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Banana Caramel Roll Cake Recipe

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A soft and fluffy banana sponge cake rolled with a luscious caramel cream filling and topped with a caramel drizzle—perfect for an elegant dessert with irresistible flavor.

Ingredients

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  • 3 large eggs
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup mashed ripe banana (about 1 medium banana)
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • Powdered sugar for dusting
  • 1 cup heavy whipping cream
  • 1/4 cup caramel sauce (plus extra for drizzling)
  • 1/4 cup powdered sugar

Instructions

  1. Preheat oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper and lightly grease it.
  2. In a large bowl, beat eggs on high speed for 3–4 minutes until thick and pale. Gradually add granulated sugar and vanilla; beat until combined.
  3. Fold in mashed banana.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gently fold dry ingredients into the banana mixture just until combined.
  5. Spread the batter evenly into the prepared pan. Bake for 10–12 minutes or until the top springs back when lightly touched.
  6. Immediately loosen edges and invert cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off parchment paper.
  7. While still warm, roll up the cake with the towel starting from the short end. Let cool completely.
  8. In a chilled bowl, beat heavy cream, caramel sauce, and powdered sugar until stiff peaks form.
  9. Unroll the cooled cake and spread the caramel whipped cream evenly over the surface. Re-roll the cake without the towel.
  10. Place seam side down on a platter. Drizzle with additional caramel sauce before serving.

Notes

  • Make sure the cake is fully cooled before filling to avoid melting the cream.
  • Chill the roll before slicing for neater presentation.
  • Store in the refrigerator for up to 3 days, covered.

Nutrition

Find it online: https://ukfinda.com/banana-caramel-roll-cake-recipe/