Caramel Banana Roll Cake Recipe

Introduction

This Caramel Banana Roll Cake combines the sweetness of ripe bananas with a rich, homemade caramel sauce wrapped in a soft, spongy cake. It’s a delightful dessert that’s perfect for any occasion and simple enough for home bakers to enjoy.

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 pinch salt
• 3 large eggs
• 1 cup sugar
• 2 ripe bananas (mashed)
• 1 teaspoon vanilla extract (optional)
• ½ cup butter
• 1 cup brown sugar
• ¼ cup heavy cream

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). In a large bowl, mix the flour, baking powder, and salt. In a separate bowl, whisk eggs and sugar until light and fluffy. Fold in the mashed bananas and vanilla extract if using. Gradually add the flour mixture and stir until combined.
2. Step 2: Line a 15×10-inch baking sheet with parchment paper. Pour the batter evenly into the prepared pan. Bake for 10-12 minutes until the cake springs back when touched. Meanwhile, sprinkle powdered sugar on a clean kitchen towel.
3. Step 3: Remove the cake from the oven and immediately invert it onto the prepared towel. Peel off the parchment paper and cool for 10 minutes. Carefully roll the cake up in the towel and let it cool in this shape for 20 minutes.
4. Step 4: For the caramel sauce, melt butter in a saucepan over medium heat. Stir in brown sugar and cook for 3-4 minutes until thickened. Add heavy cream and a pinch of salt, stirring until smooth. Allow the sauce to cool slightly.
5. Step 5: Unroll the cooled cake and spread the caramel sauce evenly, leaving a small border. Roll the cake back up without the towel and place it on a serving plate.
6. Step 6: Refrigerate for at least 30 minutes to set the caramel. Slice and serve with extra caramel, whipped cream, or banana slices if desired.

Tips & Variations

• Use ripe bananas for the best natural sweetness and moisture in the cake.
• Adding 1 teaspoon of vanilla extract to the batter enhances the flavor but is optional.
• For a nutty twist, sprinkle chopped walnuts or pecans inside before rolling the cake.
• If caramel sauce thickens too much while cooling, warm it gently before spreading.

Storage

Store the roll cake covered in the refrigerator for up to 3 days. To reheat, slice and warm gently in a microwave for 10-15 seconds or serve chilled as preferred. Avoid leaving the cake at room temperature for extended periods due to the cream in the caramel.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can prepare the cake and caramel sauce a day ahead. Assemble and refrigerate it, then slice and serve when ready.

What can I use instead of heavy cream in the caramel sauce?

You can substitute heavy cream with an equal amount of whole milk or evaporated milk for a lighter caramel, though the sauce may be less rich.

Caramel Banana Roll Cake Recipe

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★★★★★

4.5 from 91 reviews

This Caramel Banana Roll Cake offers a delightful combination of moist banana sponge cake rolled with a rich homemade caramel sauce. The light, fluffy cake is easy to prepare and baked in a sheet pan, then rolled with a luscious caramel filling for a delectable dessert perfect for any occasion.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake Batter

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 pinch salt
• 3 large eggs
• 1 cup sugar
• 2 ripe bananas, mashed
• 1 teaspoon vanilla extract (optional)

Caramel Sauce

• ½ cup butter
• 1 cup brown sugar
• ¼ cup heavy cream
• Pinch of salt

Instructions

1. Prepare the Cake Batter: Preheat your oven to 350°F (175°C). In a large bowl, whisk together the flour, baking powder, and salt. In another bowl, beat the eggs and sugar until fluffy. Fold in the mashed bananas and vanilla extract if using, then gradually add the dry ingredients, mixing until well incorporated.
2. Bake the Cake: Line a 15×10-inch baking sheet with parchment paper. Pour the batter evenly into the pan and bake for 10-12 minutes or until the surface springs back when lightly touched.
3. Cool the Cake: Sprinkle a clean kitchen towel with powdered sugar. When the cake is done, invert it onto the towel and peel away the parchment paper. Let it cool for about 10 minutes, then carefully roll it up with the towel inside and allow it to cool completely for 20 minutes.
4. Prepare the Caramel Sauce: Melt butter in a saucepan over medium heat. Stir in brown sugar and cook for 3-4 minutes until thickened. Add heavy cream and a pinch of salt, stirring until smooth. Allow the caramel to cool slightly.
5. Assemble the Cake: Unroll the cooled cake carefully and spread a generous layer of the caramel sauce over the surface, leaving a small border around the edges. Roll the cake back up without the towel and place it on a serving plate.
6. Chill and Serve: Refrigerate the rolled cake for at least 30 minutes to set the caramel. Slice and serve, optionally garnished with extra caramel sauce, whipped cream, or sliced bananas.

Notes

• Make sure the cake is still warm when rolling for best results and to avoid cracking.
• Use ripe bananas for natural sweetness and moist texture.
• Allow the caramel sauce to cool slightly before spreading to prevent soaking into the cake.
• Drain excess moisture from bananas if they seem very wet to maintain cake structure.
• Store leftovers covered in the refrigerator for up to 3 days.

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