If you are looking for a show-stopping dessert that combines luscious bananas, rich caramel, and a light, fluffy cake, you will absolutely adore this Banana Caramel Roll Cake Recipe. It’s a delightful treat that’s not only visually stunning but also wonderfully moist and flavorful. Soft banana-infused sponge cake gently rolled with a smooth layer of caramel and whipped cream makes this cake irresistible. Perfect for sharing with friends or indulging in a cozy night at home, this recipe will quickly become a cherished favorite.
Ingredients You’ll Need
The ingredients for this Banana Caramel Roll Cake Recipe are simple yet crucial for achieving the perfect balance of flavors and textures. From ripe bananas to fresh cream and a touch of caramel, each component plays an essential role in creating that melt-in-your-mouth sensation.
- 3 large eggs: Provide structure and help create the cake’s airy, fluffy texture.
- 3/4 cup granulated sugar: Sweetens the batter and helps with browning during baking.
- 1 teaspoon vanilla extract: Adds warmth and depth to the overall flavor.
- 1 tablespoon vegetable oil: Keeps the cake moist without weighing it down.
- 1 cup mashed ripe banana (about 2 bananas): Brings natural sweetness and a tender crumb enhanced with banana flavor.
- 3/4 cup all-purpose flour: The base that gives structure to the delicate sponge.
- 1 teaspoon baking powder: Helps the cake rise evenly and become light.
- 1/2 teaspoon baking soda: Enhances the rise alongside baking powder and adds tenderness.
- 1/4 teaspoon salt: Balances sweetness and enhances all the other flavors.
- Powdered sugar (for dusting): Prevents sticking when rolling and decorates the finished cake.
- 1 cup heavy whipping cream: Creates the luxurious whipped filling.
- 2 tablespoons powdered sugar: Sweetens the whipped cream without graininess.
- 1/2 teaspoon vanilla extract: Infuses the cream with subtle, aromatic flavor.
- 1/2 cup prepared caramel sauce (plus extra for drizzling): Adds rich, gooey sweetness that pairs beautifully with banana.
- Sliced bananas for filling and garnish (optional): Adds fresh banana flavor and a lovely decorative touch.
How to Make Banana Caramel Roll Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper, then lightly grease the paper to ensure your cake won’t stick. This step sets the stage for an even bake and easy removal of your delicate banana sponge.
Step 2: Mix the Wet Ingredients
In a large bowl, beat the eggs and granulated sugar together until the mixture is light, fluffy, and has increased in volume—this usually takes about 3 to 4 minutes. Then, incorporate the vanilla extract, vegetable oil, and the mashed ripe bananas. Mixing these thoroughly creates a fragrant, moist batter that will bake into a tender canvas for your roll cake.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed for consistent rise.
Step 4: Fold Dry Ingredients into Wet
Gently fold the flour mixture into your wet banana batter. Be careful not to overmix; the goal is to combine until just incorporated to keep the sponge tender and light.
Step 5: Bake the Cake
Pour the batter evenly into the prepared jelly roll pan, smoothing the surface gently. Bake for 12 to 14 minutes, or until the top springs back when touched lightly. This quick bake helps create a soft but sturdy sponge that’s perfect for rolling without cracking.
Step 6: Roll While Warm
Right after removing the cake from the oven, place a clean kitchen towel flat on a surface and dust it generously with powdered sugar. Carefully turn the warm cake out onto the towel and peel off the parchment paper. Starting from the short end, roll the cake up inside the towel and let it cool completely rolled, which prevents cracks and helps the cake “remember” its shape.
Step 7: Prepare the Whipped Cream Filling
While the cake cools, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. This luscious cream will provide a perfectly smooth, airy contrast to the caramel and banana flavors.
Step 8: Assemble the Roll Cake
Once the cake has cooled, carefully unroll it and spread a thin layer of caramel sauce across the surface, followed by the whipped cream. Add sliced bananas for extra freshness if you like. Then, roll the cake back up gently, this time without the towel, and place it seam-side down on a serving platter. Drizzle additional caramel sauce on top to finish.
How to Serve Banana Caramel Roll Cake Recipe
Garnishes
Adding sliced bananas around the edges or on top of the caramel drizzle not only makes for a gorgeous presentation but also enhances the fruity freshness of the cake. A light dusting of powdered sugar or a sprinkle of chopped nuts like pecans complements the textures beautifully.
Side Dishes
This Banana Caramel Roll Cake pairs wonderfully with a light cup of coffee or a refreshing glass of milk. If you’re serving it as part of a larger dessert spread, complementary flavors like vanilla ice cream or a simple berry compote help balance the sweetness and round out the experience.
