How to make a chocolate, banana and peanut butter roulade – with homemade peanut butter 🙂
Watching the Great British Bake Off this week, I was struck by exactly how much I could happily eat very single thing that the bakers had to prepare. I do like dessert! But having made mousse several times before, and without the time or the will to make the french meringue cake thingy (marjolaine, apparently), roulade was really the main option that popped into my mind as being makeable and eatable this weekend.
I love peanut butter, chocolate and banana and we happened to have some peanuts and some bananas (and there is always chocolate hanging around the house somewhere too) and so that’s what I decided to do. At my mum’s house, actually. Since she kindly invited us for dinner…
After bundling my Nutri Ninja Complete Kitchen system into the car, we arrived and I was ready to get set…BAKE!
Here’s how I made my roulade :
85g dark chocolate, melted with 3 tbsp water
9 eggs (separated into yolks and whites)
200g caster sugar
90g cocoa powder
pinch of salt
1/2 cup homemade peanut butter (450g dry roasted peanuts mixed with a little melted coconut oil – this makes more than half a cup but save the rest in a jar for later!)
100ml double cream
200g icing sugar
Handful of reece’s peanut butter cup miniatures, chopped roughly
2 bananas, reasonably ripe and sliced
1/2 cup whipping cream
Handful of reece’s peanut butter cup miniatures
Cocoa powder to dust
1. Preheat the oven to 170 C. Grease and line a 13 x 18 swiss roll tin and set to one side.
2. Beat the egg yolks until pale and fluffy, then add half the caster sugar gradually until the mixture forms soft peaks.
3. Fold in the melted chocolate mixture, then add the cocoa powder and salt and mix until just combined.
4. Whisk the egg whites until they have doubled in volume, then begin adding the sugar slowly until all incorporated and the mixture forms soft peaks.
5. Add half the egg white mixture to the chocolate mixture and fold in. Slowly add the remaining egg whites and continue to fold in until there are no visible white bits left.
6. Carefully pour the mixture into the pre-prepared tin, tilting slightly to level it out evenly, before placing it into the oven for around 20 minutes. Spread a teatowel on the side and sprinkle with cocoa.
7. Once baked (it should spring back when poked gently), remove the tin and turn it upside down onto the teatowel. Remove the lining paper, and roll the sponge along with the teatowel. Leave to cool.
Make Peanut Butter
8. Make the peanut butter – pulse 450g of peanuts to grind them into smaller particles before using the ‘smoothie’ setting on the Nutri Ninja to blend the peanuts to a paste consistency. Add the melted coconut oil and blend again on smoothie mode for 1 minute to combine.
Make the Peanut Butter and Banana filling
9. Mix the double cream and half the icing sugar until stiff.
10. Beat together the peanut butter, other half of the icing sugar and the butter until smooth and combined well.
11. Fold the cream mixture into the peanut butter mixture until well mixed. Add the chopped reece’s peanut butter cups.
12. Unroll the cooled sponge, remove the towel and spread the peanut butter mix over the top of the sponge. Lay a line of banana slices at the left hand side of the sponge, and in the middle. Roll the sponge back into a spiral, taking care to try not to to split the sponge or get filling everywhere (easier said than done!).
13. Add the topping – whip the cream, then top with banana slices, reece’s miniatures and a dusting of cocoa powder.
14. Slice and enjoy!
To see what other roulades people have come up with, take a look at some of the ideas from my fellow bloggers in the Great Bloggers Bake Off here: