If you’ve ever dreamt of enjoying a slice of heaven, let me introduce you to the Caramel Banana Cake Roll. This show-stopping dessert takes everything you love about banana bread and caramel, and swirls it all up in a soft, tender cake that’s wrapped around a cloud of creamy filling. It’s pure comfort, yet fancy enough for a party! Every bite features fluffy banana sponge, swirls of caramel, and a rich filling – making this the ultimate treat for banana and caramel lovers alike.
Ingredients You’ll Need
Every ingredient in this Caramel Banana Cake Roll serves a special purpose – from making the cake ultra-tender to giving the filling its creamy tang. The best part is, the list is simple and you probably have most of these pantry staples on hand. Here’s what you’ll need, plus tips on why each one matters:
- Eggs: Whipped to create that classic light, spongy cake texture.
- Granulated Sugar: Adds just the right amount of sweetness and helps the cake brown beautifully.
- Vanilla Extract: A splash for warmth and depth of flavor in both cake and filling.
- All-Purpose Flour: Keeps the cake sturdy, but still delicate enough to roll.
- Baking Powder: Helps the cake rise so it’s airy, never dense.
- Salt: Balances flavors and sharpens the sweetness.
- Ground Cinnamon: For a subtle, cozy spice that complements the banana perfectly.
- Ripe Bananas (mashed): The secret to moistness and natural sweetness – brown spots are your friend!
- Powdered Sugar (for dusting): Prevents sticking and adds a touch of elegance inside and out.
- Heavy Whipping Cream: Whipped for a rich, fluffy filling that holds its shape beautifully.
- Powdered Sugar (filling): Helps sweeten the filling without making it gritty.
- Cream Cheese (softened): Adds tang and smoothness to the decadent filling.
- Caramel Sauce (plus extra for drizzling): For swoon-worthy ribbons of caramel in every slice – homemade or store-bought both work!
How to Make Caramel Banana Cake Roll
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper and give it a light grease – this ensures your cake will release easily and roll up perfectly, without any sticky heartbreaks later on.
Step 2: Whip the Eggs and Sugar
In a large bowl, beat the eggs at high speed for 3-4 minutes until they’re thick and pale. This step is crucial – it incorporates air, making the cake light and bouncy. Gradually add the granulated sugar and vanilla extract, beating thoroughly until everything’s well blended and transformation magic happens.
Step 3: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon. This ensures the leavening and spices are evenly distributed, giving every bite of your Caramel Banana Cake Roll a harmonious flavor and texture.
Step 4: Combine Wet and Dry, Then Add Bananas
Gently fold the dry ingredients into your egg mixture, being careful not to deflate the eggs. Then, fold in those mashed bananas – stop mixing as soon as you don’t see any more flour streaks. The less you stir, the more tender your cake will be!
Step 5: Bake the Cake Layer
Pour the batter into your prepared pan and spread it out evenly, all the way to the corners. Pop it in the oven for 12–14 minutes, or until the top springs back when gently pressed. Watch closely – overbaking makes rolling tricky, and we want a supple cake.
Step 6: Roll While Warm
While the cake is still warm, turn it out onto a clean kitchen towel generously dusted with powdered sugar (to prevent sticking). Carefully peel off the parchment, then gently roll up the cake from the short end with the towel rolled inside. Let it cool totally rolled – this is how you avoid cracks later!
Step 7: Prepare the Caramel Cheesecake Filling
Beat the softened cream cheese, powdered sugar, and vanilla extract together until creamy and smooth. In a separate bowl, whip the heavy cream to stiff peaks. Fold the whipped cream into the cream cheese mixture to create an irresistibly fluffy, silky filling.
Step 8: Assemble Your Cake Roll
Carefully unroll your cooled cake. Spread the filling right up to the edges, then drizzle half a cup of caramel sauce over the top. Now, gently re-roll the cake (this time without the towel), and transfer it seam side down to your serving platter. Chill for at least one hour – chilling helps the flavors meld and the cake hold its shape.
Step 9: Top and Serve
Right before slicing, drizzle as much extra caramel sauce as your heart desires over the top. This is the moment! Slice with a gentle sawing motion for beautiful spirals, and get ready for smiles all around.
