Banana Cake Roll
Use those over ripe bananas to make this delicious and easy banana cake roll filled with strawberry jam and topped off with buttercream icing beads!
If you hate OVER-RIPE bananas just as much as me, then use them to make a banana cake roll filled with strawberry jam and covered in buttercream icing beads.
People who follow my blog know I have a LOVE-HATE relationship with bananas.
Although I LOVE eating fresh bananas, I HATE over-ripe bananas.
I can’t stand them…I DON’T like the way they look or the way they feel.
Making cakes and decorating them is fun for me or you may even say, it RELAXES me.
So, instead of just sprinkling powdered sugar over this roll, I decided to pipe a simple design on them.
Don’t they look like pretty little BEADS? hehe
If you look CLOSELY, you will notice my pink icing does not have a solid pink color.
That’s because I didn’t want a solid pink color and made a DUAL shade.
Basically, when I was adding pink color into my white icing, I didn’t mix it completely and used that dual colored icing to pipe… I think it looks COOLER this way!
If you don’t want to pipe buttercream on this cake, you can simply SPRINKLE some powdered on top of your cake roll.
It would still taste delicious and look PRETTY!
Well, that’s all for today.
If you liked this cake, you may also like some of these other banana recipes:
Banana Cake Roll
- In a deep bowl, add eggs and sugar and mix until well-blended.
- Add bananas and mix again.
- Now, add flour, baking powder, baking soda and salt. Mix again.
- Pour batter into a cookie pan (lined with wax paper) and use a spatula or a butter knife to spread out the batter coz it will be thick.
- Bake at 375 degrees for about 13 minutes. Make sure you check your cake after 10 minutes of baking because you need to prevent over-baking. The cake needs to feel like a sponge so that you can easily roll it.
Assembling an decorating:
- Sprinkle a lot of powdered sugar on a medium sized, clean kitchen towel.
- Next, take the cake out of the oven and let it sit for 5 minutes. Run a knife around the edges to loosen the cake and then, flip it onto this towel.
- Peel off the wax paper.
- Start rolling your cake with the towel from one end and keep rolling until you get to the other end. All that powdered sugar you sprinkled will prevent the cake from sticking to the towel,
- Let this towel cake roll sit on a cooling rack and cool down. I usually let it sit for 2 hours.
- Then, unroll the cake. Cut the edges using a very sharp knife.
- Spread your favorite jam/preserve or icing or whatever you prefer on the top. You can also sprinkle some freshly chopped fruits like bananas or strawberries.
- Now, start rolling your cake again from one end and keep rolling until you reach the other end. Don’t roll the towel this time!
- Fill two decorating bags with icing. One bag should be filled with pink colored icing and the other bag should be filled with white icing. Attach Wilton’s round tip (number 12).
- Hold your bag at a 45 degree angle.
Squeeze until icing comes out (about 2 seconds) and then gently pull away. Squeeze for 2 seconds and pull away…Squeeze for 2 seconds and pull away…Squeeze for 2 seconds and pull away. Do this to make a line of pink beads and then do the same to make a line of white beads and keep going until your entire cake roll is covered in this design. Enjoy!
Until next time, tata my lovelies!