Description
Banana Roll Cake with Whipped Peanut Butter Ganache
Incredibly tender banana roll cake with a simple two ingredient whipped peanut butter ganache.
Ingredients:
Filling:
10 ounces Reese’s peanut butter chips
¾ cup heavy cream
Cake:
1 ¼ cups all-purpose flour divided
1 teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
3 large eggs
¼ cup granulated sugar
⅓ cup light brown sugar
2 large bananas mashed
2 tablespoons vegetable oil
1 teaspoon vanilla extract
¼ cup powdered sugar for rolling
Garnish:
1 cup Reese’s peanut butter chips
¼ cup heavy cream
6-7 coating chocolate coins
Instructions:
Filling
In a microwave-safe bowl, add in the 10 ounces of peanut butter chips and heavy cream. Microwave for 1 minutes and stir until the cream and peanut butter chips come together and are completely smooth.
Place in the fridge to chill. If the ganache becomes hard, let it come up to room temperature before whipping it.
Whip the ganache until it becomes fluffy and light in color. It will only take 1 – 2 minutes.
Cake
Preheat oven to 375 degrees. Line a 15x10x1 inch pan jelly roll pan with a piece of parchment paper. Spray the parchment paper with non-stick cooking spray. Dump ¼ cup of all-purpose flour on the parchment paper and tap it on the sides to spread the flour to the edges. Tap out any excess into the garbage.
In a large mixing bowl, add in the 1 cup of flour, baking powder, cinnamon and salt. Whisk until combined. Set aside.
In a separate large mixing bowl, add in the 3 eggs and both granulated and brown sugar. Beat on high for 5 minutes until the eggs double in volume and become very thick and pale.
Add in the mashed bananas, vegetable oil and vanilla. Beat on medium to combine.
Dump the flour mixture into the wet mixture. Stir in with a spatula.
Pour the batter into the prepared jelly roll pan. Spread the batter to all the edges and evenly.
Place in the oven and bake for 13 – 14 minutes or until the edges are golden brown and when you press the cake in the center of the pan it pops back up. You can also use a toothpick and make sure it comes out clean.
Place another piece of parchment paper at least the length of the jelly roll pan on a clean work surface.
Spread the ¼ cup of powdered sugar on the parchment paper.
Flip the hot cake onto the powdered sugar covered parchment paper. Line it up so it’s all on the parchment paper.
Peel the piece of parchment paper off that was used to bake the cake with.
Roll the cake up, using the parchment paper that’s coated with powdered sugar to prevent the cake from sticking together. Let cool completely.
Once the cake is completely cooled, unroll it. Spread the whipped peanut butter ganache evenly on the inside of the cake. Roll the cake back up. Cut off the rough edges.
Wrap the banana roll cake in plastic wrap. Place in the fridge at least 1 – 2 hours to set.
Garnish
Place the chilled cake on a cooling wrap with a piece of parchment paper underneath the rack.
In a microwave-safe bowl, add in the 1 cup of peanut butter chips and ¼ cup of heavy cream. Microwave for 1 minute and stir until combined. It will become thick and creamy.
Pour the ganache over top of the chilled cake. Using a knife, help spread the ganache down the sides of the cake. Tap the rack to help evenly spread the ganache garnish.
Add the coating chocolate coins in a sandwich bag. Microwave for 45 seconds. Press the chocolate around to mix it. Repeat one more time.
Cut a small corner out of the sandwich bag. Stripe the roll cake with the chocolate. Move your hand from one side to the other while gently pressing the chocolate out.
Move the cake onto a serving dish. Cover with plastic wrap after the chocolate has set. Place in the fridge until it’s ready to serve.
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Step-by-Step Guide
Follow these detailed steps for a perfect roll cake. First, ensure your jelly roll pan is correctly prepared with floured parchment; this prevents sticking and aids rolling. After baking, immediately flip the warm cake onto the powdered sugar-dusted parchment. Roll it up while still warm and pliable, then let it cool completely in this rolled shape. This “trains” the cake’s memory, preventing cracks when you later unroll it to add the filling. For the ganache, chilling it until firm but not solid is key. Whip it just until it lightens in color and holds soft peaks; over-whipping can make it grainy.
Serving Suggestions
Slice the chilled cake into 1-inch thick pieces for a beautiful presentation. Serve on individual plates with a drizzle of caramel sauce or a dollop of freshly whipped cream. For a festive touch, garnish each slice with a few banana chips and a sprinkle of sea salt. This cake pairs wonderfully with a cup of cold milk, strong coffee, or a dessert wine like a tawny port.
How-to Summary
In summary: Make and chill the peanut butter ganache filling. Bake the spiced banana cake in a prepared jelly roll pan. Immediately roll the warm cake with powdered sugar to shape. Cool completely, unroll, spread with whipped ganache, and re-roll. Chill to set, then garnish with a second ganache drizzle and melted chocolate stripes before serving.
Frequently Asked Questions
Can I make this cake ahead of time? Absolutely. The assembled cake can be wrapped tightly and refrigerated for up to 3 days. Add the final chocolate garnish the day you plan to serve it for the best appearance.
What can I use instead of peanut butter chips? For a different flavor, use butterscotch or white chocolate chips. For a natural peanut butter version, gently warm ¾ cup creamy peanut butter with ¾ cup heavy cream until smooth, then chill and whip.
My cake cracked when rolling. What went wrong? The cake was likely overbaked or cooled too much before the initial roll. It’s crucial to roll it while still very warm and flexible. Ensure you don’t bake beyond the recommended time.
Can I freeze the banana roll cake? Yes, before adding the final garnish. Wrap the filled and rolled cake tightly in plastic wrap and foil. Freeze for up to 1 month. Thaw overnight in the refrigerator before garnishing and serving.
Why is my ganache not whipping up fluffy? It was probably not chilled enough. The ganache must be completely cold and firm (like the consistency of softened butter) before whipping. If it’s too warm, it will remain liquid. Return it to the fridge for another 30 minutes and try again.
Common Mistakes to Avoid
- Avoid overbaking the cake, as a dry cake will crack.
- Do not skip the step of rolling the warm cake; this sets its shape.
- Ensure the filling ganache is thoroughly chilled before whipping.
- When spreading the batter, ensure it’s even to the edges for uniform thickness.
- Do not over-whip the ganache, as it can separate and become oily.
Conclusion
This Banana Roll Cake with Whipped Peanut Butter Ganache is a show-stopping dessert that masterfully combines classic banana bread flavor with a rich, fluffy peanut butter filling. While the process has several steps, each is straightforward and leads to an impressive result. By following the detailed guide and avoiding common pitfalls, you’ll create a moist, perfectly rolled cake that is as delightful to look at as it is to eat. It’s the perfect treat for special occasions or whenever you want to elevate your baking game.