Creative Ways to Present
Try slicing the roll cake into moderate portions and arranging each slice on individual plates with a delicate drizzle of caramel and a mint leaf for a restaurant-quality touch. Alternatively, serve it as a centerpiece on a rustic wooden board surrounded by fresh banana slices and nuts for a cozy gathering vibe.
Make Ahead and Storage
Storing Leftovers
Wrap leftover Banana Caramel Roll Cake tightly with plastic wrap or store in an airtight container to maintain moisture and keep flavors fresh. Refrigerate for up to 3 days, during which the cream stays smooth and the sponge retains its softness.
Freezing
This roll cake freezes beautifully. Wrap it securely in plastic wrap and then in aluminum foil to protect against freezer burn. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator before serving.
Reheating
Since this is a cream-filled dessert, reheating is not recommended as it can affect texture. Instead, allow the cake to come to room temperature after refrigeration before slicing and serving. This helps the flavors to shine and the cake to be at its best.
FAQs
Can I use frozen bananas for this recipe?
Absolutely! Frozen bananas work perfectly if they are fully thawed and drained of excess liquid. They may even make mashing easier, giving you a smooth banana puree for the batter.
What type of caramel sauce is best for this cake?
A rich, buttery caramel sauce with a smooth texture works best. You can use homemade caramel or a high-quality store-bought sauce. Just avoid caramel with added flavors that might overpower the banana.
How do I prevent the roll cake from cracking?
The key is to roll the cake while it’s still warm and pliable right out of the oven. Rolling it in a powdered sugar-dusted towel helps keep it moist and flexible, preventing cracks as it cools.
Can I make a gluten-free version of this Banana Caramel Roll Cake Recipe?
Yes, you can substitute the all-purpose flour with a gluten-free baking blend, but make sure it contains xanthan gum or another binder for structure. The texture might vary slightly but should still be delicious.
Is this cake suitable for vegetarians?
Definitely! All ingredients in the Banana Caramel Roll Cake Recipe are vegetarian-friendly. Just double-check your caramel and whipped cream brand ingredients if you have strict dietary preferences.
Final Thoughts
There’s something truly magical about the combination of bananas, caramel, and soft cake rolled into one elegant dessert, and this Banana Caramel Roll Cake Recipe captures that delight perfectly. It’s a fantastic way to introduce a homemade treat that’s both impressive and approachable. So grab your ingredients, roll up your sleeves, and treat yourself and your loved ones to this sweet celebration of flavors. I promise, it will become a recipe you’ll want to make again and again!
Print
Banana Caramel Roll Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 13 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Banana Caramel Roll Cake is a delightful dessert featuring a soft and moist banana-flavored sponge cake rolled with luscious caramel sauce, whipped cream, and fresh banana slices. Perfectly baked and elegantly presented with caramel drizzle, this cake offers a delightful combination of sweet and creamy flavors that make it an ideal treat for any occasion.
Ingredients
Cake Batter
- 3 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon vegetable oil
- 1 cup mashed ripe banana (about 2 bananas)
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Filling and Topping
- Powdered sugar for dusting
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup prepared caramel sauce (plus extra for drizzling)
- Sliced bananas for filling and garnish (optional)
Instructions
- Prepare the Pan and Preheat Oven: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to ensure the cake doesn’t stick.
- Make the Cake Batter: In a large bowl, beat the eggs and granulated sugar together until the mixture becomes light and fluffy, approximately 3 to 4 minutes. Stir in the vanilla extract, vegetable oil, and mashed bananas until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
- Fold Dry Ingredients into Wet Mixture: Gently fold the flour mixture into the banana batter until just incorporated to keep the batter light and airy.
- Bake the Cake: Pour the batter evenly into the prepared jelly roll pan. Bake for 12 to 14 minutes or until the top is springy to the touch and a toothpick inserted comes out clean.
- Roll the Cake While Warm: While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar. Once the cake is done, carefully invert it onto the towel, peel off the parchment paper, and immediately roll the cake up in the towel from the short end. Let it cool completely rolled up to prevent cracking.
- Whip the Cream: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, ensuring a stable and fluffy whipped cream.
- Fill and Assemble: Unroll the cooled cake gently and spread a thin layer of caramel sauce evenly over the surface. Follow with a spread of whipped cream and add sliced bananas if using. Carefully roll the cake back up without the towel and place it seam-side down on a serving platter.
- Garnish and Serve: Drizzle the cake with extra caramel sauce, garnish with additional banana slices if desired, and dust lightly with powdered sugar before slicing into 10 slices and serving.
Notes
- To prevent cracking, roll the cake while it is still warm and pliable.
- You can prepare the cake a day ahead and refrigerate it; this will make slicing easier as the cake will firm up.
- For added texture and flavor, sprinkle chopped nuts such as pecans or walnuts inside the filling before rolling.
