banana-filled, chocolate-covered roulade

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## **Instructions**

### **Step 1: Make the Chocolate Sponge Cake**
1. **Preheat oven to 350°F (175°C)** and line a **10×15-inch jelly roll pan** with parchment paper.
2. In a bowl, whisk together the **flour, cocoa powder, baking powder, and salt**.
3. In a separate large bowl, beat the **eggs and sugar** on high speed for **3-4 minutes** until thick and pale.
4. Stir in the **vanilla extract and milk**.
5. Gently fold in the dry ingredients until just combined. Do not overmix.
6. Spread the batter evenly in the prepared pan and bake for **10-12 minutes**, until the cake is set but still soft.

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### **Step 2: Roll & Cool the Cake**
1. While the cake is still warm, turn it out onto a **clean kitchen towel dusted with cocoa powder**.
2. Carefully peel off the parchment paper.
3. Roll the cake up with the towel **starting from the short end**, creating a log shape.
4. Let it cool completely in the rolled shape to prevent cracking.

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### **Step 3: Make the Banana Filling**
1. In a bowl, beat the **heavy cream, powdered sugar, and vanilla extract** until stiff peaks form.
2. Gently fold in the **mashed bananas** until smooth.
3. Refrigerate the filling until ready to use.

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### **Step 4: Assemble the Roulade**
1. Carefully unroll the cooled cake and spread the **banana filling** evenly over the surface.
2. Gently roll the cake back up (without the towel) into a **tight log**.
3. Place seam-side down on a tray and refrigerate for at least **30 minutes** to firm up.

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### **Step 5: Make the Chocolate Coating**
1. In a saucepan, heat the **heavy cream** until it begins to simmer.
2. Remove from heat and pour over the **chocolate chips**. Let sit for 1-2 minutes, then stir until smooth.
3. Stir in the **butter** for a glossy finish.

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### **Step 6: Coat & Serve**
1. Pour the melted **chocolate coating** evenly over the chilled roulade, using a spatula to smooth it out.
2. Refrigerate for at least **1 hour** to set the chocolate.
3. Slice and serve with a dusting of cocoa powder or a drizzle of caramel for extra indulgence!

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## **Serving & Storage**
🍌 **Best enjoyed fresh** but can be stored in the fridge for **2-3 days**.
❄️ **Freeze for later:** Wrap slices in plastic wrap and store in an airtight container for up to **1 month**.

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## **Pro Tips for the Perfect Roulade**
✔️ **Roll the cake while warm** – This helps it hold its shape without cracking.
✔️ **Use ripe bananas** – For the best natural sweetness in the filling.
✔️ **Chill before coating with chocolate** – A firm roulade holds the ganache better.
✔️ **Slice with a warm knife** – Dip a knife in hot water for clean cuts through the chocolate shell.

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## **Final Thoughts**
This **Banana-Filled, Chocolate-Covered Roulade** is a perfect balance of flavors and textures—light, creamy, and rich all at once. Whether you make it for a family gathering, a special event, or just to treat yourself, it’s guaranteed to impress!

🌟 **Try it today and enjoy a slice of chocolate-banana bliss!** 🍌🍫✨