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Bolo de Rolo with Banana, sliced, delicious sponge roll with banana filling
Spiral sliced cake roll showcasing many thin layers of sponge and banana

Banana bolo de rolo

Author: Flavelo
Recipes Cakes and Desserts
Although the name suggests Portuguese origins, this is a masterpiece of Brazilian confectionery. The essence of 'Bolo de Rolo' is the multitude of wafer-thin pastry layers rolled tightly. In this version, the banana is not in pieces but pureed into the batter, so the whole cake takes on the fruit's natural sweetness and aroma. The secret is rolling it hot: if it cools, it breaks!
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 35 mins
🍽️ Servings 6 servings
🔥 Calories 310 kcal
🌍 Cuisine Brazilian / Portuguese

Ingredients

Equipment Needed

  • Baking tray (shallow rim)
  • Baking parchment
  • Tea towel
  • Food processor or whisk

Allergen Information

⚠️ Milk
⚠️ Eggs
⚠️ Cereals containing gluten

Instructions

1 ✓

Preheat the oven to 180°C. Mash the bananas completely to a pulp with a fork.

Tip: Smooth pulp is important to avoid heavy lumps in the batter that would weigh down the frothy structure.
2 ✓

Whisk the eggs with the sugar and vanilla sugar until pale. It is ready when the volume increases multiple times.

Tip: Air bubbles beaten into the egg foam will support the cake during baking (physical leavening).
3 ✓

Fold in the banana pulp, melted butter, and grated lemon zest.

Tip: The lemon zest oils counterbalance the intense sweetness of the banana.
4 ✓

Sift in the flour, baking powder, and salt. Gently mix together, do not crush the foam.

Tip: Sifting aerates the flour, making it mix easier without clumping.
5 ✓

Pour the batter into a baking tray lined with parchment and smooth it out thinly (approx. half to one cm thick).

Tip: Even thickness = even baking time. Watch the edges, they bake faster!
6 ✓

Bake for 12-15 minutes. It should just get some colour but remain flexible.

Tip: If overbaked, it becomes a biscuit that cannot be rolled.
7 ✓

While still hot, turn onto a clean tea towel lightly sprinkled with sugar. Peel off the paper and roll up tightly with the towel.

Tip: Due to the 'memory effect', the cake will cool in this shape and won't spring open later when filled.

Recipe FAQ

Why did the cake crack when rolling?
You baked it too long (it dried out) or let it cool before rolling. The steam must remain inside for it to be flexible.
What bananas should I use?
The riper and 'spottier' the banana, the sweeter and more intense the flavour.

Ingredients

  • 2 pc Ripe bananas
  • 100 g Caster sugar
  • 3 pc Eggs (room temperature)
  • 200 g Plain flour
  • 50 g Melted butter
  • 1 tsp Baking powder
  • 1 tsp Grated lemon zest
  • 1 pinch Salt
  • 1 pkt Vanilla sugar