Why You’ll Love This Recipe

Caramel Banana Cake Roll is a decadent dessert that combines a soft, airy sponge cake with a rich banana cream filling and a luscious caramel drizzle. Perfect for special occasions or an indulgent treat, this roll cake delivers a delightful balance of sweetness and texture in every slice.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

eggsgranulated sugarsaltvanilla extractall-purpose flourbaking powderbananas (ripe and mashed)heavy whipping creampowdered sugarcream cheese (softened)caramel saucebutter (optional for extra richness)

directions

Preheat your oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper.

In a large mixing bowl, beat the eggs on high speed until thick and pale, about 5 minutes.

Gradually add granulated sugar, vanilla extract, and salt while continuing to beat.

Sift together flour and baking powder, then gently fold into the egg mixture.

Spread the batter evenly in the prepared pan and bake for 10-12 minutes, or until the cake springs back when touched.

While the cake is baking, prepare a clean kitchen towel dusted with powdered sugar.

Immediately after baking, turn the cake onto the towel and peel off the parchment paper.

Gently roll the cake up with the towel, starting from the short end, and let it cool completely.

In a bowl, beat the cream cheese until smooth. Add mashed bananas, powdered sugar, and whip until combined.

In a separate bowl, whip heavy cream until stiff peaks form, then fold into the banana mixture.

Once the cake is cool, unroll it gently and spread the banana cream filling evenly.

Re-roll the cake without the towel, then drizzle generously with caramel sauce.

Refrigerate for at least 1 hour before slicing and serving.

Servings and timing

This recipe yields approximately 10-12 slices.Preparation time: 20 minutesBaking time: 10-12 minutesCooling and assembling time: 1 hour 30 minutesTotal time: about 2 hours

Variations

Add chopped toasted pecans or walnuts to the filling for crunch.

Use dulce de leche instead of caramel sauce for a deeper flavor.

Swap the banana filling for a banana pudding cream if desired.

Dust the finished roll with powdered sugar or cocoa powder for a decorative touch.

Add a hint of cinnamon or nutmeg to the cake batter for warmth.

storage/reheating

Store Caramel Banana Cake Roll in an airtight container in the refrigerator for up to 4 days.For longer storage, wrap tightly and freeze for up to 1 month.Thaw overnight in the fridge before serving.Best served chilled or slightly softened at room temperature.

FAQs

Can I use store-bought caramel sauce?

Yes, store-bought works well, but homemade caramel can elevate the flavor.

Why did my cake crack while rolling?

Rolling the cake while warm and using a towel helps prevent cracking.

Can I make this cake a day in advance?

Absolutely, it’s best chilled and can be made 1-2 days ahead.

Can I substitute the cream cheese?

Mascarpone or a thick Greek yogurt can be used as alternatives.

Can I skip the towel step?

The towel helps the cake keep its shape and prevents sticking, so it’s recommended.

What kind of bananas work best?

Use ripe bananas with brown spots for maximum sweetness and flavor.

How do I get a tight roll?

Spread the filling evenly and roll slowly, applying gentle pressure as you go.

Is this dessert overly sweet?

The banana and caramel are sweet, but the cream cheese and whipped cream balance it well.

Can I double the recipe?

Yes, but you’ll need two pans or to bake in batches.

Do I have to use a jelly roll pan?

A jelly roll pan is ideal, but a similar-sized rimmed baking sheet can also work.

Conclusion

Caramel Banana Cake Roll is a show-stopping dessert that’s as beautiful as it is delicious. With its creamy banana filling and sweet caramel topping wrapped in a light sponge, this roll is sure to impress your guests or satisfy your sweet tooth any day of the week.