If you have a soft spot for sweet, fruity treats that have an elegant twist, this Banana Caramel Roll Cake Recipe is going to steal your heart. Imagine a tender, fluffy banana-scented sponge cake rolled around luscious layers of rich caramel sauce, velvety whipped cream, and fresh banana slices. Each bite offers a satisfying balance of sweetness and creaminess, making it a perfect centerpiece for any gathering or a cozy dessert to brighten your day. I can’t wait to walk you through making this beautiful, show-stopping dessert that’s as delightful to share as it is to eat.
Ingredients You’ll Need
This Banana Caramel Roll Cake Recipe calls for simple, everyday ingredients that work together like a dream to create an irresistible treat. Each component is thoughtfully chosen to build flavor, texture, and that perfect golden hue in the cake.
- 3 large eggs (room temperature): Key for a light, airy sponge with great structure.
- ½ cup granulated sugar: Adds sweetness and helps create that tender crumb.
- 1 teaspoon pure vanilla extract: Brings warmth and depth to the flavor.
- ½ cup mashed ripe banana (about 1 medium banana): Infuses natural sweetness and banana aroma.
- ¾ cup all-purpose flour: Forms the cake’s soft base without heaviness.
- ½ teaspoon baking powder: Helps the cake rise just enough for a fluffy texture.
- ¼ teaspoon baking soda: Enhances leavening alongside baking powder.
- ¼ teaspoon salt: Balances sweetness and elevates the flavors.
- ¼ teaspoon ground cinnamon: Adds a subtle spicy note complementing banana and caramel.
- Powdered sugar (for dusting): For that charming finishing touch and to prevent sticking when rolling.
- 1 cup heavy whipping cream: Whipped to perfection for a luscious filling.
- 2 tablespoons powdered sugar: Sweetens the cream lightly without graininess.
- ½ teaspoon vanilla extract: Enhances the whipped cream’s flavor profile.
- ½ cup thick caramel sauce (plus extra for drizzling): Brings gooey richness and a hint of buttery decadence.
- 1 ripe banana (thinly sliced): Fresh slices for texture contrast and visual appeal inside the roll.
How to Make Banana Caramel Roll Cake Recipe
Step 1: Prepare and Bake the Banana Sponge
Start by preheating your oven to 350°F (175°C) and lining a 10×15-inch jelly roll pan with parchment paper, then lightly grease it so the cake releases easily. Next, beat your eggs vigorously for 3 to 4 minutes until they’re thick, pale, and full of air – this is crucial for that springy texture. Gradually add in your granulated sugar while continuing to beat. Then, mix in the vanilla extract and mashed banana, blending just until combined.
Step 2: Add Dry Ingredients with Care
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon. Gently fold these dry ingredients into the wet mixture, taking care not to deflate your fluffy eggs. Pour the batter evenly into your prepared pan and smooth the surface. Bake for 10 to 12 minutes, checking for a springy top that bounces back when gently touched, signaling it’s perfectly done.
Step 3: Roll While Warm
While the cake is baking, prepare a clean kitchen towel by dusting it generously with powdered sugar—this tricks the cake from sticking and makes rolling easier. As soon as you pull the cake from the oven, invert it onto the towel, carefully peel off the parchment paper, and roll the cake tightly from the short end, using the towel to guide it. Let it cool completely in this rolled shape; this step forms that beautiful spiral we all swoon over later.
Step 4: Make the Whipped Cream Filling
While waiting, beat the heavy whipping cream with powdered sugar and vanilla extract until you reach stiff peaks. This creates a stable yet silky filling that balances the sweetness of the caramel and the banana slices.
Step 5: Assemble the Roll Cake
Once cooled, gently unroll the cake and spread an even layer of caramel sauce over the surface. Next, dollop and spread the whipped cream, then add a layer of thinly sliced bananas. Re-roll the cake carefully without the towel to keep all that lusciousness inside. Place it seam side down for a neat presentation and chill in the fridge for at least one hour to let the flavors meld and the roll set.
Step 6: Final Touches for Serving
Before serving, drizzle extra caramel over the roll and dust with powdered sugar for that irresistible, professional look.
How to Serve Banana Caramel Roll Cake Recipe
Garnishes
A light dusting of powdered sugar along with a delicate drizzle of caramel sauce elevates this cake to eye-catching perfection. You can also add thin banana slices or a few mint leaves for a fresh pop of color and aroma.
Side Dishes
This Banana Caramel Roll Cake pairs beautifully with a scoop of vanilla ice cream or a dollop of extra whipped cream to enrich the experience. Fresh berries on the side offer a tangy contrast that cuts through the sweetness wonderfully.
