If you love the classic flavors of banana and caramel, this Caramel Banana Cake Roll is about to become your new obsession. Imagine a soft, airy banana sponge cake, swirled with billowy whipped cream and sweet banana slices, all finished with a golden drizzle of homemade caramel sauce. Every bite is blissfully balanced between cloud-like cake, luscious filling, and that irresistible caramel. Whether you’re looking to impress at a dinner party or just indulge in a special treat at home, this showstopper dessert is as fun to make as it is to eat!
Ingredients You’ll Need
This Caramel Banana Cake Roll proves that stunning desserts don’t have to be complicated — it’s all about using simple, well-chosen ingredients that shine. Each component plays a key role, from the sweetness of ripe bananas to the richness of heavy cream and the unmistakable flavor of homemade caramel.
- All-purpose flour: Provides structure to the cake without making it dense, ensuring a tender, flexible roll.
- Baking powder & baking soda: These work together to help the cake rise beautifully and stay light.
- Salt: Just a pinch balances the sweetness and brings out all the flavors.
- Large eggs: Create lift and give the cake its delicate, bouncy texture.
- Granulated sugar: Sweetens both the cake and the caramel, adding just the right amount of sweetness.
- Brown sugar: Adds a hint of molasses depth to the sponge, perfectly complementing the bananas.
- Vanilla extract: Infuses everything with a warm, cozy bakery aroma.
- Mashed ripe banana: The star of the show! Make sure your bananas are spotty and sweet for the best flavor.
- Heavy whipping cream: Whips up into a dreamy, rich filling that pairs perfectly with the cake.
- Powdered sugar: Keeps the whipped cream light, fluffy, and just sweet enough.
- Banana (sliced): For an extra hit of fresh, fruity flavor nestled right into the roll.
- Unsalted butter: Makes the caramel smooth and adds a luxurious mouthfeel.
- Heavy cream (for caramel): Turns bubbling sugar into a silky, pourable sauce.
- Salt (for caramel): Just a pinch heightens the caramel’s complexity — don’t skip it!
- Water: Helps dissolve the sugar evenly for caramel that won’t crystallize.
How to Make Caramel Banana Cake Roll
Step 1: Prepare the Pan and Preheat the Oven
Start by preheating your oven to 350°F and lining a 10×15-inch jelly roll pan with parchment paper. Give the paper a quick greasing to prevent any sticking disasters when it’s time to roll. Having everything ready will make your banana cake roll journey easy and stress-free from the start.
Step 2: Make the Banana Sponge Batter
In one bowl, whisk together the flour, baking powder, baking soda, and salt for a uniform mix. In another bowl, whip the eggs, granulated sugar, and brown sugar together on high for 3–5 minutes — you want a thick, pale, airy base. This step is key to achieving a sponge that’s pillowy and flexible. Gently blend in the vanilla and mashed bananas, then fold in your dry ingredients just until combined to avoid overmixing.
Step 3: Bake the Cake
Spread the batter evenly into your prepared pan. Aim for a level layer so your Caramel Banana Cake Roll rolls up neatly later. Bake for 10–12 minutes; the cake is done when it springs back under your finger. Don’t overbake, or you risk a crackly, dry roll!
Step 4: Roll the Cake While Warm
Here comes the magic: While your cake bakes, dust a clean kitchen towel generously with powdered sugar. The moment the cake comes out of the oven, invert it onto the towel, carefully peel off the parchment, and roll it up (towel and all) from the short end. Rolling while warm is the secret to that crack-free, perfect swirl. Let it cool down completely inside the rolled towel.
Step 5: Whip Up the Filling
While the cake cools, beat heavy cream, powdered sugar, and vanilla extract together until thick, silky peaks form. This dreamy whipped filling is what takes the Caramel Banana Cake Roll over the top, both in taste and appearance.
Step 6: Fill and Roll Up
Once your cake is cool, gently unroll it. Spread the whipped cream filling all the way to the edges, and arrange banana slices on top for bursts of flavor. Carefully roll the cake up again (without the towel this time) and transfer it seam-side down to your serving platter. The anticipation builds!
Step 7: Make the Caramel Sauce
Now for the crowning glory: In a saucepan, heat granulated sugar and water gently until the mixture turns deep amber. Remove from heat and carefully whisk in butter and heavy cream — it’ll bubble up, so be cautious! Finish with a pinch of salt for that craveworthy salted caramel flavor. Let the sauce cool a bit so it’s warm and pourable for drizzling.
Step 8: Assemble and Serve
Drizzle the cooled caramel sauce lavishly over the cake roll just before serving. Watching the golden caramel cascade over the swirled cake is just as delightful as that first bite — everyone will be racing to the table for a slice!
