Why You’ll Love Banana Caramel Roll Cake Recipe
This dessert is ideal for banana lovers and anyone looking for a show-stopping cake that’s easier to make than it looks. The soft banana sponge pairs beautifully with the fluffy cream and gooey caramel, creating a bite that’s as delightful as it is satisfying. Whether you’re making it for a celebration or a cozy gathering, this roll cake is sure to impress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the sponge:
4 large eggs, separated
3/4 cup granulated sugar
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
2 ripe bananas, mashed
1 tsp vanilla extract
For the filling:
1 cup heavy whipping cream
1/4 cup powdered sugar
1 tsp vanilla extract
2 ripe bananas, sliced
For the caramel sauce:
1 cup brown sugar
1/2 cup heavy cream
4 tbsp unsalted butter
1 tsp vanilla extract
Pinch of salt
For garnish:
Crushed graham crackers
Banana slices
Powdered sugar
Directions
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Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper.
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In a bowl, beat the egg yolks with 1/2 cup of sugar until light and fluffy. Mix in mashed bananas and vanilla.
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In another bowl, whisk egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and beat until stiff peaks form.
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Sift together flour, baking powder, and salt. Gently fold the dry ingredients into the yolk mixture. Then carefully fold in the whipped egg whites.
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Spread the batter evenly onto the prepared pan and bake for 12–15 minutes.
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Once baked, turn the sponge onto a clean towel dusted with powdered sugar. Roll the cake up with the towel and allow it to cool completely.
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To prepare the filling, whip the cream with powdered sugar and vanilla until stiff peaks form.
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Unroll the cooled cake and spread the whipped cream over it. Arrange banana slices evenly on top, then roll the cake back up without the towel.
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For the caramel sauce, heat brown sugar, cream, butter, vanilla, and salt in a saucepan over medium heat. Stir constantly until it boils and thickens.
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Drizzle the caramel sauce over the roll cake. Garnish with crushed graham crackers, banana slices, and a dusting of powdered sugar.
Servings and timing
Servings: 10 slices
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Calories: 450 kcal per slice
Variations
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Nutty twist: Add chopped walnuts or pecans to the filling for added crunch.
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Chocolate lovers: Drizzle melted chocolate along with the caramel for a richer flavor.
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Cream cheese filling: Substitute the whipped cream with sweetened cream cheese for a tangy contrast.
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Tropical vibe: Add shredded coconut to the filling or as a topping.
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Gluten-free: Use a gluten-free flour blend in place of regular flour.
Storage/Reheating
Store the Banana Caramel Roll Cake in the refrigerator, tightly covered, for up to 3 days. For best texture, allow it to sit at room temperature for 10–15 minutes before serving. This cake is not ideal for freezing as the cream filling may separate and the bananas may darken. Reheating is not necessary as this dessert is best enjoyed chilled or at room temperature.
FAQs
What type of bananas work best for this recipe?
Use ripe bananas with brown spots on the peel for the best flavor and sweetness.
Can I make the cake a day ahead?
Yes, you can prepare it a day in advance. Store it in the refrigerator and add the toppings right before serving.
How do I keep the sponge from cracking when I roll it?
Roll the sponge while it’s still warm using a powdered sugar-dusted towel. This helps it form the rolled shape without cracking.
Can I use store-bought caramel sauce?
Yes, store-bought caramel can be used in a pinch, though homemade offers a fresher taste.
What size pan should I use for the sponge?
A standard jelly roll pan (10×15 inches) works best for even baking and easy rolling.
Is it okay to skip the graham cracker topping?
Absolutely. The garnish is optional and can be customized or omitted based on preference.
How long does it take for the caramel sauce to thicken?
It usually takes about 5–7 minutes of boiling while stirring for the caramel to thicken.
Can I substitute whipped topping for heavy cream?
Yes, but freshly whipped heavy cream gives a richer and more natural flavor.
Do I have to use a towel to roll the cake?
Using a towel helps prevent sticking and cracking, but you can also use parchment paper with a light dusting of powdered sugar.
Can this be made without eggs?
This particular sponge cake relies on eggs for structure and lift, so egg substitutions may alter the texture significantly.
Conclusion
The Banana Caramel Roll Cake is a dreamy dessert that blends the sweetness of ripe bananas with fluffy cream and indulgent caramel. With its elegant swirl and balanced flavors, it’s a recipe that’s sure to become a favorite for special occasions or everyday treats. Give it a try and enjoy the irresistible combination of textures and flavors in every slice.
