Chocolate and Mocha Banana Cake Roll with Ice Cream

By Yoshiharu Sogi
March 23, 2018
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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

Serves: 10

  • 20 spring roll pastry (5’’ size) sheets
  • 1 cup Semi-Sweet Chocolate (Morsels)
  • 4 tablespoons unsalted butter, melted
  • 1/4 cup sliced almond (dry toasted)
  • 10 Ice Cream (any flavor) scoops
  • 3 cups whipped heavy cream
  • 1 egg yolk
  • 4 tablespoons sugar
  • 1 large banana
  • 1/3 cup All-purpose flour
  • 1/16 teaspoon baking powder
  • 1 tablespoon espresso Coffee Powder
  • 2 teaspoons Cocoa Powder
  1. Preheat oven 375˚F.
  2. 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.
  3. Mix flour and baking powder then strain twice then add flour mixture, mix gently again.
  4. Set square cake pans (8”x 8”), drop dough onto it, then bake in oven 10 minutes.
  5. Take out from oven then cool down, place paper on cake to save moist.
  6. Cut sponge cake into 20 pieces. (3/4”X 4”)
  7. 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.
  8. Place warm roll and whipped cream on top of ice cream. Put on plate and serve it.

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