Description
A soft vanilla sponge cake rolled with creamy banana pudding and fluffy whipped cream filling for the ultimate nostalgic dessert. Light, dreamy, and packed with classic banana pudding flavor.
Ingredients
For the Sponge Cake:
4 large eggs
3/4 cup granulated sugar
1 tsp vanilla extract
3/4 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
2 tbsp milk
For the Filling:
1 package instant banana pudding mix
1 1/2 cups cold milk
1 cup whipped cream or whipped topping
2 ripe bananas, sliced
Optional Topping:
Powdered sugar
Extra whipped cream
Banana slices
Instructions
1. Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment paper.
2. In a large bowl, beat eggs and sugar until pale, thick, and fluffy.
3. Mix in vanilla extract and milk.
4. In a separate bowl, whisk flour, baking powder, and salt.
5. Gently fold dry ingredients into wet mixture until combined.
6. Spread batter evenly into prepared pan.
7. Bake for 10–12 minutes until lightly golden and springy.
8. While warm, carefully roll cake inside a powdered sugar-dusted towel and let cool completely.
9. Prepare banana pudding by whisking pudding mix with cold milk until thickened.
10. Fold whipped cream into pudding mixture until smooth.
11. Unroll cooled cake gently and spread filling evenly.
12. Top with sliced bananas.
13. Roll cake back up carefully and refrigerate for at least 1 hour before slicing.
14. Dust with powdered sugar and decorate with whipped cream if desired.
Notes
Roll the cake while warm to prevent cracking.
Chill before slicing for clean spiral slices.
Use ripe bananas for the best flavor and sweetness.
Store refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 20g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg