banana pudding roll

★★★★★ 17 Reviews
kitchenChatter avatar
By Pat Duran
from Las Vegas, NV

This recipe is very easy and makes a great dessert for company or family. It works out great frozen. Also, it's delicious served with chocolate, caramel, or strawberry sauce and whipped cream on top of each serving. Other fruit, such as any pie filling of just prepared pudding mixed with Cool Whip, can be used for the filling also. I have used coconut cream pudding and extra coconut and chopped nuts too - very good! Note: If you want to skip making the cake portion from scratch, try using my Duncan Hines angel food cake mix idea.

Blue Ribbon Recipe

This was a fun spin (roll?!) on banana pudding. The sponge is light and airy and the pudding is creamy. Placing the bananas along the edge and rolling the cake up makes for a picture-perfect slice. Next time we may add some whipped topping and crushed vanilla wafers to the top. Yum!

— The Test Kitchen @kitchencrew
★★★★★ 17 Reviews
serves 10 servings
prep time 20 Min
cook time 15 Min
method Bake

Ingredients For banana pudding roll

  • ROLL:
  • 4 lg
    eggs, separated
  • 3/4 c
    granulated sugar, divided
  • 1 tsp
    vanilla extract
  • 3/4 c
    cake flour
  • 1/4 tsp
    salt
  • 1 tsp
    baking powder
  • FILLING:
  • 3 oz
    pkg. instant banana pudding
  • 1 1/2 c
    milk
  • 2 or 3
    bananas, peeled and left whole**
  • Garnish
    strawberry, chocolate or caramel topping

How To Make banana pudding roll

Test Kitchen Tips
To get the perfect roll you really do have to quickly trim the edges of the cake and roll while it is warm.
  • Pudding and milk combined in a bowl and thickening.
    1
    For the filling, combine pudding and milk. Beat well until it starts to thicken. Place in refrigerator until ready to use.
  • Egg yolks, sugar, and vanilla whisked together.
    2
    Preheat oven to 375. Line the bottom a jelly roll pan (15x10x2-inches) with parchment paper. FOR THE CAKE: Beat egg yolks until thick and lemon-colored. Gradually beat in 1/4 cup sugar and the vanilla.
  • Egg whites and sugar whipped until peaks form.
    3
    Beat egg whites until almost stiff; gradually add remaining sugar and beat until very stiff.
  • Folding dry ingredients into egg whites.
    4
    Fold yolk mixture into whites. Then add sifted dry ingredients, folding in carefully by hand with a large spatula.
  • Batter poured into pan and baking in oven.
    5
    Pour into jelly roll pan and bake in the oven for 12-15 minutes.
  • Trimming edges of the cake.
    6
    When done, remove from the oven and loosen sides. Turn out onto a towel sprinkled with powdered sugar. Remove parchment paper from the bottom of the cake carefully. Trim off crusty edges to make easy rolling.
  • Cake rerolled in a towel.
    7
    Roll quickly with a fresh sheet of parchment paper on the inside of the roll. Wrap in the sugared towel; cool.
  • Spreading pudding on the cake.
    8
    Unroll, remove paper; spread with pudding.
  • Bananas at the end of the cake.
    9
    TO ASSEMBLE: Place 2 or 3 straight bananas near the edge (2 inches) of the long side of the roll. Be sure to use bananas that have absolutely no black or brown specks on them and that are not too ripe, but still slightly hard.
  • Cake rolled around the banana.
    10
    Roll up again.
  • A slice of Banana Pudding Roll on a plate.
    11
    Place seam side down on a serving platter. Chill slightly (20 minutes). Serve with any extra pudding and a scoop of ice cream with ice cream topping over all if desired. VARIATION: Try a strawberry roll too: I used fresh strawberries a little French vanilla instant pudding (dry) and Cool Whip to make a fluff spread on the inside. Delish!!
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