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
Scale
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.
