Banana Chocolate Cream Swiss Roll

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This Banana Chocolate Cream Swiss Roll transforms simple pantry staples into an impressive, bakery-style dessert. A tender sponge cake is filled with luscious vanilla custard, ripe banana slices, and chocolate drops, then rolled into a spiral that showcases ribbon-like layers of cake and cream. Every bite delivers a harmonious blend of fluffiness, creaminess, fruit sweetness, and chocolate indulgence. Perfect for afternoon tea, festive celebrations, or as a show-stopping finale to any meal, this recipe balances approachability with gourmet flair—no specialized equipment required, just a whisk, a baking sheet, and a little patience.

Cooking Time

Preparation: 20 minutes (making custard, sponge batter, and assembling)

Baking: 12 minutes at 180 °C (350 °F)
Cooling & Resting: 1 hour (includes rolling time)
Total Time: Approximately 1 hour 32 minutes

Ingredients

For the Vanilla Custard:

1 large egg yolk

70 g granulated sugar
30 g cornstarch
350 ml whole milk

50 g unsalted butter
10 g vanilla sugar (or 1½ tsp pure vanilla extract)

For the Sponge Cake:

3 large eggs, separated
70 g granulated sugar

5 g vanilla sugar (or 1 tsp pure vanilla extract)
Pinch of salt
30 g vegetable oil (neutral flavor)

50 ml milk
70 g all-purpose flour
½ tsp baking powder

For Assembly:

1 very ripe banana, thinly sliced

2–3 Tbsp chocolate drops or mini chocolate chips
Powdered sugar, for dusting

Step-by-Step Cooking Directions

Prepare the Vanilla Custard
- In a medium saucepan, whisk together the egg yolk, 70 g sugar, and 30 g cornstarch until smooth and pale.
- Gradually pour in the 350 ml milk, whisking constantly to ensure there are no lumps.
- Place the pan over medium heat and cook, stirring briskly with a whisk, until the mixture thickens and just comes to a boil. Remove from heat immediately to prevent curdling.
- Stir in the 50 g butter and 10 g vanilla sugar until the butter is fully melted and the custard is glossy. Transfer to a bowl, cover the surface with plastic wrap to prevent a skin, and let cool to room temperature.
Make the Sponge Cake Batter
- Preheat your oven to 180 °C (350 °F). Line a 32×38 cm (12×15 in) jelly roll pan with parchment paper, extending paper up the short ends for easy removal.
- In a large bowl, whisk the 70 g sugar, 5 g vanilla sugar, and egg yolks until thick and pale. Stir in the 30 g oil and 50 ml milk until combined.
- In a separate bowl, sift together the 70 g flour, ½ tsp baking powder, and a pinch of salt. Fold the dry ingredients into the egg mixture gently, just until no streaks remain.
- In a clean bowl, whisk the egg whites to soft peaks. Gradually add a tablespoon of sugar if desired, then whisk to firm peaks. Fold the egg whites into the batter in three additions, preserving as much air as possible.

Bake the Sponge
- Spread the batter evenly in the prepared pan, smoothing the top with a spatula. Tap the pan once on the counter to eliminate large air bubbles.
- Bake on the center rack for 12 minutes, or until the sponge springs back lightly and a toothpick inserted at the center comes out clean.

Roll & Cool the Sponge
- While the cake bakes, lay out a clean kitchen towel dusted heavily with powdered sugar.
- As soon as the sponge comes out of the oven, invert it onto the towel, peel off the parchment, and dust the top with more powdered sugar.
- Starting from one short side, roll the sponge and towel together into a tight log. Place seam-side down on a wire rack and let cool completely—about 30–45 minutes. This trains the sponge to hold the rolled shape.
Assemble the Swiss Roll
- Unroll the cooled sponge gently. Spread the vanilla custard evenly over the cake, leaving a 1 cm border around edges. Arrange banana slices in a single layer over the custard, then sprinkle with chocolate drops.
- Re-roll the sponge—this time without the towel—into a tight spiral. Trim the ends for a neat appearance. Transfer the roll to a serving platter, seam-side down.
Chill & Serve
- Chill the assembled roll in the refrigerator for at least 30 minutes to set the filling. Dust with more powdered sugar before slicing. Use a sharp serrated knife to cut 1.5–2 cm thick slices, wiping the blade clean between cuts for perfect spirals.

Nutritional Information

(Per slice; yields 12 slices)

Calories: 200 kcal

Protein: 4 g
Carbohydrates: 28 g
- Sugars: 15 g
- Fiber: 1 g
Fat: 8 g
- Saturated Fat: 4 g

Sodium: 90 mg

The Origins and Popularity of the Recipe

Swiss rolls date back to Central Europe in the 19th century and were inspired by jelly-filled roulades. Though called “Swiss,” their exact origin remains unclear, with variations appearing across England, France (“bûche de Noël” holiday Yule log), and Asia (Japanese “roll cake”). The banana-chocolate-custard combination reflects modern twists on classic flavors, popularized by patisseries and social media dessert bloggers for its visual appeal and crowd-pleasing taste.

