There is something irresistibly delightful about the Banana Caramel Roulade Recipe that makes it a standout dessert in any gathering or cozy night in. This light and fluffy cake roll swirled with luscious dulce de leche and whipped cream, complemented by naturally sweet bananas, creates a perfectly balanced treat bursting with flavor and texture. Whether you’re a banana lover or a caramel enthusiast, this roulade will quickly become one of your go-to recipes for a show-stopping, yet surprisingly simple homemade dessert.
Ingredients You’ll Need
The magic of the Banana Caramel Roulade Recipe lies in its simplicity—each ingredient plays a crucial role in creating the perfect cake roll with a creamy, dreamy filling. Let’s break down what you’ll need to make this delicious dessert come to life.
- 4 large eggs: The base that adds richness and structure to the spongy cake.
- 100g granulated sugar: Sweetens and helps create a tender texture in the cake.
- 100g all-purpose flour: Provides the light framework for the roulade, ensuring it’s not too dense.
- 1/2 tsp baking powder: Gives a subtle lift to keep the sponge airy without collapsing.
- 1/4 tsp salt: Enhances all the other flavors in the recipe, balancing sweetness perfectly.
- 1 tsp vanilla extract: Adds a warm, aromatic depth that complements the bananas.
- 2 ripe bananas (mashed): Bring natural sweetness and moisture, essential for that banana flavor punch.
- 1/2 cup heavy cream: Whipped to fluffy perfection, it creates a luscious filling that lightens the caramel’s richness.
- 1/2 cup dulce de leche or caramel sauce: The star component, providing that irresistible creamy caramel note that ties everything together.
- Powdered sugar for dusting: Finishing touch that adds a delicate sweetness and beautiful presentation.
- Optional sliced bananas for garnish: Fresh fruit adds a lovely visual appeal and extra banana goodness.
How to Make Banana Caramel Roulade Recipe
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350°F (175°C), and line a 10×15 inch jelly roll pan with parchment paper, giving it a light grease to prevent sticking. In a large bowl, beat the eggs and granulated sugar until the mixture turns pale and thick—this aeration is crucial for the cake’s lightness. Then, fold in the mashed ripe bananas and vanilla extract carefully, infusing the batter with flavor and moisture.
Step 2: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This ensures the leavening agent and seasoning are evenly distributed. Gently fold these dry ingredients into the wet banana mixture, taking care not to overmix, to preserve the airy texture that makes the roulade so tender.
Step 3: Bake the Cake
Pour the batter into your prepared jelly roll pan and spread it evenly. Bake for 10 to 12 minutes, watching for the cake to spring back when lightly pressed—this signals it’s perfectly baked and ready for rolling.
Step 4: Roll the Cake
While it’s still warm, carefully invert the cake onto a clean kitchen towel dusted generously with powdered sugar, then gently peel off the parchment paper. Roll the cake up in the towel from the short end. This step shapes the roulade and prevents cracking later on. Allow the cake to cool completely before moving to the filling.
Step 5: Prepare the Filling and Assemble
Whip the heavy cream until stiff peaks form, creating a smooth, light contrast to the rich caramel. Unroll the cooled cake gently, spreading a layer of dulce de leche or caramel sauce first, then top it with an even layer of whipped cream. Re-roll the cake carefully without the towel to reveal your signature spiral, dust with powdered sugar, and add sliced bananas on top if you want an extra touch of freshness.
How to Serve Banana Caramel Roulade Recipe
Garnishes
Garnishing your Banana Caramel Roulade Recipe is a delightful way to enhance its presentation and add subtle flavor accents. Freshly sliced bananas arranged artfully on top bring a vibrant fresh note. Light dustings of powdered sugar make it look inviting and elegant, while a drizzle of extra caramel sauce can heighten sweetness for those with a strong sweet tooth.
Side Dishes
This dessert pairs beautifully with something lightly acidic or fresh to balance the richness. A scoop of vanilla ice cream or a dollop of tart Greek yogurt works wonders. For a brighter contrast, serve with a fresh berry compote or even a citrus salad to cleanse the palate between bites.
Creative Ways to Present
For a crowd-pleasing approach, slice the roulade into generous rounds and plate them elegantly with a drizzle of warm caramel sauce and a sprig of mint. If you’re feeling festive, adding chopped toasted nuts or a sprinkle of cinnamon before rolling adds texture and warmth. Alternatively, transform the roulade into individual mini rolls using cupcake-sized pans for personalized servings perfect for parties.
