Banana Split Roll Cake Recipe: A Must-Try Delight!
Ingredients:
1 box yellow cake mix (or homemade cake batter)
3 large eggs
1/2 cup water
1/3 cup vegetable oil
2 ripe bananas, mashed
1/2 cup heavy cream
1/4 cup powdered sugar
1/2 tsp vanilla extract
1/4 cup chocolate syrup
1/4 cup maraschino cherries, chopped
1/4 cup crushed pineapple, drained
1/4 cup whipped cream (for topping)
Preparation:
Preheat the oven to 350°F (175°C). Grease and line a jelly roll pan with parchment paper.
Prepare the cake batter by mixing the cake mix, eggs, water, and vegetable oil in a bowl. Pour the batter into the prepared pan and spread evenly.
Bake the cake for 12-15 minutes, or until a toothpick inserted comes out clean. Once done, remove from the oven and allow to cool slightly.
While the cake is cooling, prepare the filling. In a bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
When the cake has cooled slightly, spread a thin layer of whipped cream over the surface, then add a layer of mashed bananas.
Drizzle with chocolate syrup and sprinkle with chopped maraschino cherries and crushed pineapple.
Carefully roll the cake up into a log shape, starting from one short end. Once rolled, refrigerate for 30 minutes to set.
Before serving, top with more whipped cream and extra chocolate syrup if desired. Enjoy your banana split roll cake!
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