Reasons Why You’ll Love the Recipe

Show-Stopping Presentation: Perfect spiral reveals layers of cake, cream, fruit, and chocolate.
Tender & Moist: Yogurt, milk, and gentle folding deliver an airy sponge that stays soft.
Customizable: Swap bananas for berries or mango; use white, dark, or colored chocolate drops.

Make-Ahead Friendly: Sponge, custard, and assembly can be prepped hours in advance.
Balanced Indulgence: Fresh fruit and homemade custard lighten the dessert’s richness.

Health Benefits

Eggs provide high-quality protein, vitamins A and D, and choline for brain health. Bananas offer potassium, vitamin B6, and dietary fiber. Corstarch thickened custard reduces the need for flour, and yogurt in some sponge recipes can add beneficial probiotics. Portion control ensures satisfaction without overindulgence.

Serving Suggestions

Afternoon Tea: Serve alongside Earl Grey or chamomile for a refined pairing.
Festive Dessert: Garnish with fresh berries and mint for holiday tables.

Light Brunch Treat: Offer mini slices as part of a brunch buffet with quiche and fruit.
Ice Cream Accompaniment: Pair a slice with vanilla or caramel ice cream for extra decadence.

Common Mistakes to Avoid

Overbaking the Sponge: Even a minute too long yields a dry cake—test early and watch closely.

Skipping the Towel Roll: Rolling warm sponge trains it, preventing cracks when filled.
Overfilling: Too much custard or banana can cause the roll to burst—use a thin, even layer.
Rough Folding: Handle the batter gently to retain air; overmixing collapses the sponge.

Slow Custard Cooling: Cover custard surface with plastic wrap to prevent a skin from forming.

Pairing Recommendations

Wines: A demi-sec Champagne or Moscato d’Asti complements the banana’s sweetness.
Coffee: A latte or cappuccino balances the dessert’s richness.

Tea: Jasmine or green tea offers a delicate counterpoint to the creamy filling.
Spirits: A splash of banana liqueur or amaretto in espresso intensifies the roll’s nutty notes.

Cooking Tips

Even Slicing: Chill the roll before slicing and use a sharp serrated knife for clean cuts.

Illusion of Filling: Spread custard thin—thin layers look more appetizing in cross-section and set more reliably.
Flavor Variations: Infuse custard with citrus zest or substitute cornstarch with potato starch for a gluten-free option.
Storage: Keep covered in the refrigerator for up to two days; bring slices to room temperature before serving.

Batch Prep: Freeze slices between parchment sheets; thaw quickly on the counter for individual treats.

Similar Recipes to Try

Classic Chocolate Swiss Roll
Strawberry Cream Roll
Mango & Coconut Roll Cake
Matcha & Red Bean Swiss Roll

Variations to Try

Berry Delight: Replace banana with mixed berries and fold in berry jam.
Tropical Twist: Use mango slices and coconut-vanilla custard.
Mocha Roll: Add espresso powder to the sponge and custard for coffee flavor.
Nutty Swirl: Sprinkle chopped pistachios or almonds over the custard before rolling.

Ingredient Spotlight

Cornstarch
A pure starch ideal for custards: it thickens at lower temperatures than flour, yielding a silky, translucent cream that sets firmly without a grainy texture.

Conclusion

This Banana Chocolate Cream Swiss Roll elevates humble sponge and custard into a dessert that’s as beautiful as it is delicious. With its perfect spiral, soft texture, and balanced flavors, it’s destined to become a favorite for celebrations, cozy gatherings, or whenever you crave a taste of homemade patisserie.

Frequently Asked Questions

Can I use frozen bananas?
Thaw and drain thoroughly to prevent excess moisture—best for soft-serve fillings.
What if I don’t have vanilla sugar?
Substitute with 1½ tsp vanilla extract or 5 g vanilla bean paste.
How do I prevent the custard from burning?
Whisk constantly over medium heat and remove from heat at the first boil.
Can I make the sponge gluten-free?
Use a gluten-free flour blend and add ¼ tsp xanthan gum for structure.
Why did my roll crack?
The sponge cooled unrolled or was overbaked—roll while warm and watch bake time.
How far in advance can I assemble?
Prepare up to 8 hours ahead; keep refrigerated and slice just before serving.
Can I omit the bananas?
Yes—fill with extra custard, berries, or even Nutella for variation.
Is the custard safe to make ahead?
Yes—cover directly with plastic wrap and refrigerate up to 2 days.
How do I reheat slices?
Warm in a 150 °C oven for 5 minutes or microwave for 10–15 seconds.
Can I freeze the whole roll?
Wrap tightly in plastic and foil; freeze up to one month. Thaw overnight in the refrigerator.