Banana Roulade With Hazelnut Cream Recipe

Name: Banana Roulade With Hazelnut Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup chopped hazelnuts; Cooking spray; 1 tablespoon all-purpose flour; 1 1/2 cups all-purpose flour; 6 large egg yolks; 1 cup granulated sugar, divided; 1 1/2 cups mashed ripe banana (about 3 bananas); 6 large egg whites; 2 tablespoons powdered sugar, divided; 1/2 cup (4 ounces) 1/3-less-fat cream cheese; 1/4 cup hazelnut-chocolate spread (such as Nutella); 1 teaspoon vanilla extract; 1 1/2 cups powdered sugar, sifted

Servings: persons

1/4 cup chopped hazelnuts
Cooking spray
1 tablespoon all-purpose flour
1 1/2 cups all-purpose flour
6 large egg yolks
1 cup granulated sugar, divided
1 1/2 cups mashed ripe banana (about 3 bananas)
6 large egg whites
2 tablespoons powdered sugar, divided
1/2 cup (4 ounces) 1/3-less-fat cream cheese
1/4 cup hazelnut-chocolate spread (such as Nutella)
1 teaspoon vanilla extract
1 1/2 cups powdered sugar, sifted

1
Preheat oven to 375u00b0.
2
Place hazelnuts on a baking sheet. Bake at 375u00b0 for 8 minutes or until lightly browned. Turn nuts out onto a towel. Roll up towel; rub off skins. Cool. Place nuts in a food processor; process until finely ground.
3
Increase oven temperature to 400u00b0.
4
Coat a 15 x 10-inch jelly roll pan with cooking spray; line bottom with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour.
5
Lightly spoon 1 1/2 cups flour into dry measuring cups, and level with a knife. Combine flour and nuts, stirring well with a whisk. Beat egg yolks in a large bowl with a mixer at high speed for 4 minutes. Add 1/3 cup granulated sugar, beating until thick and pale (about 2 minutes). Add flour mixture, beating just until combined. Stir in banana.
6
Beat egg whites with a mixer at high speed until soft peaks form. Gradually add 2/3 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into banana mixture; gently fold in remaining egg white mixture.
7
Gently spread batter into prepared pan. Bake at 400u00b0 for 12 minutes or until cake springs back when touched lightly in center. Loosen cake from sides of pan; turn out onto a dishtowel dusted with 1 tablespoon powdered sugar.
8
Carefully peel off wax paper; cool cake 1 minute. Starting at a long end, roll up cake and towel together. Place, seam side down, on a wire rack; cool completely.
9
Combine cream cheese, hazelnut-chocolate spread, and vanilla; beat with a mixer at medium speed until smooth. Gradually add 1 1/2 cups powdered sugar, beating just until blended.
10
Unroll the cake carefully, and remove towel. Spread the cream cheese mixture over the cake, leaving a 1/2-inch border around outside edges.
11
Reroll the cake, and place, seam side down, on a platter. Cover and chill 2 hours. Sprinkle with 1 tablespoon powdered sugar. Cut cake into 14 slices.

1271

kcal

Calories

Fat

174

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup chopped hazelnuts, Cooking spray, 1 tablespoon all-purpose flour, 1 1/2 cups all-purpose flour, and more.

Yes, Banana Roulade With Hazelnut Cream falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Banana Roulade With Hazelnut Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions