Banana roll with lemon cream

Delicious Banana and Lemon Cream Roll

Who doesn't love a dessert that combines the sweetness of bananas with the freshness of lemon cream? The banana and lemon cream roll is a perfect choice for special occasions or simply to treat the family on an ordinary day. This recipe is not only easy to make, but it also offers a spectacular result that will surely impress anyone who tastes it.

Preparation time: 20 minutes
Baking time: 15 minutes
Total time: 1 hour and 35 minutes
Number of servings: 8

Ingredients for the base:
- 3 large eggs
- 3 tablespoons of oil (preferably sunflower or canola oil)
- 1 pinch of salt
- 3 tablespoons of sugar (white sugar or coconut sugar for a slightly caramelized flavor)
- 3 tablespoons of water (sparkling water for a fluffier base)
- 3 tablespoons of flour (white or a healthier whole grain option)
- 2 tablespoons of carob powder (for a hint of natural chocolate)
- 1 teaspoon of baking powder

Ingredients for the cream:
- 1 packet of instant lemon cream (from Dr. Oetker or an organic version if you prefer)
- 200 ml milk (whole milk for a richer cream or plant-based milk for a vegan option)
- 100 g mascarpone (or a vegan alternative like cashew cream)
- 4 tablespoons of sugar (adjust to taste)
- 2 bananas (well-ripened bananas for a sweet and flavorful taste)

Ingredients for the topping:
- 100 g dark chocolate (for a more intense flavor)
- 100 ml whipping cream (or a plant-based alternative)

Recipe history
Rolls are desserts that have centuries of history, rooted in various culinary cultures. They are often associated with moments of celebration and joy, being a symbol of hospitality. Combining bananas with lemon cream adds a modern and fresh note, transforming a classic recipe into a contemporary delicacy.

Preparing the base
1. Start by preheating the oven to 180 degrees Celsius. Prepare a large baking tray (approximately 30 x 40 cm) and line it with baking paper, ensuring it is well spread and does not lift.
2. In a large bowl, separate the egg whites from the yolks. Using an electric mixer, beat the egg whites with a pinch of salt until they become frothy. Gradually add the sugar, continuing to mix until you obtain a firm, glossy meringue.
3. In another bowl, beat the yolks with the water and oil, gradually adding them to the egg white meringue, mixing with a spatula to avoid losing air in the mixture.
4. Sift the flour, baking powder, and carob powder into a separate bowl. Add the dry ingredients to the wet mixture and gently mix with a whisk to obtain a smooth batter.
5. Pour the batter into the prepared tray and level it with a spatula. Bake in the preheated oven for 15 minutes, or until the base is lightly golden and passes the toothpick test.

Cooling and rolling the base
6. Once the base is ready, remove it from the oven and let it cool for a few minutes. Carefully remove the baking paper and place the base on a clean, damp kitchen towel.
7. Start rolling the base from the short side, using the kitchen towel to achieve an even shape. Do this carefully to avoid breaking the base. Let the roll cool completely.

Preparing the cream
8. In a bowl, mix the milk with the instant lemon cream and sugar, using a mixer or whisk until it thickens. Gradually add the mascarpone, continuing to mix until everything is well incorporated and creamy.
9. Taste the cream to ensure it is sweet enough and has an intense lemon flavor. If desired, you can add a bit of grated lemon zest for extra flavor.

Assembling the roll
10. Unroll the base from the damp towel and evenly spread the lemon cream over the entire surface of the base. Place the whole bananas at the bottom of the roll, being careful not to break them.
11. Using the towel, roll the base again, making sure to form a tight but gentle roll. Wrap the roll in cling film and refrigerate for an hour to firm up.

Preparing the topping
12. To make the topping, melt the dark chocolate together with the whipping cream over a double boiler, stirring constantly until you obtain a smooth and glossy mixture.
13. Once melted, let the chocolate cool slightly before pouring it over the roll from the refrigerator. Make sure to evenly cover the entire surface of the roll with the melted chocolate.

Finalizing and serving
14. Let the roll cool again in the refrigerator for an hour so that the chocolate can harden.
15. When ready to serve, cut the roll into slices about 2 cm thick. You can serve it plain or with a dollop of whipped cream on top. It is also delicious alongside a scoop of vanilla ice cream or a berry sauce.

Useful tips
- If you want to add a crunchy note, you can sprinkle chopped toasted nuts or hazelnuts over the cream before rolling the dessert.
- The banana and lemon cream roll keeps well in the refrigerator, so you can make a larger batch and enjoy it over several days.

Calories and nutritional benefits
This delicious roll has about 300-350 calories per serving, depending on the ingredients used. Bananas are an excellent source of potassium and fiber, while lemon cream provides a boost of vitamin C. It is a dessert that, when consumed in moderation, can be part of a balanced diet.

Frequently asked questions
1. Can I use other fruits instead of bananas?
Yes, you can use strawberries, peaches, or even mango for a tropical version of the roll.
2. How can I make this recipe healthier?
Replace sugar with a natural sweetener, such as honey or agave syrup. You can also use whole grain flour for a higher fiber content.
3. Can this roll be made gluten-free?
Sure! You can use gluten-free flour and ensure that all ingredients are labeled gluten-free.

Now that you have all the necessary information, it's time to get cooking! The banana and lemon cream roll is a dessert that brings joy and good cheer to any home. Enjoy your meal!

 Ingredients: For the base: 3 eggs, 3 tablespoons of oil, a pinch of salt, 3 tablespoons of sugar, 3 tablespoons of water, 3 tablespoons of flour, 2 tablespoons of carob powder, 1 teaspoon of baking powder. For the cream: 1 packet of instant lemon cream from Dr. Oetker, 200 ml of milk, 100 g of mascarpone, 4 tablespoons of sugar, 2 bananas. For the topping: 100 g of cooking chocolate, 100 ml of whipped cream.

 Tags:  banana roll lemon cream