Imagine a dessert that transports you to a tropical paradise while keeping things completely plant-based and nutritious. This Buckwheat Coconut Banana Swiss Roll is not just a treat for your taste buds, but a revolution in healthy baking! Packed with wholesome ingredients and bursting with natural sweetness, this Swiss roll will make you forget all about traditional, sugar-laden desserts. Whether you're a vegan, a health enthusiast, or simply someone who loves extraordinary flavors, this recipe is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Vegan
Serves: 8 servings
Ingredients
- 1 cup buckwheat flour
- 1 cup coconut milk
- 2 ripe bananas
- 1/2 cup maple syrup
- 1 tsp baking powder
- 1/2 cup shredded coconut
- 1/4 cup cocoa powder
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Line a 12x16-inch baking sheet with parchment paper, ensuring it covers the edges for easy removal later.
- In a large mixing bowl, combine the buckwheat flour, baking powder, cocoa powder, and salt. Whisk together until well blended to ensure even distribution of the dry ingredients.
- In another bowl, mash the ripe bananas using a fork or potato masher until smooth. Add the coconut milk and maple syrup to the mashed bananas and mix until fully combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in the shredded coconut, ensuring it is evenly distributed throughout the batter.
- Pour the batter onto the prepared baking sheet, spreading it out evenly with a spatula. Make sure to reach the corners of the pan for a uniform thickness.
- Bake in the preheated oven for 20-25 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully lift it out using the parchment paper and transfer it to a wire rack to cool completely.
- While the cake is cooling, prepare the filling. In a small bowl, mash the remaining banana until smooth. You can add a splash of coconut milk to achieve a creamier consistency if desired.
- Once the cake has cooled completely, place it on a clean, flat surface. Spread the mashed banana evenly over the top of the cake layer.
- Starting from one end, carefully roll the cake tightly into a log shape, using the parchment paper to help guide the roll. Be gentle to avoid cracking the cake.
- Once rolled, place the Swiss roll seam-side down on a serving platter. If desired, dust the top with additional shredded coconut or cocoa powder for decoration.
- Slice into 8 even pieces and serve. Enjoy your delicious Buckwheat Coconut Banana Swiss Roll!
Tips
- Use very ripe bananas for maximum natural sweetness and better binding
- Make sure your baking sheet is lined perfectly to prevent sticking
- Don't overmix the batter - this can lead to a tough, dense cake
- Let the cake cool completely before rolling to prevent cracking
- Use parchment paper as a guide when rolling to ensure a tight, even shape
- For extra moisture, you can brush the cake with a little extra coconut milk before rolling
- If the cake cracks, don't panic! You can cover imperfections with extra shredded coconut
- Serve chilled for the best texture and flavor experience
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 5g
Fat: 15g
Saturated Fat: 12g
Cholesterol: 0mg
