This banana roll is one of the most spectacular recipes I've tried lately. It's flavoured, soft, simple and, yet, eye-catching, but I think the pictures already speak for themselves. If you are looking for an easy to cook roll recipe, I strongly recommend trying this one, you will be amazed by the results. You have to handle with care, though, and pay attention to all the steps, the banana roulade is easy to make, but if you make one little mistake, it might not turn out as beautiful as you want.
For a month I've been playing with this roulade recipe. I've tried a different filling but, in the end, I stuck to the vanilla pudding cream, as it gets along very well with the bananas and, somehow, they 'swap' the flavours between them. Then I realised I wasn't doing it right, I was only pulling the edges up but, in fact, it really had to be rolled - turned upside down, so that the bottom comes at the top. You will see better what I'm talking about when you read the steps and watch the video.
I eventually figured that there was no need for reinventing anything. I would only suggest less milk in the pudding cream, so that it gets a bit thicker. Usually, on the pack they say 500 ml of milk, I would say 400 ml. And one last thing - I didn't need to use the whole amount of cream, so, with the same amount, you could use 8 or even 12 lady fingers.
Either way is fine and with minimal effort.