Banana roll

by - 00:44

Banana roll

For the base:
6 eggs
6 tbsp powdered sugar
1 tbsp vegetable oil
4 tbsp cocoa
2 tbsp flour

For the filling:
110g coconut flakes (or grounded walnuts)
3 scoops milk
4 tbsp sugar
1 sachet vanilla sugar
130g butter

2 small bananas

When I was a little girl, this was my favourite cake of all those (delicious ones) baked by my Mom. In 1992, I remember that it was a Sunday afternoon, I was watching ’Dracula’ (I’ve always had a thing for horror movies), and my Mom was preparing this banana roll in the kitchen. She didn’t even manage to put it into the fridge... that I simply devoured two slices!

How can you make it, too? I will leave my Mom’s words guide you. J
Mix the egg yolks and the sugar. Then, add the vegetable oil, the cocoa, the flour, and the egg whites (beaten until stiff).
Make the batter
Line a large tray (40x40 cm) with baking paper and pour the batter. Bake in the preheated oven, at 150°C, for 12-14 minutes.
-the most challenging part of the entire recipe follows, but you can do it! try not to leave the base cool too much after removing it from the oven!-
My Mom used to take out the base on a wet kitchen cloth and roll the base and the kitchen cloth together; this way, the base didn’t crack, by taking at the same time the necessary round shape.
My way (and Marcel’s idea that saved the day) was to cut the base into halves, which we rolled using plastic wrap (a trick: we used rubber bands to help the bases keep their rounded shape).   
Roll the bases and make the filling
Meanwhile, pour 3 scoops of hot milk over the coconut flakes. Add the sugar and the vanilla sugar and mix in the butter (at room temperature). I like to knead everything (and feel the texture!) instead of using the mixer. 

When the bases have cooled, spread the coconut mixture over them, put a whole banana on each base, and roll. They go into the fridge for at least 2 hours before serving.
Spread the coconut mixture, add a banana, and roll

I think you’re going to like it! ;-)     

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