Author Notes
If there’s ever a better way to eat bananas, this is it! Just the thought of bananas rolled in spring roll pastry and served with ice-cream makes me smile. Very easy to make, and delicious with ice cream. —Yoshiharu Sogi
Ingredients
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20
spring roll pastry (5’’ size) sheets
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1 cup
Semi-Sweet Chocolate (Morsels)
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4 tablespoons
unsalted butter, melted
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1/4 cup
sliced almond (dry toasted)
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10
Ice Cream (any flavor) scoops
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3 cups
whipped heavy cream
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1
egg yolk
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4 tablespoons
sugar
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1
large banana
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1/3 cup
All-purpose flour
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1/16 teaspoon
baking powder
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1 tablespoon
espresso Coffee Powder
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2 teaspoons
Cocoa Powder
Directions
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Preheat oven 375˚F.
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Prepare mixing bowl, place 2 eggs, 1 egg yolk and sugar into bowl then whip with whisk. Add the mashed banana, coffee powder and cocoa powder then mix again.
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Mix flour and baking powder then strain twice then add flour mixture, mix gently again.
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Set square cake pans (8”x 8”), drop dough onto it, then bake in oven 10 minutes.
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Take out from oven then cool down, place paper on cake to save moist.
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Cut sponge cake into 20 pieces. (3/4”X 4”)
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Place spring roll pastry sheet then spread melted butter, put on the sponge cake and chocolate roll up front side, place roll on baking pan end roll part bottom, brush melted butter and place sliced almonds on top then bake 20-25 minutes in oven heated 360˚F.
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Place warm roll and whipped cream on top of ice cream. Put on plate and serve it.
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