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Sweet rolled sponge cake with chocolate and banana filling
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 slice (medium) of Chocolate Banana Roll Cake (80 g) has 264 calories. That works out to 330 calories per 100 g. It contains 40 g of carbs, 3.6 g of protein, 10.4 g of fat and 2 g of fiber. Its 0.1 mg of Copper covers 16% of the Daily Value. Its glycemic index is 58 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 slice (medium) · 80 g
264
KCAL / 80G
Carbs
40g
· 15% DV
Protein
3.6g
· 7% DV
Fat
10.4g
· 13% DV
Fiber
2g
· 7% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 60% · Protein 5% · Fat 35%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 264 kcal | |
| Total fat | 10.4 g | 13% |
| Saturated fat | 5.44 g | 27% |
| Trans fat | 0.08 g | |
| Sodium | 152 mg | 7% |
| Total carbohydrate | 40 g | 15% |
| Fiber | 2 g | 7% |
| Protein | 3.6 g | 7% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 slice (medium) | 80 g | 264 kcal |
| 1 piece (mini) | 30 g | 99 kcal |
| 1 slice (thin) | 45 g | 149 kcal |
| 100 g | 100 g | 330 kcal |
| 1 slice (thick) | 120 g | 396 kcal |
| 2 slice (double) | 160 g | 528 kcal |
| 1 piece (large) | 180 g | 594 kcal |
| 1 serving (extra large) | 250 g | 825 kcal |
Calculated from 330 calories per 100 g.
A chocolate banana roll cake is made by spreading banana and chocolate filling over a thin sponge, then rolling it up. Roll the warm sponge gently in baking paper or a clean towel first; once cool, unroll it, add the filling, and roll it again.
A chocolate banana roll cake usually cracks if its sponge is overbaked and dry, or if you wait until it is cold to roll it for the first time. Roll the warm cake gently with its baking paper, let it cool, then unroll it to add the filling.
A chocolate banana roll cake is typically filled with banana and chocolate-flavoured cream, ganache, or another soft chocolate filling. Spread the filling over completely cooled sponge so it does not melt or make the cake difficult to roll.
To slow browning in a chocolate banana roll cake, slice the bananas shortly before assembling and lightly brush them with lemon juice. Keep the finished cake covered in the refrigerator until serving; the chocolate filling also helps shield the fruit from air.
Store a chocolate banana roll cake covered in the refrigerator, especially if its filling contains cream. An airtight container helps keep the sponge moist and prevents the cake from absorbing other food odours.
Yes, you can freeze a chocolate banana roll cake, although the banana and cream may soften slightly after thawing. Wrap slices airtight and thaw them in the refrigerator for a more even texture; avoid leaving cream-filled cake at room temperature for a long time.
The filling often escapes from a chocolate banana roll cake when there is too much of it or the sponge is rolled too tightly. Spread a thin, even layer, leave a little space at the edges, and avoid piling banana pieces near the ends.
Firm, ripe bananas work best in a chocolate banana roll cake because they taste sweet but hold their shape. Very soft bananas can release moisture into the filling, making the sponge soggy and the roll harder to slice neatly.
Yes, you can make a chocolate banana roll cake the day before and keep it covered in the refrigerator. Chilling helps the filling set and the roll hold its shape; slice it with a sharp knife just before serving.
Chocolate banana roll cake pairs well with coffee, tea, or a small spoonful of lightly sweetened whipped cream. Since the cake already combines chocolate and fruit, keep accompaniments simple, such as fresh berries rather than another rich dessert.
Vitamins
Biotin
3.2µg · 11% DV
B2
0.13mg · 10% DV
B1
0.1mg · 8% DV
B3
1.12mg · 7% DV
Minerals
Copper
0.14mg · 16% DV
Phosphorus
84mg · 12% DV
Selenium
6.4µg · 12% DV
Manganese
0.26mg · 11% DV
Sodium
152mg · 7% DV
Potassium ⭐
176mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 264 calories in 1 slice (medium) (80 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Chocolate banana roll cake is made by spreading a banana-and-chocolate filling over a thin sponge, then rolling the cake into a spiral and slicing it to serve. It belongs to the family of rolled sponge cakes found in many baking traditions, and is commonly made at home or bought from a bakery as a celebratory or teatime dessert.
The soft, airy cake contrasts with sweet banana and rich chocolate. Serve it chilled or at room temperature, with tea or coffee; a small slice also works well after a meal. It is mainly a sweet, carbohydrate-rich treat, with relatively modest protein and fibre. For a lighter serving, cut thinner slices and pair them with fresh fruit rather than adding extra cream.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
5.44g
MONOUNSATURATED
2.96g
POLYUNSATURATED
1.2g
Omega 6:3 ratio 21.6:1
Above the ideal 4:1 (21.6:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.