Chocolate and Strawberry Swiss Roll

Start by placing the ladyfinger biscuits into a Ziplock bag.

Then, crush the biscuits thoroughly with a rolling pin until they are crumbly and set aside. 

Now peel the bananas and mash them well until smooth. 

In a large skillet over medium to low heat, add the unsalted butter and mix until melted.

Add the crumbled biscuits and mix to combine.

Next, turn off the heat, add the mashed bananas, the cocoa powder and mix again. 

In a large bowl, add the cream cheese, the condensed milk, the honey and beat everything very well until smooth.

Now, on a piece of plastic wrap, spread all the crumbly mixture we prepared earlier and flatten it into a rectangular shape to form the base.

Then, add the creamy mixture we just beat and spread it evenly over the base. 

Add the strawberries with the stems cut off and roll everything into a cylindrical shape, wrapping it in plastic wrap.

Take it to the fridge and let it chill for at least 2 hours.

Serve.