Banana Cake Roll Recipe

I love to make cake rolls! Pumpkin cake rolls, chocolate cake rolls...you name it, I make it!

So here is a Banana Cake Roll. I started making them last year for the Farmer's Market. And I still think they are delicious.

So let's get started with the recipe!

You can find the original recipe  here. I did tweek it a little bit.

Ingredients:

1 cup (minus 2 Tablespoons) all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
2 eggs
3/4 cup sugar, divided
1/2 cup mashed ripe banana (about 1.5 or 2 banana's depending on their size)
1 tsp vanilla extract
1 tsp banana extract 
3 egg whites
powdered sugar

Spray a cookie pan with pam. Line the pan with wax paper and then spray Pam on the wax paper as well.

Combine the flour, baking soda, salt, and baking powder. Beat the eggs for 5 minutes (on medium speed). Then add 1/2 cup of sugar, banana's, and banana and vanilla extract to the beaten eggs.

In a kitchen aid, beat egg whites to a soft peak. Add the remaining 1/4 cup sugar slowly to the egg whites, and then turn the speed up. Turn the machine off when you have a stiff peak.

Mix the dry ingredients into the banana batter. Do not overmix. Fold the stiff peaks into the banana batter.

Lay a towel down and cover it with powdered sugar. Dump the banana cake onto the towel. And then immediately roll the cake up into the towel. Cool in the fridge for 30 - 45 minutes.

When the cake has cooled, unroll the cake and add some caramel frosting. Then roll the cake back up and decorate it as you see fit!

I melted some caramel and then drizzled it on my frosting. And then I cut a piece of caramel up into triangles and put one in each clump of frosting. (But I never took a picture of it that way). It made it look more fancy though!

 Thanks for visiting!

Chocolate Marshmallow recipe

Gourmet Marshmallows from Country Living

Prep: 40 minutes
Cook: 15 minutes
Makes: about 12 large marshmallows

1/4 cup powdered sugar
1/2 cup cornstarch
Pam
2 (1/4-oz) envelopes unflavored gelatin
1 1/2 cups granulated sugar
2/3 cup light corn syrup
6 T cocoa
1/4 cup cocoa
3 T hot water

1. In a small bowl, sift together powdered sugar and cornstarch and 1/4 cup cocoa; set aside. Spray the bottom and sides of an 8" square baking pan with Pam. Cut an 8x12 inch sheet of parchment paper and fit into pan so that it covers bottom and 2 sides. Spray parchment with Pam, and coat parchment and pan with half of the powdered sugar/cornstarch/cocoa mixture. Set aside.

1a. In a small bow, mix together 6 Tablespoons cocoa and 3 Tablespoons hot water until a smooth paste forms; set aside. 

2. Fill a large bowl with 1/2 cup cool water and sprinkle with gelatin; set aside. In a medium pot fitted with a candy thermometer, combine granulated sugar, corn syrup, and 1/2 cup water; bring to a boil over high heat. Reduce heat to medium and cook until mixture reaches 240 F., 7-10 minutes. Remove from heat and set aside.

3. Using an electric mixer, beat reserved gelatin mixture on low for about 30 seconds, then pour in reserved sugar: corn syrup mixture in a slow, steady stream down side of bowl. Increase mixer speed to high and beat until very thick, ribbony, and doubled in volume, 12 to 15 minutes.

4. Pour batter into prepared pan. Using dampened fingers, smooth top. Sprinkle remaining powdered sugar/cornstarch/cocoa mixture over top. Let rest, uncovered, in a cool, dry place, about 4 hours or up to overnight.

5. Invert marshmallow onto a dry surface and discard parchment. Using a clean pastry brush, dust excess powdered sugar from the top of the marshmallow onto work surface. Dust a knife in powdered sugar from the work surface, then cut the marshmallow into twelve  1 3/4" squares (you'll have a bit extra). Dip the cut edges in the excess powdered sugar/cornstarch/cocoa mixture on the work surface.