Make Ahead and Storage
Storing Leftovers
Leftover Banana Caramel Roulade Recipe is best stored wrapped tightly in plastic wrap or sealed in an airtight container in the refrigerator. This keeps the cake moist and the whipped cream fresh. It will comfortably last for up to 3 days, making it a handy dessert to prepare in advance.
Freezing
Freezing this roulade works well if you want to prep ahead of time. Wrap tightly in plastic wrap and then foil to avoid freezer burn. When properly sealed, it can be frozen for up to one month. Thaw it overnight in the fridge before serving to maintain its flavor and texture.
Reheating
Because this is a delicate cake with whipped cream and caramel, reheating isn’t recommended as it could alter the texture and melt the cream filling. Instead, enjoy it chilled or at room temperature for the best taste experience.
FAQs
Can I use regular caramel sauce instead of dulce de leche?
Absolutely! While dulce de leche adds a unique, creamy depth, a thick caramel sauce will also complement the bananas beautifully. Just make sure the caramel is thick enough to spread evenly without running.
How ripe should the bananas be for this recipe?
Very ripe bananas with plenty of brown spots are ideal. They are sweeter and mash easily, giving the cake a rich banana flavor and wonderful moisture.
Can I make this roulade gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend that’s suitable for baking. Just be mindful of any changes in texture and baking times, and test to get the best result.
Is it necessary to roll the cake while warm?
Yes, rolling the cake when it’s warm helps prevent cracks. It molds more pliably, allowing you to shape it without breaking. The towel and powdered sugar create a barrier, enabling an easy roll.
How long does the whipped cream filling stay fresh?
When stored properly in the refrigerator, the whipped cream filling stays fresh for up to 2 days. Beyond that, it might start to lose its firmness and freshness, so it’s best consumed sooner rather than later.
Final Thoughts
There’s truly no better way to impress yourself and loved ones than with this homemade Banana Caramel Roulade Recipe. It’s a beautiful blend of fluffy cake, creamy caramel, and fresh bananas that come together in a visually charming and utterly delicious dessert. Give it a try — once you taste the delightful layers of flavor and texture, it’s bound to become a beloved classic in your recipe collection.
Print
Banana Caramel Roulade Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Banana Caramel Roulade is a delightful dessert featuring a light and fluffy banana cake rolled with luscious dulce de leche and whipped cream. It’s a perfect balance of sweet caramel notes and fresh banana flavor, finished with a dusting of powdered sugar and optional banana slices for garnish. Ideal for special occasions or a sweet treat any day.
Ingredients
For the Cake:
- 4 large eggs
- 100g granulated sugar
- 100g all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 ripe bananas, mashed
For the Filling:
- 1/2 cup heavy cream
- 1/2 cup dulce de leche or caramel sauce
For Garnish:
- Powdered sugar for dusting
- Optional sliced bananas
Instructions
- Preheat and Prepare Pan: Preheat your 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 mixing bowl, beat the eggs and granulated sugar together using an electric mixer until the mixture is pale, thick, and airy, about 5 minutes, ensuring a light cake base.
- Add Bananas and Vanilla: Stir in the mashed ripe bananas and vanilla extract until fully incorporated, adding natural sweetness and moisture to the batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
- Combine Wet and Dry Ingredients: Gently fold the dry ingredients into the wet banana mixture until just combined, being careful not to deflate the batter.
- Bake the Cake: Pour the batter evenly into the prepared pan and bake for 10–12 minutes, or until the cake springs back when lightly touched, indicating it is set but still soft.
- Roll Cake While Warm: Turn the warm cake out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper, then roll the cake up in the towel from the short end to form a roulade. Allow to cool completely in this rolled shape.
- Prepare Whipped Cream: While the cake cools, whip the heavy cream until stiff peaks form, creating a rich and airy filling component.
- Fill and Reroll: Once the cake is cool, gently unroll it and spread an even layer of dulce de leche or caramel sauce followed by the whipped cream. Reroll the cake without the towel to enclose the filling.
- Serve: Dust the exterior with powdered sugar and garnish with optional sliced bananas. Chill the roulade before slicing to help it set and slice neatly.
Notes
- Use very ripe bananas for the best flavor and natural sweetness.
- You can substitute the dulce de leche with homemade caramel sauce or a thick store-bought caramel sauce based on your preference.
- Rolling the cake while warm helps prevent cracks and makes it easier to shape into a roulade.
- Chilling the roulade before slicing improves texture and makes cutting cleaner.