How to Serve Caramel Banana Cake Roll
Garnishes
This Caramel Banana Cake Roll looks gorgeous with a little extra flourish! Sprinkle a dusting of powdered sugar, scatter some banana slices on top, or add a mound of airy whipped cream — each touch adds elegance and visual appeal. For extra crunch, try a handful of chopped toasted pecans or walnuts. A sprig of fresh mint brightens the presentation and hints at the freshness within.
Side Dishes
Pairing this cake roll with a warm drink is a match made in heaven. Serve it alongside strong coffee, espresso, or a cinnamon-spiced chai for a dessert café vibe at home. If you want to up the indulgence, a scoop of vanilla bean ice cream or a drizzle of melted chocolate pairs beautifully with the bananas and caramel.
Creative Ways to Present
Take the Caramel Banana Cake Roll beyond the everyday by slicing and serving on individual plates with a fancy caramel drizzle pattern. For a party, cut it into bite-sized spirals and arrange on a platter for a sweet finger food treat. Little chocolate curls or edible flowers turn this classic home dessert into a high-end showpiece that’s sure to wow.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which is rare in my house!), store your Caramel Banana Cake Roll in an airtight container in the refrigerator. The whipped cream keeps everything moist, and the caramel flavor deepens even more after a night in the fridge.
Freezing
This cake roll actually freezes better than you’d expect. Wrap the uncut, filled roll tightly in plastic wrap and freeze for up to one month. For best results, add the caramel sauce after thawing, just before serving to keep it fresh and glossy.
Reheating
While the cake itself is best served cold or at room temperature, you can gently rewarm the caramel sauce either on the stovetop or in the microwave. Give it a quick stir and let it cool until just pourable, then finish off your slices with a warm drizzle right before eating.
FAQs
Can I use store-bought caramel sauce for the Caramel Banana Cake Roll?
Absolutely! While homemade caramel adds that special touch, a good-quality store-bought caramel works in a pinch and saves you some time. Look for one with real butter and cream for the best flavor match.
My cake cracked when I rolled it. What went wrong?
This usually happens if the cake cools too much before rolling. Always roll the cake while it’s still warm and flexible — this helps it bend without breaking. If there are minor cracks, don’t stress: the whipped cream filling and caramel sauce camouflage most imperfections!
Can I make this Cake Roll gluten-free?
Yes! Swap the all-purpose flour for your favorite gluten-free flour blend (make sure it contains xanthan gum or add it separately) and follow the recipe as usual. The texture will still be lovely and the flavors shine through.
How do I keep bananas from browning in the filling?
Sliced bananas stay freshest if you assemble the Caramel Banana Cake Roll shortly before serving. You can also lightly brush the banana slices with lemon juice to slow browning, though this may add a slight citrus note.
Can I prepare the cake roll a day ahead?
Definitely! In fact, making it a day ahead allows the flavors to meld and makes slicing even easier. Just keep it well wrapped and chilled; wait until just before serving to drizzle the caramel for that perfect glossy finish.
Final Thoughts
If you’re craving a stunning dessert that looks harder than it is, this Caramel Banana Cake Roll is the answer. With its soft banana sponge, creamy filling, and luscious caramel topping, every slice feels like a celebration. Give it a try — it might just become your signature sweet treat!
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Caramel Banana Cake Roll Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful combination of sweet caramel, ripe bananas, and fluffy cake in this scrumptious Caramel Banana Cake Roll. A perfect dessert for any occasion!
Ingredients
For the Cake:
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 large eggs
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- ¾ cup mashed ripe banana (about 2 small bananas)
For the Filling:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 large banana (sliced)
For the Caramel Sauce:
- ½ cup granulated sugar
- 2 tablespoons water
- 3 tablespoons unsalted butter
- ¼ cup heavy cream
- pinch of salt
Instructions
- Preheat oven and prepare pan: Preheat oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper and grease.
- Make the cake batter: Whisk dry ingredients, beat eggs and sugars, add vanilla and banana, fold in dry ingredients, and bake.
- Roll the cake: Dust a towel with sugar, invert the warm cake onto the towel, roll, and cool.
- Prepare the filling: Beat cream, sugar, and vanilla; unroll cake, spread cream, add banana slices, roll back up.
- Make the caramel sauce: Heat sugar and water, add butter and cream, whisk until smooth, add salt, and drizzle over the cake roll.
Notes
- Roll the cake while warm to prevent cracking.
- Caramel sauce can be made ahead and reheated before serving.
- Store leftovers in the fridge.
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