Description
This Caramel Banana Cake Roll is a delightful dessert featuring a light and fluffy banana-flavored sponge cake rolled with creamy whipped filling, fresh banana slices, and luscious caramel sauce. Perfectly balanced with a hint of cinnamon and vanilla, it’s an elegant yet easy-to-make treat that’s perfect for gatherings or any special occasion.
Ingredients
Scale
Cake
- 3 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- 1 ripe banana, mashed
- Powdered sugar, for dusting
Filling & Topping
- 1 cup heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 medium banana, sliced
- ½ cup caramel sauce, plus extra for drizzling
Instructions
- Prepare the Pan and Oven. Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, lightly grease it and dust with flour to prevent sticking.
- Beat the Eggs and Sugar. In a large bowl, beat the eggs at high speed for 3–5 minutes until thick and pale. Gradually add the granulated sugar, continuing to beat until fully combined and fluffy. Stir in vanilla extract and the mashed banana for flavor.
- Combine Dry Ingredients. In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and ground cinnamon, ensuring they are well incorporated.
- Fold Together Batter. Gently fold the dry ingredients into the banana mixture until just combined, taking care not to overmix to keep the batter light.
- Bake the Cake. Pour the batter evenly into the prepared pan, spreading it smoothly. Bake for 10–12 minutes, or until the cake springs back when touched gently.
- Roll the Cake While Warm. Immediately after baking, dust a clean kitchen towel with powdered sugar. Invert the hot cake onto the towel, carefully peel off the parchment paper, and roll the cake up inside the towel starting from the short end. This helps the cake retain shape and prevents cracking. Allow it to cool completely.
- Prepare Whipped Cream Filling. Beat the heavy cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form, creating a smooth and fluffy filling.
- Assemble the Cake Roll. Carefully unroll the cooled cake and evenly spread the whipped cream filling over the surface. Arrange sliced bananas on top and drizzle with caramel sauce.
- Roll and Chill. Roll the cake back up gently without the towel, ensuring the filling stays intact. Refrigerate for at least 1 hour to set and enhance flavors.
- Serve. Before serving, dust the cake roll with powdered sugar and drizzle additional caramel sauce over the top for an elegant finish.
Notes
- Ensure the cake is completely cooled before spreading the filling to prevent the whipped cream from melting.
- Use ripe but firm bananas for easier slicing and better texture within the cake roll.
- For a richer filling, mix a small amount of cream cheese into the whipped cream for extra tang and creaminess.
