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  • Prep Time


  • Total Time


  • Servings



  • ROLL:

  • 4

    large eggs, separated

  • ¾

    c. granulated sugar, divided

  • 1

    tsp vanilla extract

  • ¾

    c. cake flour

  • dash of salt

  • 1

    tsp. baking powder


  • 3 oz. pkg. instant banana

  • pudding

  • c. milk

  • 2 or 3

    bananas, peeled and

  • left whole**

  • For garnish: pineapple,

  • strawberry, chocolate

  • or caramel topping


1. Preheat oven to 375. Line the bottom of a jelly roll pan (15x10x2-inches) with wax paper. FILLING: Combine pudding and milk, beat well until it starts to thicken. Place a piece of plastic wrap inside the bowl directly on the pudding to avoid a film forming. Refrigerate until ready to use. FOR THE CAKE: 1. Beat egg yolks until thick and lemon-colored; gradually beat in 1/4 cup sugar and the vanilla. 2. Beat egg whites until almost stiff; gradually add remaining sugar and beat until very stiff. Fold yolk mixture into whites, them add sifted dry ingredients, folding in carefully by hand with large spatula. Pour into jelly roll pan and bake in oven for 12-15 minutes. 3. When done, remove from oven and loosen sides. Turn out onto towel sprinkled with powdered sugar. Remove wax paper from bottom of cake carefully. Trim off crusty edges to make easy rolling. Roll quickly with a fresh sheet of waxed paper on inside of roll. Wrap in sugared towel. Cool. 4. Unroll, remove paper; spread with pudding. 5. TO ASSEMBLE: Place 2 or 3 straight bananas near edge (2 inches) of long side of roll and roll up again. Be sure to use bananas that have absolutely no black or brown specks on them and that they are not too ripe, but still slightly hard. 6. Place seam side down on 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.


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