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
Scale
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.
