Chocolate and Banana Swiss Roll

Today we're making a chocolate and banana roll, just right for a weekend treat. Cooking and prep time - maximum 1 hour and 30 minutes. The difficulty is medium and the ingredients are few.

For one batch, which serves about 12 people, you need:

- **SPONGE:**

5 eggs,

5 tablespoons brown sugar,

5 tablespoons white or whole wheat flour,

2 tablespoons cocoa powder,

5 tablespoons sunflower or soy oil,

1 sachet baking powder,

50 ml soy milk, a pinch of salt (and a pinch of cinnamon if you prefer).

- **CREAM and FILLING:**

200 gr butter,

2 tablespoons powdered sugar,

1 sachet vanilla sugar,

1 very fresh egg,

100 gr dark chocolate,

2 tablespoons cocoa,

2 ripe bananas,

1 espresso coffee (30 ml) sweetened with honey.

For the sponge:

Separate the whites from the yolks, beat the whites with the sugar until foamy. Separately, whisk the yolk with the flour, salt, baking powder, oil, cocoa, and soy milk. Mix everything well, then add the beaten egg whites. Grease the parchment paper with oil/butter, then pour the batter, smoothing it out so it's perfectly even in the tray. Place in a preheated oven at 180 degrees for 10-11 minutes. Be careful not to let the sponge get too hard. Remove from the oven, let sit for 5 minutes, then roll the sponge using the paper you used for baking. Roll the sponge, then cover with a damp towel. Leave it like that until you finish making the cream.

For the cream:

Beat the butter, which has been kept at room temperature for at least an hour, with the powdered sugar and vanilla sugar. Gradually add the cocoa and the melted and cooled chocolate. Mix for about 3-4 minutes, add the yolk, and mix again until well incorporated. When ready, put it in the fridge for 10-20 minutes. Brush the sponge with the espresso and fill with the cream (reserving 1-2 tablespoons), then add the bananas. Roll up the sponge, cover with the remaining cream, and sprinkle with mint leaves or anything else you'd like to taste.

Enjoy, my dears!