Creative Ways to Present
Try slicing the roll into thick pieces and serving on individual plates with a caramel drizzle design. Alternatively, cut smaller pinwheel slices for an elegant tea-time treat or as part of a dessert platter that lets guests sample little bites of joy.
Make Ahead and Storage
Storing Leftovers
Any leftover Banana Caramel Roll Cake can be tightly covered with plastic wrap and stored in the refrigerator for up to 3 days. Keep it chilled to maintain the cream’s texture and the cake’s moistness.
Freezing
You can freeze the unfilled cake roll for up to one month. Simply wrap it well in plastic wrap and foil. When ready to enjoy, thaw it completely before filling to prevent sogginess and maintain the perfect roll.
Reheating
This cake is best enjoyed cold or at room temperature, so reheating isn’t recommended. Allow it to rest outside the fridge for about 20 minutes before serving if you want to soften the whipped cream slightly.
FAQs
Can I make this Banana Caramel Roll Cake Recipe without eggs?
Eggs are essential for the sponge’s structure and lightness in this recipe. If you need an egg-free version, you would need a specially formulated substitute that mimics the texture and lift eggs provide.
What type of caramel sauce works best?
Use a thick, buttery caramel sauce that is rich but not too runny, so it spreads nicely and stays within the roll. Homemade or a good-quality store-bought version both work well.
Can I use frozen bananas for the cake batter?
Frozen bananas that have been thawed and mashed are fine as long as they are well drained to avoid excess moisture, which could affect the cake’s texture.
How do I prevent the cake from cracking when rolling?
The key is rolling the cake while it’s still warm and wrapping it in a powdered sugar-dusted towel. This allows the cake to “remember” the rolled shape and reduces cracking.
Is this recipe suitable for vegetarians?
Yes! All the ingredients are vegetarian-friendly, making this Banana Caramel Roll Cake Recipe a perfect dessert for those who avoid meat but enjoy indulgent sweets.
Final Thoughts
This Banana Caramel Roll Cake Recipe is a delicious celebration of simple ingredients turning into something truly special. Whether it’s for a weekend treat or a festive occasion, the cake’s tender banana flavor harmonized with creamy caramel and whipped cream will have everyone asking for seconds. Give this recipe a try—you’ll be rewarded with smiles, compliments, and maybe even a new family favorite.
Print
Banana Caramel Roll Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Banana Caramel Roll Cake is a delightful American dessert featuring a tender banana-flavored sponge cake rolled with luscious caramel sauce, whipped cream, and fresh banana slices. Light and fluffy, it’s perfect for special occasions or an indulgent treat.
Ingredients
Cake
- 3 large eggs (room temperature)
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ½ cup mashed ripe banana (about 1 medium banana)
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
Filling & Topping
- Powdered sugar (for dusting and rolling towel)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- ½ cup thick caramel sauce (plus extra for drizzling)
- 1 ripe banana (thinly sliced)
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Beat eggs and sugar: In a large bowl, beat the eggs for 3–4 minutes until they become thick and pale in color. Gradually add the granulated sugar while continuing to beat until fully incorporated.
- Mix wet ingredients: Stir in the vanilla extract and mashed banana until evenly combined with the egg mixture.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
- Fold dry into wet: Gently fold the dry ingredient mixture into the wet ingredients until just combined to maintain a light batter.
- Bake the cake: Pour the batter evenly into the prepared pan and smooth the surface. Bake for 10–12 minutes or until the top springs back when lightly touched.
- Roll the cake: While baking, lay a clean kitchen towel flat and dust it generously with powdered sugar. When the cake is done, turn it out onto the sugared towel and carefully peel off the parchment paper. Starting from a short end, roll the cake up with the towel and let it cool completely to set its shape.
- Prepare whipped cream: Beat the heavy whipping cream, powdered sugar, and vanilla extract together until stiff peaks form, creating light and fluffy whipped cream.
- Assemble the roll: Once the cake is fully cooled, gently unroll it. Spread an even layer of caramel sauce over the surface, then spread the whipped cream, and top with thinly sliced bananas.
- Final roll and chill: Carefully roll the cake back up without the towel. Place it seam side down on a serving platter and chill for at least 1 hour to allow flavors to meld and the roll to set.
- Serve: Before serving, drizzle extra caramel sauce over the cake and dust with powdered sugar if desired for extra sweetness and presentation.
Notes
- For a richer filling, fold a spoonful of caramel sauce into the whipped cream before spreading.
- The unfilled cake roll can be frozen for up to 1 month; thaw completely before assembling.