How to Serve Caramel Banana Cake Roll
Garnishes
For extra wow factor, try a light dusting of powdered sugar, a flourish of whipped cream, or even a handful of toasted nuts like pecans or walnuts on top. Each option complements the Caramel Banana Cake Roll’s creamy and caramelized vibes perfectly.
Side Dishes
This dessert is the star on its own, but it pairs beautifully with a simple cup of coffee, a scoop of vanilla ice cream, or some fresh sliced strawberries. The light fruitiness and gentle tang play so well with the caramel and banana flavors.
Creative Ways to Present
If you want to mix things up, you can slice the Caramel Banana Cake Roll into mini spirals and serve them on a dessert platter for parties. Or, layer the slices in parfait glasses with whipped cream and crushed cookies for a playful trifle. No matter what, let those beautiful swirls shine!
Make Ahead and Storage
Storing Leftovers
Leftover Caramel Banana Cake Roll keeps wonderfully! Simply cover the whole roll or leftover slices tightly with plastic wrap and refrigerate. It stays moist and delicious for up to three days, making those second and third helpings just as tempting.
Freezing
The good news is you can absolutely freeze this dessert. Wrap the cooled, filled cake roll tightly in plastic wrap, then foil, and freeze for up to two months. Thaw overnight in the fridge for best results – the texture and flavors both hold up remarkably well.
Reheating
This cake is meant to be served chilled, so no need to reheat! If desired, let it sit at room temperature for 15 minutes to take off the chill before serving. Just don’t microwave, as the filling will melt and the lovely structure will be lost.
FAQs
Can I use store-bought caramel sauce for the Caramel Banana Cake Roll?
Absolutely! Store-bought caramel sauce is a huge time-saver and works beautifully here. If you’re feeling adventurous, homemade caramel will take things up a notch, but either one makes this cake roll irresistible.
What’s the trick to rolling the cake without it cracking?
The secret is rolling the cake up into the towel while it’s still warm and pliable, right out of the oven. This trains the cake layer to hold the roll shape and prevents cracks when you add the filling later.
Can I make the Caramel Banana Cake Roll in advance?
Yes! This recipe is perfect for making ahead. Assemble the cake, cover tightly, and chill overnight. The flavors meld and the roll slices even more cleanly the next day – party prep bonus!
What can I use instead of cream cheese for the filling?
If you’re not a cream cheese fan, mascarpone is a delicious substitute. It’s equally creamy and rich, with a slightly milder flavor that plays well with bananas and caramel.
Can this recipe be made gluten free?
You can definitely make the Caramel Banana Cake Roll gluten free by substituting a cup-for-cup gluten free flour blend in place of regular flour. Just make sure the blend you choose contains xanthan gum for the best texture.
Final Thoughts
If you’ve never tried making a rolled cake before, the Caramel Banana Cake Roll is the perfect recipe to start with. It’s simple, stunning, and incredibly satisfying to share – or to secretly hoard for yourself. Take the first slice and you’ll see: it’s as delightful to make as it is to eat. Give it a try and treat yourself to a slice of pure magic!
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Caramel Banana Cake Roll Recipe
- Total Time: 1 hour 30 minutes (includes chilling)
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of sweet caramel and ripe bananas with this Caramel Banana Cake Roll. A soft, spongey cake filled with a creamy banana and caramel mixture, this dessert is a perfect treat for any occasion.
Ingredients
Cake:
- 3 large eggs
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 ripe bananas, mashed
- powdered sugar for dusting
Filling:
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 4 oz cream cheese, softened
- ½ teaspoon vanilla extract
- ½ cup caramel sauce (plus extra for drizzling)
Instructions
- Preheat oven: Preheat oven to 350°F. Line and grease a 10×15-inch jelly roll pan.
- Prepare cake: Beat eggs until thick. Add sugar, vanilla. Mix dry ingredients separately, then fold into egg mixture with mashed bananas. Spread in pan and bake.
- Roll the cake: While warm, turn cake onto powdered sugar-dusted towel, roll up, and let cool.
- Make filling: Beat cream cheese, sugar, vanilla. Whip cream separately, fold into cream cheese mixture. Unroll cake, spread filling, drizzle caramel, re-roll without towel, chill.
- Serve: Chill for at least 1 hour, drizzle with more caramel before slicing.
Notes
- For easy rolling, roll the cake while warm.
- You can use store-bought or homemade caramel sauce.
- This cake is best served chilled and can be made a day in advance.
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 21g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
