's start cooking
Pour sugar and vanilla sugar into a deep bowl. Beat in 3 whole eggs and 2 yolks. We don’t throw away the whites - they will be used for cream. So put them in the refrigerator for now.
Beat the eggs and sugar with a mixer until smooth and yellowish. This usually takes 3-5 minutes.
Melt the butter, then pour it into the eggs. Quench the soda with vinegar (a third of a teaspoon of 9% strength), add it to the same bowl.
Beat everything well again.
Gradually add flour, while whisking with a mixer or whisk until foamy and homogeneous. It should work out batter no lumps.
Line a baking tray with baking paper. Pour in and distribute the dough over the entire area as in the photo below. It is also worth paying attention to the thickness of the dough layer; it should be no more than 3-4 mm, that is, quite thin. The dough will still rise during baking.
Place the baking sheet with the dough in an oven preheated to 180 degrees for 13-15 minutes.
This is how the layer turns out biscuit dough. While it is still hot and wet, it should be rolled so that it “gets used” to the future shape of the roll.
Lay a towel on the table and carefully transfer the biscuit onto it along with a sheet of paper underneath.
Cover the top with another sheet of parchment and a thin towel.
Now carefully twist the roll.
Please note that the towel on the bottom remains on the table, and the one on top is twisted together with the biscuit. Since the dough is still hot, I advise you to do everything with gloves, or use the same towel to help yourself.
While the roll is cooling, let's start preparing the protein cream for the filling. Take 2 squirrels out of the refrigerator.
Beat the whites with a mixer, gradually add sugar and citric acid. You should get a snow-white, tender mass.
Unwrap the biscuit. Lubricate it liberally with protein cream.
Place a banana on the edge of the sponge cake; if the banana is very crooked, you can break it to make the roll even. Carefully peel off the parchment from the bottom and wrap the roll.
Place the roll on a wide plate, seam side down. You can trim the edges with a knife if something has dried out or stands out unattractively. Let the roll sit and soak for now, and in the meantime you can prepare liquid chocolate for glaze.
Melt butter in a saucepan. Then add sour cream and sugar to it. Mix thoroughly. Bring to a boil over low heat, stir, wait for the mass to begin to thicken.
The glaze is cooked. This is roughly what it should look like. We wait until it cools down normally, almost to room temperature.
Pour and grease the roll with this chocolate mass, sprinkle on top coconut flakes and put it in the refrigerator for 0.5-1 hour.
Yes, there is a lot of text and a lot of photographs, but if you look closely, there are no difficulties here. But if you want something very quick and simple, with a very interesting taste, then see the recipe below!
Lavash banana roll
A wonderful no-bake roll with chocolate and banana filling. Under the “chocolate” there is chocolate (nut) paste, with which we will thickly grease the pita bread.
Yes, this roll will turn out especially tasty if you take not something cheap, but for example, Nutella.
If desired, you can add curd mass, whipped cream, nuts, some berries, raisins and much, much more.
Ingredients:
- Round lavash (they come in different varieties, take the one you like) – 1 pc.
- Chocolate spread – 100 g.
- Ripe sweet banana – 1 pc.
Cooking process
We have 3 ingredients, no baking required - there’s nothing even to describe here!
Spread the lavash.
Lubricate it chocolate cream.
Place a banana on the edge or in the center. Roll into a tight roll
Cut into these portions. As you can see, this dessert can be made in a couple of minutes.
Puff roll with bananas
Crispy banana roll made from ready-made puff pastry. Yes, in addition to banana, there are also pieces of apples in the filling.
This roll pie is very similar to the classic one. If you are interested, I advise you to go and read more.
Ingredients:
- Puff yeast dough– 450 g.
- Sugar (preferably brown) – 50 g.
- Ground cinnamon – 1 teaspoon;
- Apple – 1 pc.
- Banana – 1-2 pcs.
Preparation
- First you need to defrost the dough. Roll it out into a thinner layer.
- Peel and pit the apples and peel the banana. Cut the apples into thin slices and the banana into slices.
- Distribute the apple slices and banana evenly on the dough.
- Sprinkle sugar and cinnamon on top.
- Roll into a roll, press the edges down or pinch and trim off the excess.
- Place the roll on a baking sheet. If desired, you can brush it with egg yolk for shine.
- Preheat the oven to 190 degrees. Place the roll in the oven for 25 minutes until crispy and golden brown.
Let cool, then cut.
Curd and banana roll
What’s interesting about this recipe is that it doesn’t contain flour. We use oatmeal instead.
In general, this is not just a dessert, but also a very healthy, nutritious snack, as it contains cottage cheese (a source of protein, calcium and other minerals). And for those losing weight, and for athletes, and for those with a sweet tooth!
Now you understand how easy it is to prepare different banana rolls at home. Below I will add just a few culinary notes.
- Experiment with sizes. You can make it as one large roll, which you then have to cut. So are many smaller ones that fit entirely in your mouth.
- In addition to bananas, add other fruits.
- The dough can be greased with jam, condensed milk, whipped cream. This will not only diversify the taste, but also improve appearance. More colors, more layers, more deliciousness!
- For flavor, you can add a spoonful of cognac, a few pinches of vanillin, cinnamon, cocoa, coffee, and nutmeg to the dough.
Sponge roll with banana is very easy to prepare. You can experiment with cream. In my opinion, condensed milk cream with butter goes perfectly with the taste of banana and biscuit. When baking a biscuit, you need to remember just a few rules and then you will definitely get a cake or roll. It is advisable not to open the oven door during baking, otherwise the biscuit may fall off. Before working with the sponge cake and soaking it, you need to soak the sponge cake for at least 8 hours. If you soak the sponge cake too early, it may become soggy.
Prepare the necessary products.
Beat the eggs until fluffy. Add sugar in a thin stream and continue whisking. The mass should become dense and turn white. Next, add flour. Add in small portions and mix well with a spoon from bottom to top. 
Place the biscuit dough on a baking sheet lined with parchment paper. My baking sheet size is 35x20. Bake at 180°C for 20 minutes.
Roll the hot cake into a roll, carefully separating it from the parchment. Leave the cake for 8 hours. 
Prepare the cream. To do this, mix condensed milk with butter and beat lightly. 
Try to cut the bananas so that you can lay them out in an even line. 
Unroll the sponge cake. Soak it with sugar syrup or any other impregnation. Grease with cream and add bananas. 
Roll up the roll and refrigerate for 30 minutes.
Decorate the finished roll to your liking. I just sprinkled it with powdered sugar. 
Cut the roll into pieces and serve.
Enjoy your tea!