Banana Nutella Swiss Roll Cake
Ingredients
For the Cake:
- 4 large eggs (at room temperature)
- ½ cup white sugar
- ½ cup all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
For the Filling:
- ½ to ¾ cup Nutella or chocolate-hazelnut spread
- 2 ripe bananas, thinly sliced
- Optional: whipped cream for a softer, creamier texture
Optional Toppings:
- Powdered sugar
- Melted chocolate for drizzling
- Chopped hazelnuts
Directions
Step 1: Prepare the Baking Pan
Set your oven to 350°F (175°C).
Line a 10×15-inch jelly roll pan with parchment paper and set aside.
Step 2: Make the Sponge Batter
In a large bowl, beat the eggs and sugar using a mixer on high speed for about 5 minutes, until the mixture becomes pale, fluffy, and triples in size.
Carefully fold in the flour, salt, and vanilla extract, mixing gently to keep the batter light and airy.
Step 3: Bake the Cake
Pour the batter into the prepared pan and spread it evenly.
Bake for 10 to 12 minutes, or until the top springs back when touched lightly.
Step 4: Roll the Cake
Once baked, turn the cake onto a clean kitchen towel lightly dusted with powdered sugar.
Remove the parchment paper and gently roll the cake up with the towel starting from the shorter side.
Allow it to cool completely while rolled to help avoid cracks.
Step 5: Add the Filling
Unroll the cooled sponge carefully.
Spread an even layer of Nutella over the surface, then place the banana slices on top.
If using whipped cream, spread it before adding the bananas.
Step 6: Roll Again & Decorate
Roll the cake back up tightly.
Finish by dusting with powdered sugar, drizzling melted chocolate, or topping with chopped hazelnuts.
Slice and enjoy! For the best taste and texture, serve fresh the same day.
Helpful Tips
- Choose bananas that are ripe but still firm to prevent them from getting mushy.
- Refrigerate the roll for about 30 minutes before cutting for neater slices.
- Adding whipped cream makes the filling lighter and extra creamy.