Banana swissroll with peanut butter filling



Mix egg yolk, oil, banana, salt, vanilla together with hand whisk until smooth before adding flour


Final batter after adding meringue


Take a couple of tablespoon, mix with some cocoa powder and drop dollops on the surface to do marble effect


Immediately peel the paper from the sides to cool


invert on to a piece of grease paper skin side down and apply your filling


Then roll up using the paper to help you along.

Banana Swiss roll with peanut butter cream

Recipe source: Sonia of Nasi Lemak Lover
4 egg yolks
20g caster sugar
30g corn oil
1/4tsp salt
1/2tsp vanilla extract
70g cake flour
100g mashed banana

4 egg whites
60g caster sugar

1tbsp cocoa powder

60g peanut butter
40g unsalted butter, room temp
30g icing sugar

To make Swiss roll sponge:
1. Whisk egg yolks and sugar till light and creamy.
2. Add salt, vanilla, mashed banana and corn oil, stir well. Sift in cake flour and continue to mix until well combined.
3. In another clean bowl, beat egg whites on high speed until foamy, then gradually add in sugar and beat till glossy and soft peaks form.
4. Take one-third of meringue to mix with the egg yolk mixture using a hand whisk. Then fold in the balance using a spatula until well combined.
5. Take one-third of batter, add in cocoa powder, combine well. (I just use a couple of table spoons to mix with a tablespoon of cocoa powder)
6. Pour the batter into baking tray lined with baking paper. Spread evenly with a scraper and put dollops of cocoa batter on the top and use a skewer to swirl the marble effect. Gently knock the tray on tabletop to remove air bubbles trapped in the batter.
7. Bake in preheated oven at 180C for around 13 mins.
8. When cake is done, remove from pan, tear down the paper from the sides and place on a wire rack to cool.

To make peanut butter cream:
1. Simply whisk all the ingredients together until smooth and spreadable.

IMG_5947 IMG_5948 IMG_5950 IMG_5952



  1. kristenchan0921 said

    This looks incredible! Definitely going to be making this soon 🙂


  2. Ive never done swiss roll but i really want to try making this. Thanx for the step by step photos 😊


    • jeannietay said

      You are welcomed and thanks for visiting!


  3. Joon said

    I always have issue where the skin will stick on the baking paper when I tear off the paper from the Swiss roll after keep in fridge. How to avoid this?tqvm


    • jeannietay said

      Use a good baking paper which is non stick.


  4. Julia said

    This is still my go-to recipe for cake rolls since discovering it last year. I’ve tried others but they are all just junk. This one is the very best! Thank you for making such a good recipe!

    Liked by 1 person

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