Caramel Banana Roll Cake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Keywords: caramel banana roll cake, banana roll cake, caramel roll cake, banana cake recipe, rolled cake, caramel sauce dessert
Find it online: https://thefoodrecipe.com/caramel-banana-roll-cake-recipe/
