Banana Pistachio Roulade Cake Recipes

Steps:

• Preheat oven to 350°F; spray a 9x5 loaf pan with cooking spray.
• Combine flour, baking powder and salt in a bowl; whisk well.
• Place sugars and butter in a large bowl; mix well.
• Add eggs one at a time, beat well after each addition.
• Add bananas, sour cream, cardamom; beat well.
• Add flour mixture; beat well until a moist batter is formed.
• Stir in pistachios and pour batter into loaf pan. Bake 1 hour until a toothpick inserted into the center comes out clean. Cool on a rack for 10 minutes, remove from pan, cool on wire rack completely.

Steps:

• Combine graham cracker crumbs and margarine in small bowl, stirring with fork until crumbly. Press onto bottom of 9-inch pie plate.
• Prepare pudding mix according to box directions, using 2 1/2 cups milk. Gently stir in banana and cinnamon; fold in 1 cup whipped topping.
• Pour into prepared crust.
• Refrigerate at least 1 hour.
• Top with additional whipped topping before serving, if desired.

Steps:

• For the Cake: Sift together the flour and salt and set aside.
• Mix 2/3 cup of the sugar, 3 of the egg yolks, the vanilla, orange juice and zest in a large bowl.
• Beat on high speed until thick and pale yellow (about 2 to 3 minutes).
• Beat the egg whites and cream of tartar in another bowl on medium speed until soft peaks form.
• Gradually add 1/3 cup sugar, beating until peaks are stiff but not dry.
• Sift flour over yolk mixture.
• Fold in a third of the egg whites, then fold in remainder until incorporated (do not overmix).
• Line a 13-by-18-inch jelly-roll pan with parchment (no greasing necessary).
• Spread the batter evenly in the pan.
• Bake 25 to 30 minutes until golden brown and the cake springs back when lightly touched.
• For the Filling: Chop the chocolate into chunks, place in a bowl over a simmering pan of water and stir until melted.
• Remove from heat and let cool.
• Whip cream until stiff.
• Fold into the chocolate.
• Add the pistachios, mix and refrigerate until firm (about 30 minutes).
• Assembly: Cut two pieces of waxed paper the length of the jelly-roll pan.
• Place on counter, overlapping slightly on the long edge, and sprinkle lightly with sugar.
• Loosen the cake from the pan edges with a small knife.
• Flip the pan with cake over the paper, remove the pan and spread the filling on the cake.
• Start rolling the cake from the long edge.
• Lift the paper and the cake will roll onto itself once you start.
• Roll tightly, wrap in waxed paper and refrigerate.
• Before serving, remove the paper and cut slices on the bias.
• Garnish each piece with piped whipped cream, an orange strip and chopped pistachios, if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch glass baking dish with floured cooking spray.
• Place cake mix in a large mixing bowl. Add water, vegetable oil, eggs, and food coloring; whisk until smooth. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 23 to 28 minutes. Remove from the oven and let cool, about 30 minutes.
• When the cake is almost finished cooling, whisk together cold milk and pudding mix in a bowl for 2 minutes. Let sit until soft and thickened, about 5 minutes.
• Poke holes all over the top of the cooled cake using the handle of a clean wooden spoon. Pour pudding over the cake, spreading evenly to the edges. Spread whipped topping over the pudding layer. Sprinkle pistachios over top.

Steps:

• Preheat over to 450 degrees to bake the pre-made piecrust and follow package directions.
• Mix the milk with the instant pudding for 1 minute on medium.
• Slice the bananas into a bowl and mix with the lemon juice.
• Layer the bananas into the bottom of the baked and cooled piecrust.
• Pour the instant pudding mix over and smooth it to the edges.
• Let it chill and set in the refrigerator. Spread Cool Whip on top and sprinkle with the crushed pistachio nuts.