1. Sift in the flour, baking powder, and salt, gently folding the mixture until just combined.
2. Pour the batter into the prepared pan and spread it evenly.
3. Bake for 12 minutes, or until the cake is lightly golden and springs back when touched.

Step 2: Roll the Cake

1. While the cake is baking, lay out a clean kitchen towel and dust it with powdered sugar.
2. Once baked, immediately turn the cake onto the towel, carefully peel off the parchment paper, and roll it up with the towel.
3. Allow it to cool completely while rolled to prevent cracking.

Step 3: Make the Whipped Cream Filling

1. In a bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
2. Gently fold in the diced strawberries and crushed pineapple.

Step 4: Make the Chocolate Ganache

1. Heat the heavy cream in a small saucepan until warm (do not boil).
2. Pour over the chocolate chips and let it sit for 2 minutes.
3. Stir until smooth and glossy.

Step 5: Assemble the Banana Split Roll

1. Carefully unroll the cooled cake and spread an even layer of the whipped cream filling.
2. Sprinkle with chopped nuts.
3. Gently roll the cake back up, this time without the towel.
4. Place it seam-side down on a serving platter.

Step 6: Decorate

1. Drizzle the roll with the chocolate ganache.
2. Garnish with extra whipped cream, more chopped nuts, and maraschino cherries.

Equipment Needed

• Mixing bowls
• Hand or stand mixer
• Jelly roll pan (10×15 inches)
• Parchment paper
• Whisk
• Spatula
• Small saucepan

Recipe Variations

• Nut-Free Option: Omit the nuts or replace them with crushed graham crackers.
• Strawberry Banana Roll: Use only strawberries in the filling for a simpler fruit flavor.
• Chocolate Lovers: Add cocoa powder to the sponge cake for a chocolate banana version.