Select File

Validate Cancel

Banana Cupcake

15 mins
15 mins
Super List
Upload a picture
To print
This is a creative presentation to make a roll, the taste is delicious and it's a fun and different way to eat it. The flavor and texture that is achieved are light. Ideal to present individually.
Learn more about Huevo San Juan®


6 portions
  • 6 San Juan® Egg Yolks, for the cake
  • 1/4 cups sugar, for the cake
  • 6 San Juan® Egg Whites, for the cake
  • 1/4 cups sugar, for the cake
  • 1 cup flour, for the cake
  • 1/4 cups butter, for the cake
  • enough yellow food color, for the cake
  • 2 San Juan® Egg Yolks, for the filling
  • 1/4 cups sugar, for the filling
  • 2 tablespoons cornstarch, for the filling
  • 1 teaspoon vanilla extract, for the filling
  • 1 1/2 cups mashed banana, for the filling
  • 1/2 cups milk, for the filling
  • 2 tablespoons bittersweet chocolate, for the filling
  • 1 1/2 cups White chocolate, for cover
  • 1/4 cups vegetal oil, for cover
  • enough yellow gel food color, for cover
  • leaves peppermint, to decorate
Learn more


For the sponge cake, beat the yolks with the sugar until doubling in size and reserve; beat the egg whites with the sugar until doubling size and together with the previous mixture. Gradually incorporate the sifted flour in an enveloping way and add the melted butter; finally, incorporate the yellow dye. Spread on a griddle and bake at 180 ° C for 15 minutes.
Once it comes out of the oven, immediately cut the griddle into rectangles of approximately 15 x 10 cm, place the filling, roll it up with the help of a plastic film and give it a curved shape. Freeze for 15 minutes.
For the filling, mix the yolks with the vanilla, sugar and cornstarch. Heat the milk and the banana puree. Add the hot milk little by little to the yolk mixture and return everything by the fire for 5 minutes until it thickens, then add the chocolate. Chill and reserve.
Mix white chocolate with the vegetable oil and the yellow coloring. With the help of a ladle, cover the cake with the chocolate and cool for a few minutes. Serve the cupcakes and decorate with mint.


The decoration is on the cake, present the roll on a plate and place a little mint.


The biscuit process is delicate, so it is better that you have everything previously prepared at the time of doing it and respect the times so that you achieve the proper texture and decoration.

Did you cook this recipe?

Print recipe for:

Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (2)
Ivannia Méndez
26/06/2020 20:56:34
Me quedaron pésimos! Yo hice dos veces la receta al pie de la letra, paso a paso con las cantidades, los tips, viendo el video y no queda nada bien, el biscochuelo es terrible, no se puede armar. Ahí se verá divino, pero imposible armarlo asi.
Martha Vargas
30/05/2020 19:29:31
Me encanto havia de dar un curso de todas sus recetas

Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.


Panqué Style Fruit Cake


Fruit Cake with Yoghurt


Cake Pops


Naked Cake


Cheese Cake with Strawberries