This light and fluffy banana roll cake is a delightful dessert that looks impressive but is surprisingly simple to make. With a soft walnut sponge, creamy vanilla filling, and fresh whole bananas inside, this cake is a guaranteed crowd-pleaser—perfect for birthdays, holidays, or anytime you want something sweet and elegant.
Ingredients
For the Cake:
- 6 large eggs
- 6 tablespoons sugar
- 6 tablespoons ground walnuts
- 3 tablespoons all-purpose flour
For the Filling:
- 2 packages vanilla pudding mix (about 1.7 oz each)
- 3 cups whole milk
- 1 tablespoon sugar
- 1 stick (1/2 cup) unsalted butter, softened
- 4 ripe bananas
- Grated chocolate, for garnish
Beat 6 eggs with 6 tablespoons of sugar until fluffy. Gently fold in 6 tablespoons of ground walnuts and 3 tablespoons of flour. Pour the batter into a large baking pan lined with parchment paper and bake at 350°F (175°C) until golden and set. Let the cake cool completely.
Meanwhile, cook 2 packets of vanilla pudding with 7 cups of milk and 20 grams of sugar according to package instructions. Let it cool. Beat 1 stick (about 115 g) of butter with sugar until creamy, then mix it with the cooled pudding to make the cream.
Spread the cream evenly over the cooled cake. Peel and place 4 whole bananas on top of the cream. Carefully roll the cake and cover the outside with the remaining cream. Sprinkle grated chocolate on top. Chill before serving.
